- Dish type
- Mini cakes
- Fruit muffins
- Apple muffins
This recipe makes delicious muffins with a glorious soft, spongy centre. I'm having to make these every week because they just won't stay in the cupboard. They're that good!!
948 people made this
- 200g plain flour
- 100g caster sugar
- 50g soft brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 90ml skimmed or semi-skimmed milk
- 80ml vegetable oil
- 1 large egg, beaten
- 5 drops vanilla extrect
- 2 large apples - peeled, cored and chopped
- icing sugar
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugars, baking powder and salt in a large mixing bowl. Add milk, oil, egg and vanilla. Stir until just combined (mixture will be lumpy).
- Gently fold in chopped apples and spoon mixture in muffin cups. Add a sprinkle of icing sugar on top of each.
- Bake for 20 minutes or until golden brown on top, and enjoy!
Reviews & ratingsAverage global rating:(100)
Reviews in English (106)
I've never had any luck with muffins, till I tried this recipe -- Success! I made three batches over three days, trying slight variations, and they all came out really well (and disappeared quickly!). A few points ...  you can get away with a lot less sugar (I found 100g total, or even less, works fine);  I experimented with using a mixture of bicarb of soda and baking powder, (my wife is worried about health issues related to baking powder) and I ended up using 1 tsp bicarb of soda to 1½ tsp baking powder (more bicarb than that and you can taste it);  instead of vanilla essence I used cinnamon, as other people have done, which I think goes better with apple (mixed spice would probably be nice too, but where I live I can't get it);  I also experimented with quantities -- in the original recipe I used a small egg, and when I increased everything by 50% and used a large egg that also worked well;  in response to RubyRed, I used ordinary eating apples from the garden, peeled, cut into small chunks, and they almost melt away, it works really well;  with my first batch I turned the muffins out of their tin straight away and cooled them on a rack, and they went crispy on the outside, not muffin-y at all -- next batch I left them in the tins to cool, and they were much better, soft and really tear-apart-able; and  you can use the mixture as cake mix -- I poured the mixture into a 30cm x 10cm loaf tin and baked it for 30 minutes and it made a very nice tea cake.-03 Dec 2012
What apples are the best to use? Do I need to use cooking apples?-19 Apr 2012
Fab, added spice and a handfulof sultanas. Great for lunch box-26 Sep 2011
Morning Glory Muffins
Morning Glory Muffins. They are super easy to make and are perfectly tender and moist. Loaded with shredded carrots, apple, walnuts, whole wheat flour and coconut oil. Perfect for a healthy breakfast or as a snack! I’ve also included lots of substitutions and variations to make these muffins your own!
Looking to make these gluten free? Try my Flourless Morning Glory Muffins!
Spiced Apple Muffins
There’s nothing more comforting than waking up to fresh baked muffins and brewed coffee. These delicious Spiced Apple Muffins are made in no time and taste better than your local bakery.
Although here in Miami the weather has yet to change, in other parts of the country people are enjoying the fall breeze and the beautiful leaves changing. Apple orchards are in full bloom and it’s time to shake some bushes and take a nice crisp bite out of a granny smith or a gala.
Personally, I love the taste of these muffins. They’re moist, chunky, and have tons of flavor from the cinnamon, nutmeg, cloves, and allspice. When you take a bite, you will notice pockets of sweet apple pieces. Spread some soft butter on them and you’ll be in heaven.
Who can resist a muffin and a coffee for breakfast? Enjoy it on a Sunday morning or even on a weekday when you make the batter the night before and bake the next day.
I pair this Spiced Apple Muffins with the newly released New England Coffee Caramel Apple and Pumpkin Spice flavors. They are tasty, with a nice aroma and full of fall flavor.
New England Coffee’s seasonal flavors, Pumpkin Spice and Caramel Apple, are available as bagged ground coffee or in single serve pods so you can enjoy the consistently smooth, delicious flavor of New England Coffee no matter how you brew. You can purchase their new flavors at the New England Coffee Shop.
Remember when I made my delicious Coffee Flan using their new Centennial Reserve Coffee? There I told you about new extraordinary people campaign. Visit their Facebook page for more information.
I hope you can try this delicious Spiced Apple Muffins at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Pineapple Morning Glory Muffins
I went to graduate school on Boston&rsquos North Shore and lived in a little town called Ipswich. One of my favorite places there was a little cafe called &ldquoChipper&rsquos&rdquo where they served the best morning glory muffins. I&rsquom not sure if it is still there or not, but I have never forgotten those muffins.
Packed with healthy ingredients such as carrots, apples, pineapple, and nuts, these tasty muffins are full of fiber, minerals, nutrients, and healthy fats. There are lots of different variations of the recipe for morning glory muffins floating around, but I am going to share with you the one I like the best. My favorite part: crushed pineapple!
Filled with carrots, pineapple, nuts, and more!
It&rsquos a really simple recipe, and you can change up the things you add into the basic mixture. For instance, some people add coconut. I don&rsquot like coconut, so mine is more fruit-based. Another great idea is to add shredded zucchini. Substitute walnuts for the pecans for extra richness. Substitute 1/2 cup applesauce and 1/2 cup oil for the 1 cup vegetable oil to make it healthier. Be creative!
These muffins freeze well also. I had batter left over after filling 12 muffin cups, so I made little mini loaves to freeze and serve later. Great for breakfast, lunch, or a snack. They make a wonderful grab-and-go breakfast for me to eat on the way to my teaching job at school. You will love these tasty treats! Try them this week, and tell me what you think.
I put the left-over batter in two mini loaf pans, baked them, then froze them for later.
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. Add this one to your “keeper” file because these apple muffins are a tasty breakfast. If you want to make a healthy version of these apple muffins, replace the oil with applesauce.
They are so easy. I literally had them in the oven in under 10 minutes. We sat down to watch television and I handed John a warm muffin.
I quickly scanned the TV to see what I had missed.
EASY APPLE MUFFINS
Green apples are often used in baking because their slightly tart flavor offsets the sweetness of the baked goods.
You want the apples diced fairly small so they cook while baking.
SHOULD THE BATTER BE THIS THICK?
Yes! When you’re mixing it, it will be the texture of cookie dough and when you add in the apples the moisture from the apples will thin it out a tiny bit. It should still be really thick though.
Fill the muffin tins 3/4 of the way full. The muffins will rise a little but not a ton.
Sprinkle with brown sugar before baking.
The brown sugar crystallizes and makes a nice crunchy topping.
I wish you could see how incredibly moist these are.
There are a couple of tweaks you can make to these muffins if you want make them a little healthier.
Apple rye muffins
Apple picking in the Blue Ridge Mountains and a recipe for tender apple rye muffins that taste like fall. Jump to recipe.
On a day when the weather was finally cool, when peak fall ought to have arrived decked out in its most glorious colors, but instead showed up in only yellow and looking pretty bedraggled, my oldest daughter who’s nine (nine!) hiked with me through a mountainside orchard. Rotten apples squished under foot while we searched for the last of the orchard’s Fujis. We filled a couple of pecks as we meandered among the trees.
I’m almost always late to apple picking and this year was no exception.
Still, we found plenty of already-picked apples in the barn, and then made our way home with donuts and cider in our bellies and a couple of pecks of apples accidentally rolling around in the way back of the station wagon.
Deciding what to do with my hoard was pretty simple. I’ve been dreaming of apple cake for a while now, but opted instead for cake in a more portable form. These muffins are pretty great. The juicy sweetness of freshly picked apples comes through nicely. The springy crumb features a nutty mix of whole wheat and rye flours and olive oil, and is unapologetically spiced with cinnamon and ginger. An apple muffin ought to taste like fall and these do so beautifully.
I’ve mentioned it before, but I’m selective about the places we pick apples with our kids and always try to find a low-spray or organic options. In the NYC region, I’m a fan of Fishkill Farms. Here in Charlottesville, I like to go apple picking at Henley’s Orchard because it’s small and family run and also low-spray.
Biscoff Apple Muffins
Now I have to admit, it took me so long to finally try this amazingness because I’ve always been a late adopter. I was way behind in the converse “chuck” fashion, the skinny jeans era, and using Nutella on anything and everything, just to name a few. But in the end, I always try it at some point. That’s what happened with this Biscoff Spread. And then I got mad at myself for waiting so long because this spread is freaking amazing. I think I might even like it more than Nutella.
So what happens when you add this deliciousness to some chunky apple muffins with a crumbly cinnamon-y topping? You get the best muffins ever. Now you know that Jason is Mr. Non Muffin Lover but when he took his first bite, he said, “Oh wow that’s good.” Then he took another bite and said, “Oh my god. That’s reeeeeeally good.” That’s when I looked at him and asked, “Are you being sarcastic?” Then he said, “No man, seriously, your muffins are getting so much better.”
I think it’s the Biscoff Spread, not my muffin making skills but that’ll be a secret between you and me.
So here’s how you make this:
We’ll start by making the cinnamon streusel topping first. We’ll need some flour, brown and raw sugars, cinnamon, coconut oil (the best thing ever!) and vanilla.
Next we’ll combine the dry ingredients.
Then the wet – Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla.
We’ll pour this wet ingredient mixture into the dry ingredients, giving it a gentle stir with a rubber spatula until it’s just combined. Remember not to overwork the batter.
Then we’ll stir in the apples.
Now let’s divide the batter into 12 muffin cups and then sprinkle on that crumb topping we made earlier.
Pop them into the oven for about 18-20 minutes and you’ll have the best muffins ever. Seriously.
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Glorious Morning Muffins (Gold Medal Recipe)
I was enjoying these today on a cold Fall morning while making a batch of our favorite Pumpkin Pie Playdough, and had the urge to share. This is one of my favorite ever "got it off the side of a package" recipes. It was originally from the back of a Gold Medal Unbleached Flour bag, but the recipe they have on their website is slightly different.
These are so good they disappear like your retirement account in 2008, (too soon?). Lucky for you when these disappear you can just whip up some more!
Apple Cinnamon Crumble Muffins
I had a whole bowl of apples on the kitchen counter that seemed to look a little sluggish. The first thing I thought of making was these delicious Caramel Apple Crumbles. I decided to not go that route since it contains all the sugar and butter in Gauteng.
Instead, I made these amazing Apple Cinnamon Crumble Muffins. Still sneaky, but with much less sugar and butter! (Go tell yourself that&hellip)
They are ridiculously easy and came out super fluffy and just plain delicious. I even got the fussy eater to eat half of one muffin and that, people, is huge.
It didn&rsquot stop me though, and I soon managed to have two of these without even a flinch.
It is the perfect pick-me-up snack for the kids after school and a great addition to a tea party you might find yourself invited to&hellip No matter the occasion though, you should seriously keep this one on file.
If you are a muffin fan, and look, I am the biggest muffin whore EVER &ndash you will absolutely love this recipe. How could you not dive straight in after baking time? My muffins barely had time to cool down before I chomped down. Make sure this is on your baking-to-do-list this weekend! Cheers!
Photo by Katherine O'Malley
Preheat the oven to 375°F. Generously spray muffin tins with nonstick cooking spray (no need for paper liners).
In a small bowl, toss the diced apples with 2 teaspoons of flour and ½ teaspoon of cinnamon until the apples are well coated set aside.
In a separate bowl, whisk together 2 cups of flour, baking powder, salt, and 2 teaspoons of cinnamon set aside.
In a separate large bowl, use a hand mixer (or your hands) to cream together ½ cup butter and 1 cup sugar until blended and lightened in color.
Add the eggs, one at a time, making sure to fully incorporate each before adding the next. Then, mix in the vanilla.
Gently fold in the flour mixture, alternating with the milk. Stir until just combined.
Scoop mixture into prepared pans, filling just under 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.
Melt the remaining 1/2 cup butter and place in a bowl shallow enough to just fit the top of one muffin.
In a separate bowl, mix together remaining ¼ cup granulated sugar and 2 teaspoons cinnamon.
Once the muffins have baked, remove from the oven and allow them to cool slightly. Submerge the tops of each muffin (one at a time) in the melted butter, then in the cinnamon sugar mixture to coat. Make sure you coat the whole top of the muffin. Set aside to dry/cool and store in an airtight container.