apple muffins

Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.

Healthy Apple Muffins

white whole wheat flour flour

baking powder

cinnamon

baking soda

salt

apple

coconut oil olive oil

maple syrup

eggs,

applesauce

vanilla extract

sugar

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Hi Kate!

I followed your substitution tips and used 2.5 cups oat flour and the muffins turned out great too! I made the apple sauce with your recipe as well. Delicious! Thanks for the tips :)

I tried this recipe today and loved them. But I used paper muffin liners and the paper stuck to the muffin. I guess for this recipe its best to just grease the pan?

I make these all the time now, a big hit in my household!

Awesome recipe! First time making these today- turned out delicious! No surprise here! I've made your pumpkin, blueberry and banana muffins before and they're all great - this healthy apple one might be my favorite though. I love how versatile it is and the notes you share. I didn't have yoghurt, so I used flax milk and vinegar. I was too lazy to make applesauce so I mushed up a large banana instead. They turned out moist and fluffy!

I made these recently and they were amazing! I love all of your recipes, and I especially love that these muffins aren't overly sweet. The apple flavor shines and they were actually filling enough to count as a solid breakfast!

Best muffins I ever made. It’s a hit with everyone one in the family 

Leena

Perfect! I followed all directions using granny smith apples with the addition of a cup of chopped walnuts and 3/4 cup dried cranberries. Cooking at 425 for 15 minutes, they were still not done so I decreased to 325 and cooked 5 more minutes. So good!

I followed the recipe exactly and they were SO GOOD! My whole family gobbled them up in a day. Making another batch today!

This Recipe is AMAZING!! I made them today and they're almost gone. I used Pink Lady Apples and they turned out great, Thank you for this recipe. I'll make sure to share it!

I’ve just discovered your recipes and I am going to try the banana muffins tonight.  
The ingredients and method are so clear and I’m hoping for a great result.  I will let you know the result 

These seriously are the best muffins I have eaten! So moist, tons of apple flavour, and I love the fact that I can use honey instead of sugar. The Greek yogurt, and coconut oil come through so well and bring a great flavour. These will become my go to recipe for sure!

Awesome!!! I didn't have Maple Syrup and was saving the honey for another thing, and because I'm from PA Dutch extraction and we use a lot of it, I used Molasses! Everyone (Wife and Growed-Up Daughter) loved them. So moist and the texture was great!

This was the worst muffin recipe ever......NOT!!!!!!  As I fooled my 6 yr old by saying, “Do not eat these muffins.  They are terrible.  They are especially bad warm with butter.” LOL

I didn’t have yogurt so I made buttermilk with 1.5 tsps lemon juice and scant 1/2 cup milk.  Also....mommy brain...when I put the muffins in I accidentally changed the oven temp to 170 degrees because I thought I pushed “timer”. I have no idea how long I cooked them but they came out perfect at an unknown time and unknown temp. LOL

So basically....these seem like foolproof muffins.

First time I made these muffins, they were so wonderful   I’d love to replace the olive oil for a little one that can’t have much fat in her diet.  I thought I read somewhere that you recommend replacing with extra applesauce but when looking again to confirm and how much, I couldn’t find info
I’d love some direction
Thank you

I’ve taken the healthy apple muffin recipe, which was terrific as is and replaced the oil with same amount of applesauce due to a little one who medically cannot have much fat in her diet    I treated the extra applesauce the same as if olive oil and proceeded to bake  you end up using (unsweetened applesauce in my case) twice in the recipe   They taste wonderful and the consistency is moist as was with the oil 
Baked for 19 min 
Yummy

My favorite muffins. Like she said- hard to believe they are so healthy!

I have made these twice now.  And they are amazing! I made them with honeycrisp apples the first time and then with green apples the second.  Simple and delicious! Thanks for another great recipe!

Love the muffins.love all your recipies.
Can I use self raising flour and just omit the baking powder

Very sorry but I'm afraid this didn't work for me, although i will say i'm not a great cake baker. Muffins were extremely 'wet' and not sure why had to have grated, chopped and purreed apples, rather laborious given the finish.

https://content.jwplatform.com/videos/GIv0KnYf.mp4

Watch how to make healthy apple muffins in this short recipe video! These delicious muffins are made with whole grains and naturally sweetened. 

Healthy Apple Muffins Recipe

Soft and tender Apple Muffins covered in cinnamon sugar.

Easy Apple Muffins

(2 and 1/2 cups) plain flour

(1 cup) caster sugar

red apples (approximately 2 cups) roughly chopped

120 ml (1/2 cup) vegetable oil

teaspoon vanilla extract

eggs

240 ml (1 cup) buttermilk*

butter, melted

caster sugar

Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.

In a large mixing bowl, add flour, baking powder, sugar and cinnamon and whisk briefly. Add chopped apples. Stir just to cover the apple pieces in the flour mixture.

To a small bowl, add oil,  vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk.

Very gently fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.

Spoon out the mixture into your prepared tin. Depending on how much apple you added, you might be able to squeeze 14 muffins out of this batch.

Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.

While the muffins are still warm, brush the tops with melted butter. In a small bowl, mix together the sugar and cinnamon, then generously sprinkle over each muffin.

They are so easy to make - loved the cinnamon topping!

Another perfect recipe, thank you Jessica! These apple muffins were a cinch to make and the texture and taste were the best. I cannot get enough cinnamon, so doubled the amount of ground cinnamon in the mix to 2 teaspoons.

They are amazing! Thank you for the recipe Jess!!!

Hi, I made these muffins 3 days ago and shared them with my colleagues and niece and nethews. They all loved them. I just used less sugar (150gr) and more cinammon because Im using Ceilon cinammon. I kept them closed for 3 days and they were still moist and soft. Great recipe ☺☺☺

I tried this recipe coz my 3 year old wanted an apple cake but I made it into a cake not muffins. I was going to make the apple cake but I didn't have yogurt. It turned out great. My kids love it.

Made this recipe just now, the recipe came out great! I had a little extra batter leftover so I made a really small cake. My cake came out a little dry though, not sure why.

These gluten-free and naturally sweetened apple almond muffins are perfect for the chilly mornings of autumn to accompany your coffee. As their name suggest, they are sweetened with dates and applesauce. They are a healthier alternative to muffins made with granulated sugar.

Naturally Sweetened Apple Almond Muffins

oats

almond flour/meal

buckwheat flour *1

arrowroot powder (corn

cinnamon (more for sprinkling in the end)

sea salt

dates

unsweetened fat-free plain yogurt (at room temperature)

coconut oil

eggs (at room temperature)

applesauce (divided *2)

apples

Pre-heat the oven to 400 degrees. Spray a 12-cup muffin time lightly with oil spray and fill each cup with muffin liners.

Place rolled oats in the bowl of a food processor and process until it is fine, 45-50 seconds. Add in the almond flour, buckwheat flour, arrowroot powder, baking powder, baking soda, cinnamon and salt. Pulse 6-7 times to make sure that they are completely mixed. Transfer the dry ingredients into a large mixing bowl. Wipe the bowl of the food processor with a paper towel. Do not wash.

Place the dates, yogurt, coconut oil, eggs, and 1/3 cup of the applesauce in the bowl of your food processor. Process until smooth, 40-50 seconds. You may have to stop the food processor and scrape the bottom of the bowl a few times to ensure that the dates are not sticking to each other.

Gently fold in the wet ingredients into the dry ingredients.

Grate 2 of the apples and fold them (with their juices) into the batter. Slice the third apple thinly and set aside.

Drop a heaping tablespoon of the muffin batter into each muffin tin. Divide the rest of the reserved applesauce amongst 12 muffin tins (each should be around 1-teaspoon applesauce). Cover each muffin tin with the rest of the batter.

Top each muffin batter with 3 thin slices of apple like you see in the images. Gently press them down.

Sprinkle each muffin with a little bit of cinnamon.

Bake for 20-22 minutes.

Let them cool for at least an hour before serving.

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla icing. Better than a bakery, trust me!

Glazed Apple Crumb Muffins

(67 grams) packed light or dark brown sugar

(60 grams) unsalted butter, melted

(84 grams) all-purpose flour (spoon & leveled)

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

(120 grams) yogurt,

(60 milliliters) milk (any kind),

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or milk

Make the crumb topping

 In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.

Make the muffins: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.

Make the icing

whisk all of the ingredients together and drizzle over warm muffins.

Muffins stay fresh stored at room temperature for a few days&#8211; then transfer to the fridge for up to 1 week.

Im very happy with finding your website. I have made so many of your recipes. This one did not disappoint either. The only thing I didn't do was make the icing.
So light and fluffy the texture and flavor are amazing. A++.

Thank you this wonderful recipe as well as many others!  This is by far the best muffin recipe. I’ve made it several times and it’s always a big hit. I did add a little oatmeal to the topping.

Wow, just wow. My family loved these and I took some leftovers to our neighbors who love professionally made sweets. I am not a chef. But these made me look like an amazing chef! My neighbors said they were the best muffins they have ever tasted. I followed the recipe exactly and now understand the importance of room temperature with ingredients. Thank you so much for the recipe! ;-)

I don't post to many reviews but I really needed to on this awesome  muffin recipe. I've made this over a dozen times. I use apple, blueberry, or any other fruit on hand. This is a great recipe as written. I didn't have yogurt a few times and used sour cream. Thank you for such a spectacular recipe.

I made these with my 8 year old granddaughter-they are her favorite to have before &amp; after school.
She loves to bake and has been helping me since the age of 2!! She also watches the cooking channel
a lot and picks up baking tips for us-we followed your recipe as written-they are perfect!

Very good but too fussy to make and too messy to eat.

I LOVE this recipe!!!!!!! I've used this recipe in so many different ways. I've made cranberry-orange, cranberry-apple, caramel apple, and will soon be trying blueberry muffins. All of them have tasted amazing (with some modifications to the recipe). I did have to decrease the baking time at 350° to 18 minutes instead of 22 for the ones that had cranberry (just to keep them moist).

These turned out delicious!! However, they were more of a cake consistency than a muffin. I prefer my muffins to be more dense. Is there something I can do to the recipe to make it more dense?

These are the best muffins I have ever had!  Just amazing!  And I went to culinary school and have a food business.  I will add one thing you should always do aside from the 425 for 5 minutes.  After portioning the muffins, rest the batter for maybe 20 minutes to get more rise.  I do it with all muffins that I bake.  But again, seriously delicious recipe.  This one is on frequent repeat now.  Thank you!  Wow!!

This is THE best recipe I have come across for muffins. Ever. Just one question though, I was thinking about adding oats to the muffins and to the crumb.  Do you think this can be done safely without any adjustments - or adjust the flour? 

Thanks!

These healthier apple cinnamon oatmeal muffins make an easy breakfast or grab and go snack. Packed with juicy apples, fragrant cinnamon, and oats, this muffin recipe is ready in minutes!

Healthy-ish Apple Cinnamon Oatmeal Muffins

old fashioned oats

buttermilk

white whole wheat flour

brown sugar

egg (beaten)

¼ cup avocado or olive oil

apples, shredded ((about 1½ medium apple))

Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and buttermilk. Let sit 15 minutes.

In a second mixing bowl, whisk flour, baking soda, baking powder, salt and cinnamon.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold apples into the batter.

Spoon the batter into the prepared muffin tin. Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack.

Recipe VIDEO above. These muffins are a miracle - they stay moist 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.&nbsp;

Stay-Moist Apple Muffins!

butter

unsalted butter (, melted (1 stick))

(200 grams) brown sugar (, packed)

tsp white vinegar

(300 grams) wholemeal flour

tsp baking soda (bi carb) ((NOT baking powder))

cinnamon powder

sugar sugar

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. &nbsp;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.

These Apple Muffins are incredibly moist muffins and full of cinnamon apple flavor. Super easy to make and a great way to use up those apples you have laying around.

Apple Muffins

sugar ((or use 1 1/2 cups for a less sweet muffin))

oil (vegetable, canola, or coconut oil)

vanilla

all-purpose flour

diced apples (around 3 apples))

Brown sugar for topping ((around 1/2 cup))

Preheat oven to 350 degrees and line muffin pan with 18 paper liners.

With a mixer, cream together sugar, eggs, oil, and vanilla. The mixture should be a pale yellow.

In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick almost like the texture of cookie dough. Mix in the diced apples. The dough will loosen up a bit when the apples are mixed in.

Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle each muffin top generously with brown sugar.

Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

https://embed.mediavine.com/videos/vvf2helq7wgecqi3tvmn

Apple Muffins are incredibly moist and full of cinnamon apple flavor. Super easy to make and a great way to use up those apples you have laying around.

These moist applesauce muffins have a delicious apple cinnamon flavor and are sweetened with applesauce. They're the perfect easy muffin recipe, and the cinnamon sugar topping makes them extra drool-worthy.&nbsp;

Applesauce Muffins

nutmeg

unsalted butter (, melted)

white sugar

Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.

Sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.

In a large bowl whisk together the melted butter and sugars. Then whisk in the eggs, vanilla extract and applesauce.&nbsp;

Whisk about 1/2 of the flour mixture into the wet ingredients, then gently fold in the rest using a rubber spatula or wooden spoon.

Spoon the batter into the prepared muffin pan.

Bake for 17-22 minutes, or until the tops are slightly firm to the touch and an inserted toothpick comes out clean.&nbsp;Cool for 10 minutes.

In a small bowl whisk together the sugar and cinnamon.

Dip the top of a warm muffin in the melted butter, shaking off any excess. Then dip the top in the bowl of cinnamon sugar. Repeat the process with the rest of the muffins.&nbsp;

Ready for the BEST healthy apple muffins? The streusel topping adds a sweet crunch to each bite, and use both applesauce and diced apple. To die for!

Apple Muffins with Streusel

rolled oats, divided

cinnamon, divided

ginger

allspice

apple (1 medium apple)

unsalted butter, melted

turbinado sugar

butter,

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.

In another bowl, combine the maple syrup, applesauce, unsalted butter (melted), and vanilla.

Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.

In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until it&#8217;s evenly combined and a crumbly streusel topping forms.

Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.

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Top Tags

Healthy Apple Muffins

Easy Apple Muffins

Naturally Sweetened Apple Almond Mu...

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Healthy-ish Apple Cinnamon Oatmeal ...

Stay-Moist Apple Muffins!

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The most viewed apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine