Apple Muffins

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Editor’s note: This is an updated version of an article originally posted January 201o with additional information.

Apple Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1/4 cup milk (I like to add a splash more)
• 1 extra large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup (1 large) peeled, finely chopped tart green apple or your favorite apple
• 1/2 cup raisins

Heat oven to 400 F.

Grease just the bottom of muffin tin or line 10 (2 3/4-inch) muffin cups with paper baking cups.

In a bowl, combine flour, sugar, baking powder, cinnamon and salt, mix well.

In another bowl, combine butter, milk, egg, vanilla and apple.

Add the wet ingredients to the flour mixture; stirring just until dry ingredients are moistened.

Fold in the raisins.

Spoon the batter into prepared muffin cups. Be sure to fill the empty cups with water because the uneven heat distribution can warp your muffin pan.

Bake at 400 degrees F in the upper third of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.

How to remove the apple muffins from the pan

Allow your muffins to cool for 2 to 5 minutes in the pan before trying to remove them. Any shorter and they will stick, any longer and they will begin to get mushy.

Loosen the muffins from the side of the cup by running a butter knife carefully around the edges.

Variations for Apple Muffins

How to freeze apple muffins

Can you freeze already-made muffins? Yes, absolutely! 

Simply let them cool completely, then place into a freezer bag or wrap securely in foil. Remove as much air as possible as you seal. 

Label the packages with the name of the recipe and the date. Freeze for up to 6 months for the best flavor and texture.

Reheating apple muffins

Warming up your muffins makes them taste almost just-out-of-the-oven fresh.

• Reheat the unwrapped muffins in the microwave for 30 to 45 seconds on high.
• Or heat the oven to 400F, place the foil-wrapped muffins on a baking sheet, and warm for 10 to 15 minutes.

If you prefer, you can just remove the muffins from the freezer, carefully unwrap them, and allow to thaw at room temperature.

If the muffins wont be eaten until lunchtime, you can just pop a still-frozen muffin into a lunchbox, and by lunchtime, it will be thawed and ready to eat.

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