Total Time
55mins
Prep 30 mins
Cook 25 mins

These muffins do not brown; bake until toothpick comes out almost clean.

Ingredients Nutrition

Directions

  1. In a bowl, toss diced apples with sugar; pour the oil over the top; stir well; set aside at room temperature for 45 minutes.
  2. Position rack in the center of oven; preheat oven to 400°.
  3. Spray muffin pin indentations/rims with nonstick cooking spray.
  4. In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg; set aside.
  5. Using a wooden spoon, stir the milk and eggs into the apple mixture until smooth; stir in the flour mixture until moistened.
  6. Fill muffin tins ¾ full; bake 25 minutes or until the muffins have rounded, slightly cracked tops; pick inserted into the center should come out with just a few moist crumbs attached.
  7. Set pan on a wire rack; cool for 10 minutes; gently rock the muffins back and forth to release them; cool muffins on rack 5 minutes; serve.
  8. *Apple Cheddar Muffins: sprinkle each muffin with 1 tablespoon shredded Cheddar cheese before baking.
  9. *Apple Cherry Muffins: stir ¾ cup dried cherries into the diced apples before adding the sugar and oil; proceed as directed.
  10. *Apple Cranberry Muffins: stir ¾ cup chopped fresh cranberries into the diced apples before adding the sugar and the oil; proceed as directed.
  11. *Apple Pecan Muffins: add ¾ cup chopped pecans with the flour; proceed as directed.
  12. *Apple Raisin Muffins: add ¾ cup dark raisins into the diced apples before adding the sugar and the oil; proceed as directed.

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