Apple Muffins Recipe -
Apple Muffins Recipe
  • READY IN hrs

Apple Muffins

Recipe by  

"This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
  3. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

All I can say about these is.....Oh my God! They were amazing. Not too sweet and I even added a few tablespoons of brown sugar too. I do have a standard topping that I use with any fruit muffin and added to these muffins...and they were incredible! To make it...use...1 cup instant oats, 1 cup all purpose flour, 1 cup brown sugar, 1/4 teaspoon each of baking powder and baking soda and 1/2 cup melted butter and mix together until crumbly. Sprinkle this (there will be well more than enough) so...add the top of these muffins. As an added and amazing touch...I melted carmels with a little cream and did a drizzle of that on top of the crumb topping after they were cooled. Everyone that has had them today...are in sheer heaven!

Most Helpful Critical Review
Feb 01, 2007

Unlike almost every other reviewer so far, I made these muffins exactly as specified. I appreciated that they were quick and easy to make, and they made a small batch (I ate all twelve by myself over 5 days). They were also nice and light and fluffy. However, I thought the cinnamon taste was pretty much indiscernible, and the body of the muffins didn't taste very apple-y (the apple pieces were very good though). So I can see why so many others added lots more cinnamon and apples. If you want nice, mild-tasting and not heavy muffins, these are very good. If you're looking for a hearty, strong-flavored apple muffin, this recipe won't do.

Jun 13, 2008

I've tried many apple muffin and bread recipes, and this one was absolutely OUT OF THIS WORLD!!! It may have been the apple juice in the recipe, but the muffin tasted so apple-y...I was in heaven because I love everything apple! I made a few changes in the recipe: I used 1 tablespoon of canola oil in place of the egg and used 1/3 cup of milk instead of the 1/3 cup of oil. I also left the skin on the apples; you can't tell the difference once the muffins are baked anyway. The end result was a soft, moist and fruity muffin. This one is going in the favorite recipe drawer. I'll defintely make this one again...5 stars. Thanks SO much for posting!

Mar 30, 2003

These were very good. However, I suggest you use between 2-2 1/2 cups apples to get them to really taste like apple muffins. I would also double the cinnamon. I did use a mixture of cinnamon and brown sugar to sprinkle on top as someone else suggested. They turned out great!!

Jun 07, 2004

These muffins were really good! I took the advice of others and doubled the cinnamon as well as the chopped apples, and sprinkled brown sugar on the tops. Also, to lower the fat content I substituted 1/3 cup of strained prunes babyfood for the oil. (*Using the prunes does not effect the taste, or final product, but is much healthier! Its great for using in cakes and cupcakes as well!*)The muffins baked perfectly after 20 minutes, they weren't too sweet but still full of flavour and were a big success with my family! Thanks

Oct 01, 2003

My 5 year old son and I just made these todayand had a great time together. My husband and son loved these. There aren't any left. But I did add about 1/4 cup brown sugar and 1 tsp of cinn. together and sprinkled on top-it was a great touch.

Mar 26, 2003

Tasty and moist. I made the muffins even more irresistible by topping the batter with a mixture of 1/4 cup of chopped walnuts, 1/4 cup of packed brown sugar, and 1/2 teaspoon of cinnamon before baking. I also increased the amount of chopped apples a bit. I will definitely use this recipe again.

May 21, 2003

I substituted the egg for 1/2 banana and 1 tsp baking powder (my son is allergic) and sprinkled brown sugar and cinnamon on top as someone else suggested. Thumbs up! These were so quick easy and kid friendly that I even made these with my son's preschool class with apples from our orchard!


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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