If you’ve ever been disappointed by dry day-after muffins, these Apple Muffins are going to blow your mind. They stay 100% fresh for 4 to 5 days!
Made with fresh apples, in one bowl, this magic muffin recipe is super quick to prepare and I’m guessing you have everything you need to make this!!
Stay-moist Apple Muffins!
If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, these Apple Muffins are going to blow your mind!! They’re super moist on the day and they stay moist for 4 to 5 days!!
Here’s the secret to keep muffins moist…
The secret to these stay-moist Apple Muffins are:
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Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and
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Only 1 egg – Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
And that’s the only difference between the batter for these muffins and the usual muffin mixes!
Miracle stay-moist muffin recipe
This magic stay-moist muffin recipe is a great master muffin mix because it’s made with pantry staples:
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flour – wholewheat OR white
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butter
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egg
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milk
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brown sugar
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baking soda
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vinegar*
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cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
Customise to your hearts’ content
I’ve made Apple Muffins here, but this miracle muffin batter is just waiting for your own add ins! Just add 2 to 2.5 cups of diced fresh fruit, dried fruit, nuts, chocolate or other chips – go wild!
For the fresh fruit, just be sure it’s fruit that won’t bleed too much and become mushy when baked. Some fruits I’ve used that work very well include:
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Pears
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Mango
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Berries – blueberries, blackberries, raspberries, mulberries
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Strawberries (use small ones)
With the super long shelf life of these Apple Muffins, they are ideal for grab and go snacks, popping into lunch boxes, afternoon teas and just generally devouring on an as-needed basis.
With the sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance, they look and smell as great as they taste! Enjoy! – Nagi x
Muffin Mania
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Cornbread Muffins (personal fave?)
WATCH HOW TO MAKE IT
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Stay-Moist Apple Muffins!
Ingredients
- 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
- 115g / 0.5 cup unsalted butter , melted (1 stick)
- 1 cup (200g) brown sugar , packed
- 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
Jennifer Thompson says
Hi Nagi! I love your recipes and I have tried so many of them! I tried these muffins and then adapted the recipe a little bit. I reduced the sugar to 3/4 cup and I added 1 1/4 cups flour and 3/4 cup rolled oats. I put in a cup of grated carrot and little pieces of pineapple one of the times and the another time I put in little apple pieces. Both were a hit with the family!
Michelle Marom says
Hi Nagi-I love your recipes. I have made so many. Your videos are great to watch too. Quick question–do you use light brown sugar or dark brown sugar or just granulated organic brown sugar? I was not sure from the recipe. Thanks.
Ruchira says
Hi Nagi,
Can I use dark brown sugar in this recipe?
Nagi says
Yes you can! N x
Jerri says
A lot of muffin recipes are just kind of ho-hum, but not this one–it is the best apple muffin recipe ever! I made it last month and forgot to save it. Then I had to wade through dozens of recipes, trying to find it again. So glad I finally found it (and now I have saved it)!
I think the simplicity is what makes it–just the right amount of sweet, the cinnamon is not overpowering, and the old fashioned touch of vinegar and baking soda makes it moist and delicious, like a cake. A perfect way to make use our abundant apple crop this year. Thank you!
Canan says
Absolutely delicious! the kiddos devoured them, and we were able to get a couple for ourselves. Will be making these often. Love your site, and your recipes.
Lisa says
Recipe is great!! Added some chunks of cream cheese in batter as well and it was so good!!!
Adele says
Yummy muffins! I made these with gf flour with no probs. Think I will try using a granny smith apple next time to get more of a zing!
Rocio Thompson says
Can I make this recipe with almond flour?
Helen says
OMG I am a fan of your cooking and have tried a lot of recipe but this muffin recipe is the best!! I made both apple and cinnamon as well as chocolate chips with the same recipe = and they turned out awesome. Thanks again
Julia says
Hi Nagi, I am glad I found your website. I tried this wonderful recipe for apple muffins. I added a dash of nutmeg (grated), 1/4 C raisins and 1 tsp. vanilla to the batter. The muffins were super moist and the best I have ever made!
Agnes says
I made these muffins as directed, and they are deliciously moist! The apple pieces make them taste like apple pie. Thank you for sharing your recipe with us, Nagi! It’s a keeper.
Carol says
These muffins are the BOMB! So easy to make. They come out super moist and are so tasty. I think using muffin tin liners is probably a must.
Nagi says
That’s why I call them magic! 😀 N x
Mimi says
Made this as a work snack for tomorrow but I’m not sure they’ll last that long! I used a gluten free flour mix because I have celiac disease but didn’t change anything else and they turned out amazing. Thank you so much for sharing!
Nagi says
One of my most used recipes! Glad to hear your g/f option worked!
Stefany says
Hi, Nagi –
I love this recipe, but my toddler is turned off by the chunks of apple. Have you ever done it with grated apple instead?
Desperately Seeking Homogeneity
Stefany says
Update: I tried it with 2 cups of peeled, grated apple. The texture is a bit heavy, but my kid loves them and they taste great.
Em says
Thanks for sharing Stefan’s, I was wondering the same thing. I might try chopping up super fine and see how that goes 🙂
Jenni says
Fantastic muffins, will definitely make again – thank you! Do you think these would work with pears instead? I have a glut off the tree in my garden and am struggling for ideas!
Harriet says
Hi can these work with coconut flour
Nagi says
Unfortunately not, it will change the texture sorry! N x
Jay says
Hi Nagi, would these work as well in the giant muffin tins? (6)
Nagi says
Yes 100%, they will just take a little longer to cook. N x
Anita Westbrook says
These turned out great! So easy to make. Thank you x
Catherine says
Hi Nagi, looking at what I have in my pantry – could I used tinned apples? And could I replace the milk and vinegar with buttermilk? If so what quantities? Thanks!
Lynette B says
Hello. Is this wholemeal plain flour or wholemeal self raising flour?
Nagi says
Hi Lynette, plain flour here – N x
Lynette B says
Thanks Nagi. I’ve made them before & couldn’t remember what I used 🙄. They were so delicious. I took the last of them to a lunch with friends & everyone wanted the recipe. (They had even been frozen). Thanks again
N says
110% accurate. So moist!!! I put less brown sugar as I wanted to make it slightly healthier. Came out perfect!!! Saving this one as a top fav! Best muffin recipe ever!!!