These apple cinnamon muffins are super moist and tender, and topped with a crumb topping! Made with simple and healthy ingredients and ready in under 20 minutes.
I’m seriously obsessed with recreating all my favorite apple desserts with a healthy twist.
Why this recipe works
- Lower in fat. By swapping out half the butter with unsweetened applesauce, these muffins keep the moist texture.
- Made in one bowl. Everything for the muffin batter is mixed together, so clean up is a breeze.
- Super moist and fluffy. Like any good muffin recipe, these one tick the texture boxes.
- Gorgeous crumb topping. While delicious on their own, adding a crumb topping takes it to another level.
What we love about this recipe is just how fast they are! From prep to plate, this healthy apple muffin recipe comes together in under 20 minutes.
Like many of my healthy desserts, these muffins use simple pantry staple ingredients. Here is what you’ll need:
For the muffins
- Self rising flour. A mix of white flour, baking powder, and salt. If you don’t have any on hand, make your own.
- Almond flour. Blanched almond flour is preferred, but almond meal also works.
- Superfine sugar. Also known as caster sugar. It’s essentially halfway between standard sugar and powdered sugar.
- Apples. Choose tart and crisp apples, like Granny Smith ones.
- Butter. Unsalted and softened to room temperature.
- Unsweetened applesauce. Has a similar texture to butter but with a fraction of the calories and none of the fat.
- Milk. I used unsweetened almond milk but any milk works.
- Eggs. room temperature.
- Vanilla extract. A must for any good muffin.
For the crumb topping
- Flour. Plain and sifted.
- Butter. Softened but not melted.
- Sugar. White or brown.
- Rolled oats.
How to make apple muffins
This recipe is ridiculously simple and follows a 3-step process. The total hands-on time is less than two minutes. Ready to make some muffins?
Step 1- Make the muffin batter
Start by whisking together the butter, applesauce, milk, eggs, and vanilla extract. Sift in the flour, sugar, and almond flour and mix until combined.
Step 2- Make the crumb topping
Next, in a separate bowl, mix the crumb toppings together.
Step 3- Bake the muffins
Now, transfer the muffin batter evenly amongst a 12-count muffin tin. Sprinkle the crumb topping on each one and bake for 15-17 minutes, or until a skewer comes out clean.
Let the muffins cool in the pan for 5 minutes, before carefully transferring them onto a wire rack to cool.
Tips to make the best recipe
- Avoid over-baking the muffins as they will continue to bake as they are cooling down.
- If your dry ingredients have clumps (e.g. the flour), sift them very well first to ensure the batter is smooth.
- As mentioned earlier, the crumb topping is completely optional. These muffins taste just as delicious without them.
Dietary swaps and substitutions
The beauty of these muffins is just how easy they are to customize for various diets or eating styles. Here is what we’ve tested:
- Make them vegan. Use dairy free butter (or dairy free margarine), plant based milk, and use an egg replacement.
- Make them gluten free. Swap out the flour(s) for gluten free blends. Be sure to choose ones that have xanthan gum added to them.
- Replace the eggs. Swap out the eggs for an egg substitute.
- Cut the dairy. Use dairy free versions of the butter and milk.
- Add mix-ins. Chocolate chips, raisins, and chopped walnuts are all fantastic additions.
Wondering what is the best way to store leftovers? Here are best practices for apple muffin storage:
- To store: Place the muffins in an airtight container, along with a sheet of paper towel. They will keep well for at least 5 days. If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Once the muffins have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
While any apples work for baking, tart and crisp ones are best. These include Granny Smith, Golden Delicious, and Johnathon apples.
Each muffin has just 150 calories each.
To prevent apple muffins from drying out, remove them from the oven when they are still a little underdone inside. While the muffins are cooling in the pan, they will continue to cook resulting in the most perfectly moist muffin.
Apple Cinnamon Muffins
- Preheat the oven to 200C/400F. Grease and line a 12-count muffin tin with muffin liners.
- In a mixing bowl, whisk together the butter, milk, eggs, and vanilla extract. Sift through the self rising flour, superfine sugar, almond flour and cinnamon until combined. Fold through the diced apples.
- In a separate bowl, mix together the crumb topping ingredients.
- Evenly distribute the muffin batter amongst the 12-count muffin tin. Sprinkle the crumb topping on each one. Bake the muffins for 17-19 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, before carefully removing from the tin and transfer them to a wire rack to cool completely.