Apple Muffins Recipe - Food.com (2024)

26

Community Pick

Submitted by ellie_

"These muffins are so good for for breakfast before school or to pack in a lunch with a salad. Recipe source: May 1981)"

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Ready In:
50mins

Ingredients:
12
Yields:

15 muffins

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ingredients

  • 12 cup sugar
  • 1 tablespoon butter or 1 tablespoon margarine, room temperature
  • 1 12 cups brown sugar, packed
  • 23 cup corn oil or 2/3 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 12 cups flour
  • 1 12 cups apples, peeled and diced
  • 12 cup pecans, toasted (optional)

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directions

  • Preheat oven to 325°F.
  • Grease and flour muffin tins or use paper liners.
  • In a small bowl combine white sugar and butter and mix with a fork until crumbly and set aside for topping.
  • In a large bowl combine brown sugar, oil and egg.
  • In a separate bowl combine buttermilk, soda, salt and vanilla.
  • Alternately add buttermilk mixture and flour into the brown sugar mixture, stirring with a wooden spoon until combined.
  • Fold in apples and pecans (if using).
  • Spoon batter into prepared muffin tins and then sprinkle with reserved topping mixture.
  • Bake for 30 minutes or until toothpick tests done.

Questions & Replies

Apple Muffins Recipe - Food.com (11)

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Reviews

  1. Very good! I did make a few changes. I doubled it, and got 36 muffins. I didn't have any buttermilk, so substituted with 2% milk mixed with 1 TBS of lemon juice. I mixed the baking soda with the flour, along with about 1/2 tsp of baking powder (as suggested by another reviewer). I omitted the nuts, and added about 1 tsp. of cinnamon. I had WAY too much topping left... at least double what I needed. Will definately make again, but will add more cinnamon, and some nutmeg. Very yummy!

    Lynn 2574

  2. I just finished one and they are wonderful. I grated my apple and only used raw sugar on top. Will be making these again tomorrow to use up some of the apples DH picked for me.

    adopt a greyhound

  3. These are brilliant muffins. I made it to take it to my daughter's end of school year event and it was a big hit! I doubled the recipe but forgot to count how many I got in all. I didn't have any buttermilk so I used milk and lemon juice instead, left out the nuts but added in an extra half cup of apples and as suggested by the other reviewer I added in 1 tsp of baking powder. Did I mention everyone loved it! Thanks so much for sharing this wonderful recipe, ellie, I will be making it again today to take to my son's nursery potluck this evening!

    AaliyahsAaronsMum

  4. Very nice muffin recipe. I made minor adjustments based on ingredients on hand (like making buttermilk substitute with 1% milk and lemon juice and letting sit) and I used Canola oil just as I think it is a bit healthier than vegetable oil. I did follow the instructions and allowed the baking soda to react with the buttermilk instead of placing it with the dry ingredients. I too much topping mix in the end and would cut back on that by about a third to prevent waste but maybe that is just I like a muffin with less crumbles?? Very nice recipe that I found through Newest Zaar Stars tag game.

    HokiesMom

  5. Great muffins! It took two tries and a little tweaking to make this a recipe worth keeping. To make these really moist they need more apples, at least half a cup ( I also added raisins). Also I switched out the butter and white sugar topping for more of a crumble with brown sugar, butter, and oatmeal. Add a little cinnamon to the flour, reduce the sugar to 1 cup, and they can't be beat! I used half white and half wheat flour, the cinnamon really helps to disguise that odd wheat flour taste. These will be a breakfast staple in my freezer.

    Milking Mom

see 21 more reviews

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Tweaks

  1. Wish I would have read the reviews and added some baking powder. They tasted good, very moist, but were not very pretty. I used the lemon juice/milk sub and used applesauce in place of 1/2 the oil. Made for some friends and saved some for us as well. Will work well in the freezer for a quick breakfast for the littles.

    StacyMD187373

  2. Great muffins! It took two tries and a little tweaking to make this a recipe worth keeping. To make these really moist they need more apples, at least half a cup ( I also added raisins). Also I switched out the butter and white sugar topping for more of a crumble with brown sugar, butter, and oatmeal. Add a little cinnamon to the flour, reduce the sugar to 1 cup, and they can't be beat! I used half white and half wheat flour, the cinnamon really helps to disguise that odd wheat flour taste. These will be a breakfast staple in my freezer.

    Milking Mom

  3. Very good! I did make a few changes. I doubled it, and got 36 muffins. I didn't have any buttermilk, so substituted with 2% milk mixed with 1 TBS of lemon juice. I mixed the baking soda with the flour, along with about 1/2 tsp of baking powder (as suggested by another reviewer). I omitted the nuts, and added about 1 tsp. of cinnamon. I had WAY too much topping left... at least double what I needed. Will definately make again, but will add more cinnamon, and some nutmeg. Very yummy!

    Lynn 2574

  4. Love this recipe. I substituted walnuts for the pecans. I used the large muffin pans instead of the regular size. They were sooo good.

    dynamiclyricist

RECIPE SUBMITTED BY

ellie_

212

  • 75 Followers
  • 1028 Recipes
  • 301 Tweaks

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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Apple Muffins Recipe  - Food.com (2024)

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