13 Recipes for best apple muffins you cant miss

First thing in the morning my favourite thing to make is apple muffins. The apple muffins I make are sweet and full of fruit, the smell of baking muffins fills my kitchen and my kitchen is warm and cozy, I especially love the contrast between the tart apple with the sweetness of brown sugar mixed with cinnamon and nutmeg.

My apple muffins are moist and tender and a delicious way to use up extra apples. My apple muffins are a great breakfast or a mid afternoon snack and here is the recipe.

The 13 Best best apple muffins and recipes

1. Classic Apple Cinnamon Muffins

Nothing warms my heart like the smell of fresh apple cinnamon muffins out of the oven. I ADORE the smell that fills my kitchen.

When I have a hankering to bake, I start with apples, fresh, sometimes grated, mixed with some cinnamon, sometimes a bit of nutmeg as well. What a perfect afternoon snack.

 Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups peeled, cored, and finely chopped apples
• 1/4 cup brown sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners.

2. In a bowl mix together the flour, baking powder, baking soda, salt and ground cinnamon.

3. In a separate bowl, mix the melted butter, sugar, eggs, vanilla bean extract and milk.

4. Fold the wet ingredients into the dry ones until combined and no longer. Do not overmix. Fold in the chopped apples.

5.Divide the batter equally among the cups of the muffin pan. Combine the brown sugar and cinnamon in a small bowl and sprinkle over each muffin.

6. Bake for 20 to 25 minutes, or until a toothpick comes out clean from the centre of a muffin. Let cool in the muffin tin for 5 minutes, then remove to a wire rack to cool completely.

2. Apple Streusel Muffins

I can’t wait to take these lofty, chubby muffins hot out of the oven and fill my kitchen with the spicy smell of cinnamon and apple and streusel. The aroma wafting through my house makes my mouth water and puts a smile on my face.

Fresh apples, cinnamon, brown sugar and oatmeal crumbs make this muffin a favourite for any occasion, sweet or savoury. I love these muffins and I love baking them.

 Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 tsp vanilla extract
2 cups peeled and finely diced apples

Streusel Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed

Instructions

1 Place a rack in the centre of the oven and heat to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon.

3. In another bowl, mix the melted butter, whole milk, eggs and vanilla. Pour the wet ingredients into the dry and mix until combined. Fold in the diced apple.

4. Sprinkle streusel topping on top of the batter. For streusel: ½ cup flour, ⅔ cup brown sugar, a bit of cinnamon, ¼ cup soft butter. Mix together, then cut in the cold butter with a pastry cutter or your fingers, until coarse.

5. Divide the batter evenly, filling each muffin cup about 3/4 full and sprinkling the streusel generously over each muffin.

6. Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Let cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

3. Apple Oatmeal Muffins

When I bake, I love the homely smell that fills my kitchen:)These muffins include rolled oats, fresh apples and some cinnamon. I also add some vanilla extract and maple syrup to accentuate the flavour of oats and apples even more.

I think these muffins are a perfect healthy breakfast or snack, full of nutrients and comfort.

Ingredients

1 cup rolled oats
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup melted butter
1 large egg
1 teaspoon vanilla extract
1 apple, peeled, cored, and finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.

2. Put rolled oats in a bowl, pour over the milk and leave to soak for 10 minutes.

3. In another bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. Mix in the brown sugar, melted butter, egg and vanilla; then stir in the chopped apple.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Spoon into the prepared muffin tin and bake 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

4. Caramel Apple Muffins

I love combining caramel and apple, especially in a muffin: I like to mix sautéed, diced fresh apples into the batter along with half a teaspoon or so of cinnamon. The best part about adding caramel bits is that they melt a little as I mix in the caramel, and get all gooey and chewy.

A bit of vanilla in the batter and a generous dash of caramel across these muffins enhances their warmth and richness, which I really love.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 1/2 cups peeled and finely chopped apples (Granny Smith preferred)
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.

2. In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Combine the dry ingredients with the wet ingredients alternating with the milk, beginning and ending with the dry ingredients. Fold in the chopped apples.

5. Evenly divide the batter among the muffin cups. Drizzle roughly 1 teaspoon of caramel sauce over each muffin and swirl it into the batter with a toothpick.

6. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Apple Crumb Muffins

There is so much I like about baking these … The apples, diced fresh, are combined with the cinnamon, which I like to sprinkle on liberally, and a crumb topping … I like to add a little nutmeg, for warmth, and of course a bit of vanilla extract for that sweet, rich taste. The one thing that’s constant, no matter what the recipe is: brown sugar, for that caramelised finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups diced apples (peeled and cored)
• 1/4 cup all-purpose flour (for crumb topping)
• 1/4 cup light brown sugar (for crumb topping)
• 1/2 teaspoon ground cinnamon (for crumb topping)
• 2 tablespoons unsalted butter, melted (for crumb topping)

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. 2, In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

3. In a separate bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced apples.

4. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

5. For the crumb topping, combine the flour, light brown sugar, cinnamon and melted butter until the mixture resembles coarse crumbs. Sprinkle over each muffin.

6. Bake the muffins for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins sit in the tin a few minutes before placing them on a wire rack to cool completely.

6. Apple Walnut Muffins

Honestly, apples and walnut are a great muffin mix – I actually have a tray in my kitchen where I leave apples to ripen  and a bag of walnut pieces that I throw in. I usually mix a touch of cinnamon for an extra side dish of warm and hearty flavors.

Other times I add a pinch of nutmeg for that final spice-kick, which by the way is fabulous! And if that’s not enough, I’ll add a tad of vanilla extract for an extra rush of delicious smell.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup chopped apples (peeled and cored)
• 1/2 cup chopped walnuts

 Instructions

1. Preheat the oven to 375°F (190°C), then prepare a muffin tin with paper cups.

2. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt and ground cinnamon in a large bowl.

3. Put the granulated sugar, brown sugar, and vegetable oil in a medium bowl and mix until combined. Then, add the eggs and vanilla and beat.

4. Stir in the wet ingredients, a little at a time, until just combined, then add the buttermilk, followed by the chopped apples and walnuts.

5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. Bake for 20 to 25 minutes or until a toothpick poked into the middle of a muffin comes out clean. Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

7. Glazed Apple Spice Muffins

Picture a hot kitchen smelling of roasted apples and spices. I usually use fresh apples, cinnamon and nutmeg, as well as a dash of vanilla and some brown sugar; then I drizzle the top with a simple glaze of powdered sugar and a small amount of apple cider.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups peeled and finely chopped apples
• 1 cup powdered sugar (for glaze)
• 2-3 tbsp milk (for glaze)
• 1/4 tsp vanilla extract (for glaze)

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large bowl, stir together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

3. Meanwhile, combine the vegetable oil, buttermilk, vanilla extract and eggs in a separate bowl and whisk until thoroughly mixed.

4. Using a spatula, gradually add the wet mixture to the dry ingredients and mix gently until just combined. Fold in the chopped apples.

5. Fill the batter into the muffin liners about 3/4 full and bake for 18 to 22 minutes or until a toothpick inserted into the centre of the muffins comes out clean.

6. While the muffins are cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract. When glaze is smooth, drizzle over cooled muffins and let set before serving.

8. Apple Pie Muffins

There’s nothing like the smell of fresh apple pie muffins baking in the kitchen. I love the combination of sweet and spicy from the cinnamon, nutmeg and chopped apples, mixed with a hint of vanilla extract and a dash of brown sugar.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups finely chopped apples (preferably Granny Smith)
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. Mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl, while whisking.

3. In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs and vanilla, then stir the buttermilk in until combined.

4. Carefully fold in the wet ingredients into the dry ingredients until fully incorporated, taking care not to overmix.

5. Gently fold in the finely chopped apples and pecans (if using).

6. Portion the batter evenly among the muffin cups and bake for 18-22 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes and then turn out onto a wire rack to cool completely.

9. Healthy Apple Bran Muffins

I so much enjoy making these types of nourishing treats because they are full of good food. I commonly use wheat grain flour, tender apples, as well as bran to make them a nutritious dinner.

I also like to include a bit of cinnamon in addition to some bits of nuts for flavor and texture. These muffins are a delish breakfast treat or a wholesome snack.

Ingredients

• 1 cup wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup finely chopped or grated apple
• 1/2 cup raisins (optional)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 375°F (190°C); line a muffin tin with paper liners.

2. In a large mixing bowl, combine the wheat bran with the buttermilk, and leave to stand for 10 minutes.

3. Mix with vegetable oil, brown sugar, egg and vanilla.

4. In a separate bowl, dissolve the baking soda in the buttermilk.

5. Mix the buttermilk into the bran mixture and pour into the two cake pans.

4. In a medium bowl, whisk together the dry ingredients of whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg.

5. Add the dry ingredients to the wet mixture and stir until just incorporated. Fold in the chopped apple and optional raisins and nuts.

6. Spoon batter into muffin cups and bake for 15-18 minutes, or until a toothpick inserted in the centre comes out clean. Cool on wire rack.

10. Apple Cheddar Muffins

As much as I love an apple in a muffin, nothing can rival the combination of an apple with a whiff of cheddar cheese. These muffins are crisp on the outside with a tender centre.

They get a top note of tart with the apples, a back beat of sharp cheddar and a warm bass of cinnamon for that classic fall flavour. I love baking them with fresh, juicy apples and a great aged cheddar for that real juxtaposition of flavors.

And now we get to see just how these ingredients create a strange little treat.

 Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups peeled and diced apples (preferably a firm variety like Granny Smith)
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

 Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. Into a large bowl, sift together your flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

3. Stir in the shredded cheddar cheese and diced apples until well combined.

4. Whisk the milk, melted butter, egg and vanilla together in another bowl.

5. Add the wet ingredients to the dry ingredients and beat on low speed just until combined; do not overbeat.

6. Then spoon the batterevenly intothe prepared muffintin,bake for 20-25minutes oruntilamuffininserted a toothpick– comeriddiethatbecomescomeclean.Coolon Inthetin a fewminutes before transferring to a rack to cool completely.

11. Apple Almond Muffins

Mornings tend to be my busiest time of the day so I like to bake a batch of muffins. The combination of apples and almonds reminds me of the season and creates a bit of fall magic in my kitchen.

I like to use raw, tart apples and finely chopped almonds. Cinnamon and vanilla extract give my kitchen a wonderful, warm aroma.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups diced apples (peeled and cored)
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 375°F (190°C), and line a muffin tin with paper liners.

2. Place the all-purpose flour, almond flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.

3. Whisk together the melted butter, Greek yogurt, eggs and vanilla extract in a separate bowl.

4. Start adding the wet ingredients to the dry, mixing until just combined. Fold in the chopped apples and sliced almonds.

5. Divvy up the batter between the cups, adding 2/3 to each. Top each muffin with a few more diced almonds, if you’d like.

6. Bake 20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool muffins in tin for 5 minutes then turn out onto a wire rack to cool completely.