The next time you have an abundance of apples, try making these simple, scrumptious muffins.

Fall is the best time for apples, and this is a great way to use them in your baking. These moist cinnamon apple muffins come together in just minutes and they freeze well too. I tweaked this basic banana bread recipe to incorporate warm spices and apple instead. The key is to use an oil-based batter for a tender crumb.

Cinnamon Apple Muffins Recipe:

Ingredients:

  • 4 large eggs
  • 2/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg (optional)
  • 3 large tart apples, peeled and finely diced or grated

apples
Photo by Sarina Petrocelly

Method:

Preheat your oven to 350 degrees. Prepare a muffin pan with paper or foil liners and set it aside.

In a large mixing bowl, beat the eggs with the oil until well combined. Mix in the brown and granulated sugar, then gradually fold in the dry ingredients. Don't overmix the batter, but once you see no more streaks of flour, fold in the diced apples.

Fill each muffin cup about two-thirds full and bake for 22 minutes. This recipe should make 22 to 24 standard muffins.

Variations:

  • You can amp up the fiber quotient by replacing up to 3/4 cup of the all-purpose flour with whole wheat flour.
  • I used Stayman apples, but any tart baking apples will do.
  • Using baking soda as your leavener, you won't get a big rise on these muffins. The brown sugar and cinnamon will make them look brown pretty early on, but let them bake for the full 22 minutes.
  • Top the muffins with a sprinkling of chopped walnuts or oats before baking for a more professional look.

Do you have a trick for getting perfect muffins every time? Let us know in the comments.