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Magic Stay-Fresh Apple Muffins

By Nagi Maehashi
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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, this muffin recipe is quick and you’ve probably already got everything you need to make them (you’ve got apples, right?!)

Stay-Fresh Apple Muffins

Stay-fresh 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:

  • Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and

  • 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.

  • Moisture in the apples which keeps the muffin crumb fresh for days and days!

And that’s the only difference between the batter for these muffins and the usual muffin mixes. Yet the shelf life difference is amazing!

These Brown Sugar Apple Muffins are magical - made with pantry staples (no buttermilk or yoghurt), they stay moist for 4 - 5 days! recipetineats.com

Miracle stay-fresh muffin recipe

This magic stay-fresh muffin recipe is a great master muffin mix because it’s made with pantry staples:

  • flour – wholewheat OR white

  • butter

  • egg

  • milk

  • brown sugar

  • baking soda

  • vinegar*

  • 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.

These Brown Sugar Apple Muffins are magical - made with pantry staples (no buttermilk or yoghurt), they stay moist for 4 - 5 days! recipetineats.com

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:

  • Pears

  • Mango (though, if like me, you love coconut with mango, give these Coconut Mango Muffins a go!)

  • Berries – blueberries, blackberries, raspberries, mulberries

  • Strawberries (use small ones)

These Brown Sugar Apple Muffins are magical - made with pantry staples (no buttermilk or yoghurt), they stay moist for 4 - 5 days! recipetineats.com
These Brown Sugar Apple Muffins are magical - made with pantry staples (no buttermilk or yoghurt), they stay moist for 4 - 5 days! recipetineats.com

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

Watch how to make it

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Freshly baked apple muffins

Stay-Fresh Apple Muffins!

Author: Nagi
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Baking
Western
4.95 from 233 votes
Servings11 – 12 muffins
Tap or hover to scale
Print
Recipe VIDEO above. These muffins are a miracle – they stay fresh for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan – please use weights provided. 

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:

1. Flour – I like using wholewheat flour for these, but it works perfectly with plain / all purpose white flour as well. The muffins will be a bit paler and they are even softer. (They are soft with the wholewheat too, it’s just they are even softer with white flour).
2. TIP: Chop the apple up into small pieces, otherwise it has a tendency to make the muffin seem too crumbly, noting that this muffin batter only uses 1 egg (which is a reason why it’s so moist but also means the crumb is not as tightly bound as muffin mixes that use 2 eggs, so you need to ensure the apple pieces are chopped fairly small).
3. MUFFIN TIN SIZES: There are mini, standard and jumbo muffin tins. This recipe is for standard muffin tins. Standard muffin tin sizes do differ slightly here in Australia – there are 1/3 and 1/2 cup muffin tins. You should get 12 out of this recipe either way because with the 1/3 cup, the batter mounds slightly over the top of the muffin tin hole plus there is a bit left over. With the 1/2 cup, it fills 12 holes pretty much to the top, scraping every bit of batter out of the bowl. 
4. CAKE/LOAF: Don’t use this recipe for a cake or loaf, the crumb is too delicate. Use this recipe (YES it is moist too!) -> https://www.recipetineats.com/easy-apple-cake-recipe/
5. STORING: These keep so great in an airtight container for 4 to 5 days, they stay really nice and moist but it’s it’s really hot and/or humid where you are, keep them in the fridge.
The crunchy top does soften overnight, as it does with anything with a sugar topping. These are also terrific FROZEN – then just defrost before consuming, and yes they are moist even without reheating. 🙂
HUMIDITY warning! If it’s super humid and hot where you are (eg Sydney in summer!) these are prone to becoming mouldy because they are so moist! So store them in the fridge.
6. Recipe adapted from these Brown Sugar Muffins by Taste and Tell.
7. Different measures in different countries – This recipe is fine to use as written irrespective of what country you are in. The exception is Japan – use weights and ml, not Japanese measuring cups.
8. Nutrition assuming 12 muffins.
different-measur…ferent-countries/

Nutrition Information:

Serving: 103gCalories: 253cal (13%)
Keywords: apple muffins, moist muffins
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Muffin Mania

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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562 Comments

  1. Mia says

    5 stars
    I halved this recipe and made 6, turned out crunchy and just the right amount of sweetness.
    Thanks Nagi for another great recipe!

    Reply

  2. Wendy says

    5 stars
    Between last night’s chicken pasta bake and today’s muffins I’m giving everything 10 out of 10 for making me look like I can cook, when I’m actually NOT a great cook! Also wasn’t sure whether to peel the apple, so I left the skin on (because I’m lazy) and it still seemed fine!

    Reply

  3. Rebecca T. says

    5 stars
    The result was so delicious! I used pears that I salvaged, and so lazy, just grated them…I know. I doubled the spices by accident. LOL. But the result was still absolutely so amazing. What a beautiful flavour. This one for the book for sure! Thank you Nagi

    Reply

  4. AJ says

    5 stars
    The best muffins I have ever made!!

    Reply

  5. Cindy says

    Baked moist apple muffins with crunchy top – lovely food heaven! One thing I did differently- used lemon juice to stop chopped apple from browning and used that same juice in recipe instead of vinegar. I figured would give same result and it did.

    Reply

  6. MT says

    Hi Nagi. Can I substitute sunflower oil for the butter? Would the oil be the same amount as the butter in your recipe?

    Love these apple muffins! I just happened to be out of butter. Thank you 🙂

    Reply

  7. Laura says

    5 stars
    So easy and they turned out great. super moist and delicious.

    Reply

  8. Dinda says

    5 stars
    I made these several times (reduce the sugar to half, with oat streusel topping), and the muffins were always a hit!

    question: can i freeze the dough /pre-baked?

    Reply

  9. Ardis McNutt says

    5 stars
    I don’t normally rate recipes but this was exceptional. Easy to make, one dirty bowl, and such clear instructions! They are a very moist and delicious muffin, a real pleaser for entire family. And… how many years have I been making muffins and not used an ice cream scoop??!! I was so pleased that this little extra was added, it worked amazing!!

    Reply

  10. Anneke says

    5 stars
    Hi Nagi,
    I wish you and Dozer a very Merry Christmas! 🎄
    Your recipes are just sooo amazing. I love everything I have cooked so far. And that is a lot. Thank you!
    You are just awesome 🤩
    All the best to you.
    With warmest regards
    Anneke

    Reply

  11. Jo says

    5 stars
    These are possibly the best muffins I have ever tasted. Even better the next day. Thanks Nagi! Love them.

    Reply

  12. Kylee Sadler says

    5 stars
    Delicious, first time I have made these and they are amazing
    Brown sugar really does work a treat
    My family love them so will be making alot
    Thanks Nagi

    Reply

  13. Shannon says

    5 stars
    Another amazing recipe! These muffins were delicious, and will not last long at my house. 😊 Thanks, Nagi!

    Reply

  14. Zoe says

    I’m 10 and me and my mum made this. They were the best muffins I’ve ever tasted!!

    Reply

  15. Christine says

    Made 24 muffins, love them. Best way to freeze some????

    Reply

  16. Chris Horan says

    I’m in the UK is this plain flour you are using many thanks

    Reply

  17. Lorraine says

    Hi Nagi, (yes it’s Lorraine picking your brain again😂), I usually use your regular blueberry muffin recipe which I love, but as you know they’re best served on the day you make them. So I thought I’d try this great sounding recipe instead. My only question is can I use frozen blueberries in this recipe as I do in the other one please? Believe it or not, my local supermarket is out of fresh ones even though they’re in season now. Ah dear, the trials and tribulations of living in the country.😉

    Reply

  18. julia says

    5 stars
    Worked wonderfully well! will definitely be making these again!

    Reply

  19. Kate Bradbrook says

    5 stars
    Another perfect recipe and so easy! Thanks Nagi. Can’t wait to get your book. Eeek!

    Reply

  20. Susan says

    5 stars
    Really nice muffins. I’ver been making orange muffins where you use the whole orange a lot, and I needed a change. I had a few apples and voila, a great easy recipe! I might use less apples next time or grate part of them… but love the taste and texture! THANKS NAGI!!! 🐾🍎🐾

    Reply