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.
Isabelle says
Just made these muffins – super easy recipe, easy to tweak (my batter was more dry than in the video so I added more milk), and they have turned out delicious!
Niki Kelesidou says
Yummy moist muffins! I used demerara sugar and white flour and added finely grated almonds in the batter. I sprinkled some almonds with demerara on top. Lovely and so easy to make.
Stephanie Rodger says
The best muffins I have ever made! And sooooo easy. Your recipes never fail to impress
Alison says
I’ve made these 3 times and they truely stay fresh for days! I’ve mixed it up a bit this time and substituted firm pear for the apple as well. Fantastic muffin recipe.
Juz says
Have made these three times in the past month: with fresh pink ladies, with stewed apple and blueberries, and with frozen blueberries. I love that, three days later, they still taste fresh. Perfect for school lunchboxes
Ruth Collins says
Hi Nagi,
Can I bake these muffins in cases & is it possible to make them extra large (Texas muffin tin)
Nagi says
Sure can Ruth, they may take slightly longer in the oven though. N x
Nicole Grimsdale says
My all time favourite muffin recipe now. Too good! All your recipes are so well tested and trust worthy. Thank you.
Ying says
It was simple fast n yummy. Used apple cider vinegar, envy apples n organic all purpose flour n it turn out perfect n taste great n moist. The sweetness perfect for my family too. Thank you.
jayde wallace says
Hiya, can you grate the apple instead of chopping? Or would that make the muffin too wet?
Nagi says
Hi Jayde, I prefer to chop for the texture, if you grate it, the apple just seems to disappear into the batter. N x
Trusha says
I used vegetable oil and almond milk instead of the dairy products and it turned out absolutely delicious. Was going to freeze some but these are definitely a two a day treat. Yum!
Hannah says
These look delicious! Do you think I could make them with buttermilk?
Teresa A King says
These muffins are sooooo good! Easy recipe too. I appreciated the tips about the sugar and eggs. Helpful information. Everyone that tried them agreed – DELICIOUS!!!
Zoe says
Another easy and amazing recipe. Used vegan butter + vegan eggs. Also subbed the sugar with coconut sugar and it was still moist as promised and super tasty!
Zoe says
Another easy and amazing recipe. Made a vegan version with vegan butter + vegan eggs. Also subbed the sugar with coconut sugar. Still turned out moist as promised and super tasty!
Kate says
Hi Nagi,
Could you please note which vinegars you’d recommend? Can I use rice wine vinegar? I know you mentioned any clear vinegar but just wanted some suggestions if I don’t have white vinegar in the cupboard. Thanks Kate
Nagi says
Hi Kate, apple cider & rice wine vinegar will both work here 🙂 N x
Awais says
Recipe received mixed reviews from family. Most enjoyed it but some weren’t so keen on wholemeal flour. I definitely liked it and have made it twice more now.
Julia Ovington says
Is it possible to substitute tinned apple for the fresh apple?
Nagi says
Hi Julia, it contains too much liquid sorry and is softer so will affect the texture of the muffins. N x
Grace says
Can I replace brown sugar with maple syrup? If yes, how much and would it change measurements of other ingredients? Thanks
Nagi says
Hi Grace, it will affect the texture unfortunately as you’re subbing a liquid in place of sugar. N x
Regina Maria Schele says
While looking for apple recipes found yours. I cannot stand to waste fruit. Have already made cider, jelly and applesauce. Your recipe for muffins is great. I live in Valdivia, Chile.
Lorraine says
Nagi is the wholemeal flour meant to be plain or self raising please?
Lorraine says
Sorry Nagi, I meant to also ask if I could replace at least part of the brown sugar with CSR smart sugar please?