Best apple muffin recipe! These moist apple spice muffins are topped with brown sugar for a sweet on-the-go breakfast.
Muffins are one of my favorite foods! I love how quick and easy they are, and they make a great on-the-go breakfast or snack.
These apple muffins are perfect for fall. They’re moist spice muffins filled with chunks of fresh apple, and they’re topped with brown sugar for just the right amount of sweetness.
How To Make Apple Muffins
Beat the butter and sugars together in a large bowl until well-combined. I mix it for 2-3 minutes on medium.
Mix in the egg until combined, and then mix in the buttermilk. Scrape down the sides as needed.
Add the dry ingredients, and stir in just until incorporated. Don’t overmix. Overmixing will give you tough muffins.
Fold in the chopped apple. Just barely mix them in but don’t overwork the batter.
Divide the batter among the prepared baking tins. You can either grease and flour the tins or line them with muffin tin liners.
Sprinkle the remaining brown sugar over the tops of the muffin batter. Bake until a toothpick inserted in the center comes out clean, about 20-3o minutes.
Which Apples Are Best For Muffins?
You’ll want to use baking apples in this recipe. Some types of baking apples that work well are Granny Smith, Jonagold, Braeburn, and Honey Crisp.
How Long Will The Muffins Keep?
The muffins will keep for up to 3 days when stored in a resealable container at room temperature. However, the muffins are best eaten the day they’re made.
More Muffin Recipes!
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- 1/2 cup butter at room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar divided
- 1 large egg at room temperature
- 1 cup buttermilk¹ at room temperature
- 2 cups all-purpose flour²
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 ½ cups peeled and cored baking apples chopped in 1/2-inch pieces3 about 2 medium baking apples
- Preheat the oven to 375F. Grease and flour or line 16 standard-sized muffin tin cups. Set aside.
- In a large bowl, beat butter, granulated sugar, and 1/4 cup of the brown sugar together until fluffy and well-combined, about 2-3 minutes on medium.
- Add the egg and mix until combined.
- Scrape down the sides of the bowl.
- Mix in the buttermilk until combined.
- Add the flour, baking powder, baking soda, salt, and spices. Stir in just until incorporated. Don't overmix.
- Stir in the chopped apples.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle the remaining 1/2 cup brown sugar over the batter.
- Bake the muffins for 20-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes.
- Remove muffins to a wire cooling rack to finish cooling.
- Regular or low-fat ok
- To properly measure the flour, stir the flour. Then lightly spoon into the measuring cup and level.
- Sone of the apples that work well are Granny Smith, Jonagold, or Honeycrisp.
- Nutrition values are estimates.
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