Apple Spice Muffins!



We had these ALL THE TIME Growing up. ALL THE TIME,. I tell ya! That right there is proof that young adults are lacking in good judgment. Anyone in their right mind would have never moved out if there was cooking going on for them like there was in my house!  I have never known anyone who did not absolutely love these muffins. 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 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 and running out of their shelf life. They work great in here and no one will ever know.  These 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. This is my traditional “first day of school dish” that I take to welcome my kid’s teacher’s back from their summer vacation!
*Note to Mrs. Alexander – I was much more attentive to my child’s teachers once upon a time, I swear! Stay tuned, Mrs. Alexander, I got cakes and cookies coming before the year is out!
I want to note first and foremost that I made these muffins at about 5:30 AM and had just woke up myself. In addition to that, I was trying to be quiet and keep the lights down so I wouldn’t wake up the kidders. Having said all of that, I have learned my lesson and have a policy now that I will do no more tutorials before 7:00 AM (for your benefit, of course!).
You will need: Pecans, apples, self rising flour, vegetable oil, eggs, sugar, and cinnamon.
*The recipe calls for nutmeg as well. I don’t care for nutmeg so I double the cinnamon.
*The recipe says nothing whatsoever about vanilla. It does not call for vanilla. Why is vanilla in the photograph? Read back to what time it was that I was making these. Vanilla made sense at the time.Just ignore that bottle in there. Imagine it is the ingredient right below this sentence, which I forgot to put in the original picture!
You will also need quick cooking oats.
In large bowl add flour…
And nuts.
Note: Normally, I do this 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 ziploc bags in the pantry for quick apple spice muffins!
This mix is great for Christmas gifts.
Stir until blended.
In bowl add oil…
Beat your eggs …….
And add them, too
Along with water.
Make your apples naked. :)
Dice them up.
Add them to the liquid mixture and stir it up.
Pour dry ingredients into bowl with apples.
Until it looks like this! YUM!
Spray your muffin pan with vegetable spray.
I used a mini muffin pan but you can use whichever size you like. Why did I use a mini muffin pan? Because it was the best looking out of all of my muffin pans and I hated to photograph the others
Fill your muffin cups.
Bake at 400 for about twenty minutes for regular sized muffins. Smaller ones will be done in about fifteen.
Apple Spice Muffins
Prep time
Cook time
Total time
  • 1 -1/4 cup self rising flour *
  • ¾ cup sugar
  • ½ cup chopped nuts
  • ¼ cup quick cooking oats
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • 2 cup peeled, cored, and chopped apples
  • ¾ cup vegetable oil
  • 1- ½ Tablespoon water
  1. Prepare muffin pan by spraying with Pam.
  2. In large bowl, mix flour, sugar, nuts, oats and spices.
  3. In separate bowl, mix beaten eggs, apples, oil and water.
  4. Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
  5. Spoon batter into muffin cups.
  6. Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.

**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.


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  1. Mommy's Kitchen says

    Oh Leslie I guess I am the opposite of you and Christy. I love Nutmeg I cant wait to try these muffins out. I bet they make a lot of muffins since you used the mini’s. But that would be ok i could add half to a ziplock bag and freeze them for a quick snack or breakfast without having to bake more. I love all those darn apples in the recipe.

    • Betty819 says

      Any favorite variety of apples that you prefer to use for these ? Have you ever baked these replacing the sugar with splenda? I have lots of ripe bananas in ziplocs in my freezer, waiting for banana nut bread to be made(when the spirit moves me!)I usually make several loaves of banana nut bread, could I make some mini muffins or even regular size muffins using my same recipe? Wonder how long I will need to bake them if I make them into mini or regular size cupcakes?

  2. Southern Plate says

    Leslie: It is good to know I’m not the only weird nutmeg one!!! I DO love me some cinnamon!

    Tina: It makes a dozen large or twenty four small. You and my Mama both love the nutmeg so yours will taste just like Mama’s!

    Hope you are faring well with Gustav!

  3. Debbie says

    mmmmm…. I love the nutmeg. Fresh? mmmmm! but doubling up on cinnamon sounds good too.
    I just got back from Washington state where I visited a gigantic produce stand/market and brought back some fresh picked apples with me!
    so….bring on the recipes Christy.

  4. Lynda says

    Sounds wonderful and I am making them this morning.

    BUT PLEASE!! As an experienced cook, I recognized this would not work without salt and baking powder, unless you were using self-rising flour. Your recipe just says flour. Sure enough, I scrolled up to your photo and checked to see the bag of self-rising. A novice would end up with very flat muffins.

  5. Southern Plate says

    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!!!

  6. says

    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! :-)

      • Liz says

        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!!!

  7. Helen G says

    These look delicious! Can someone tell me the difference between “self rising flour” and “all purpose flour”??? Can I use all purpose flour to make these muffins, or should I just make a run to the grocery store?

  8. MaryCnowinIowa says

    Hey, Christy! Just made these muffins tonight, using a little extra oatmeal since I was out of pecans. They were wonderful! I loved the warm, tender apple bites. I’ll be using this recipe often–thanks a bunch! Mary

  9. Millli says

    Can anyone tell me how to make these for a diabetic and what the carb. content would be. I know to use splenda but what about the rest. My 9 year old granddaughter is type 1 and she would love these.
    Thank you so much….. these are so good.

    • Nancy says

      Milli, I calculated with a nutritional calculator I found online, and the min muffins are 14 carbs each (which is 1 serving), 8 grams of fat each, I would try giving her 1 for a snack and checking her blood sugar about 2 hrs later–good luck!

    • connie austin says

      Hi Milli…….My 5 yr old granddaughter is also type 1 diabetic….diagnosised when she was 22 months old. What I do for recipes ….like these muffins is to figure out the carbs for each ingredient …..use Google…..type in carbs in 1 cup of self rising flour ….for example. Then add all the carbs together and divide by the number of muffins you made. I also make sure to write the total carb count on all the recipes I make for her.

  10. Nancy says

    I just made these and they are wonderful! I did use All purpose flour and added the baking powder/salt. Also used mini muffin pan, walnuts and gala apples. Did not use the nutmeg, but a tad bit more cinnamon. Also used canola oil. I’m diabetic, so I calculated the nutritional info and I can work them into my eating plan, only having 2 for breakfast. Baked up great in 15 min.

  11. Lori says

    I made these for breakfast today and they were so very good! I had to make some changes because of what I had on hand. I didn’t peel the apple, just chopped them in my mini chopper, used pumpkin pie spice, and used butter instead of oil. We’re looking to fall and these really hit the spot! Oh, and i used brown sugar. Really, make these they are great!

  12. Vickie says

    Hi Christy. Love you recipes, but not the texture of oatmeal. Is there anything I can use in its place? I appreciate you helping with this problem I have. Hope you are feeling better day by day.

  13. Cherl says

    What kind of apples other than Granny Smith would be ok to use? Granny Smith are a little too tart for me? I’ve never really baked with apples before, but my mom always used Granny Smith, needless to say I didn’t eat much of her apple desserts. thanks!

  14. Kim Kenny says

    I made these and sent a big batch along with hubby to work where they were gone before lunch! We all love them here at home too! We are HUGE nutmeg fans here so I made ours just the way your recipe calls for and they are amazing! Thanks for sharing!

  15. Janel says

    Christy, these sound so wonderful. I can’t wait to make them.

    In the meantime here is a joke you might like:

    Two termites went into a tavern one day and asked, “Is the bartender here?”

  16. leslie ohmann says

    Made this tonight and they are yummy. My husband had one straight out of the oven with a pat of butter. He is hooked!
    I got your book from the library two days ago and have not stopped cooking since. Looks like I will be buying it soon because everything has been delicious so far. Thank you for sharing your family recipes with us. Oh, the introduction in your book was so sweet and had me in tears.

  17. B says

    I have been looking for a multi-piece recipe that I can take to a reunion (50 years) and I really did not have time to fuss and than I found this OH MY it is perfect, going to make 2 batches and hopefully there will be enough left to take to the reunion (sneaky husband) . As I have said before you are my go to lady for recipes that look to impress but are sooo easy. Thanks,

  18. Yvonne DPenha says

    Hello Christy,

    I have received your Apple Spice Muffin receipe vide your newsletter today. Very interest and healthy looking recipe but I find you do not have any Banking Powder or Baking Soda used in this recipe. Please let me know if these ingredients do not feature when using Self Rising Flour.

    If I do you normal All Purpose Flour, then what do I do – what amount of Baking Powder or Baking Soda would I use?

    Appreciate your help as soon as possible.

    Thank you,



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