Apple Muffins Recipe
This apple muffins recipe will be the only one you use after you take one bite of these heavenly treats! They’re unbelievably light, fluffy and are filled with lots of apple, yogurt and are low in sugar.
If you’ve already tried any of my muffin recipes, you won’t be surprised at how incredible this apple muffins recipe is.
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On the other hand, if you’re new here and you haven’t tried my perfect blueberry muffins, summery peach muffins or delightful pear muffins, you’re in for a lovely treat!
An Apple a Day Keeps the Doctor Away
We all know this old quip, but there is actually some truth to it. The saying actually stems from another older English saying, “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.”
Try my quick and easy apple scones recipe from an old Scottish cookbook!
Apples are highly nutritious, and these muffins aren’t too shabby, whilst speaking of nutrition, with a substantial amount of unsweetened yogurt, apples, olive oil and eggs.
They’re also relatively low in sugar.
Not Just Healthy Apple Muffins Recipe: Lightest and Fluffiest Muffins, too!
What’s the point of eating healthy when you don’t even enjoy what you’re having? For me, it has to pass the enjoyment factor, and these apple muffins surpass that bar!
You won’t believe how beautiful the texture of these muffins is. They are truly the only recipe I will ever make for muffins, and I’m not alone. Just look at the hundreds of rave reviews on the original perfect plum muffins recipe.
Should You Cook Apples Before Putting them in Muffins?
In short, no–there’s no need to cook apples before adding them to muffins. The apples will bake inside the muffins, and let’s be real, we eat raw apples all the time, so there’s absolutely no reason to add more work to your day by cooking apples.
Substitutions and Additions
- You can substitue sour cream or labne for the yogurt
- Use any firm, tart apple instead of Granny Smith
- Add cranberries to this recipe (just remove the same amount of apple)
- Add some cinnamon and nutmeg to your liking.
- Add a streusel topping or crumble topping instead of the sugar.
Can I Freeze Apple Muffins?
Absolutely, yes! Apple muffins freeze beautifully. Just keep them from being crushed in the freezer and consume within 4 weeks.
Apple Muffins Recipe
adapted from my perfect plum muffins recipe Makes 12 regular muffins or 6 jumbo
FULL PRINTABLE RECIPE BELOW
Ingredients
- all-purpose/plain flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- yogurt
- apples (hard, tart apples are best, like Granny Smith)
- decorative sugar (Sugar in the Raw), or Swedish or Belgian Pearl Sugar
Directions
Preheat oven to 350ºF (175ºC)
Sift flour, baking powder, and baking soda into a large bowl.
DON’T MISS THIS –> add in the sugar. (A few readers have commented that they forgot to add the sugar, and I have done so, also!)
Peel, and core the apples.
Then chop the apple into bite sized pieces.
In another bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
Slowly stir the mixture together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
Gently add the chopped apples with just a few turns. (Keep a few pieces aside for putting on top of the muffins, if you like.)
Fill the muffin cases.
Sprinkle with a little sugar, if desired. This makes a crunchy top and adds a little sweetness.
Or add a few reserved apple slices.
Bake for about 20 minutes or until golden brown.
Enjoy with a cup of tea or coffee!
Apple Muffins Recipe (Made with Yogurt and No Butter)
Ingredients
- 2 cups flour (good quality, avoid bleached, bromated and enriched if possible)
- 2 tsp baking powder
- ½ tsp baking soda
- pinch sea salt
- ½ cup sugar
- 2 eggs
- ½ cup olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 cups Granny Smith apples (I recommend Granny Smith, but any firm, tart apple will work)
- ¼ tsp Demerara sugar (or Swedish pearl sugar to top, if using)
Instructions
- Preheat the oven to 350ºF/ 175℃.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- Peel, core and chop the apples into bite sized pieces.
- In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the mixture together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
- Gently add the chopped apples with just a few turns. (Keep a few pieces aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with a little sugar, or the slices of apple, if desired. The sugar adds a crunchy top and adds a little sweetness.
- Bake for about 25 minutes, or until golden brown.
Notes
- Use almost any fruit to like in these muffins. All the fruits I've tried have turned out brilliantly: peach, rhubarb, cranberry/orange (using fresh and dried cranberries), and of course, plums.
- You can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Nutrition
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