Double Apple Corn Muffins
Delight your taste buds with these fluffy and flavorful Double Apple Corn Muffins, a perfect fusion of hearty cornmeal and naturally sweet apple goodness. This recipe combines unsweetened applesauce and freshly diced Granny Smith or Honeycrisp apples to pack a double punch of apple flavor, while honey and melted butter lend a touch of golden richness. The tender crumb and slightly crisp edges make these muffins a versatile treat—ideal for breakfast, a snack, or even a light dessert. With just 15 minutes of prep time and a simple no-fuss batter, these muffins come together quickly, offering homemade warmth and comfort. Serve them warm, paired with your favorite cup of tea, or enjoy them on-the-go for a wholesome, fruit-forward indulgence. Perfect for apple season or any time you crave a unique twist on classic corn muffins!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.75 cup milk
- 0.25 cup unsalted butter, melted
- 2 tablespoons honey
- 1 unit large egg
- 1 unit Granny Smith or Honeycrisp apple, peeled, cored, and finely diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the applesauce, milk, melted butter, honey, and the egg until the mixture is smooth and fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula or wooden spoon to gently fold the mixture together until just combined. Avoid overmixing; the batter should still be slightly lumpy.
Gently fold in the finely diced apple, ensuring that the apple pieces are evenly distributed throughout the batter.
Evenly divide the batter among the muffin cups, filling each about 3/4 full for a nice dome shape.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 176.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1035 mg | 22% | |
*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.
