These Apple Muffins are moist, tender, and get an extra crispy texture from the crumbs topping. Best part? It is super-fast, easy, and requires no special equipment!
I have two confessions to make.
- The recipe is so awesome and there is truly no need for the crumbs topping. I added it for the sake of food-photography… (but hi, crumbs make everything better no?)
- While I strive to be a good team player and am taking an advantage of apple season to post apple recipes, I must admit that I don’t really get it. I buy, eat, and bake with apples all year long. Also, was never told, “sorry, no candied apples here at the county fair…apples are not in season”… (And trust me, after driving two hours to the “nearest” U-pick apple farm only to carry 10 LBS bag of apples my 3 Y.O could not possibly hold despite the fact she picked them all (from the gound…) I am fully aware this is it officially apple season.)
Before making this recipe, two important notes:
- I highly recommend spooning a generous amount of caramel on top. You can find my favorite caramel recipe HERE. (skip the Orange blossom though) .
- Because Baking time is short, if you cut the apples into 1/2″ size, the apples will hold their texture. (depending on the type of apple). So keep that in mind when cutting the apples.
What Ingredients Are Used?
For The Crumbs:
- AP Flour
- Brown Sugar, light or brown is ok
- Chopped nuts
For The Muffins:
- Apples, peeled, cored, and cubed. I use Gala however, you can use your favorite type.
- AP Flour
- Baking powder
- Light brown sugar
- Apple sauce
- Vegetable Oil
Making Apple Muffins:
Making these apple muffins is super easy and also requires no special equipment. I included the crumbs recipe but you can skip it, the muffins are just as good without it.
We will start by preparing the crumbs and to do that we will simply place all of the ingredients in a large bowl and use our fingers to cut the butter into the ingredients until the mixture resembles wet sand.
Next, the muffin batter.
Firstly, sprinkle the apple cubes with 1 TBS sugar and cinnamon and toss with a spoon to fully distribute.
Now, use 2 medium-large bowls to mix the liquid ingredients (oil, eggs, and apple sauce) in one bowl and the dry ingredients in the second bowl (flour, baking powder, and sugar). Next, pour the liquid mixture into the dry mixture and use a fork/whisker to blend halfway and then Fold in the apples.
Now, last but not least as this is the best part, divid the batter between the muffin liners and sprinkle with the crumbs.
Bake for 18-22 minutes at 350F preheated oven. When done, remove from oven and allow 5-10 minutes to cool before eating.
Storing the muffins:
Best is to store the muffins at room temperature for up to 2 days. Also, you can freeze the muffins baked. Place the muffins in a freezable muffin bag or container and freeze for up to 2 months. When ready to eat, remove from the freezer and remove it from the bag/container. Next, allow reaching room temperature.
Here are some more fun recipes you might enjoy:
One more thing…
Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Lastly, did you like this recipe and inspiring? Then save THIS PIN to your Muffins or baking boards.
- 3/4 Cup AP Flour (90 g / 3 oz)
- 1/3 Cup Brown sugar (light or dark) (70 g / 2.5 oz)
- 1 Cup Finely chopped pecans or walnuts (120 g / 4 oz)
- 4 TBS Unsalted butter, softened (55 g / 2 oz)
- 1 tsp Cinnamon
- 2 small Apples peeled, cored, and cubed (1/2"-1/4") (150 g / 5 oz)
- 1 tsp Cinnamon
- 1 TBS Sugar
- 2 Cups AP Flour (240 g / 8.5 oz)
- 2 tsp Baking powder
- 1 Cup (-2 TBS) Light brown sugar (180 g / 6 oz)
- 1 Cup (- 3 TBS) Unsweetened apple sauce (225 ml / 8 oz)
- 2 Large Eggs
- 1/2 Cup Vegetable oil (100 g / 3.5 oz)
Place ingredients in a large bowl and use your fingers to cut the butter into the rest of the ingredients until a cohesive blend is formed.
Preheat oven to 350F and line 2-12 cavities muffins tins with muffins liners (total 15 liners)
In a medium bowl place the cubed apple. Sprinkle the cinnamon and 1 TBS sugar and toss to evenly incorporate. Set aside.
In a large bowl, place the flour, sugar, and baking powder and use a fork to blend.
In a separate bowl, mix together the apple sauce, eggs and oil then pour it over the flour mix. Use a fork or a whisker to blend.
Fold in the apples.
Divide the batter between the muffins liners, each 3/4 full then sprinkle about 1 TBS of the crumbs on top.
Bake for 18-22 minutes or just until a toothpick comes out clean from the center of the muffins.