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!
- Self-rising flour
- Quick oats
- Vegetable oil
- 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!
- 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.
- 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:
- 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
- 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.
This recipe was featured on Meal Plan Monday
what would you recomnd changing if using regular flour? Thanks for that post or I would have made em that way 😉
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!
Yumm! I just made these, and they came out FABULOUS. Bringing them to the school where I work to reward my kiddos!!
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!!
So glad you loved it!
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.
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!
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.
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!!