These moist spiced apple muffins are full of fresh apples and spices. When you get your hands on one, you’ll want another!
So many mornings, I want a muffin. My mom used to make blueberry muffins in the morning before we got ready for school. I think that’s where this want comes from.
And these chocolate orange muffins mixed two of my favorite things – chocolate and citrus.
Speaking of muffins…
How to Make Apple Muffins
This spiced apple muffin recipe came about when I decided to make spiced apple cupcakes and they failed – instead of sweet and fluffy cupcakes, I made dense and delicious muffins.
I wish all of my food failures could be this yummy. Most of the time they take a quick detour from my mouth into the garbage.
Cupcakes should probably have more sugar. Or honey. Or sweetness. Maybe I should have cooked the at 350 degrees. I don’t really know. All I know is these spiced apple muffins are good.
Like, eat 3 in a row good. Good thing this recipe makes 2 dozen.
What are the best apples for muffins?
I usually start with my most favorite apple, honeycrisp. Sometimes I will add a second apple to the mix – Granny Smith. Yum.
Other apples to add:
- Granny Smith
- Golden Delicious
Can you freeze apple muffins?
Yes! Wait until the muffins have completely cooled, place them in freezer bags or wrap them in foil or freezer wrap.
When you’re ready to eat the muffin, thaw overnight and then microwave for 30 seconds
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon grated cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cardamom
- 2 apples, pealed, cored and sliced (about 2 cups)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Preheat oven to 375 degrees. Line 2 muffin tins with liners or grease the insides.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Set aside.
- In a food processor or blender, combine the apples, milk and vanilla extract. Pulse until well pureed. Push the mixture through a sieve into a small bowl. Set aside.
- In the bowl of a stand mixer, combine the sugar and butter on medium-high, about 2 minutes. Add the eggs, one at a time until well combined.
- Turn the mixer to low. Add a third of the flour mixture and then half of the apple mixture. Alternate adding the ingredients, ending and starting with the flour.
- Pour the mixture evenly into the muffin pans. Bake for 15 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Let cool on a wire rack before eating.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 109mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g