These apple muffins are everything an apple muffin should be! They are soft, fluffy and packed with plenty of apple pieces, along with a hint of cinnamon.
These muffins are so quick and easy to make, and freeze extremely well, making them perfect for school lunch boxes.
Why you are going to love this recipe
- These muffins are so quick and easy to make. Simply mix the dry ingredients in one bowl, mix the wet ingredients in another, combine the wet and dry ingredients, then fold through the apple pieces. This really is the quickest way to make muffins.
- They taste great! There is no shortage of apple pieces in these muffins, and they have a hint of cinnamon, as every good apple muffin should.
- They freeze well. These muffins are perfect for freezing, which means you can make a big batch, freeze them and always have muffins on hand.
Ingredients and substitutions
To make these muffins you will need the following ingredients:
- Self raising flour – If you don’t have self raising flour on hand, simply mix together 2 cups of plain flour with 2 teaspoons of baking powder.
- Brown sugar – Brown sugar is used in this recipe to give the muffins a slight caramel taste, but white sugar can be used instead.
- Ground cinnamon – This gives the muffins a slight cinnamon taste, which pairs perfectly with the apple, but can be left out if preferred.
- Milk – Full fat milk will give the best flavour, but feel free to use your favourite milk variety.
- Canola oil – Use canola oil or any other mild flavoured oil. If you prefer to use butter in your muffins, melt 125g or 1/2 cup butter and combine with the wet ingredients.
- Egg – A large sized egg was used in this recipe.
- Apples – I used red apples in these muffins because I love the sweet flavour, but feel free to use your favourite variety of apples.
To make these muffins you will need the following equipment:
- Large mixing bowl
- Small mixing bowl
- 12 hole muffin tin
- Paper muffin liners
- Wooden spoon
1. Mix the dry ingredients
Combine the flour, sugar and cinnamon in a large mixing bowl.
2. Mix the wet ingredients
Combine the milk, oil and egg in a smaller mixing bowl.
3. Combine the wet and dry ingredients
Pour the wet ingredients into the large bowl with the dry ingredients. Mix until only just combined.
4. Add the apple
Fold through the chopped apple.
5. Bake the muffins
Divide the muffin batter between the muffin pan and bake for 20 minutes.
More muffin recipes
- Banana chocolate chip muffins
- Orange and poppy seed muffins
- ABCD muffins
- Chocolate chip muffins
- Raspberry and white chocolate muffins
- Apple crumble muffins
- Chocolate banana muffins
- Banana Caramilk muffins
Frequently asked questions
Muffins will always taste best when eaten on the day they are baked, but these muffins can be stored in an airtight container at room temperature for up to 3 days.
These muffins are also suitable for freezing. Freeze in an airtight container of ziplock bag for up to 3 months. Bring to room temperature before eating.
2. What type of apple are best for baking?
Typically granny smith apple are considered the best apple variety for baking. I like sweeter apples and love the pops of red colour in my muffins so I prefer to use a red variety such as pink lady. However any variety can be used in these muffins, so feel free to use your favourite.
3. How can I tell when the muffins are baked?
The muffins are cooked through when they are just turning golden and spring back when lightly touched in the centre. The muffins can also be tested with a skewer or toothpick. The muffins are cooked through when an inserted skewer or toothpick comes out clean.
- 2 cups self raising flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/2 cup canola oil
- 1 egg
- 2 large apples, cored and diced
- Preheat the oven to 180°c/350°F. Line a 12 hole muffin tin with paper liners and set aside.
- Add the flour, sugar and ground cinnamon to a large mixing bowl. Mix until well combined and set aside.
- Add the milk, canola oil and the egg to another small bowl. Mix until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Fold through the diced apple pieces.
- Divide the muffin batter between the muffin tin. Bake for 20 minutes, or until light golden and cooked through. Allow to cool in tin for 5 minutes before transferring to a cooling rack.
- It is important not to over-mix the muffin batter, as this may result in drier and firmer muffins.
- This recipe doesn't include a massive amount of sugar, so feel free to up the sugar amount if you prefer sweeter muffins.
- The apples weren't peeled when making these muffins, but can be peeled before chopping in preferred.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 267mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 3g