It’s apple muffin time! You all really seem to love my banana muffins, pumpkin muffins and carrot muffins and the blueberry muffins in my cookbook. Today, apple muffins are joining the club.
Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then. These muffins are the better of the two, by a long shot.
I based these healthy apple muffins off my carrot muffins, replacing grated carrots with fresh apple, and replacing half of the Greek yogurt with applesauce.
These muffins contain apple, three ways: freshly grated and chopped apple for the perfect texture, and applesauce for infused apple flavor. They’re the best apple muffins I’ve ever had.
Healthy Apple Muffin Notes
- These apple muffins taste even better after resting for a few hours, if they last that long.
- I particularly enjoy them with a spread of peanut butter.
- Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan.
I think it’s time for another! Please let me know how you like these muffins in the comments. I love hearing from you.
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Baking Powder & Baking Soda Are Not the Same Thing
…and they are not interchangeable. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story).
This recipe relies on a combination of baking powder and baking soda to produce light and fluffy muffins. For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
Watch How to Make Apple Muffins
Healthy Apple Muffins
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my healthy carrot muffins.
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Make it vegan: Replace the eggs with flax eggs and replace the yogurt with vegan buttermilk—try mixing 1 ½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
Make it dairy free: See “buttermilk” option above.
Make it egg free: Use flax eggs instead of regular eggs.
Make it gluten free: Bob’s Red Mill or King Arthur Flour make gluten-free all-purpose blends that work well.
If you love this recipe: You will also love my zucchini muffins, carrot muffins and banana muffins! Here are more apple recipes for you, too.
Deidre
Hi . These sound great ! Do you know what color they would be on NOOM ?
Kate
I’m not familiar, sorry!
Yumna
Can we use regular yogurt instead of Greek yogurt. Thanks
Janine
Loved them. I substituted flour with Robin Hood Gluten Free flour. They were delicious only thing I would do differently is add more cinnamon. Made these because my son is gluten sensitive, have had terrible luck with gluten free recipes but these were very good.
Anne
Hi Kate!
I’ve tried a few of your recipes and love them. Gonna try this apple muffin next. Could i substitute all the whole wheat flour with oat flour? If yes, how much should i use? Thanks!
Kate
Hi Anne! I haven’t tried oat flour with these. I would be interested to see how it would work, but it should if you follow my how to oat flour tips. It is more delicate so the weight of the apples may be tricky. Be sure to increase the volume of the oat flour, per the post, to ensure you have enough. It’s all laid out in the How to Substitute Oat Flour. Let me know how it goes for you!
Anne
Hi Kate!
I followed your substitution tips and used 2.5 cups oat flour and the muffins turned out great too! I made the apple sauce with your recipe as well. Delicious! Thanks for the tips :)
Izabella
I tried this recipe today and loved them. But I used paper muffin liners and the paper stuck to the muffin. I guess for this recipe its best to just grease the pan?
Talia
Did they stick still after they had cooled completely? I always use paper cases, I find they stick when warm but you can peel both Em off once cool!
Laina
I make these all the time now, a big hit in my household!
Eva
Awesome recipe! First time making these today- turned out delicious! No surprise here! I’ve made your pumpkin, blueberry and banana muffins before and they’re all great – this healthy apple one might be my favorite though. I love how versatile it is and the notes you share. I didn’t have yoghurt, so I used flax milk and vinegar. I was too lazy to make applesauce so I mushed up a large banana instead. They turned out moist and fluffy!
Kate
I’m glad you loved these! I do love muffins, so I’m glad you have tried so many. I appreciate your feedback and review, Eva.
Melissa
I love this recipe! Though my husband is allergic to yogurt. Can I substitute it with anything? He would love these! Thank you!
Kate
Hi Melissa! See the vegan notes below the recipe instructions on an alternative. I hope you can enjoy them!
Oksana
I made these recently and they were amazing! I love all of your recipes, and I especially love that these muffins aren’t overly sweet. The apple flavor shines and they were actually filling enough to count as a solid breakfast!
Kate
Another muffin recipe! Look at you go, Oksana. Thank you for taking the time to review!
Nicki
How do you think it would go if I substituted cooked rhubarb for the applesauce? I haven’t made any of your recipes before, but keen to give this one a go – and have plenty of rhubarb to cook, but not many apples to do the appplesauce :(
Kate
Hi Nicki! I haven’t tried rhubarb and apple together, but if that sounds appealing to you flavor-wise, I think it would work!
Natalie Morisset
I di exactly that, and they taste amazing!
Sheila Jacobson
I decided NOT to SQUEEZE OUT some of the liquid from the GRATED APPLE in the recipe for Healthy Apple Muffins, AND I ADDED 3/4 CUP OF SULTANA RAISINS, in the “single” recipe, to soak up the liquid from the grated apple if there’s too much of the liquid in the muffin batter … and it turned out to be perfect. And in the “double” recipe, I added 1 1/2 cups of Sultana raisins, and for the “triple” recipe, I added 2 1/4 cups of Sultana raisins. I don’t like to throw away any nutritious part of an ingredient … an “apple liquid” is APPLE JUICE which is FULL OF MINERALS, and vitamins, etc. So, why discard it? Just soak it all up with some Sultana raisins which will PLUMP UP NICELY in the Healthy Apple Muffins.
Leena Richarz
Best muffins I ever made. It’s a hit with everyone one in the family
Leena
jkm
Perfect! I followed all directions using granny smith apples with the addition of a cup of chopped walnuts and 3/4 cup dried cranberries. Cooking at 425 for 15 minutes, they were still not done so I decreased to 325 and cooked 5 more minutes. So good!
Kaitlyn
I followed the recipe exactly and they were SO GOOD! My whole family gobbled them up in a day. Making another batch today!
Masha
Hi!
Am I able to use unbleached all-purpose flour instead of whole wheat?
Kate
Yes, that will work well!
Brooke
This Recipe is AMAZING!! I made them today and they’re almost gone. I used Pink Lady Apples and they turned out great, Thank you for this recipe. I’ll make sure to share it!
fionnuala
I’ve just discovered your recipes and I am going to try the banana muffins tonight.
The ingredients and method are so clear and I’m hoping for a great result. I will let you know the result
Rebecca
Hi Kate
Just wondering whether I’d be able to use almond meal/flour in replace of regular flour?
Thanks
Bec
Kate
Hi Rebecca! I don’t recommend almond flour as a good 1:1 substitute. If you need it to be gluten free, try a gluten free all purpose flour or check out my oat flour post. Oat flour could work here.
Hema
These seriously are the best muffins I have eaten! So moist, tons of apple flavour, and I love the fact that I can use honey instead of sugar. The Greek yogurt, and coconut oil come through so well and bring a great flavour. These will become my go to recipe for sure!
John Lee Bolton
Awesome!!! I didn’t have Maple Syrup and was saving the honey for another thing, and because I’m from PA Dutch extraction and we use a lot of it, I used Molasses! Everyone (Wife and Growed-Up Daughter) loved them. So moist and the texture was great!
Christine
This was the worst muffin recipe ever……NOT!!!!!! As I fooled my 6 yr old by saying, “Do not eat these muffins. They are terrible. They are especially bad warm with butter.” LOL
I didn’t have yogurt so I made buttermilk with 1.5 tsps lemon juice and scant 1/2 cup milk. Also….mommy brain…when I put the muffins in I accidentally changed the oven temp to 170 degrees because I thought I pushed “timer”. I have no idea how long I cooked them but they came out perfect at an unknown time and unknown temp. LOL
So basically….these seem like foolproof muffins.
Sonia Murray
So good!
Nancy Haring
First time I made these muffins, they were so wonderful I’d love to replace the olive oil for a little one that can’t have much fat in her diet. I thought I read somewhere that you recommend replacing with extra applesauce but when looking again to confirm and how much, I couldn’t find info
I’d love some direction
Thank you
Kate
Hi Nancy! I’m happy you loved them. I personally haven’t replaced the oil with applesauce, but do know that it can work in some applications. Typically the same amount, but can’t be sure without testing it. I know others have tried it in some of my muffin recipes. If you try it, let me know!
Nancy Haring
I certainly will
Thank you for such a quick response
Petina
Hi, can anybody suggest a replacement for the apple sauce – if it’s the only ingredient one is missing and too lazy to go to the store …
Stephanie G Eckhaus
sub an overripe banana for the apple sauce any time!
Nancy Haring
I’ve taken the healthy apple muffin recipe, which was terrific as is and replaced the oil with same amount of applesauce due to a little one who medically cannot have much fat in her diet I treated the extra applesauce the same as if olive oil and proceeded to bake you end up using (unsweetened applesauce in my case) twice in the recipe They taste wonderful and the consistency is moist as was with the oil
Baked for 19 min
Yummy
Kate
Thank you for sharing and I’m happy it was able to work with what you needed!
Sarah Hibbing
My favorite muffins. Like she said- hard to believe they are so healthy!
Stephanie
I have made these twice now. And they are amazing! I made them with honeycrisp apples the first time and then with green apples the second. Simple and delicious! Thanks for another great recipe!
Brenda
Love the muffins.love all your recipies.
Can I use self raising flour and just omit the baking powder
John
Haven’t got the Greek yogurt – anyone tried Vanilla favoured yogurt??
Kate
Hi John! That may be a little too sweet with the other ingredients, but let me know if you try it!
Jess
Hi, if I don’t have applesauce what can I substitute it with or can I just leave it out?
Kate
Hi Jess, unfortunately you don’t want to omit as baking is quite precise. Sorry!
emma oxley
Very sorry but I’m afraid this didn’t work for me, although i will say i’m not a great cake baker. Muffins were extremely ‘wet’ and not sure why had to have grated, chopped and purreed apples, rather laborious given the finish.
Hannah
I made these for my baby as mini muffins, so I omitted the maple syrup to reduce the sugar content. And I didn’t have applesauce so I just used grated apple instead (and used more grated instead of chopped to avoid chunks). They turned out great! Very moist and still delicious without the maple syrup :) Baby and I both approve! I love that I can give him a delicious muffin as a snack and know that it is full of good ingredients, fruit and protein.
Julie Ward
We love this recipe and have done it many times. My kids really like the Apple and spices.
Would it work as a loaf?
Kate
Hi Julie! I haven’t tried it as a loaf. You could try it, just be mindful of baking time as it will likely need more.
Chris
I made it today and added 2 grated carrots, 1mashed banana, a good handful of currants, a handful of oats, nearly a cup of almond flour and 1 cup of flour.
I used half the maple syrup because thats all I had. Oh and I forgot to add the bicarb with the rest of the ingredients. Topped the loaves with raw sugar for some crunch. I had a fair bit of mixture so I put it into 2 loaf pans and baked at 180c for 50mins to 60mins. Looks like you can fiddle with this recipe quite a bit as this was one of the nicest fruit loaf I have made. I also added in a cup of chopped walnuts. Very yummy..hubby and son thought so too.
Ashley
These were light and fluffy, but could have used more flavor. Next time I’ll double the amount of apple for sure!
Jessica Lang
Yum!
Sasha
Would it be possible to substitute greek yoghurt with sour cream?
Kate
Hi Sasha, sorry for my delay! I think that could work, but I haven’t tried it. Let me know how it turns out for you.
Marla
I made these today using sour cream in place of the greek yogurt and they are yummy!
Dahiana
Hi Kate! I saw you have a previous recipe that includes oats. If I wanted to add oats to this recipe instead, any advice on what else I should change?
Thank you.
Kate
Hi! You should be able to add oats to this recipe. Follow my strawberry oats muffin for recommendation.
Dahiana
Awesome, thank you! I’ll definitely look into your recommendation.
Kristy
Wow thank you for such a detailed recipe. I was really impressed with how the recipe and additional information was laid out. In particular, loved how you commented on how the batter should turn out (I’m always wondering this when trying new recipes!). I used the pulp from pressing apple juice instead of the shredded and added a bit of cloves. Delicious! Thank you!
Kate
You’re welcome! I’m glad you loved the detail and that it worked out well.
Charli
Could you not just use grams for measuring? Then there would be no confusion with measuring flour.
Kate
Hi Charli, sorry for your frustration. Since the U.S. has different measurements, that’s my standard.
Amy
Hi Kate,
Yes, I agree with Charli- it would be helpful to have the apple chunks, grated apple, and flour measurements given in ounces or grams to avoid confusion. Thank you. I’m going to make this today because I have a lot of leftover apples that are getting soft.
David
I think I will try this for baby’s first birthday. Do you think your medjool date cream cheese frosting would work with this recipe for a more ‘cupcake’ look?
Kate
Hi David, Happy birthday to the little one! Yes, I think that is a great idea. I hope it’s a hit!
David
A hit indeed! We can’t stop eating them!! Thanks for the great recipes and ideas!
Carolyn
These muffins are the family fave!!! With it being apple season, we have experimented with several different varieties (right from the farmer!) and the muffins are great every time. For a back to school treat, I hid a caramel square (I froze it first) half way down – definitely a hit. Just made some today with cheese half way down and some on top….still too hot to try but they look great.
Kristina A
I usually love all your recipes!!! Big fan!!! However, in this one, the coconut oil really stood out. I wonder where I went wrong!! Maybe it’s cause I used red apple? (McIntosh)
Kate
I’m sorry to hear that! The apple flavor can impact things, but it shouldn’t that much. Are you sure you got the melted quantity?
Mary
AMAZING FLAVOR! Made the yesterday and making again today!
Elizabeth Hinson
I have a load of homemade apple sauce that I want to use up, could I use that in this recipe or would it be too wet? Thanks
Kate
Hi Elizabeth!For this recipe, you will only want 1/2 cup, per the instructions.
Divya Marwaha
Does it matter what type of apples you use? Can I use gala? Thanks in advance.
Kate
I prefer the ones in this recipe, but you can use the apple you prefer! Let me know what you think.
Alex
Do you think sour cream is a good substitution for the greek yogurt? Hoping to try this recipe in the am.
All your recipes I’ve ever made have been fantastic!
Kate
Hi Alex! It could work, but I haven’t tried it. The yogurt does have a little more moisture do your results may be impacted some.
Azra
Hi Kate! I live your recipes! They are easy, healthy and full of flavor! These are the best apple muffins. I used gala apples, put walnuts in the batter, added 1 tbsp brown sugar, and added 1tbs butter as well. I only have low-fat Greek yogurt and I felt like they were a little dry. I make these regularly during fall and winter. Great with a cup of tea!
Suzanne
These muffins turned out wonderfully! I thought I would share some of my substitutions. 1. Used mashed banana instead of applesauce 2. Sour cream instead of yogurt 3. Honey crisp apples. The muffins were moist and delicious. Thank you Kate as always!
Kate
Thank you for sharing, Suzanne! I’m happy to hear you had such great results.
Lorna
Wow! These were really light, flavoursome and moist muffins!! Brilliant way to use up those fall apples. I used honey instead of maple syrup – and used less than 1/3 cup, instead of 1/2 cup. I also subbed some of the apple sauce with mashed banana.
Delicious!
Amanda Washburn
Thanks for the healthy apple muffin recipe! The texture was great. I used homemade applesauce and apples from our local orchard, and yet, I still felt like these could have been more flavorful! I don’t know if I maybe squeezed too much of the apple juice out of the apples?! Followed the recipe to a tea. Love the ingredient list, and they came out beautifully. May add more cinnamon next time??
Kate
Hi Amanda! I’m sorry you didn’t think these were as flavorful as you were hoping. What variety of apples did you use? You can add more cinnamon if you like. I appreciate the feedback!
Anna
Hi! Does this use pure maple syrup, or the Aunt Jemima sort of maple syrup?
Kate
Hi Anna! I like pure maple syrup.
Jan
Good reminder regarding voter registration. But don’t take the link as gospel . . . It has an error on my state. There is early voting in SC and it starts October 5.
Good muffins. :)
sue
SO much easier to weight ingredients. Can you include weights on your recipes?
Kate
Hi Sue! I appreciate your feedback. I try to provide weights when I can.
Kristin
Kate! These are delicious! I just made a double batch and they are not going to last long. Thanks for this recipe, it’s already a favorite!
LindaSD
Applesause – this and several other recipes call for “applesauce”. Is this applesause with sugar or no sugar kind?
Kate
Hi! I think apples are sweet enough, mine was unsweetened. I have a homemade version on the blog!
Julie Leduc
Perfect as is! Thank you!
Lainey j
Can whole wheat pastry flour be subbed for your recommended flours?
Kate
Hi! Sure, you will likely get a fluffier result. Let me know what you think about it!
Thi Vu
I absolutely love this recipe!! I didn’t have a ton of yogurt left so I combined the leftover with buttermilk with turned out fine. I also used golden delicious for the cubes which gave it a nice crunch and red delicious for grating. I also reduced on the amount of maple syrup and it turned out great! Also for the spices, I added nutmeg, allspice, and ginger with the cinnamon which really brought out the “fall” flavored!
Christina
Turned out great! Used maple syrup, homemade yogurt, coconut oil, fresh apples from the orchard.Great recipe. For the juice from the apples gained by grating the apples save to drink later..yum!!
NP
Thanks for another amazing muffin recipe! These turned out great! I used sour cream for the yogurt and I got 14 muffins. The whole house smelled incredible and they were so light and fluffy. <3
Sue C
I made these exactly as written (other than no turbinado sugar on top). They came together easily. When I ate my first muffin, I wasn’t sure I liked them. I used maple syrup as the sweetener and my initial reaction was that they weren’t sweet enough. It took a few minutes, but they actual grew on me. They are just sweet enough. I will definitely make again.
Colby
Another amazing recipe that has now become a go to!! I followed this exactly per the directions and the muffins were so delicious! I used a combo of 2 red apples and two green apples. I also used unbleached regular flour as I didn’t have any whole wheat flour available. Thank you for your wonderful recipes as your site is my go to for vegetarian dishes that my husband will actually eat!
Kate
Wonderful to hear, Colby! Thanks so much for reporting back.
E
Very good! I used 1C wheat and the rest white flour. About half and half on the honey and maple syrup. Subbed homemade low sugar apple butter for the apple sauce and it added great flavor. The sugar crunch on top was perfect!
Vee
Hi what kind of apples do you recommend best for these muffins? I can’t find that info in the summary above the recipe or elsewhere. Sorry if I overlooked it. Thanks!
Kate
Hi Vee! I believe I commented already, but wanted to make sure you got your answer. I used granny smith, but you can use what you like!
Sara P.
I made these muffins yesterday with our haul from our local orchard and they were delicious! I will definitely be making them again.
Vee
Hi what kind of apples do you recommend? Thanks!
Kate
Hi Vee! I used granny smith for these, but you can use your favorite!
Vee
Thank you! Can’t wait to make them!
Miyabi Gladstein
Made these this past weekend. Used local honey for the sweetener. They were amazing. My 15 year old son couldn’t stop eating them and ate 5! Guess thats the best compliment. A crumble topping would make them extra fancy.
Elaine
I tried this recipe. They are a hit! What I like best is that this a very hearty muffin. I have one for breakfast and I don’t get my 9:30 am cravings. I am trying your banana muffin recipe next. Your recipes make it easy to add more plant-based protiens into my diet. I don’t have to join a program, I can just follow YOU!
Maya
Good basic recipe, but unfortunately had no flavor! Even added extra cinnamon (I always do) but we all agreed they were pretty plain– tasted more like a baked pancake with apple chunks. Tasted good warmed up with butter and extra cinnamon on top, and would be great with peanut butter or jam!
Carolyn
Perfection in a muffin! Tender, flavorful and healthy. I used half coconut oil and half grape seed oil and half whole wheat flour, half oat bran and am swooning. Delicious fall recipe! I also sprinkled the top of each muffin with chopped walnuts before baking. Make these and show yourself and your family what love tastes like!
Cara
I havent made these yet (going to soon!) and I dont leave comments often but I just have to say THANK YOU so much for making simple, healthy recipes using easy to access ingredients and giving extremely useful bits of knowledge on how to make them. I recently ran into a recipe for sweet potato muffins and I wanted to cry by the end of making them it was so complicated and ridiculous. So thank you so much from a very amateur baker.
Amanda Hollingsworth
Would this be just as good in a load pan??
Kate
Hi Amanda! I haven’t tried it, but I believe others have and didn’t mind the result. If you try it, you will need to bake longer. I’m not sure the exact timing.
Laurence Lurio
Easy and worked the first time. Very moist with lots of Apple flavor. Would definitely make again.
Amy Smith
These were so easy to make and delicious. Everyone who ate one basically took a bite, looked up, and exclaimed how tasty it was.
Jan
Awesome thanks so much couldn’t wait to try them Delicious thank you
Kelly
I made these with my 3 year old son, using apples from apple picking last weekend. I didn’t have any yogurt on hand so we subbed in vegan buttermilk. They came out perfectly and are so delicious! Not too sweet, moist, and picky eater approved :)
Kate
Wonderful! What a fun activity and way to use your apples. Thank you for sharing, Kelly!
Gina Patel
Hi Kate! Excellent muffins I just made during a conference call ;-). I would like to make them again tomorrow but with a mini muffin pan. How long should I cook them for? and I will be using honey instead of maple syrup. Thank you! Ps. and for Ms. Fitzgerald.
Kate
Hi Gina! You can make them as the same, just shorten the bake time by half and keep an eye on them as they will be done sooner. Enjoy!
Gina Patel
Thank you!
Stef
I made these with Rome apples and they were delicious. I think next time I might add some walnuts, will definitely make them again!
Kaya
Can you replace greek yogurt with coconut yogurt? I can’t have dairy :/
Kate
Hi Kaya! See my vegan notes for alternatives. I hope you can enjoy them! It’s below the recipe instructions.
Xieyu
Made these last week with Cortland and Spartan apples and IT WAS AMAZING! Your recipes never disappoint! I had a huge bag of hand picked apples but no apple sauce so I added in an additional 1/2 cup of grated apple and a bit more yogourt. The texture was perfect but next time I’ll definitely try it with applesauce.
Kate
Thank you! I appreciate your review.
Glenda
I going to try with frozen apples
Ariana
Just made these this morning – they are super delicious! Thank you for the recipe!
I made mine with asian pears instead of apples, all applesuace (as I was out of yogurt) and added a handful of crystallized ginger – super fun!
Ellie
So good, we make these weekly now!! Thank you!
Kate L
These are scrumptious and just the best muffins! I was shocked how amazing they were, truly a wow, stand out muffin. I used applesauce instead of Greek yogurt and they were great! Also used honeycrisp apples instead of Granny Smith, they were like eating mini apple pies but healthy and not full of sugar. Pure goodness.
Kate
Thank you for letting me know, Kate! I appreciate your review.
Kirsten
I made these today & they are fabulous!! Will be a new favourite in our house!
Living in Zimbabwe we can’t get fancy ingredients so it’s great to find recipes that I have everything in my pantry/fridge
Thank you so much
Kate
Thank you for sharing, Kirsten!
Rainey
I lost a few pieces of my finger grating the apples as recommended. I don’t know that apples are meant to be grated.
Kate
Oh no! You need to be careful anytime you use a kitchen tool. I’m sorry to hear that.
Shinta Oetama
I made this twice: with 1/2 oatmeal flour and 1/2 Bob’s Red Mill Gluten-free flour for the gluten-free version, and King Arthur’s White Whole Wheat Flour. The muffins were delicious, very moist and flavorful. They domed nicely in the oven but deflated to a flat top after they cooled down.
Kate
Hi Shinta, It may have bee your combination of flours. But, I’m glad you were still able to enjoy them.
Char
These are so delicious!! They are super flavorful without being very sweet which is just perfect for me.
Kate
Thank you for your review, Char!
Rebecca
Hello, I tried the recipe and thee muffins came out delicious! Well I did change some things…., I used 1 cup of Greek yogurt instead of 1/2 cup of applesauce and 1/2 cup of Greek yogurt. I used olive oil. I didn’t have eggs and used 2 “flax eggs” as you suggested. And I put in some oats as well instead of making all whole wheat…but they were perfect! My hubby loved them.
Where do I post the pics?
Kate
Hi Rebecca! Thank you for sharing. I’m happy you love them. You can always share your pictures on social and tag Cookie and Kate!
Liv
Best apple muffins I’ve ever had. I made mine vegan and used organic all purpose white flour, buttermilk from the suggestion above, and more applesauce rather than flax eggs. They came out great. Thank you!! I do apple sauce for the banana muffins as well, always a huge hit.
Kate
Hooray! I love it. Thank you for sharing, Liv.
Janice
These were the most delicious muffins I have ever made! I used up some old gala apples that I need to find a use for, as well as I added just a small amount of nutmeg along with my cinnamon. I didn’t have any sugar to put on the top but they were terrific. Love your recipes Kate!!
Kate
I’m glad you loved this one and other recipes, Janice! I appreciate your review.
Muneeba Najam
Do you think it would turn out okay if I replace the chopped apple with more shredded apple? I don’t think my kids would like the apple chunks.
Kate
It may be ok, although the texture of your muffin may be slightly different. Let me know!
Grace McConnell
Loved these! Great apple taste – used a snow sweet and a ashmead’s kernal, plus homemade applesauce from a variety of apples picked from an orchard south of us and yogurt from the creamery a few miles from the orchard (Cabot). Used local maple syrup (thank goodness we live in Vermont) and King Arthur Flour. These muffins were an absolute treat with full flavor – probably because of the very generous amount of apples and the double cutting sizes (diced & grated). Did add 1/2 t. nutmeg. Great also served with a bit of seriously sharp Cabot Cheese.
Jill
MOST delicious muffin ever! Making my second batch now. I added walnuts on top that got nice and toasty. Truly delicious. Many thanks for the recipe!!
Kate
You’re welcome, Jill!
Giada
Me and my daughter did it last night! Soo good.
Connie
Another winner! Love your banana bread and pumpkin bread recipes so trying this one was a no brained. SUPER strong apple flavor, in a good way! Thank you!
Lina Correa
Super good, even the first time I tried this recipe! I used Granny Smith apples.
Kate
I’m glad it was such a hit, Lina!
Dorothy
I made this recipe and the only thing I did differently was use tapioca flour which I could with a lot. The tops cooked a nice golden brown but the center is chewy and a bit tough. Any ideas?
Kate
Hi Dorothy, Unfortunately, it was likely the tapioca flour. Sorry I can’t be more help!
Yolande Wolfaard
Can I replace the oil with butter
Kate
Hi Yolande, I haven’t tried it so wouldn’t be able to say for sure. Sorry!
Ani
Delicious muffins. Made them twice with no changes to the original recipe and they are wonderful and moist. Best apple muffin recipe ever!
Kate
Happy to hear that, Ani! Thank you for your review.
Ginna
Hi Kate (and Cookie!), My aunty Ann B. gave me your cookbook two holiday seasons ago, and I have made almost every recipe in it. Now, you are the top hit whenever I search online for new things to cook. Ann and I are the family vegetarians, pretty much life-long, and good friends. I love that we share your love of healthy food. Muffins are in the oven, and smell delicious. Thanks for all you do! Ginna
Kate
I love that you have made every recipe! Thank you for sharing.
Jane
Light, moist and very delicious. Thanks for this great recipe.