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!
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!
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.
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)
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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Stay-Fresh 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:
Muffin Mania
Cornbread Muffins (personal fave?)
Life of Dozer
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
Another winner, Nagi! Your site is awesome, always come here first for recipes. I used whole wheat bread flour and granny smith apples, what I had on hand. The muffins are healthy AND yummy – win/win! Thanks so much
This is a very flexible and forgiving recipe! I am glad that you enjoyed it!! N x
This was delicious to make
I am happy you liked it Dream! N x
These were lovely. I used a mix of whole wheat and white because my whole wheat was bread flour and I didnt know how that would work. Also my crazy child doesn’t like cinnamon so used a tsp of vanilla instead. Very yummy. Thank you!
I have made this receipe twice now, I don’t throw away apples anymore, it would have to be the best recipe for moist muffins, my family and I love them.
When you say wholwheat do you mean plain or SR….I have SR wholemeal but wasn’t sure whether I should use that
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!
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.
Hi Nagi,
Can I use dark brown sugar in this recipe?
Yes you can! N x
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!
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.
Recipe is great!! Added some chunks of cream cheese in batter as well and it was so good!!!
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!
Can I make this recipe with almond flour?
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
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!
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.
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.
That’s why I call them magic! 😀 N x
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!
One of my most used recipes! Glad to hear your g/f option worked!
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
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.
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!
Thanks for sharing Stefan’s, I was wondering the same thing. I might try chopping up super fine and see how that goes 🙂
Hi can these work with coconut flour
Unfortunately not, it will change the texture sorry! N x