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.
Hi Nagi,
I wish you and Dozer a very Merry Christmas! 🎄
Your recipes are just sooo amazing. I love everything I have cooked so far. And that is a lot. Thank you!
You are just awesome 🤩
All the best to you.
With warmest regards
Anneke
These are possibly the best muffins I have ever tasted. Even better the next day. Thanks Nagi! Love them.
Delicious, first time I have made these and they are amazing
Brown sugar really does work a treat
My family love them so will be making alot
Thanks Nagi
Another amazing recipe! These muffins were delicious, and will not last long at my house. 😊 Thanks, Nagi!
I’m 10 and me and my mum made this. They were the best muffins I’ve ever tasted!!
Made 24 muffins, love them. Best way to freeze some????
I’m in the UK is this plain flour you are using many thanks
Hi Nagi, (yes it’s Lorraine picking your brain again😂), I usually use your regular blueberry muffin recipe which I love, but as you know they’re best served on the day you make them. So I thought I’d try this great sounding recipe instead. My only question is can I use frozen blueberries in this recipe as I do in the other one please? Believe it or not, my local supermarket is out of fresh ones even though they’re in season now. Ah dear, the trials and tribulations of living in the country.😉
Worked wonderfully well! will definitely be making these again!
Another perfect recipe and so easy! Thanks Nagi. Can’t wait to get your book. Eeek!
Really nice muffins. I’ver been making orange muffins where you use the whole orange a lot, and I needed a change. I had a few apples and voila, a great easy recipe! I might use less apples next time or grate part of them… but love the taste and texture! THANKS NAGI!!! 🐾🍎🐾
Delicious and did stay moist!
I used Apple Cider Vinegar and worked fine. Cut the apple really fine as they stay a little crunchy. Don’t leave off the sugar topping as it enhanced the not too sweet flavour of the muffin itself. Will make again definitely.
Just perfect!
Hello! Can you make the batter ahead of time (say a day or two before) and store it in the fridge?
Made these today, they are so good! Not too sweet tasting at all.
Hi Nagi,
Wonderful moist muffins. I added chopped walnuts.
Forgot to give you a 5 star rating.
Regards
Tracey
Hi Nagi,
Thanks for this recipe, these muffins are delicious. I had 3 old pink lady apples to use up, so I added an extra 0.5 dry ingredients, and milk and changed it to 2 eggs. I also added chopped walnuts.
I used a 12 hole muffin tin. Lovely moist large muffins.
I love all your recipes.
Thanks again .
Tracey
Oh my goodness! These are SO very good! Nagi! You have come up with a real WINNER! I had an abundance of pears, so in they went. Soft, luscious and oh so moist! This is a keeper and can’t wait to make them again!
Made these twice already and both times were a success, though for some reason I had to bake them considerably longer than the recipe suggests (around 30 min). Regardless, the end result was delicious both times. This is definitely my go-to muffin recipe now. Thank you, Nagi!
Yum! I baked this recipe with my five-year-old yesterday and it is DELICIOUS. Unfortunately I can’t speak for what the muffins are like 4 days down the line… we ate nearly all of them.