Description
These healthy apple muffins are soft, moist, and packed with fresh apples, warm cinnamon, and toasted walnuts. They’re made with whole wheat flour, Greek yogurt, and naturally sweetened with pure maple syrup. Enjoy them for an easy snack, fall breakfast, or lunchbox treat!
Ingredients
Units
Scale
- 1 3/4 cups whole wheat flour (230g) spooned and leveled
- 1 teaspoon baking power
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 2 large eggs, at room temperature
- 1/2 cup (160g) pure maple syrup
- 1/2 cup (120g) plain Greek yogurt (or sour cream)
- 1/3 cup (76g) unsalted butter, melted and slightly cooled (or coconut oil)
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (115g) grated peeled apple (do not squeeze out the excess water)
- 1 cup (115g) finely chopped peeled apple
- 2 teaspoons whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup (60g) chopped toasted walnuts (optional)
- Turbinado sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 425°F. Lightly grease a 12-cup standard muffin tin with butter or nonstick spray.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- In a medium bowl, whisk together the eggs, pure maple syrup, Greek yogurt (or sour cream if using), melted butter (or coconut oil if using), vanilla extract, and grated apple.
- In a small bowl, add the chopped apple, 2 teaspoons of whole wheat flour, and ½ teaspoon ground cinnamon. Toss to evenly coat the apples.
- Make a well in the center of the dry ingredients and carefully pour the wet ingredients into the dry ingredients. Gently whisk, stir, or fold just until combined and no dry flour pockets remain. DO NOT OVERMIX. The batter will be very thick.
- Fold in the chopped apple and toasted walnuts (if using). Scoop the muffin batter into the muffin tin liners, filling them all the way to the top.
- Optional Step: Sprinkle about ½-1 teaspoon of the turbinado sugar on top of each muffin.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (without opening the oven door). Bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean. These muffins should take about 18-20 minutes in total to bake. Let them cool in the pan for 5 minutes before enjoying.
Notes
- Make sure to properly measure your flour. If you’re not following the weighted measurements, use a spoon to gently scoop the flour and pile it into your measuring cup. Do not pack or press the flour down.
- The batter is supposed to be thick. If you feel that it’s too thick, you can stir in a splash of milk (2-3 tablespoons). Take care not to overmix the batter, otherwise you’ll end up with dense or tough muffins.
- How to store apple muffins: Let the muffins sit in the pan for 5 minutes after baking, then transfer to a wire rack to cool completely. Leftover apple muffins can be stored in an airtight container for up to 3 days. You may want to place a paper towel under the muffins to absorb excess moisture and prevent them from getting soggy.
- Store in the fridge: For longer storage, place them in an airtight container in the fridge for up to 5 days. Tastes best after warming them up for 10-15 seconds in the microwave.
- Can you freeze apple muffins? Yes! Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
- What at the best apples to use for muffins? I tested this recipe using Gala apples, which are juicy with a soft texture after baking. Other apples I recommend using are Granny Smith, Honeycrisp, Pink Lady, or Ambrosia. You can also combine different apples, such as sweet Honeycrisp and tart Granny Smith.
- Grated apple: Use the large holes of a box grater to grate the apples. It will melt into the batter as it bakes, which adds a natural sweetness to the muffins. There’s no need to squeeze out the excess moisture from the grated apple.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American