Sweet Apple Spice Muffins
Start your day with a burst of comforting flavors by baking these Sweet Apple Spice Muffins! Packed with tender chunks of fresh apples and a warm medley of cinnamon, nutmeg, and ginger, these muffins strike the perfect balance between sweetness and spice. The combination of granulated and brown sugar adds depth to the batter, while optional nuts like walnuts or pecans deliver a delightful crunch. Easy to whip up in just 15 minutes of prep time, these muffins are ideal for busy mornings, cozy brunch spreads, or as a grab-and-go snack. Enjoy them fresh from the oven with a steaming cup of coffee, or freeze extras for a quick treat later. Moist, flavorful, and irresistibly aromatic, these muffins will be your new favorite way to savor the flavors of fall!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups apples (peeled, cored, and finely diced)
- 0.5 cup optional: chopped walnuts or pecans
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, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Do not overmix; it's fine if there are a few lumps.
Fold in the diced apples and nuts (if using) with a spatula until evenly distributed, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 455.4 g | 166% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 247.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 402 mg | 31% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1285 mg | 27% | |
*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.
