These apple muffins are a delightful blend of cozy flavors and tender textures, perfect for any time of day. Freshly grated apples add a natural sweetness and moist crumb, while warm spices like cinnamon create a comforting aroma. In just 28 minutes, you can whip up a batch that feels like a hug in every bite.
The golden tops are slightly crisp, giving way to a soft, fluffy interior studded with juicy apple pieces. Whether enjoyed warm from the oven or packed for a snack, these muffins are a quick and satisfying treat that’s sure to brighten your day. Perfect for busy mornings or a cozy afternoon pick-me-up!
What You’ll Need for Apple Muffins
- 1 cup spelt flour (or substitute with whole wheat flour or oat flour for gluten-free)
- ¾ cup gluten-free flour blend (or use all-purpose flour if preferred)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 large apple, peeled, cored, and chopped
- ¼ cup chopped walnuts or pecans (optional, for added crunch)
- 1 cup almond milk (or any milk of your choice)
- 1 egg
- ⅓ cup sugar (white or brown, depending on preference)
- ¼ cup coconut oil or canola oil
How to Make Apple Muffins
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin to prevent sticking.
- In a large mixing bowl, combine the spelt flour, gluten-free flour blend, baking powder, cinnamon, salt, chopped apple, and nuts. Mix well.
- In a separate bowl, whisk together the almond milk, egg, sugar, and oil until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
- Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18 minutes, or until the muffin tops spring back when lightly touched. Be careful not to overbake.
- Cool the muffins in the tin for 10 minutes before transferring them to a wire rack.
- Optional topping: Lightly sprinkle coarse sugar on the muffin tops. For a richer flavor, brush with melted butter and sprinkle brown sugar.
Sweet Topping Ideas to Elevate Your Muffins
For a touch of extra sweetness, try brushing the tops of your muffins with melted butter and sprinkling them with brown sugar before baking. Alternatively, lightly dust them with coarse sugar after baking for a delightful crunch. If you’re feeling adventurous, a drizzle of honey or a dollop of cinnamon-spiced cream cheese frosting can take these muffins to the next level.
Perfect Pairings for Apple Muffins
These apple muffins pair wonderfully with a hot cup of coffee or tea for a cozy breakfast or snack. For a heartier meal, serve them alongside a bowl of Greek yogurt topped with fresh fruit or a smoothie. They also make a great addition to a brunch spread alongside savory dishes like scrambled eggs or quiche.
How to Store and Reheat for Freshness
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months and thaw at room temperature when ready to enjoy.
Simple Swaps for Recipe Variations
Feel free to customize these muffins to suit your taste! Swap the walnuts for pecans, or omit nuts entirely if preferred. Use grated carrot or pear instead of apple for a different twist. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use maple syrup instead of sugar.
Quick Tips for Muffin Success
To save time, prep your dry ingredients the night before and store them in a sealed container. Use a cookie scoop to evenly distribute the batter into the muffin tin for consistent results. Remember, *don’t overmix* the batter—just stir until combined to keep your muffins light and fluffy.
Apple Muffins
Ingredients
- 1 cup spelt flour (or whole wheat, or if gluten free use oat flour*)
- 3/4 cup gluten-free blend (or all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large apple, peeled, cored and chopped
- 1/4 cup chopped walnuts or pecans
- 1 cup almond milk
- 1 egg
- 1/3 cup sugar, white or brown
- 1/4 cup coconut or canola oil
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
- In a large mixing bowl, combine flour, baking powder, cinnamon, salt, chopped apple and nuts.
- In a separate bowl, whisk together milk, egg, sugar, and oil.
- Add wet ingredients to dry and stir just until combined.
- Divide batter into the muffin tins and bake for 18 minutes or until tops spring back when touched. Don’t overbake.
- Cool for ten minutes before removing from the tins.
- Lightly sprinkle coarse sugar on tops of muffins.
- The second time I made these (not pictured), I brushed on a little melted butter and sprinkled some brown sugar on top.