Apple Spice Muffins
Fill your kitchen with the warm, cozy aroma of homemade Apple Spice Muffins—a delightful treat that’s perfect for breakfast, brunch, or a mid-day snack. These tender muffins are packed with juicy apple chunks and a harmonious blend of spices like cinnamon, nutmeg, and allspice, creating a comforting fall-inspired flavor in every bite. A simple batter comes together quickly with pantry staples, including a touch of brown sugar for depth and richness, and is topped with optional coarse sugar for an irresistible crunch. Ready in under 40 minutes, this versatile recipe is ideal for busy mornings or weekend baking projects. Serve them warm with a pat of butter or enjoy them as they are; either way, these muffins are guaranteed to become a family favorite. Keywords: Apple Spice Muffins, easy muffin recipe, baked apple treats, cinnamon apple muffins, fall baking recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground allspice
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups apple (peeled, cored, and diced small)
- 2 tablespoons optional coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with nonstick spray.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt. Whisk well to ensure the spices are evenly distributed.
In a medium mixing bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the diced apple to evenly distribute the fruit throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
For a crunchy, sweet topping, sprinkle the optional coarse sugar over the top of each muffin before baking.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 262.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
