How To Make Mama’s Apple Spice Muffins
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.
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 apple spice muffin recipe 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.
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. These muffins are filling and tasty.
Remember to scroll down for the full recipe after the list of ingredients
Recipe Ingredients:
- Pecans
- Apples
- Self rising flour*
- Quick oats
- Vegetable oil**
- Eggs
- Sugar
- Cinnamon
You’re also going to need either some nutmeg or allspice.
*Instructions for making your own self rising flour from all purpose are in the recipe card at the bottom of this post.
**You can also use a light olive oil or coconut oil in place of vegetable oil.
- In large bowl add flour, sugar, cinnamon, allspice or nutmeg, and oats.
- Now add in your nuts.
- Stir until blended.
- In a separate bowl, beat your eggs and then add to them oil, water, and apples.
- Stir that up until it’s mixed pretty well and apples are coated.
- Now take that bowl with the apples in it and dump it into the 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 vegetable spray and fill your muffin cups.
- Bake at 400 for about twenty minutes for regular sized muffins. Smaller ones will be done in about fifteen.
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!
Servings: 4
Ingredients
- 1 1/4 cup self rising flour*
- 3/4 cup sugar
- 1/2 cup chopped nuts
- 1/4 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg or allspice your preference
- 2 eggs
- 2 cup peeled cored, and chopped apples
- 3/4 cup vegetable oil
- 1 1/2 Tablespoons water
Instructions
- Prepare muffin pan by spraying with cooking spray.
- In large bowl, mix flour, sugar, nuts, oats and spices.
- In separate bowl, mix beaten eggs, apples, oil and water.
- Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
- Spoon batter into muffin cups.
- Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
Notes
*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.
Tried this recipe?Mention @southernplate or tag #southernplate!
This recipe featured on Meal Plan Monday
Tips for Apple Spice Muffins:
You can make the dry part up the night before to save time.
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!
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.
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Um YUM!! I love apple muffins and I cant wait to try these!!! I am also not a fan of Nutmeg..so I will take your advice and double up on the cinnamon!!
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.
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?
Stevia is even a better option.
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!
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.
Yumm! I just made these, and they came out FABULOUS. Bringing them to the school where I work to reward my kiddos!!
THANKS!
We wanted a little something sweet but was moving so had to use up what I had in the house. This recipe was perfect. The muffins were moist and delicious!! I will definitely make them often!! Thanks!!
http://alaskanmel.blogspot.com/2008/09/bakie-bakie-goodness.html
Photos of mine – Warm & fluffy!
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.
Hiya! I just checked the recipe and it very clearly says ‘self rising’ flour as the first ingredient…with an asterisk* right beside…hope your muffins come out well!
what would you recomnd changing if using regular flour? Thanks for that post or I would have made em that way 😉
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
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! 🙂