These spiced apple muffins are a cozy, wholesome treat perfect for breakfast, snacks, or lunchboxes.
Bursting with juicy apples and warm autumn spices, they’re naturally fiber-rich and lightly sweetened, making them a satisfying, everyday option.
With good fats from oil and a boost of protein from yogurt and egg, they’re both nourishing and delicious.
Fluffy Spiced Apple Muffins
Equipment
- 1 muffin tin (12-cup)
- 1 Medium mixing bowl
- 1 small mixing bowl
- Whisk or spoon
- Measuring Cups and Spoons
Ingredients
- 2 cups 280 g plain flour
- ¾ cup 165 g granulated sugar
- 4 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 cups ≈2 medium apples, peeled, cored, and diced
- ½ cup 120 ml milk
- ¼ cup 60 g plain yogurt
- 1 large egg
- ⅓ cup 80 ml vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Begin by setting your oven to 220°C (430°F) to ensure it reaches the perfect baking temperature. While the oven heats, prepare your muffin tin. Lightly grease each cavity with a small amount of oil or butter, or line them with paper muffin cases. This step prevents sticking and ensures your muffins release effortlessly after baking.
- Combine Dry Ingredients: In a medium-sized mixing bowl, add the plain flour, granulated sugar, baking powder, cinnamon, mixed spice, nutmeg, and salt. Use a whisk or spoon to mix thoroughly, breaking up any clumps and ensuring the spices are evenly distributed. This helps your muffins rise evenly and guarantees that every bite has consistent flavor.
- Fold in the Apples: Peel, core, and cut about two medium apples into 1cm cubes. Gently fold the apple pieces into the dry mixture, making sure each piece is coated lightly with flour. This prevents the apples from sinking to the bottom during baking and keeps them evenly distributed throughout the muffins.
- Prepare Wet Ingredients: In a small bowl, combine the milk, plain yogurt, egg, vegetable oil, and vanilla extract. Whisk these together until smooth and fully blended. The yogurt adds a subtle tang and extra moisture, while the egg and oil provide structure and tenderness to the muffins.
- Mix Wet and Dry Ingredients: Make a small well in the center of your dry ingredients. Pour in the wet mixture carefully. Using a spatula or large spoon, gently fold the wet and dry ingredients together until just combined. Be cautious not to overmix—some small lumps are fine. Overmixing can result in dense, tough muffins rather than soft, fluffy ones.
- Portion Batter into Muffin Tin: Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full to allow room for the muffins to rise. Use a spoon or an ice cream scoop for accuracy, ensuring each muffin is similar in size for even baking.
- Start Baking at High Temperature: Place the muffin tin in the preheated oven at 220°C (430°F). Bake for 5 minutes at this higher temperature to give the muffins an initial rise, creating a light, airy texture and helping the tops develop a slight golden crust.
- Reduce Temperature and Continue Baking: After 5 minutes, carefully reduce the oven temperature to 180°C (350°F). Continue baking for another 20 minutes. Check for doneness by inserting a toothpick or skewer into the center of a muffin—it should come out clean or with just a few crumbs attached. The tops should be golden brown, and the muffins should spring back when lightly pressed.
- Cool Muffins in Tin: Once baked, allow the muffins to cool in the tin for about 10 minutes. This short resting period lets them firm up slightly, making them easier to remove without breaking.
- Transfer to Cooling Rack: After 10 minutes, gently remove the muffins from the tin and place them on a wire cooling rack. Cooling completely prevents condensation from forming at the base, which could make the muffins soggy. Allow them to cool for at least 20–30 minutes before serving or storing.
- Storage and Enjoyment: Store cooled muffins in an airtight container at room temperature for up to 5 days. For longer storage, freeze them individually in plastic wrap or in a zip-lock bag for up to 2 months. Reheat in the oven or microwave before serving for that freshly baked taste. These muffins are perfect for breakfast, snack time, or even a wholesome dessert.
Notes
- These muffins are best eaten fresh but can be stored for several days.
- Apples should be firm and slightly sweet for the best flavor and texture.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Adjust the spices to your taste; increase cinnamon or nutmeg for a stronger autumn flavor.
- You can substitute plain yogurt with Greek yogurt for extra protein and creaminess.
- For a lower-sugar version, reduce sugar by 2–3 tablespoons or use a natural sweetener.
- Muffins freeze well, making them perfect for meal prep or quick breakfasts.
Chef’s Secrets: Tips For Perfect Muffins
The secret to irresistibly tender and flavorful muffins lies in gentle mixing and the right fruit preparation.
Always fold the wet and dry ingredients until just combined—overmixing activates gluten, making muffins dense.
Coating apple cubes with a light dusting of flour ensures they stay suspended in the batter instead of sinking to the bottom.
Using yogurt adds moisture and a subtle tang, while a quick high-temperature bake for the first five minutes gives the muffins a lovely rise and golden top.
Don’t rush cooling; letting them rest in the tin before transferring helps retain shape.
Serving Suggestions: Enjoy Muffins Your Way
Spiced apple muffins are wonderfully versatile.
Serve them warm with a pat of butter or a drizzle of honey for breakfast.
They pair beautifully with a cup of tea or coffee for a cozy afternoon snack.
For a more indulgent option, try spreading cream cheese or nut butter on top.
These muffins also make a delightful addition to lunchboxes or picnic baskets, and their naturally wholesome ingredients make them a guilt-free treat anytime.
Storage Tips: Keep Muffins Fresh Longer
To maintain freshness, store muffins in an airtight container at room temperature for up to five days.
Avoid stacking them directly on top of each other to prevent soggy bottoms.
For longer storage, wrap each muffin individually in plastic wrap or foil and freeze for up to two months.
Reheat frozen muffins in a 180°C (350°F) oven for 5–10 minutes or in the microwave for 30–60 seconds to regain their soft, freshly baked texture.
Frequently Asked Questions
1. Can I use different apples?
Yes, you can substitute with other firm varieties like Fuji, Honeycrisp, or Braeburn. Avoid very soft or overly sweet apples, as they can make muffins soggy.
2. Can I make these muffins gluten-free?
Absolutely. Replace the plain flour with a 1:1 gluten-free baking blend. Ensure the blend contains a binding agent for best results.
3. Can I reduce sugar without affecting texture?
Yes, you can reduce sugar by up to 3 tablespoons or use natural sweeteners like maple syrup or coconut sugar. The muffins may be slightly less sweet but will still maintain moisture.
4. How can I make muffins more protein-rich?
Swap plain yogurt for Greek yogurt and consider adding 1–2 tablespoons of protein powder to the batter. This will increase protein content without compromising taste.
5. Can I add nuts or dried fruit?
Definitely. Walnuts, pecans, or raisins complement the apple and spice flavors. Fold them in gently with the apples to prevent sinking. Limit add-ins to ½ cup to maintain muffin structure.
