With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
What You’ll Need for Apple Muffins
Apples: Choose apples that are tart and firm, such as Granny Smiths. Other great options include Pink Lady, Honeycrisp, or Fuji. PRO TIP: Peeling the apples isn’t necessary however I do prefer the texture with peeled apples. Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use only all-purpose flour if preferred. Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture. Baking soda: Baking soda helps the muffins rise. Spices: I love the fragrant combination of cinnamon and apples. Buy a store-bought apple spice or try this homemade apple pie spice, which can be used all Fall long in baked oatmeal or apple crumble. Butter: I use unsalted butter, if using salted, skip the salt in the recipe.
How to Make Apple Muffins
Keeping Muffins Fresh
Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as-is or warm them in the microwave if desired. Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months. Did you make these Apple Muffins? Leave us a rating and a comment below.
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