Apple Muffins

Apple Muffins

(12 servings)    Printable Version
  • 2 or 3 McIntosh apples
  • 1/2 cup (1 stick) butter at room temperature
  • 1/2 cup brown sugar - packed
  • 3/4 cup sugar
  • 2 large eggs
  • 2 and 1/4 cups buttermilk
  • 4 cups all-purpose flour
  • 3 Tablespoons ground cinnamon
  • 1 Tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • additional brown sugar to top muffin
Since this recipe was submitted in 2002, it's received tons of good feedback. I tried them myself this morning and I concur... this a great basic apple muffin with lots of apple and cinnamon flavor. Please note that the recipe is intended to make 12 jumbo muffins. I halved the recipe to get 12 regular (albeit square) muffins. I also dipped the cooked and cooled muffins in a thin glaze made from 3/4 cup powdered sugar and 2 Tablespoons warm water. (This recipe was tested and photographed in May 2014.)


Apple Muffins


How To Make Apple Muffins

Peel and core the apples. Slice each one into 1/2-inch pieces. This should yield about 2 cups of sliced apple. Set aside.

With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and vanilla; beat until fluffy. Blend in buttermilk.

Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over-mix. Add apples. (Batter will be thicker than typical muffin batter.)

Preheat oven to 375 degrees. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.

Bake in preheated oven 20 to 25 minutes, or until done.


Inside An Apple Muffin



A delicious cinnamon apple buttermilk muffin. The ingredients specify McIntosh apples, but you can use your favorite kind.

Mr Breakfast would like to thank lexani97 for this recipe.

Comments About This Recipe
What do you think of Apple Muffins?
Overall Average Rating = 5 (out of 5)
Based on 6 votes.


From peacebaby

This is the best apple muffin recipe I've tried in a long time. The one and only change I made was to cut the cinnamon in half. In my opinion, it was perfect. I also think baking the batter in a loaf pan would make a perfect apple bread. Great recipe... thanks!

Comment submitted: 9/17/2011 (#12917)



Official Member: Team BreakfastFrom Border-tart (Team Breakfast Member)
Rating (out of 5):  

I made these this morning and made double the amount by using small muffin cases. Absolutely delicious, my husband loves them. They are very light and moist. Will become a favorite.

Comment submitted: 3/16/2011 (#12302)



From Melanie
Rating (out of 5):  

I made these yesterday for the family and eveyone loved them and they were great for breakfast today! Thanks for an awesome way to use up apples!!

Comment submitted: 2/24/2011 (#12203)



From Jay1310
Rating (out of 5):  

Instead of using all purpose flour and baking soda, I used self raising flour and baking powder (im unsure if they are the same thing), and only half filled my muffin cups. They rose beautifully, were light and fluffy - and sssoooooo tastey! Thanks for the recipe!!!

Comment submitted: 9/14/2008 (#6457)



From cashncon
Rating (out of 5):  

Well I've made 3 recipe's from your site and all three were fantastic!!! These are a great breakfast muffin for folks on the go. Highly recommend these. Can't wait to try more.

Comment submitted: 4/21/2007 (#2222)



From TriciaN
Rating (out of 5):  

Hello, we tried this and used whole milk instead of buttermilk. We also used papercups for the muffin tins and it worked great. 3 tablespoons of cinnamon is recommended though 2 is purely not enough. We tried that first and it surely calls for 3 tablespoons. Great site! Thank you.

Comment submitted: 4/16/2004 (#2)



From Michelle F.
Rating (out of 5):  

I loved this recipe. I baked it for apple day at my son's school. It was a hit. I thought 3 tablespoons of cinnamon was a lot even though I love cinnamon. I reduced it to 2 tablespoons and it was still great.

Comment submitted: 1/10/2003 (#1)





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