These muffins are quick to prepare, kid-friendly, and packed with wholesome ingredients. They’re naturally sweet from the apples and have just the right amount of spice. You can bake a batch in under 30 minutes and enjoy them throughout the week. Whether you’re serving them as an on-the-go breakfast or a midday treat, these mini muffins are a comforting and satisfying choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Milk or buttermilk
Fresh apples (peeled, cored, and finely chopped)
Directions
Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line it with mini paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir just until combined.
Gently fold in the chopped apples.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 36 mini muffins. Prep time: 15 minutes Bake time: 12–15 minutes Total time: 30 minutes
Variations
Add-ins: Stir in chopped nuts like walnuts or pecans for extra crunch.
Healthier version: Substitute half of the flour with whole wheat flour and reduce the sugar slightly.
Spiced up: Add a pinch of ground cloves or allspice for a deeper fall flavor.
Dairy-free: Use plant-based milk and a dairy-free butter alternative.
Gluten-free: Use a 1:1 gluten-free flour blend to make these muffins gluten-free.
Topping ideas: Sprinkle the tops with cinnamon sugar or oats before baking for extra texture.
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, microwave individual muffins for 10–15 seconds or warm them in a low oven (300°F) for a few minutes.
FAQs
Can I use applesauce instead of fresh apples?
Yes, but the texture will be more uniform and less chunky. Use about 1/2 cup applesauce to replace the chopped apples.
What kind of apples are best for baking?
Firm and slightly tart apples like Granny Smith, Honeycrisp, or Fuji work well in muffins.
Can I use a regular muffin tin?
Yes, but increase the baking time to about 18–20 minutes for standard-size muffins.
How do I prevent the muffins from sticking to the pan?
Grease the muffin tin well or use mini paper liners for easy removal.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by about 1/4 cup total without affecting texture too much.
Are these muffins freezer-friendly?
Yes, freeze them in a single layer, then transfer to a bag or container. Thaw at room temperature or warm in the microwave.
Can I add a streusel topping?
Absolutely. A simple mixture of butter, flour, sugar, and cinnamon can be sprinkled on top before baking.
What’s the best way to chop the apples?
Peel and finely dice the apples into small pieces so they cook evenly in the short baking time.
Can I use oil instead of butter?
Yes, you can substitute an equal amount of vegetable oil or melted coconut oil for the butter.
How do I keep the muffins moist?
Don’t overbake them, and store them in an airtight container as soon as they’ve cooled.
Conclusion
Apple Mini Muffins are a cozy, delicious way to enjoy the flavors of fresh apples and warm spices in a perfectly portioned treat. Easy to bake and easy to love, these muffins are great for sharing, snacking, or adding to your morning routine. Try them once, and they’re sure to become a staple in your kitchen.
Apple Mini Muffins are soft, bite-sized treats bursting with the cozy flavors of cinnamon, nutmeg, and fresh apples. Perfect for breakfast, snacking, or lunchboxes, these muffins are quick to make and even quicker to disappear.
Author:Catherine
Prep Time:15 minutes
Cook Time:12–15 minutes
Total Time:30 minutes
Yield:36 mini muffins
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or buttermilk
1 cup finely chopped fresh apples (peeled and cored)
Instructions
Preheat oven to 350°F (175°C) and grease a mini muffin pan or line with mini paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, stirring just until combined.
Fold in the chopped apples gently.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped walnuts or pecans for crunch.Use whole wheat flour for a healthier twist.Top with cinnamon sugar or oats before baking for extra texture.Substitute oil for butter if preferred.Don’t overmix the batter to keep muffins tender.
