I really do believe that apple is my favorite fruit to bake with. Although pumpkin is right up there as well, but many people don’t really look at that as a fruit. But apples? Oh yes – my favorite, and these Chunky Apple Muffins are a great way to start any morning with that wonderful fruit.
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I made these simple muffins recently for my bible study ladies. The ultimate sign that a recipe is a hit is when there aren’t any left to bring home and there were none!
I used a Granny Smith apple in these muffins, but you can use any firm baking apple. I also pretty much never peel the apples when I bake with them. There’s lots of nutrition and fiber in those peels!
The muffins are topped with a sprinkling of demerera (raw) sugar before baking to give the tops a nice crunch.
Enjoy these beauties with your morning coffee or as an afternoon snack.
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Chunky Apple Muffins
Ingredients
- 2 c all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 c unsalted butter, 1 stick, melted
- 3/4 c brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 c buttermilk
- 1 large Granny Smith, or other firm baking apple, cored and diced
- 1/3 c finely chopped pecans, optional
- 12 teaspoon demerera, raw sugar, divided
Instructions
- To begin, preheat your oven to 375 degrees. Line a standard muffin pan with papers.
- In a bowl, combine your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give them a stir to mix. Set that aside for a moment.
- In your mixing bowl, combine the butter and brown sugar. Mix those together. Add in the egg and vanilla, then mix those together.
- Add in half of your dry mixture, mix until combined.
- Add in the buttermilk, mix that in and then add the remaining half of the dry ingredients. Again, mix until these are combined.
- Fold in the diced apples and pecans if you chose to add those, mixing with a rubber spatula.
- Scoop the batter into your muffin pan.
- Top each muffin with a teaspoon of the demerera sugar.
- Bake your muffins for 25-30 minutes or until they test done with a toothpick.
- Serve your muffins warm or allow them to cool on a rack.
Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Thank you Constance for the recipe! Right now I’m enjoying a month with my family where my son is stationed at Schofield Barracks on Oahu and its 77degrees out! When I head back to NJ where it is much colder, I’ll definitely make these muffins!
Oh how wonderful!!! I’ve been to Schofield Barracks – went there for a conference while we were stationed in Alaska. It’s a beautiful place. Enjoy your trip!