Fabulous apple muffins with a delicious cinnamon crumb topping! Give them a try -- you won't be sorry!
Thanks for all the reviews; am glad I read them first. As written, this is only about 3 stars(no spice in the batter for an apple muffin?) but with tweaking became a 5 star and they were delicious...so averaged out to 4 stars. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'.
Read MoreThis recipe looked okay on paper but really didn't work out for me. At all. The muffin batter was very dry and that was after I only put in a cup and a half of flour. The reason I only put a cup and a half of flour in is because after I mixed the wet ingredients together, it was quite obvious there wasn't near enough liquid to moisten two cups of flour. I guessed by looking at the batter with the cup and a half of flour that a half cup of milk might be just enough to moisten the muffin batter enough to actually make muffins. When I made the strudel, it looked fine but when I went to bake it, the mixture bled all over my oven and started a fire. NOT HAPPY. I'm not a baking novice by any means and I do make quite a bit of muffins for my family--this recipe was an absolute flop for me. Not only am I angry that I wasted the ingredients, I now have to scrape the sugar off the bottom of my oven. I really wish I'd thought to read the reviews before I made this one or skipped this recipe all together. Cheers to those who made this recipe and had a success--I did not.
Read MoreThanks for all the reviews; am glad I read them first. As written, this is only about 3 stars(no spice in the batter for an apple muffin?) but with tweaking became a 5 star and they were delicious...so averaged out to 4 stars. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'.
These is the yummiest muffins I's ever had. Super simple too. I added cinnamon and nutmeg to the dry ingredients like many of you did - thanks for the tip. I didn't measure how much apple I used by cups - I just used 2 normal sized apples, grated one and chopped the other. The grated apple just disappears into the batter. Next time I make these I will use one grated apple and two chopped apples (don't chop too small.) I didn't bother using baking apples, just used a red delicious and a gala 'cause that's what I had. I made the "To Die for Blueberry Muffins" the same day so I just split the topping between the two batches - for me it's too much topping for one batch. The batter really does come out looking like cookie dough, so don't be afraid that you did something wrong, it's supposed to be like that. By the way - a tip for getting the muffin out of the pan if you aren't using paper cups, is to use a pineapple knife to get underneath it. Works great.
WOW!! Like a lot of people I doubled the amount of apples, added a tsp of cinnamon, and changed the sugar to be half white and half brown....best muffins I have ever had. I am taking the boys apple picking so I can make more!! My middle one din't want to bring them to his play date because he didn't want to share them!!!
This recipe looked okay on paper but really didn't work out for me. At all. The muffin batter was very dry and that was after I only put in a cup and a half of flour. The reason I only put a cup and a half of flour in is because after I mixed the wet ingredients together, it was quite obvious there wasn't near enough liquid to moisten two cups of flour. I guessed by looking at the batter with the cup and a half of flour that a half cup of milk might be just enough to moisten the muffin batter enough to actually make muffins. When I made the strudel, it looked fine but when I went to bake it, the mixture bled all over my oven and started a fire. NOT HAPPY. I'm not a baking novice by any means and I do make quite a bit of muffins for my family--this recipe was an absolute flop for me. Not only am I angry that I wasted the ingredients, I now have to scrape the sugar off the bottom of my oven. I really wish I'd thought to read the reviews before I made this one or skipped this recipe all together. Cheers to those who made this recipe and had a success--I did not.
Wow, these are really good. I also doubled the topping, and put some of it in the middle of the muffins (filled tin 1/2 way, put some topping in, filled rest of way, and finished with topping) and it was out of this world. Be sure to chop apples in small pieces. I thought the batter was a bit stiff, but remember that moisture will be released as the apples bake, and they were very moist when finished. TRY THIS!!
Our family loves these muffins! I make mini muffins with the recipe by adding cinnamon, a little milk if the batter is thick, omitting the crumb topping, and baking for about 15 minutes. Our kids can't get enough of them and enjoy them for snacks and school lunches. I've even made an 8x8 cake with the recipe. I include the topping and bake for abour 30 minutes.
This was a great recipe. The only change I made at first was to use 1/2 cup of brown sugar in place of 1/2 cup of white sugar. Baked some muffins.. they were good but a bit bland.. so I added 2 tsp of cinnimon to the batter and a little oatmeal to the struesel.... they were OUTSTANDING! Everything loved them!
If I could give this a six stars, I would! This has been a favourite at my B&B all week. It also packs well for the West Coast Trail visitors that I send off with breakfast. I like to put the topping in a middle layer and on top. It's best fresh because the aroma from the oven is fabulous, but I admit the leftovers are just fine, too. Doubling the recipe is the only way to have leftovers!
This recipe is YUMMY! I added a few things, 1/4c.cinnamon applesauce and some cinnamon to the recipe and cut the butter to 1/4 c. Also, put part of the topping in the middle. Although the topping didn't work that well for me, the muffins were still fantastic! Made them for ladies brunch and can't wait to make them just for my family! Thanks!
These are to die for! I made two bacthes- On as stated, and one as per reviews. The Review batch is DEFIANTLY the winner! something about the spices added in makes it. I made the following changes : Half and Half for Brown and White sugar, TWO teaspoons vanilla, a teaspoon of cinnamon, a half of a teaspoon of nutmeg, doubled the apples, and grated one whole apple instead of chopping them all. I am giving 5 stars because without this base recipe I would have never found this complete recipe!
These were fantastic! I added about 1 cup Hershey cinnamon chips to batter (love cinnamon) and doubled the topping. I might add 2 c. apples next time. I couldn't really taste them. Maybe it was the kind I used? Maybe it would help to make a little more moist. These were great! We enjoyed every bite! Thanks Nikki!
These did not last in the house! A great apple muffin with a nice topping. Like other, I used half white sugar and half brown and added some cinnamon and nutmeg to the batter. Overall, this is a wonderful recipe that produces great results!
Moist! Beautiful to the eye and taste buds. Tweaked recipe based on some prior advice (See below) THANKS! Batter:: Double apples (half shredded, half chopped), add 1 tsp of cinnamon to dough, do 1/2 white 1/2 brown sugar. Use 1/2 sugar from batter on apples to make them weep prior to adding to batter. Batter will be THICK! Streudel topping:: Triple it! Partially melt butter before mixing it in to prevent "sinkers" Add topping to CENTER of muffin and TOP. Paper cups work. Fill level with top
These are awesome...I'm in culinary school and they say to not use liners when baking muffins because it gives the bottoms of the muffins a thicker denser crust. Just spray your pans really well
I made these for Halloween...absolutely wonderful! Everybody loved them! The fresh apples were perfect in them.
I took the advice of others and grated an apple and chopped another, as well as adding 1 tsp of cinnamon and 1/2 tsp of nutmeg. These muffins were fantastic! The flavor was just right, not too sweet, not overpowering in the least. We had them about 5-10 minutes after they'd finished baking and they were divine. Definitely a keeper.
The changes make this a five-star muffin. Sub 1/2 the white sugar for brown. Mix with shredded and diced apples first to soak while you prepare the rest. Add nutmeg and cinnamon and about 1/2 to 3/4 cup unsweetened applesauce. I used two golden delicious apples, about the size of a baseball, and was able to completely omit the vanilla. Moist, fluffy, sweet. Yum.
Thanks to all the great reviewer suggestions, I got 5 star muffins with this recipe the very first time. The changes I made were adding spices (1 tsp cinnamon, 1/3 tsp nutmeg), using half brown & white sugar, & using half shredded/half diced apples. I also used 2 T. applesauce + 6 T. butter (instead of 8 T. butter). I peeled too many apples, so I ended up using 3 c. of apples, and I may try using 4 c. in the future. This is a memorable & tasty apple muffin that I will be making again very soon.
Delicious! I gave this recipe 4 stars instead of 5 only because I tweaked it a bit. I took the suggestion of other reviewers and added 1/2 tsp cinnamon and 1/2 tsp nutmeg, also using 1/2 cup white sugar and 1/2 cup brown sugar. I used 2 apples, one chopped (Gala) and one grated (Granny Smith). They tunred out AMAZING. I made 6 regular sized muffins and 24 mini-muffins. My husband could not stop raving about them. These are going to become a staple in my home!
Like other reviewers, I added cinnamon and nutmeg. I also left off the topping. Ended up really well; it tastes like apple pie!
I made these with my 3yr old for her class snack tomorrow. The first one to get one was my husband. He exact words were, "perfect!". He also said he wished he had a cup of coffee to go with them. Okay, I made a double batch. The dough tastes just like sugar cookie dough that is thick and sticky. I used gala apples that are both a bit tart & sweet and contain more juice than granny smiths. I also chopped the apples up small to get the most juice from them as I combined them with the sugar mixture. I think chopping is the way to go, because when you bite into the muffin, you can taste the small chunks of apple. Amazing taste and moist! Hope that helps, happy baking :-)
Good muffins. Mix-in some cinnamon, nutmeg, and honey with the apples first so that the flavor abosrobs into the apples. They're good even without the streusel topping for a healthier breakfast.
I've seriously made these muffins like 7 times in the past 2 months. People love them!! I always make a little more of the topping and definitely use at least 2 apples; don't cut chunks too small! I think the best kind to use are Golden Delicious. Have fun with this one; you can't go wrong with it!
My 10 year old made this recipe for her 4-H project and won a blue ribbon. They are easy and delicious.
fantastic! Made it with apples, craisins (double the amount of the fruit filling) and scattered walnuts on top!!! :) I made it once with peach but my bf prefers the apple/craisins (dried cranberries) better b/c it has a tart taste! :) Made it fat free with free Promise margerine and fat free other ingredients too....also added skim milk 1/2 cup and a few dollops of free sour cream :)
I pretty much followed this recipe accurately, though I did add more cinnamon plus some nutmeg and pumpkin pie spice. I made the mistake of turning them into mini muffins. The only reason why this decision was a mistake was because when they're mini you tend to eat more of them. While I had planned on freezing half of the large batch, we had eaten them ALL within about four days. Absolutely no exaggeration. They were amazing.
To make these muffins a little more healthful for my grandchildren, I replaced half the flour with white whole wheat, half the butter with applesauce and the white sugar with Splenda. Still delicious and down to 167 calories each!
I love these muffins because the top is super sweet, but not the muffin itself. I used 1.5 cups of apple shredded, 1 cup chopped, added 1/2 tsp. each cinnamon and nutemeg to batter, and used 1/2 C brown sugar and 1/2 C white. Add sugar to apple mixture and let it set while you prepare topping - the juiced apples make for even more moist muffins! Note: additions make 16 muffins total. Yay for great recipes!
Great starter. Just needed a little tweaking per other reviews. Add some sugar to the apples to help leach out the juice to make the batter not so thick. Added 1 tsp. cinnamon to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added 1 cup of applesauce. Did not add strudel topping.
EXCELLENT, EXCELLENT, EXCELLENT. And as always, I added a jar of baby food apples for xtra moistness (I do the same w/carrot cake, use baby food carrots, banana muffins, use b food bananas, etc)
This is a good base recipe. I have to say adding some spices to the filling helps. I added 1tsp cinnamon and 1tsp nutmeg. Turned out good
I made these for my Mommy and baby playgroup. They were perfect for a mid-morning sweet snack. Everybody loved them! I followed the tips from others - shred half of the apples (chop the other half as directed) and add 1 tsp. cinnamon to the batter. Delicious!
these are great. I did do 1/2 sugar and 1/2 brn sugar. I also added a touch of nutmeg. I will double my topping recipes ... it needed a lot more. maybe even will add another apple to the mix next time.
I made these tonight for my husband to take to work for his buddies tomorrow, and he ate 2 of them, and had to restrain himself from eating more. They are very good, and very easy. Followed the recipe exactly and did not use paper liners, just greased muffin tin.
These muffins are delicious! A little too much apple for me but next time I will cut down on the amount to maybe jusy one medium to large apple, or two small apples. The crust on the top is sooo awesome.
These muffins rank high among the muffins I've tasted- and I've tasted more than a few. The batter seemed more like cookie dough than batter to me, so I decided to throw in a serving of strawberry yogurt to make it at least a little bit more moist... and they turned out fabulously. They were moist and the apples were perfect. I added some cinnamon, too. Fantastic. I didn't even bother with the strudel topping. These taste like an apple coffee cake. Mmmm.
I made these muffins this morning and it filled the air with wonderful apple fragrance, perfect for this autumn day! Better yet, the muffins were very good, lots of apple chunks in every bite. I took the other reviewers suggestions and added more apple, used 1/2 brown sugar and 1/2 white sugar, added cinnamon and nutmeg to the batter and the studel topping. Because I enjoy nuts, I added some pecans to the batter and the topping also. While I don't like to alter the recipe too much before I rate it, I do take a few hints from reviewers before making an item. Don't want to waste my time and good ingredients only to find out it could have been made better. These muffins are great...4 stars because I altered the recipe. Enjoy!
These were great. I used apples that are 'good for sauce' and chopped them tiny. I didn't use any extra apples, it seemed like there were plenty. I did, however, add cinnamon to both the batter and the topping. I also split it up half white flour and half whole wheat flour. The batter was very stiff and the muffins didn't really peak, but that's more of an aesthetic issue than a flavor thing. I didn't have salted butter for my batter, so I used unsalty and added extra salt--about a teaspoon, which is probably more than the equivalent, but it made the muffins more complex and addictive. Very pleased with how they turned out. A little extra liquid might not be bad, it would probably help them peak better. But they really were delicious.
Wow these are awesome!!!! Very moist.... I might use 2 cups of chopped apples instead of 1-1/2 as the recipe calls for next time and you can bet that there will be a next time. Yummmmm..........
These were great!I made just a few minor additions - a little more apple, cinnamon in the batter and oats in the Studel topping. They were a hit with the kids - my 4 year-old said "You're a good cooker Mommy" - Can't beat that!
Thanks to the suggestions of adding more spice, using white and brown sugar, and shredding/chopping the apples, these came out great! I'll definitely be making them again! :)
Finally an apple muffin where you can taste the apple! Nice topping, excellent texture. Had left over topping though. This recipe is a keeper!
Butter tends to makes cakes a bit dry, so I added applesauce for more moisture it wasn't enough, next time will try 1/4 cup oil and definitely more apples!!
WONDERFUL MUFFINS!! I made these the night before my husband went golfing. I let them cool for about an hour on the rack and then placed them in a ziplock bag. They did'nt last long however--his buddies just raved over them and my husband loved them! Very moist and wonderful flavor. Great texture and the struedel topping was not overpowering. I will make these again and again--this recipe has replaced my apple muffin recipe that I have been making for the last 12 years! Thanks for this fabulous recipe!
Made a few minor changes, as these were for the school information sessions (and a healthy request was made)! I cut the butter by 1/2 then added 1/4 cup applesauce. I also added 1 cup stone ground wheat flour and 1 cup white. Lastly, I added a little oats to the streusel topping for decor! THese were fabulous!! Not too sweet, just right!! I will say though, the recipe just barely made a dozen muffins. So if you want good size ones, I would increase your amounts! Thanks!!
I made this for my boyfriend and I have to say: I LOVE this recipe. I followed the recipe's directions, but made sure to include the most notable suggestions (1/2c sugar, 1/2c brown sugar; 1/2tsp. cinnamon; 1/4tsp. nutmeg). I was ambitious and used four apples (half shredded, half chopped) which yielded 26 standard-sized muffins. They were done in 15min and were astoundingly moist and delicious. I may tweak and add more cinnamon for my personal preference in the future too.
Pretty good grab and go breakfast. Definitely put more apples than recommended. Has a ton of sugars though...I'd like something a little more healthy...
I made these with 1/2 white sugar and 1/2 brown sugar. Also added more apple and kept them in chunks. Added cinnamon to the batter too. Very good.
Yum! These were delicious! Next time I will make the apple pieces a little larger...I sliced them very fine the first time and you couldn't taste the apple pieces
Super moist. Made a loaf, not muffins. Definitely need to add addt'l spices; add oats to strudel for delight! I put the topping on after 15 minutes of baking (to give loaf time to firm) and it was YUM! Did I say super moist?
These are wonderful breakfast muffins. I make these into mini muffins and take them to work. Everyone gobbles them up so fast. They're not super sweet and go great with the morning coffee or tea.
An Absolute Wonderful Muffin! My husband couldn't get enough of them. As in many recipes at first the batter once incorporated completely did seemingly look a lil' stiff. However, I too not being an novice baker kept in mind that once in the oven, the apples in the baking process releases moisture into the muffins. Thus the ending results are moist beautiful muffins. The young lady Ms. SARAH JO that made this recipe and gave such disgruntled review, I would suggest to you whenever you bake w a crumb topping of ANY type,(TIP): a baker should ALWAYS place a pan lined w baking paper under the muffin pan to catch the possible fallen crumb's. IT'S JUST GOOD COMMON BAKING SENSE. no oven to clean!! And my hats off to the lady suggesting adding crumb mixture to the middle of the muffin. Wow! It was another great alternate way off altering the recipe. However, these recipes are written to be made as written, therefore to the bakers that change the recipe and then complain. I am sorry, but that's not even respectful. We should all enjoy, share & be respectful of one another's accomplishments. If you have true concerns, then use the review as a helping tip guide for other's without criticizing your own added changes to other's recipes. AllRecipes.com is kind enough to give us this forum. I thank them so much. And I thank each and every Cook/Baker for sharing all these incredibly wonderful recipes. My Apron is off to all you. God Bless each of you.
These were good - but only fine, not great or amazing as some other reviewers said. I read the reviews first, and made the adjustment of grating some of my apple first. I also added cinnamon and nutmeg for flavor.But mine were pretty dry - and a sticky mess on the pan afterwards from the topping. So in the end for the amount of time and effort, I didn't think they were that great. I'm so surious about why there are different opinions - it makes me wonder if the apple choice makes a big difference. I used Cameo since that was what I had. I also would maybe add yogurt or applesauce to get a moister muffin if I were to make these again.
This is a delicious apple muffin. Very easy. They went fast in our house! Will definitely become a favorite. Thanks for sharing Nikki
YUMMMMM YUMMMMM. The whole family enjoyed these muffins. Thank you for the recipe.
As written, these are not a five. I agree with the other reviewers and think that 1 tsp of cinnamon is needed in the batter, use half brown and half white sugar, and the amount of apple should be doubled. I made mini muffins, so i scaled the recipe down to 3 servings and ended up with 16 bite sized muffins that cooked for about 14 min. I wasn't as impressed with the topping as some of the other recipes I've tried, so I think i may replace that with one that has more flour to get a better texture. The muffins turned out moist and full of flavor. My toddler ate them up!
I gave it 3 stars because if I hadn't followed the advice of some others and made changes these would have been very bland. I doubled the cinnamon in the topping, used all brown sugar, omitted the vanilla and added a teaspoon of cinnamon to the "batter." I use quotes because what I had more resembled cookie dough than muffin batter. I could have rolled it into balls. Over all these are pretty tasty muffins. I can see how Granny Smith apples would work well in them. I used MacIntosh.
Had I not read a couple of reviews and added some applesauce to this recipe it would have been dry as a bone...the flavor is good but still a bit too dry for my liking...
Made a few adjustments to this recipe. I don't have muffin tins, so I baked as a cake in a nine by nine inch pan, which was the perfect fit. I had three fairly large Pacific Rose apples so I shredded the first two to applesauce-like consistency and chopped fairly large chunks of the third one so that the muffins tasted more like apples. I don't think that it would have tasted much like apples without those apple chunks. The shredded apples just added moisture to the cake. I put all the chunks of apple in a single layer at the bottom of the dish so that they were spread throughout the cake. I put a few extra spices in the main cake and doubled the crumble topping; putting a layer in the middle of the cake. It came out to be very much a spice cake I think would have been delicious with carrots instead of apples as well!
After reading several of the reviews, I made the changes suggested by TUNISIANSWIFE (1C shredded apple, 1/2 chopped, half and half brown and white sugar). In addition, I used pumpkin spice in the batter and added some caramel (7 oz. caramel candies and 2T heavy cream heated together - I put this into a squeeze bottle and was able to "inject" caramel into the muffins easily and without mess!). These muffins are very moist and flavorful. I think if I really liked apple baked goods, this would have gotten 5 stars. Perhaps I should have waited to review until I heard back from the teachers at my daughters school? This recipe made 48 mini muffins.
Fantastic! These are moist and delicious. I read previous reviews and used 1/2 brown, 1/2 white sugar in the batter, also doubled the apples; half grated; half chunks (about 4 med-small to make up 3 cups)--next time I might triple the apples. I added 1 1/2 tsp. of vanilla because I love vanilla. Also, definitely add 1 tsp. cinnamon to the studel topping, if you like spice. I used a combo of apples--spry, mac, and wealthy--make sure to use a tangy apple like mac or granny smith in your mix to get a little extra tang. Yummy!
This was the first time I've ever made apple muffins and they were absolutely amazing. I followed other reviewers tip on doubling the amount of apples and using chopped and shredded. I did add some cinnamon. I will definitely be making this recipe again!
Pretty good! The thermometer has finally dropped and I am now officially in "fall" mode. :) Apples are the perfect fall food and in abundance around here, so I decided to give NMARIEA's recipe a try. I've never really been a a sweet / quick bread fan, but do enjoy noshing on a muffin or large slice of the stuff every now and then. Served with a cup of white chai tea (purchased at a specialty tea shop this past weekend), this was a very special treat to celebrate the approaching season. As TUNSIANWIFE did, I also shredded 1 c. of my (GrannySmith) apples and chopped the remaining half. I used half granulated / half (packed) light brown sugar and added it to my apples to "leech" the juice from them (my batter was pretty thick). I had apple pie spice on hand, so I added 1.5 t to the mix. Some of the apples I shredded in my food processor turned to mush, so I added this to my batter (pretty much 2 T worth, give or take). Finally, I cut back the vanilla to 1 t. NOTE: Be sure to mix your flour / brown sugar crumble topping well BEFORE cutting in the butter (FYI, a wire whisk works great!). This will ensure your topping does not "sink" into your muffins as they cook. Because I made 6 jumbo muffins, I had to bake them for an additional 15 minutes. My hubby's co-workers will be VERY happy to gobble up what I send with him tomorrow! Thanks for sharing, NMARIEA! :-)
This was a good recipe!!! Next time will add more apples but it was still good. You HAVE to add the cinnamon and nutmeg as recommended by another reviewer (1 t cinnamon 1/2 t nutmeg and I added a shake of ground cloves and allspice). It also came out dry so i had to add another 1/4 cup of water to the batter. The topping is way too wet, I ended up adding some more flour to make it thicker. These were the only changes! This is a GREAT autum muffin recipe, to wake up and have this muffin with your coffee, nothing better! YOu can add just about anything to this...and VERY moist YUM!
This is an excellent muffin. Made it once exactly like the recipe says, and it tasted fantastic. The second batch I changed to add some pears, some all spice, and to reduce the flour and add some High Fibre Bran to make it a bit more healthy. Tasted fantastic. This is a very good recipe!
What a great recipe!!! My husband LOVED it!!! I couldn't find my muffin tins so I made mini loaves instead. I made a few adjustments to the recipe and it turned out wonderfully! I added an extra 1/2 cup of chopped apple, a 1/2 tsp cinnamon, tripled the streusel topping, put half in the middle and the rest on top.(like others suggested). The loaves were very moist and full of apples, and the streusel in the middle and on top made it perfect. I will definitely bake this again!
I added some cinnamon and nutmeg and a 1/2 cup of applesauce and these were delicious!
Delicious muffins! I'm not sure where I went wrong with the topping.. but it was still really good either way.
Wonderful! I was a little worried on how they would turn out, since I made some changes to the recipe. I used 1 ½ cups flour, and a little more than ½ a cup of crushed bran flakes for added fiber. I then used ¼ cup margarine, ¼ cup applesauce (unsweetened) and a heaping tablespoon of sour cream. I grated the apples and included the juice from them. I then used cinnamon in the flour mixture as previously recommended. They turned out amazing moist, and popped out of the greased muffin pan amazingly! My husband was very impressed as was I!!
I have made this recipe so many times and I have now adjusted it for myself. I also add 11/2 cups of shredded apples. Always add cinnamon to the batter, brown sugar rather than white and whole wheat flour rather than white. These are really good muffins!
Good basic apple muffin. Because we do not like anything too sweet reduced sugar by 2 tbsp. and no problem.
These were really good muffins. Moist and flavorful. My toodler even enjoyed them. I grated the apple in my food processor, and like others said, it just disappears into the muffins. I will use more apple next time.
I used two medium sized granny smith apples peeled and finely chopped. I used margarine instead of butter. I followed the advice on adding the topping during the last five minutes of baking. It seemed a little strange since the muffins were almost cooked. It was difficult to spread the mixure evenly since it kept rolling off the hill shaped top of the muffin but I did it anyway. I did not grease and flour my pans I just sprayed with Pam. They did not stick. I used a pan that made six very large muffins. I filled them about 3/4's of the way. The only part that stuck was the baked on topping but with a thin knife it could easily be chiseled off. I also followed other review advice and added 1/2 tsp of cinnamon. These were awesome. The texture is light moist and fluffy with a slightly crunchy topping. It tasted a little like cinnamon apple coffee cake.
I made a few changes to make this recipe healthy, and it was still delicious! Here's what I did: a) replaced half the flour with oat bran b) replaced the butter with applesauce, c) cut the sugar in half, and d) added a teaspoon of cinnamon. Yummy!
This is a fab recipe. I have requests for these ALL the time... delicious straight out of the oven. Thanks for sharing..
These are wonderful. I've only made them when following the advice for adding spices (cinnamon, nutmeg) to the cupcake batter. I also shred half the apples and chop the other half.
I added cinnamon to the batter, and as suggested by some of the other reviewers, I used grated and chopped apples, and used over two cups. They were really good. Thanks for the recipe, will be working it in to my regular rotation.
Delicious. If I were to make these again I would back for a few minutes less, though.
These are wonderful!! I followed some of the other reviewers advice. I doubled the recipe, but only did 1 1/2 cups of peeled and shredded red delicious apples with juice, and 1 1/2 cups of chopped grannie smith (didn't chop it too small or too big). I didn't have brown sugar and just used all white for the recipe, including the topping. I added 2 tsp vanilla and about 1 1/2 tsp of chinese five spice. Other than that I kept the recipe the same as if you were doubling it. Thank you.
These are wonderful!! I followed some of the other reviewers advice. I doubled the recipe, but only did 1 1/2 cups of peeled and shredded red delicious apples with juice, and 1 1/2 cups of chopped grannie smith (didn't chop it too small or too big). I didn't have brown sugar and just used all white for the recipe, including the topping. I added 2 tsp vanilla and about 1 1/2 tsp of chinese five spice. Other than that I kept the recipe the same as if you were doubling it. Thank you.
After a few bad muffin experiences from this site, I was pleasantly surprised with these! My husband even snuck a few extras to work so he could be sure to get his "share" !! I did substitute half whole wheat flour for half of the white flour, but otherwise I followed the recipe exactly. They were even better a few days later and I have to agree with some reviewers that some more apples couldn't hurt!
Excellent muffins! I didn't measure the amount of apple I added, I had 3 apples that needed to be used, I shredded 2 and chopped the third. I also added a heaping tsp of cinnamon to the muffin batter. I've been asked to make these again soon.
I used 2 cups of shredded apples, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 c sugar and 1/2 cup brown sugar, and I doubled the crumbly topping. Muffins were delicious and a hit with everyone in my family, including those who do not like apples!
Good base recipe for apple muffins. After reading reviews, I added 1/2 cup of vanilla yogurt (for added moisture), 1/2 tbsp cinnamon, 1/2 tsp pumpkin spice, and 1/2 tsp nutmeg. I wanted more of an apple spice muffin. I used 3 granny smith apples, 2 grated and one chopped. The granny smith hold up when baked. They keep their apple characteristics and don't turn to sweet mush like other apples tend to.
4 stars as written. I have had these twice now. They were delicious the first time around but the second time I added 1 tsp. cinnamon to the batter and doubled the topping. With those changes, they become 5 star muffins that are very moist and flavorful.
Mmmmm.... These muffins are so good! Everyone loves them. I added extra apple, some grated, some chopped -- it makes the muffins moister. Putting a bit of cinnamon, maybe 1/8 tsp, in the batter is also great. The streusel topping is really delicious and adds plenty of sweetness, which I like. Definitely a keeper.
For some reason, when I made the muffins, the topping melted and burnt all over the place. But then I made a loaf with the recipe and it turned out fantastic! (I even had made the loaf, let it cool, wrapped it in aluminum foil and then ziploc bag, and put it in the freezer. When I took it out, I put it in the oven at 350 for 15 min. or so and it was sensational!)
these were a hit at work, the topping is delicious. I cooked my apples almost to mush for added moisture and a nice smooth texture.
They tasted okay, but they were greasy and did not rise well. Followed the recipe and I am an avid baker. Will not make again!
These muffins are superb on their own, but I've tweaked the recipe a bit. For a little extra nutrients, I substitute 1/2 cup of the white flour for 1/2 cup of whole wheat flour, and then I also about a 1/4 cup of ground Linseed, Sunflower and Almond. To counteract the dryness of the batter, I then add a splash of milk until the consistency is right for muffins. They turn out so nice that way.
Great recipe! I did change it a bit to make them a tad more healthy. I used half whole wheat flour and used half applesauce in place of half the butter and shredded all the apples as my daughter doesn't like chunks of fruit in her muffins. I also made the changes most reviewers made- half brown sugar/ half white and added cinnamon and nutmeg to the batter. I will make these again- they make perfect breakfast muffins to eat on a quick school morning.
These are sooooo delicious!!! I grated the apple and sprinkled the sugar on it and put it in the fridge for 30 minutes to help release juices(which really made the muffins great and added extra needed moisture).
