This post may contain affiliate links. See https://theresamariedaily.com/about/ - affiliate disclosure policy for more info.
September is the time of apples, at least for me. It’s when the apple picking happens, the apple pies get baked, and all things apple come to life. I totally eat apple pie at Thanksgiving, but it all starts in September. I absolutely love apple cider and apple cider donuts. If you don’t love apple cider donuts you don’t love fall, lol. Besides apple pie, I’ve never actually baked anything apple. This year, I decided I wanted to make some apple muffins. Who doesn’t love a muffin in the morning with coffee? I searched on Pinterest for the best recipe that I could modify and make my own. I found this awesome recipe from The Girl Who Ate Everything (Christy Denney) and I decided to give it a try! These apple muffins are absolutely amazing, not too sweet, not to overly apple either. They’re the perfect muffin for morning coffee.
- Mixing bowl
- Hand or stand mixer
- Muffin pan
- Muffin liners
- 1.5 cups sugar
- 2 eggs
- 1 cup applesauce, plain unsweetened
- 1 tbsp vanilla extract
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon feel free to add more though, I did eventually
- 3 whole apples peeled, cored and diced
- brown sugar for topping
- Preheat oven to 350 degrees and line muffin tin with muffin liners.
- Using a mixer, mix sugar, eggs, applesauce and vanilla.
- Add the baking soda, flour, salt, and ground cinnamon. Mix until well combined. The batter will be on the thicker side, but not too thick. Because of the applesauce it will be a cake batter texture.
- Wash, peel, core and dice apples. Add them into the batter, mixing until fully dispersed evenly.
- Fill muffin liners with batter and sprinkle brown sugar ontop.
- Bake for 20 minutes at 350 degrees.
- Don't have applesauce? Use 1 cup of oil instead.
- Use any baking apple you like. Green apples are great for baking because they're less sweet.
- For a sweeter muffin, use 2 cups of sugar instead of 1.5 cups.
This recipe has been modified and adapted from the original of The Girl Who Ate Everything.