These whole wheat apple muffins are made using sweet apples, cinnamon, honey, and whole wheat flour making a hearty golden brown muffin, delicious for breakfast or a snack.
Whole Wheat Apple Muffins Overview
I love this recipe because it only requires a few inexpensive ingredients and 35 minutes to create a grab-and-go meal. These muffins are hearty and wholesome tasting, thanks to the whole wheat flour. The apples should be chopped small so that they bake evenly with the muffins.
Recipe Ingredients
- 2 cups chopped apples
- ½ cup honey - or pure maple syrup or brown sugar
- 1 ¾ cups whole wheat pastry flour - you can also use 1 cup whole wheat flour, and ¾ cup all purpose flour.
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ¼ cup vegetable oil - or canola oil
- 1 egg - beaten
How To Make Whole Wheat Apple Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 375°F. Wash and chop the apples into small bite-size pieces.
STEP 2: Measure 2 cups chopped apples into a bowl with ½ cup honey. Mix and set aside.
STEP 3: In a large bowl, mix the dry ingredients. 1 ¾ cups whole wheat pastry flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
STEP 4: In a separate bowl, mix the wet ingredients. 1 cup milk, ¼ cup vegetable oil, 1 egg.
STEP 5: Make a well in the center of the dry ingredients. Pour the wet ingredients into the center. Mix until it forms a batter (do not overmix).
STEP 6: Add the chopped apples and gently fold them into the batter until evenly combined.
STEP 7: Spoon the batter into a muffin tray with paper liners. Fill up to ¾ full.
STEP 8: Bake for 20-22 minutes, or until a toothpick comes out clean when poked into the center of one muffin. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Do not add two full apples to the batter unless it measures 2 cups. Chop the apples into small bite-size pieces. If they're too big, the muffins won't cook correctly.
- Check the muffins for around 19 or 20 minutes and see if the tops are golden brown. If so they may be done. Poke with a toothpick, if it comes out clean they're done.
- Lightly spray the insides of paper liners with nonstick cooking spray before adding the muffin batter to avoid sticking.
- Don't overfill the muffin cups. Fill them ¾ full so there is room for them to rise.
- Many people enjoy granny smith apples with baking muffins because of their tart flavor which works well with the sweetness of the muffin. I used pink lady apples which are crisp, tangy, and sweet. Fuji, gala, and honey gold also work for this recipe.
- There's no need to peel the apples before adding them to the recipe. The skin can be left on, however this is a preference.
How to Store
- Refrigerate - Store in an airtight container in the fridge or at room temperature for up to 3 days.
- Freeze - An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin tray for 2 hours. Then place them in a large freezer bag and remove as much air as possible. Muffins can be frozen for up to 6 months.
- Reheat - To reheat, place in the microwave for 30 seconds wrapped in a paper towel.
Whole Wheat Apple Muffins
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Ingredients
- 2 cups chopped apples
- ½ cup honey - or pure maple syrup or brown sugar
- 1 ¾ cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ¼ cup vegetable oil - or canola oil
- 1 egg - beaten
Instructions
- Preheat the oven to 375°F. Line a muffin pan with paper liners or spray with nonstick cookign spray. Wash and chop the apples into small bite-size pieces.
- Measure 2 cups chopped apples into a bowl with ½ cup honey. Mix and set aside.
- In a large bowl, mix the dry ingredients. 1 ¾ cups whole wheat pastry flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- In a separate bowl, mix the wet ingredients. 1 cup milk, ¼ cup vegetable oil, 1 egg.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the center. Mix until it forms a batter (do not overmix).
- Add the chopped apples and gently fold them into the batter until evenly combined.
- Spoon the batter into a muffin tray with paper liners. Fill up to ¾ full.
- Bake for 20-22 minutes, or until a toothpick comes out clean when poked into the center of one muffin. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Refrigerate - Store in an airtight container in the fridge or at room temperature up to 3 days.
- Freeze - An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin tray for 2 hours. Place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
M White says
I followed the instructions to a tee and the batter was far too runny. I think 1/2 C milk would've been sufficient. I put another 1/2 C of flour in. Its a nice recipe though.
ksenia says
I made but the batter was too liquid, is it supposed to be like that? I used white whole wheat pastry flour and 1/2 c maple syrup, although I wanted to have used brown sugar
Andi says
Hmm. It should be a normal batter consistency. You can always add a bit more flour to reach desired consistency though.
ksenia says
A day after muffins were even better, nice moisture. Next time I will try with brown sugar.
Thank you for the recipe!
Andi says
Glad you enjoyed them!
donna martin says
I love this recipe! I had to make a brunch item for my husband's work potluck, and I was out of white flour, I didn't have a lot of milk and very little oats....so when I found this I was really excited. I got up early to make them and they came out fantastic! I did add my own little twist however, I chopped up some dried cranberry and mixed it in with the chopped apple, and then I made a crumble for the top and sprinkled it on.
When I served it, I put some room temp real butter in a dish, added some cinnamon and honey and pushed it to one side then on the other took whipped cream cheese and also mixed honey and cinnamon to it and placed it next to the creamy butter mixture.
I can't wait for them to have it!
Grandma Elle says
These were somewhat dry, baked only 18 minutes at 375 degrees. The apples weren't soft. Perhaps should have used a softer baking apple. The flavor was ok but could have been more cinnamon or maybe nutmeg.
Tee says
Wonderful! Made these for tomorrow morning’s breakfast. Can’t wait!
Amber says
These muffins are delicious and my family loves them! I did add a little more cinnamon for flavor but other than that, they r a hit in our house!