Apple Muffins / Eggless Apple Cinnamon Muffins

Apple Muffins are super delicious, with warm cinnamon and full of apple bits in each bite. These muffins are tender, moist, buttery, eggless, and topped with cinnamon sugar. The muffins have amazing flavor and are perfect for enjoying any time.

Jump to:

• About Apple Muffins
• Ingredients
• How To Make Apple Muffins
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Apple Recipes
• Recipe Card

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About Apple Muffins

When it comes to baked goods full of apples, we mostly think about fall. So it is very comforting to have apple muffins with warm flavors on cool autumn mornings.

But in reality, they are perfect for baking throughout the year. If you like to include fresh fruits in your muffins, you should try apple muffins. These muffins are delicious, bakery-style, and incredibly easy to make.

Flavor: The muffins are full of apple pieces, giving sweet and tart flavors to the muffins. Also, I have flavored the muffins with cinnamon, nutmeg, and vanilla. Plus, it has more cinnamon flavor from the topping. And not to forget the irresistible buttery flavor.

Texture: Apple Muffins are fluffy and tender. These muffins are moist, light, and have soft crumbs.

Straightforward: The recipe is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick.

Equipment: There is no need for any electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula. 

Ingredients

1. Apples: I like to use Granny Smith, Honey Crisp, and Gala apples to make these muffins. They are firm, and I like that there are intact apple pieces in each bite, even after baking. But you can use any apple variety of your choice. However, make sure to use firm and crisp apples.
2. All-Purpose Flour: I have used unbleached all-purpose flour to make these delicious muffins. Instead of all-purpose flour, you can also use whole wheat flour, preferably white whole wheat flour. Or swap half of the all-purpose flour with whole wheat flour.
3. Sugar: I have added brown sugar and granulated sugar both. Brown sugar makes the muffins extra moist, and you can use either dark or light brown sugar. 
4. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
5. Butter: We need butter for the muffins and the topping. It makes the muffins soft and deliciously buttery. Instead of butter, you can use sunflower, canola, or vegetable oil. However, if using oil, add ⅓ cup of it. But for the best flavors, I will highly recommend using butter.
6. Sour Cream: Sour cream makes the muffins very moist and tender. Instead of sour cream, we can also use plain yogurt.
7. Milk: Either use full-fat milk or low-fat milk, but do not use fat-free milk.
8. Salt: It adds contrast to sweet muffins and helps to elevate the flavors.
9. Ground Cinnamon: I have added ½ teaspoon of ground cinnamon to the batter, but you can add more or less as per your preference.
10. Ground Nutmeg: I love adding ground nutmeg to eggless apple cinnamon muffins. But you can skip it if you want or add as much of it as you like.
11. Vanilla Extract: I will recommend using pure vanilla. It adds a warm and sweet flavor to the muffins.

How To Make Apple Muffins

Preparations

• Preheat the oven to 425° F.
• Grease the muffin pan with non-stick oil spray or line it with paper liners.
• If you use paper liners, also grease the liners lightly. Set aside.

Making The Batter

• Combine the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a medium mixing bowl.
• Whisk well and set aside.

• In a large mixing bowl, whisk together melted butter, sour cream, brown sugar, granulated sugar, and vanilla. 
• Mix until the mixture is well combined and smooth.

• Add milk and stir until everything is well combined.

• Now add dry ingredients to wet and stir until just combined.

• Then gently fold in diced apple. 
• Do not overmix.

Baking The Muffins

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin all the way up to the top.

• Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
• Continue baking for another 14-15 minutes or until the cake tester inserted in the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely.

Topping The Muffins

• In a small bowl, whisk sugar and cinnamon together. And in another bowl, take the melted butter.
• Working one by one, use a pastry brush to spread butter on the top of each muffin. Then roll the top of each muffin in the cinnamon sugar until evenly coated.
• If you have leftover cinnamon sugar, sprinkle it on the muffins again.

Serving Suggestions

• Apple Muffins are perfect for a breakfast treat. It tastes delicious with some butter spread on it.
• If you like, these muffins also taste delicious while served warm.
• You can have it as a snack or post-dinner dessert.
• It makes a perfect treat for kids as an after-school snack.

Storing Suggestions

• These muffins stay at room temperature for up to 3 days.
• But if you have leftovers (I doubt, though), cover them tightly and place them in the fridge for up to a week. Then, reheat the muffins briefly in the microwave for a fresh taste.

Helpful Tips

• Butter: Instead of melted butter, you can use any neutral-flavored oil. If you decide to use oil, add ⅓ cup.
• Flour: If you want to make the muffins healthier, you can use the same amount of whole wheat flour (preferably white whole wheat flour). Or swap half of the plain flour with whole wheat flour.
• Spices: I have added ground cinnamon and nutmeg as per my taste preference. So feel free to add it as per your taste preference.
• Cinnamon Sugar Topping: These muffins are delicious, but the topping adds more flavor and deliciousness. So I highly recommend topping the muffins with cinnamon sugar. Also, you can use more or less cinnamon for topping as you prefer.

Frequently Asked Questions

Why My Muffins Dense and/or Dry?

While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.

To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan resulting in dry muffins.

Why Do My Muffins Stick To The Paper Liners?

Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins (like I always do), make sure to grease the muffin tins well.

More Apple Recipes

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