No, really! These truly are the perfect apple muffins! I'm forever grateful to my dear friend, Elizabeth, for sharing this recipe with me. This is my go-to recipe for apple muffins. I've tried numerous others simply because they've been pinned a million times or their photo makes them look so delicious...but every single time I'm just disappointed because they're just nowhere near as fantastic as these muffins here.
I typically will double the recipe and once baked and cooled I'll wrap each one in plastic wrap and freeze them. Then in the mornings I grab one or two (or three) and thaw for around 30 seconds in the microwave. Perfect with a hot cup of tea or coffee. Do yourself a favor and try these asap!
Perfect Apple Muffins
1 1/2 cups sugar (the original recipe calls for 2 cups but these are plenty sweet with just 1 1/2 cups)
1 cup oil
1 Tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, (I sometimes add more)
3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping, optional (around 1/2 cup)
Preheat oven to 350 degrees and lightly spray muffin pan with non-stick cooking spray or line with cupcake liners.
Cream together sugar, eggs, oil, and vanilla.
Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine).
Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick.
Add the diced apples.
Fill paper liners almost to the top, about 3/4 of the way full. I use my Large Pampered Chef Scoop to get perfect proportions every time. Sprinkle with brown sugar.
Bake at 350 degrees for 20-24 minutes. Makes 18-20 muffins.