Apple Muffins Recipe
These homemade Apple Muffins are everything you want in a bakery-style muffin—soft, fluffy, incredibly moist, and packed with juicy fresh apples in every bite. Warm cinnamon, brown sugar, and vanilla create cozy fall flavors, while a buttery cinnamon streusel topping adds the perfect sweet crunch. Whether you're baking for a quick weekday breakfast, meal prepping snacks, serving brunch guests, or enjoying a cozy afternoon with coffee, this easy apple muffin recipe is guaranteed to become a family favorite. Made with simple pantry staples and fresh apples, these muffins stay moist for days, freeze beautifully, and fill your kitchen with the irresistible aroma of homemade fall baking. Perfect for apple season and delicious any time of year, this is one recipe you'll find yourself making again and again.
Ingredients
Muffins
- 2 cups all-purpose flour or gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup dark brown sugar packed, or light brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 cups apples peeled and diced
Streusel
- ½ cup all-purpose flour or gluten-free flour
- ⅓ cup dark brown sugar packed, or light brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter melted
Instructions
- Preheat oven to 375°F and prepare a 12-cup muffin pan with liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugars, oil, eggs, vanilla, and sour cream until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced apples.
- Stir together the streusel ingredients until crumbly. Let your batter est for 5 minutes.
- Fill muffin cups about three-quarters full.
- Sprinkle generously with streusel.Bake for 20 to 24 minutes or until a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
Recipe Notes
- Honeycrisp and Granny Smith apples produce the best texture.
- Don't overmix the batter.
- Muffins freeze beautifully for up to three months.
- Store covered at room temperature for up to three days.
- For extra crunch, add chopped pecans or walnuts.
Nutrition Information
Serving Size: 1 muffin- Calories: 298
- Carbohydrates: 42g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 36mg
- Sodium: 178mg
- Potassium: 152mg
- Fiber: 2g
- Sugar: 22g
- Vitamin A: 4% DV
- Vitamin C: 3% DV
- Calcium: 5% DV
- Iron: 8% DV