Apple Muffins – Once Upon a Chef
This post may contain affiliate links. Read my full disclosure policy.
These wholesome apple muffins are full of spice and everything nice.
Adapted from King Arthur Flour, a wonderful resource for bakers, these apple muffins are made partially with whole wheat flour, which gives them a wholesome, nutty flavor and toasty-brown color. They’re also chockfull of tart apples and enriched with low-fat yogurt, so no one could ever accuse them of being cupcakes pretending to be muffins. The recipe calls for a full tablespoon of cinnamon along with a hint of nutmeg and cloves — your house will smell amazing while the muffins bake. But the best part of these apple muffins might just be the simple brown sugar topping, which gives the lids an irresistible crunch.
What you’ll need to make Apple Muffins
SteP-by-Step Instructions
To begin, combine the butter, sugar and brown sugar.
Beat until light and fluffy.
Add the egg.
Then beat again.
Add the yogurt.
Beat again.
Add all the dry ingredients right to the bowl.
Mix until just combined. Note that the batter will be very thick.
Add the diced apples.
Then stir them in.
Use an ice cream scoop to transfer the batter to a muffin tin.
Sprinkle the tops generously with brown sugar.
Bake for about 25 minutes.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack to cool completely.
You may also like
Spiced Apple Muffins
These wholesome apple muffins are full of spice and everything nice.
Ingredients
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 1 large egg
- 1 cup plain low-fat yogurt or Greek yogurt
- 1 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups peeled, cored, and finely chopped baking apples (you’ll need 2 large apples)
For Topping
- 6 tablespoons dark brown sugar, packed
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
- Add the chopped apples and mix until just combined. Do not over-mix.
- Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
Powered by 
- Serving size: 1 muffin
- Calories: 221
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 33g
- Sugar: 16g
- Fiber: 2g
- Protein: 4g
- Sodium: 207mg
- Cholesterol: 37mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
