Moist Apple Bread Muffins
Start your morning right with these irresistibly *Moist Apple Bread Muffins*—a perfect balance of sweet apples, warm spices, and a tender crumb that melts in your mouth. Packed with freshly chopped apples, a hint of cinnamon and nutmeg, and the option to add crunchy walnuts or pecans, these muffins are a deliciously comforting treat that’s ideal for breakfast, an afternoon snack, or even dessert. Prepared in just 15 minutes and baked to golden perfection in under 20 minutes, this quick and easy recipe features pantry staples like all-purpose flour, brown sugar, and vanilla extract, making it as convenient as it is flavorful. The rich, buttery batter creates an ultra-moist texture, while the natural sweetness of the apples shines through in every bite. Serve them warm for a cozy, homemade experience or store them for later—they’re just as delightful the next day! Whether you’re baking for family or sharing with friends, these *Moist Apple Bread Muffins* are sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsalted butter, melted and cooled
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 1.5 cups Apples, peeled, cored, and finely chopped
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the muffin cups lightly with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, whisk the eggs. Add the melted, cooled butter, vanilla extract, and milk, and mix until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Gently fold in the finely chopped apples and nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to 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 refrigerated for up to a week.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*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.
