Apple Spice Muffins by Mama
Mama’s easy apple spice muffins recipe is a favorite in my house. What’s not to love about moist apple muffins loaded with juicy apple pieces, chopped pecans, and spices like cinnamon and nutmeg?
We had Mama’s apple spice muffins ALL OF THE TIME growing up. Just about every week! I have never known anyone who did not absolutely love these muffins. So when I say they’re the best muffins you’ll ever taste, I mean it.
The cool thing about them (and what my mother liked so much with a large family to feed) is that you can use any type of apple in this recipe for apple muffins and it makes no difference. They will still be just as good. You can also use those apples that are starting to get a little soft as well. They work great in here and no one will ever know.
Another thing I like about this easy apple spice muffin recipe is that, yep, they’re super quick and easy to make. I also bet you have a lot of the ingredients already at home: chopped pecans, apples, self-rising flour, quick oats, vegetable oil, eggs, white sugar, ground nutmeg/allspice, and ground cinnamon. The instructions couldn’t be easier either. All we’re going to do is slowly whisk together all of the ingredients and they’ll be ready to bake in about 10 minutes. Then they only need to bake for 20 minutes before they’re ready.
These spiced apple muffins make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. These muffins are filling thanks to the oats, tasty, and have a slight crunch on top. I’m getting hungry already, so let’s get baking!
Recipe Ingredients
- Pecans
- Apples
- Self-rising flour
- Quick oats
- Vegetable oil
- Eggs
- Sugar
- Ground cinnamon
- Ground nutmeg or allspice
How to Make Apple Spice Muffins
In a large bowl, add flour, sugar, cinnamon, allspice or nutmeg, and oats.
Now add in your nuts and stir until blended.
In a separate bowl, beat your eggs, and then add the oil, water, and diced fresh apple.
Stir that up until it’s mixed pretty well and apples are coated.
Now take that bowl with the in it and dump it into the mixing bowl with your dry ingredients.
Stir it up really well until it looks like this.
Now y’all know I’d never ever advocate for you eating raw batter or anything. So I’m going to tell you that you don’t have to because I always take a taste right at this point, on your behalf, and I can report that it’s absolutely delicious. I’m just trying to keep you safe 😉.
Spray your muffin pan with cooking spray and fill each with the .
Bake at 400 for about 20 minutes for regular-sized apple muffins. Smaller ones will be done in about 15 minutes.
This is just the best apple muffin recipe, filled with flavorful bites of apple, the perfect blend of spices, and that little slight crunch of the crust and pecans. This is one of those recipes that I implore, beseech, and pretty much beg you to make as soon as possible!
Trust me. I’m looking out for your happiness here!
Storage
- Store leftover muffins in an airtight container at room temperature for up to 4 days.
- You can also freeze the muffins for up to 3 months. Thaw at room temperature and if you want to warm them up, reheat them quickly in the air fryer, oven, or microwave.
Recipe Notes
- To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt for EACH cup of all-purpose flour.
- If you like, substitute the spices for spice instead.
- You can also use light olive oil or coconut oil in place of vegetable oil.
- If you want to save time, make the dry part up the night before. If you are going to make these first thing in the morning it really helps in terms of time and effort. I have actually made this up several batches at a time and stored it for a few weeks in ziplock bags in the pantry for quick apple spice muffins!
- These muffins don’t rise that much so you can fill them up almost all the way to the top of the muffin tin.
- I like to make these as mini muffins as well. They just have a great texture and are wonderful as one or two-bite muffins.
- For a crunchier topping, sprinkle the unbaked muffins with brown sugar before baking.
- As mentioned, these cinnamon apple muffins work great with all kinds of apple varieties, including Braeburn, Granny Smith, Honey Crisp, and McIntosh.
You may also like these other appetizing apple recipes:
Ingredients
- 1 1/4 cups self-rising flour*
- 3/4 cup sugar
- 1/2 cup chopped nuts
- 1/4 cup quick oats
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg or allspice your preference
- 2 eggs
- 2 cups peeled, cored, and chopped apples
- 3/4 cup vegetable oil
- 1 1/2 tablespoons water
Instructions
- Prepare muffin tin by spraying with cooking spray.
- In a large bowl, mix together the dry ingredients: flour, sugar, nuts, oats, and spices.1 1/4 cups self-rising flour*, 3/4 cup sugar, 1/2 cup chopped nuts, 1/4 cup quick oats, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg or allspice
- In a separate bowl, mix beaten eggs, chopped apple, oil, and water.2 eggs, 2 cups peeled, cored, and chopped apples, 3/4 cup vegetable oil, 1 1/2 tablespoons water
- Combine wet ingredients and dry ingredients and stir just until flour is moistened.
- Spoon muffin batter into each muffin cup and bake for 20 minutes at 400 degrees or until they test done.
Notes
This recipe was featured on Meal Plan Monday
These look so yummy! I printed the recipe and I will be making them tomorrow morning.
I hope you like them LaDonna!
I have made these before and they are DELICIOUS!! It was my first attempt at homemade muffins and it was just perfect.
Just made my 3rd batch this week. Needless to say we love these. Had every intention of doing your apple dapple cake tonight but my husband, who gets up at 3:30 am, says he loves the convenience of just grabbing a muffin in the mornings. After going to Isom’s and Scott’s apple orchards two Saturdays in a row, still plenty of apples to make the cake.
I am so glad you love them and yes! they are so convenient. Glad your husband finds them delicious too!
Love all the apple recipes . . . wonderfulfor breakfast. They’re picking apples here in Hendersonville, NC — apples everywhere and I’m lovin’ ’em !!
I am trying this first thing tomorrow morning.
I have so many pecans and no idea what to do with all of them, it gets boring just to have the plain nut.
I hope you like them Lize-Mari!!
Love muffins! Can’t wait to try these! 🙂
I made these muffins for breakfast this morning, using your cookbook. Thought you’d get a kick out of all the silly mistakes I made! I accidentally read 1 1/2 tbsp. of water as 1 1/2 cups of water! When I noticed how watery the batter was, I read again and realized my mistake. Rather than throw out the entire batch of batter, I just added more flour to make a decent looking batter. However, after getting the muffins into the oven (with the extra water and flour, it made two pans instead of one), I realized that in all the fuss about the extra water, I had forgotten the cinnamon and nutmeg! So basically I ended up with completely different muffins than the recipe is for – but they’re still delicious anyway! 🙂
as an english woman living in Spain, we do not use “cups” we use grams or ounces. Can you interpret the measurements for me, as I would love to make these muffins!
As an American living in England, making all the things I cannot buy here, I usually tell my English friends to use a liquid measuring jug and remember that 8oz is a cup. You can use it to measure flour, sugar, etc. For teaspoons use a 5 ml measuring spoon (the ones you get with the liquid medicine works well). You can also find substitutions on recipe substiution websites.
I made this incredible recipe for our church group. When they weren’t passed around right away, I thought the minister would climb over the table for one. Everyone loved them and I am the official muffin maker of the group!!!
LOL, I am so glad to hear they were a hit Liz!! I am just visualizing the minister jumping tables to get to the muffins.
These look fabulous; love me some apples in the fall. Has anyone tried making these without sugar but substitute Monkfruit or Swerve? I’ve got both right now as my husband was recently diagnosed with diabetes. I’m trying to keep my cooking transparent to him. We both love sweets & I’ve found diabetic friendly recipes but so far they haven’t turned out too well.
Christy keep these great recipes coming; I look forward to your Gazette & sayings to live by!
Your Georgia neighbor, Kate
Thank you so much! I haven’t tried these with Swerve but I think it would work great, that is a sweetener I’m experimenting a lot with lately and I love it. Also, have you seen the low carb section on the site? More coming! https://southernplatecom.bigscoots-staging.com/category/lowcarb/
Over the last 4-5 months, these have become a staple in my house, I made them again just yesterday and it PAINED my little boy that we brought them to a get-together and let OTHER people enjoy them! 🙂
WOW! Thank you so much for catching that!!
I am modifying the recipe in the post now.
For anyone who would like to use plain flour in place of all purpose, here is the formula:
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
Thank you so much!!!
Christy