If you’ve ever been disappointed by dry day-after muffins, these Apple Muffins are going to blow your mind. They stay 100% fresh for 4 to 5 days! Made with fresh apples, this muffin recipe is quick and you’ve probably already got everything you need to make them (you’ve got apples, right?!)
Stay-fresh Apple Muffins!
If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, these Apple Muffins are going to blow your mind!! They’re super moist on the day and they stay moist for 4 to 5 days!!
Here’s the secret to keep muffins moist…
The secret to these stay-moist Apple Muffins are:
Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and
Only 1 egg – Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
Moisture in the apples which keeps the muffin crumb fresh for days and days!
And that’s the only difference between the batter for these muffins and the usual muffin mixes. Yet the shelf life difference is amazing!
Miracle stay-fresh muffin recipe
This magic stay-fresh muffin recipe is a great master muffin mix because it’s made with pantry staples:
flour – wholewheat OR white
butter
egg
milk
brown sugar
baking soda
vinegar*
cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
Customise to your hearts’ content
I’ve made Apple Muffins here, but this miracle muffin batter is just waiting for your own add ins! Just add 2 to 2.5 cups of diced fresh fruit, dried fruit, nuts, chocolate or other chips – go wild!
For the fresh fruit, just be sure it’s fruit that won’t bleed too much and become mushy when baked. Some fruits I’ve used that work very well include:
Pears
Mango (though, if like me, you love coconut with mango, give these Coconut Mango Muffins a go!)
Berries – blueberries, blackberries, raspberries, mulberries
Strawberries (use small ones)
With the super long shelf life of these Apple Muffins, they are ideal for grab and go snacks, popping into lunch boxes, afternoon teas and just generally devouring on an as-needed basis.
With the sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance, they look and smell as great as they taste. Enjoy! – Nagi x
Watch how to make it
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Stay-Fresh Apple Muffins!
Ingredients
- 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
- 115g / 0.5 cup unsalted butter , melted (1 stick)
- 1 cup (200g) brown sugar , packed
- 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar – large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated – some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin – I use an ice cream scoop – filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) – don’t smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using – makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container – it will stay moist for up to 5 days. These also freeze very well.
Recipe Notes:
Nutrition Information:
Muffin Mania
Cornbread Muffins (personal fave?)
Life of Dozer
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
These are easily the best Muffins I have ever made,your Tips about the mixing process made a huge difference.
I absolutely love hearing that!!! I’m so pleased, thanks for letting me know Kevin! N x
These were DIVINE with pineapple! I can’t wait to try with choc chips and blueberries and choc chip berry.
Hi, will whole-wheat chapati flour work with Thai recipe please
Very moist, pillowy, very yummy. Great way to use up apples sitting in the fruit bowl.
Love hearing that Ev! Thanks for sharing your feedback! N x ❤️
I just finished baking these muffins. So moist! My husband and daughter will definitely love this. Just waiting for them to get back home from work and school. Thanks for sharing another fantastic recipe!
I’m SO THRILLED to hear that Nina!!! I hope they love them! N xx
Hi Nagi, I came over this morning from Mila’s blog (Greek chicken and rice recipe). I looked around your page and these muffins immediately caught my eye. I baked them using half wholewheat and half white flour and we love them. Thank you for the wonderful recipe! It will go in my collection.
That’s great Julia! I’m so pleased to hear that, thanks for taking the time to leave a review! N x
Hi! When I baked these, I’m not sure why but I got a bitter taste in some parts of the muffin! I definitely measured out the correct amount of baking soda!
That doesn’t sound good! Any chance the apple itself was bitter?? Or is your baking soda past it’s use by date??
Super easy super delicious muffins. Thank you for sharing. I love making desserts that don’t call for getting out a mixer! If I made these with blueberries, do you think I should cut down on the cinnamon?
So glad you enjoyed these Cheryl! I would skip the cinnamon and add 1 1/2 tsp vanilla, and if you want a more classic blueberry muffins look, I’d use white flour instead 🙂 N x
Thanks. I was even wondering about replacing the vinegar with lemon juice-would that be too much?
That will be just fine Cheryl! 🙂 N x
Hi Nagi,
I made the muffins tonight.
They are fabulous
Light, airy and not too sweet.
Perfect.
Thanks for sharing.
Keep up the good work!
I am a huge fan
That’s terrific David! Thanks for letting me know! N xx ❤️
Thanks once again Nagi!! Another fantastic recipe!! So easy and so yummy.
That’s terrific Alison! Thanks for letting me know! N x ❤️
Hi Nagi, Firstly thanks for such delicious recipes and for Making me smile with Dozer of course., Made these muffins today and they are fabulous, did half white half brown. An interesting thing happened when I made them. For the first batch I forgot to turn the oven down to 180 and these muffins rose noticibly higher than the ones I did turn down? I think next time I’ll cook them through at 200 xxx
Hi Carolyn! I’m so pleased you enjoyed this – and Dozer!! Did you find they were a nice even dome, or did it kind of peak?? 🙂 N x
About to make these re flour. All purpose or self raising? Baking soda is this bicarbonate or baking powder? Tks Nagi
All purpose and baking soda is the same as bicarb , will add to the notes!
Hi Beryl! All purpose flour , bi carb 🙂 Added extra notes!
I cooked a batch of these beautiful muffins and they were delicious. I will have to take your word for them being moist after a few days as they were all eaten within the first hour. 😣 I managed to get one before they were all devoured. Thanks for a great recipe.
I think you just need to make them again to test it out!!! 😂
Nagi..these look great! Do you think grating the apple (hiding it from my toddler) would change the result too much?
It will, I’m afraid. It will work, but the muffin ends up much drier. I tried it last year 🙂
Hi nagi I was wondering if you could use other fresh fruits either blueberries strawberries i love your recipes thanks so much
Yes!!! For blueberries reduce down to about 1 1/4 to 1 1/2 cups. For strawberries chop them and you can use the same amount as the apple 🙂 N x
Can I replace the apples with any other fruits?
Absolutely! Any fruit you want! 🙂 N x
Thanks Nagi. As a Brit I suppose I should prefer buns, but must admit that I actually prefer muffins. Great recipe and great timing. Autumn is the time for apples, and I have apples aplenty.
Thanks as always for sharing!
Hope you try it Lincoln! 🙂 N x
Hi Nagie,
Making these now and they smell great. The batter was very thick and wasn’t sure if that was how it was to be as I couldn’t get video to run to see how yours was.
I was laughing at your story of Dozer. I remember having a cook out just with our friends so we took out four huge nice steaks. Seasoned them put them on the table for stuff to go outside. Yep you know my dog grabbed them all and my husband was saying where are the steaks honey.?Omg it was funny but awful. Dogs love cook outs.
Muffins are good but needed like 15 MORE min. In my new stove. Gonna try one green and one red next time. Thanks cause I love to freeze these kinds of goodies. Sandy
Hi Sandy! The batter is definitely thick enough to dollop into the holes, but it should be soft thick, not hard thick. 15 minutes extra?? Woah! Hope they were still moist!! N xx
I can never resist a delicious muffin! These look amazing and our apple tree is in bloom!
It’s meant to be! 🙂 N xx
Apple muffins look delish but the prawns remind me of my most awesome trip ever to South Africa with my best friend. Maybe you could post your recipe for them!!! I enjoy your recipes so thanks for sharing.
I definitely plan to share the prawn recipes! They marinades my mother used were INCREDIBLE!!!