Apple Harvest Muffins bring the best flavors of apples and cinnamon into a soft muffin. Perfect for busy mornings or slow weekends, they’re a comforting homemade treat that’s easy to love.
These Apple Harvest Muffins are warm, cozy, and filled with tender chunks of fresh apples and fragrant fall spices. Moist and fluffy on the inside, they feature a lightly crisp, golden top that adds just the right amount of texture. Perfect for breakfast, brunch, or an afternoon snack, everyone will love these delectable muffins.
For more delicious muffin recipes you have to check out my Coffee Cake Muffins, Banana Oatmeal Muffins, and Double Chocolate Chip Muffins.
Table of Contents
Why We Love These Muffins
- These apple muffins stay fresh for days when stored properly, keeping them soft and flavorful.
- They pair well with coffee or tea, making them a perfect anytime treat.
- Great for meal prep, making mornings easier with a ready-to-go homemade option.
Recipe Ingredients
Apples – Provide natural sweetness and a soft, juicy texture. Make sure to peel and chop them into small pieces before adding them to the batter.
Buttermilk – Buttermilk makes these Apple Harvest Muffins moist and tender.
Brown Sugar – A combination of light brown sugar and granulated sugar in both the apple muffins and the topping adds a noticeable depth of flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Pecans or Walnuts – Stir in ½ cup of chopped pecans or walnuts for added crunch and a nutty depth of flavor.
Use Whole Wheat Flour – Substitute half of the all-purpose flour with whole wheat flour to increase fiber content and impart a nuttier flavor.
How to Make Apple Harvest Muffins
Step 1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a 12-cup muffin tin with papers or spray the wells generously with baking spray, then set aside.
Step 2: In the bowl of a stand mixer, cream the butter and sugars for about 2-3 minutes on medium-high. Add the egg, applesauce, and vanilla, then mix on low until combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and apple pie spice. With the mixing speed on low, alternate adding the buttermilk and dry ingredients, about ⅓ of each mixture at a time, until the remaining ingredients are incorporated. Remove the bowl from the stand and gently fold in the apples. Scoop the mixture into the prepared muffin tin (the batter will be to the rim, so fill generously).
Step 4: To prepare the topping, in a small mixing bowl, combine all the ingredients. Sprinkle over each individual muffin. Place in the oven and bake for 10 minutes, then turn down the heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 6-10 minutes. The muffins should have a little spring to them, and the topping should be golden brown and crunchy. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
Let the Batter Rest Before Baking – Allowing the batter to sit for 10-15 minutes before scooping into the muffin tin helps hydrate the flour, resulting in a softer, more tender texture.
Use a Muffin Tin Without Liners for Crispier Edges – If you prefer crispier muffin edges, grease the muffin wells directly instead of using paper liners.
FAQs
Firm apple varieties like Granny Smith or Honeycrisp are ideal as they hold their shape during baking and provide a nice balance of sweetness and tartness. However, you can use your preferred apple type based on availability and taste.
Absolutely! Chopped nuts like walnuts or pecans, dried fruits such as cranberries or raisins, or even shredded coconut can be added to the batter for extra texture and flavor. Fold in your desired additions gently to avoid overmixing.
Storage Information
STORE Apple Muffins in an airtight container at room temperature for up to 3 days, lining the container with a paper towel to absorb excess moisture. To FREEZE, let muffins cool completely, place them in a single layer on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months.
To REHEAT, thaw at room temperature or warm in the microwave for 15-20 seconds. For a crispier texture, reheat in a 325-degree Fahrenheit (163-degree Celsius) oven for 5-7 minutes.
More Apple Recipes To Enjoy
Apple Harvest Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar - packed
- 1/2 cup (1 stick) butter - room temperature
- 3/4 cup buttermilk
- 1/4 cup plain applesauce
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon ground cinnamon
- 1/2 tsp apple pie spice
- 1/2 teaspoon vanilla extract
- 2 small apples - peeled and diced in 1/4" cubes
Topping
- 1/4 cup brown sugar - packed
- 1/4 cup rolled oats
- 1/4 tsp cinnamon
- 1/2 tablespoon butter - melted
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a 12-cup muffin tin with papers or spray the wells generously with baking spray, then set aside.
- In the bowl of a stand mixer, cream the butter and sugars for about 2-3 minutes on medium-high. Add the egg, applesauce, and vanilla, then mix on low until combined.
- In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and apple pie spice. With the mixing speed on low, alternate adding the buttermilk and dry ingredients, about ⅓ of each mixture at a time, until the remaining ingredients are incorporated. Remove the bowl from the stand and gently fold in the apples. Scoop the mixture into the prepared muffin tin (the batter will be to the rim, so fill generously).
- To prepare the topping, in a small mixing bowl, combine all the ingredients. Sprinkle over each individual muffin. Place in the oven and bake for 10 minutes, then turn down the heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 6-10 minutes. The muffins should have a little spring to them, and the topping should be golden brown and crunchy. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These are unbelievably good made exactly per the recipe! Wow! Sweet enough to please anyone, yet Hubby loves them, too–and he finds most baked goods too sweet. We did find we liked them made filling the tins half full rather than FULL, as they were a little easier to eat with one hand, The topping is perfect, slightly sweet and crunchy. They would be great with nuts for nut lovers. I cannot express just how good these are! Thank you for this recipe! I would also bet that any fruit could be used.
Hi Linda! So glad you love them!