Get ready for a seriously moist and flavorful treat with these Double Apple Muffins! Loaded with both applesauce and grated fresh apple, these muffins have an incredible texture and are bursting with apple goodness, perfectly complemented by warm cinnamon and nutmeg. While the original inspiration calls these perfect for fall, I find a cozy, spiced Double Apple Muffin like this is welcome absolutely anytime I have apples on hand – they’re just that comforting and delicious, even on a lovely spring evening like today, April 30th! They make a fantastic breakfast, snack, or simple dessert.
Why You’ll Love These Double Apple Muffins
- Incredibly Moist: Using both applesauce and grated apple guarantees a super moist muffin that stays fresh for days.
- Packed with Apple Flavor: The “double apple” method ensures intense apple taste throughout.
- Warmly Spiced: Cinnamon and nutmeg provide cozy, comforting flavor notes.
- Easy to Make: Uses simple ingredients and straightforward muffin mixing methods.
- Healthy-ish Option: Incorporates whole wheat flour and fruit for a more wholesome treat.
Ingredients for Double Apple Muffins
Here’s what you’ll need to bake these moist and flavorful muffins. The full list with measurements is in the recipe card below.
Wet Ingredients
- Applesauce (preferably homemade* or unsweetened) (Fruit Puree)
- Grated peeled apple (from about 2 apples) (Fruit)
- Eggs (beaten) (Binder)
- Oil (olive oil or avocado oil recommended, or other neutral oil) (Fat)
- Vanilla extract (Flavoring)
- Whole milk (Dairy)
Dry Ingredients
- All-purpose flour (Dry Ingredient)
- Whole wheat flour (Dry Ingredient)
- Baking soda (Leavening Agent)
- Baking powder (Leavening Agent)
- Cinnamon (Spice)
- Nutmeg (Spice)
- Salt (Seasoning)
- Brown sugar (Sweetener)
Optional Mix-Ins
- Raisins (Dried Fruit)
- Chopped pecans (Nuts)
(Note refers to original recipe suggestion for homemade applesauce) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic spiced apple flavor of these Double Apple Muffins, but feel free to customize:
- Different Spices: Add ground ginger, cardamom, or allspice along with the cinnamon and nutmeg.
- Add Nuts: Use chopped walnuts instead of pecans, or omit nuts altogether.
- Different Dried Fruit: Substitute dried cranberries or chopped dried apricots for the raisins.
- Add a Streusel Topping: Mix flour, brown sugar, cinnamon, and cold butter into a crumb topping and sprinkle over the muffins before baking.
- Make it Dairy-Free: Use a plant-based milk (like almond or oat milk) instead of whole milk and ensure applesauce is dairy-free.
How to Make Double Apple Muffins
Let me show you how easy it is to make these incredibly moist Double Apple Muffins:
Prep Oven and Tins
- First, I preheat my oven to 350°F (175°C).
- I line muffin tins with paper liners. This recipe makes about 18 standard muffins, so I usually need one 12-cup tin and one 6-cup tin, or bake in two batches.
Combine Wet Ingredients
- In a medium bowl, I mix together the wet ingredients: the applesauce, grated apple, beaten eggs, oil, and vanilla extract until well combined.
Combine Dry Ingredients
- In a separate large bowl, I combine all the remaining dry ingredients: the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, salt, and brown sugar. I give this a good stir with a whisk to break up any clumps, especially in the brown sugar.
Mix Batter and Add Mix-Ins
- I pour the wet ingredient mixture into the large bowl containing the dry ingredients.
- Using a rubber spatula or wooden spoon, I mix just until the ingredients are incorporated and no large streaks of flour remain. It’s crucial not to overmix muffin batter! A few lumps are perfectly okay.
- If I’m using them, I gently fold in the optional raisins and/or chopped pecans now.
Bake
- I divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- I bake the Double Apple Muffins for approximately 25-30 minutes. They’re ready when they are golden brown on top and a toothpick inserted into the center comes out clean (or with just a few moist crumbs, no wet batter).
- I let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Tips and Tricks for the BEST Apple Muffins
Here are my secrets for making these Double Apple Muffins truly exceptional:
- Don’t Overmix: This is the cardinal rule of muffins! Mix just until the wet and dry ingredients are combined for a tender crumb.
- Grate the Apple: Using grated apple distributes the fruit and moisture evenly throughout the muffin, better than larger chunks might. Use the large holes of a box grater.
- Use Both Flours: The combination of all-purpose and whole wheat flour gives a nice texture that’s still tender but slightly heartier. You can use all all-purpose if preferred.
- Room Temperature Eggs & Milk: While not strictly required here, using room temperature wet ingredients often helps batters combine more easily and evenly.
- Don’t Overfill Muffin Cups: Filling cups about two-thirds full allows room for the muffins to rise without overflowing.
How to Serve
These Double Apple Muffins are fantastic served:
- Warm: Enjoy them slightly warm from the oven, perhaps with a smear of butter.
- As Is: Perfect at room temperature for breakfast or a snack.
- For Breakfast or Brunch: A wonderful addition to any breakfast spread.
- As a Snack: Great for packing in lunchboxes or enjoying with coffee/tea.
- With Toppings: Drizzle with a simple glaze or sprinkle with powdered sugar if desired.
Make Ahead and Storage
Muffins are great for making ahead!
- Storage: Once completely cooled, store the Double Apple Muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: These muffins freeze beautifully! Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight at room temperature or gently reheat in the microwave or oven.
FAQs about Double Apple Muffins
- What kind of apples are best?
- Good baking apples that hold some texture work well for grating. Honeycrisp, Gala, Fuji, or Granny Smith (for more tartness) are great choices.
- Can I use only all-purpose flour?
- Yes, you can substitute the 1 cup of whole wheat flour with an additional 1 cup of all-purpose flour if you prefer or don’t have whole wheat on hand.
- Can I make these vegan?
- You would need to substitute the eggs (using flax eggs or a commercial egg replacer), use plant-based milk, and ensure your applesauce is suitable. The texture might differ slightly.
Enjoy these incredibly moist, flavorful, and easy Double Apple Muffins! They’re a perfect comforting bake any time of year.
Print
Double Apple Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 18 muffins 1x
- Category: Baking, Breakfast, Muffins, Snack
- Cuisine: American
Description
These muffins are loaded with apples (using both applesauce and grated apples) with a perfect hint of spice, are super moist, and are absolutely perfect for fall!
Ingredients
Scale
- 2 cups applesauce (unsweetened, preferably homemade* or store-bought)
- 1 1/4 cups grated peeled apple (from about 2 medium apples like Gala, Fuji, or Honeycrisp)
- 3 large eggs, beaten
- 1/2 cup neutral oil (olive oil, avocado oil, canola oil, or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line 18 standard muffin cups with paper liners.
- Combine Wet Ingredients: In a medium bowl, mix together the applesauce, grated apple, beaten eggs, oil, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, salt, and brown sugar. If using, stir in the optional raisins and chopped pecans.
- Combine Wet and Dry: Pour the wet ingredients (from step 2) into the dry ingredients (from step 3). Stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
- Fill Muffin Cups: Divide the batter evenly among the 18 prepared muffin liners, filling each about 2/3 to 3/4 full.
- Bake: Bake for approximately 25-30 minutes, or until the muffins are golden brown and a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs attached).
- Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Applesauce: Homemade applesauce can add great flavor, but store-bought unsweetened applesauce works perfectly well.
- Apples: Use firm baking apples that hold their shape when grated, like Gala, Fuji, Honeycrisp, or Granny Smith (for more tartness).
- Flour: The combination of all-purpose and whole wheat flour adds texture and nutrients. You can use all all-purpose flour if preferred.
- Do Not Overmix: Mix the batter only until the ingredients are combined to ensure tender muffins.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.