These Apple Muffins are perfect for snacks and breakfast on the go. They’re generously spiced and have an irresistible crunchy brown sugar topping!
Do you know what I love most about September besides back-to-school time?
All things apples!
In my kitchen apples are for September, and pumpkin is for October. What about November you might ask? In my kitchen November is for apples AND pumpkin! Statera in omnibus. Balance in all thing, right?!
A few of the apple recipes that I’m cooking up in my kitchen during September and November:
- Apple Crisp (my all-time favorite apple dessert)
- Caramel Apples
- Dutch Apple Pie (recipe coming soon!)
- Fried Apples
- Apple Dump Cake
- Caramel Apple Cheesecake Bars
- Bacon and Apple Stuffing
- Caramel Apple Cupcakes
- Caramel Apple Cheesecake Bars
- Deep Dish Apple Pie
What I love most about this Apple Muffin recipe is that it’s SO easy to make and it’s great for breakfast on the go. My kids love them and the house smells heavenly while they’re baking.
You know how sometimes muffins are more cake than muffin? I’m not going to lie, cakey muffins are not my favorite. These Apple Muffins, however, are ALLLLL muffin, just how I like ‘em! What really sets this Apple Muffin recipe apart from the competition is the crunchy brown sugar topping! The brown sugar melts and then caramelized while baking. This crunch adds an incredible texture to these apple muffins that keep folks coming back for more!
Cook’s Note – Apple Muffins:
- The apple varieties that I like using the most in this recipe are Granny Smith, Gala, Empire, and Honey Crisp.
- These muffins will keep in an airtight container at room temperature for up to 3 days.
- I like to save a little money by making my own spice blends at home. Check out my recipe for Apple Pie Spice.
Cook’s Tools – Apple Muffin Recipe:
ONE YEAR AGO: Easy Broccoli Quiche
TWO YEARS AGO: Peanut Butter Frosting
THREE YEARS AGO: Breakfast Taco Bar
- 1/2 cup dark brown sugar
- 1 teaspoons apple pie spice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple pie spice
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 1 cup buttermilk
- 2 cups peeled, cored, and chopped apples; about 2 large apples
- Move oven rack to middle position and preheat oven to 375 degrees F. Line muffin tin with paper liners; set aside.
- In a small bowl stir together brown sugar and apple pie spice until combined, set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, and apple pie spice; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and beat on medium speed until light and fluffy and pale in color, about 2-3 minutes. Add the egg and mix until just combined.
- Add half of the buttermilk to the bowl and mix until combined. Add half of the flour mixture and mix until combined. Repeat with the remaining buttermilk and flour mixture.
- Use a rubber spatula to fold in the apples.
- Use a 1/2 cup scoop to scoop the batter into the prepared muffin tins. Sprinkle the topping evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool the muffins in their tins for 10 minutes, and then remove the muffins from the tins and cool on wire racks until warm. Serve.
The apple varieties that I like using the most in this recipe are Granny Smith, Gala, Empire, and Honey Crisp.
More Muffin Recipes:
This Apple Muffin recipe first appeared on FFF on March 24, 2011. I recently updated the recipe slightly and the pictures for ascetic purposes. Here’s the original photo below.