Moist Apple Muffins
Print Pin VideoThese moist apple muffins are a breeze to make, using simple ingredients that deliver big on flavor! Loaded with fresh, juicy apples and warmly spiced with cinnamon, they’re the perfect treat for busy mornings or a cozy afternoon snack.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Topping
- 2½ tbsp white granulated sugar
- 1¼ tsp ground cinnamon
Apple Muffins
- 1¾ cups (210 g) all purpose flour - plain flour in the UK
- 1½ tsps baking powder
- ½ tsp salt
- 1½ tsps ground cinnamon
- ¼ tsp ground nutmeg - optional
- ⅛ tsp ground cloves - optional
- 1 cup (200 g) white granulated sugar
- 2 large eggs - room temperature
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- ½ cup (120 g) whole milk - room temperature
- 2 tsps vanilla extract/essence
- 1¾ cups (210 g) diced fresh apples - peeled and cored. About 2 medium apples.
Instructions
- Preheat oven to 200℃ (390℉) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside for now.
- Topping: Combine granulated sugar and cinnamon and stir to combine. Set aside for now.
- Muffin batter: in a medium bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Using a whisk, mix until well combined. Set aside.
- In a large bowl add in sugar, eggs, oil, milk and vanilla. Using a whisk, mix until well combined and smooth.
- Add dry ingredients to wet ingredients and using a spatula, fold until just combined. Add in diced apples and fold until just combined. Avoid overmixing.
- Distribute the batter into the muffin cases (until almost full — leave a little space at the top). Sprinkle the cinnamon/sugar mixture evenly across the top of the muffins.
- Place into the preheated oven and then once the oven door is closed, immediately reduce the temperature to 180℃ (350℉) conventional (see note 2). Cook for 20-23 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
- Once done, allow the muffins to cool in the tray for 10 minutes, before carefully placing the muffins on to a wire rack to cool. Enjoy!
Video
Notes
Note 1. The convection function (fan mode) cooks food faster, so if baking on this mode then you will need to decrease the baking temperature to 180°C (350°F), and then once the muffins are placed into the oven, immediately decrease the temperature to 160°C (320°F) so that the muffins bake at the same rate as mine 🙂
Note 2. The initial high heat will help the muffins rise better. If using a convection oven, you will need to reduce the temperature to 160°C (320°F).
Nutrition
Calories: 265kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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