Delicious, moist apple muffins with an unusual taste. Since they are very moist, these muffins require about 4 minutes more than standard for baking muffins. If you like them, you could add 1/2 cup raisins.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups with paper liners.

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  • Beat sugar and oil together in a bowl using an electric mixer until smooth, about 2 minutes. Beat eggs and vanilla extract into sugar mixture until smooth, about 1 minute.

  • Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; beat into sugar mixture until batter is just combined. Fold apples and walnuts into batter; spoon into muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts

325 calories; protein 4g 8% DV; carbohydrates 38.3g 12% DV; fat 18g 28% DV; cholesterol 31mg 10% DV; sodium 188.1mg 8% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2014
I try not to be one of those people who changes a recipe then rates it but when it comes to baking I can't help but try to "healthify" it as much as I can using simple substitutions. I feel this recipe as-written is fantastic reliable and versatile therefore I give it 4 stars. My healthified substitutions: 1 cup white flour and 1 cup whole wheat flour 1/2 cup brown sugar only 1/4 cup of white sugar 1/4 cup coconut oil and 1/2 cup organic unsweet applesauce instead of veg oil. Pecans instead of walnuts because that's what I had. THEN I WENT AND UN-HEALTHIFIED IT! YAY! I made a streusel topping out of crushed biscoff cookies from the Tastebook.com post: "Biscoff Banana Bread with Biscoff Cookie Streusel" And I drizzled it with some melted caramels... These things are so moist! I probably could have let them bake another couple minutes (I did about 23) but still tasty! Read More
(9)

Most helpful critical review

Rating: 3 stars
11/18/2014
These are perfect EXCEPT that my first batch, at 400 degrees, was dark brown and dry. Turned down to 350, next batch was wonderful. I used half brown sugar, half white. 2 cups of chopped Granny Smiths worked well. Texture of these muffins is great! Read More
(5)
64 Ratings
  • 5 star values: 50
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/01/2014
I try not to be one of those people who changes a recipe then rates it but when it comes to baking I can't help but try to "healthify" it as much as I can using simple substitutions. I feel this recipe as-written is fantastic reliable and versatile therefore I give it 4 stars. My healthified substitutions: 1 cup white flour and 1 cup whole wheat flour 1/2 cup brown sugar only 1/4 cup of white sugar 1/4 cup coconut oil and 1/2 cup organic unsweet applesauce instead of veg oil. Pecans instead of walnuts because that's what I had. THEN I WENT AND UN-HEALTHIFIED IT! YAY! I made a streusel topping out of crushed biscoff cookies from the Tastebook.com post: "Biscoff Banana Bread with Biscoff Cookie Streusel" And I drizzled it with some melted caramels... These things are so moist! I probably could have let them bake another couple minutes (I did about 23) but still tasty! Read More
(9)
Rating: 5 stars
02/21/2014
These are what I think of when I think of apple muffins. Perfect amount of moistness and the top bakes up crisp. Glad I tried this one. It's a keeper. Read More
(6)
Rating: 3 stars
11/18/2014
These are perfect EXCEPT that my first batch, at 400 degrees, was dark brown and dry. Turned down to 350, next batch was wonderful. I used half brown sugar, half white. 2 cups of chopped Granny Smiths worked well. Texture of these muffins is great! Read More
(5)
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Rating: 5 stars
05/30/2014
Delicious with a great texture! Read More
(2)
Rating: 5 stars
01/24/2014
This is a wonderful little muffin that is perfect with your morning cup of coffee. It s not too sweet and biting into the little chunks of apple is delightful. I sprinkled sugar on the top to add a little jazz. I made half the recipe resulting in 8 muffins. Read More
(2)
Rating: 5 stars
03/04/2014
Toddler (and adult!) approved. I have sweet organic apples so changed the sugar to 1/4 cup white and 1/4 brown. I left the skin on the apples and swapped grape seed oil for vegetable oil with no problem. These are really delish! It seemed like there were too many apples and not enough batter at first but they baked up great. I used a mini muffin tin and baked for about 14 minutes. This one is a keeper. Read More
(2)
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Rating: 4 stars
06/06/2015
I've made this twice now - once as muffins and once as a cake and both times it was very enjoyable. I thought it would be dry because the mixture prior to baking is very thick but i guess the moisture from the apples help it out. Very enjoyable! Read More
(2)
Rating: 5 stars
09/17/2014
Fantastic! So easy moist and quick! I did them in a muffin tin without liners and they came out so easy. Read More
(1)
Rating: 4 stars
11/24/2014
These muffins are a five for taste but I'm glad I read the reviews first. The oven temp I used was 375 and 20 - 25 minutes for regular sized muffin tins. It was a very thick batter that needed to be tapped down in the tin before baking. A cup measure of apples would have been better as even Mac's can vary in size. Taking these minor things aside it's a recipe worth saving. Read More
(1)