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.
Hi Nagi,
I’m just wondering if I can use SR flour (the only flour I have in my pantry) to make these muffins if I leave out the bi-carb?
PS LOVE your recipes!!!
Hi Tamara, I would still add 1/4 tsp of bi carb for extra lift 🙂 N x
Thanks for your reply Nagi, I will attempt them this weekend 😀
I’ve made these apple muffins many time + absolutely love them.Ive also made them with pear + choc chunks mmm so nice 😋.can I make them with rhubarb too? would I need 2 add extra sugar or cook rhubarb before adding?
I haven’t tried to be honest Sarah! N x
Thanx for your reply.I tried these with apple + rhubarb last night + they`re delicious!
No extra sugar needed.i just made your recipe but added 1 cup each of rhubarb + apple.x
These muffins are good ( I made some modifications like less sugar and butter, grated the apple, added vanilla) but I found that when eating the muffin I lost a lot of the muffin to the cupcake liner when it got pulled off -which was disappointing! Did anyone else have this problem?
I made these muffins today here in Sydney. My toddler doesn’t like chunks or pieces in her muffin. So I made 6 muffins with apple pieces and rest with grated. And oh my God, they are super delicious and amazingly moist. Finished baking just before having coffee, so the timing was perfect. My husband and I tasted the muffins with grated apples as well and I think next time I will use grated ones for all the muffins. Thanks a lot for this recipe- it’s a keeper.
I have made these and loved them! would like to try with pear & raspberry – what kind of pear would you recommend baking with?
Hi Nagi, is it ok if i skipped the vinegar?
Hi Lynn, you need some acid in here to help them rice – you can also use lemon juice. N x
Sure, i will do that. Thank you !
I made these today and they turned out so delicious !! Thank you Nagi, I am loving your recipes.
Can you make this with bananas instead? Oh i would to make some moist banana choc chip muffins!
Hi Hanu, I haven’t tried to be honest – would love to know if it works though! N x
Another great recipe – thanks Nagi!
Hi Nagi, thank you for sharing your recipes. Can I use raspberries instead of apples for this recipe or should I use your blueberry muffin recipe?
Hi Angel, I haven’t tried this one with raspberries yet – they may be too watery here. But I know the blueberry muffin recipe definitely works with raspberries 🙂 N x
Thanks Nagi for the reply😊
Delicious! Made these 3 times lately – twice with apple, once with pear and almond. I’ve used a variety of flours and milks and all worked really well. My new easy go-to muffin recipe. Thanks!
Delicious! So easy and tasty. Foolproof recipe
Thanks so much Kath!! N x
Hi Nagi, could you grate the apple? Or would it become too soggy?
Hi Kath, you definitely can – you’ll find that it will just disintegrate into the muffin and there won’t be any visible pieces. N x
Loved the flavour but mine didn’t rise at all – is it just plain flour or should I have used SR? Otherwise maybe my bicarbonate soda may be too old (although it is in date). But lovely flavour!
Hi Sylvia – it’s the bicarb that causes it to rise here – did you make any other adjustments to the recipe? N x
Thanks for the reply – no other changes so I might buy some new bicarb and try again (everyone loved them regardless of looking a bit flat)
You may have over mixed the batter.
I made these today in Melbourne Australia (Winter here!) and they are super delish. I used Buckwheat flour to make them gluten free. Didn’t even notice a difference. Great recipe!
Perfect Elise! N x
Just tried this with white flour and it’s so delicious! Will be adding it to my go to’s!
Sounds fab Lena, thanks so much for letting me know!! N x
I made these for a second time yesterday because they were such a hit with the family last time. Amazing that your recipes can make a non-baker and average cook look so good! Thank you!
Just wondering if I should alter this recipe if my fruit is frozen?
To be honest Bev, I’ve never tried – we don’t get frozen apple here! I would thaw it and pat dry before using. Love to know how it goes! N x
Nagi, you’re a genius! I’ve made these perfect muffins 4 times in isolation and they’re so perfect and easy. I’ve made a few of your other recipes too (mostly soups, almost winter in NZ) and they’ve always been stellar. I’ve started going to your search bar instead of google for recipe ideas; everything of yours I make is gold. Thank you so much xx
Nagi
What’s your favourite brand of flour for baking in Oz? TIA
Muffins are lovely too, a few walnuts next time maybe
Hi Amanda, it all depends on what I’m baking! N x
Oh!
Well let’s say for muffins/cakes. 😊
Sorry Nagi I thought you cooked gluten free thats why I asked about which brand of flour you used! For the record these turned out great made with gf flour Cheers