Mini Apple Muffins Recipe

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Hello fall, it is time to make mini apple muffins. Or you can adapt the recipe to fit your muffin pans. What’s not to love about an easy baking recipe? Especially when it tastes yummy. I know in my house, they would rather have a muffin than grab a bowl of cereal for breakfast.

Muffins go good with tea or coffee. Pairs well with other items for serving guests. Think brunch, or it can just be a baked snack. 

Are you looking for another recipe to bake? muffin recipes. 

This recipe has oatmeal in the muffins. I haven’t adapted this recipe for full-size muffins yet. If you need a full-size muffin recipe, try our Harvest Apple Cider Muffin or Carrot Apple Muffins recipe. I’ll list them at the end of the post for you.

For this recipe, you will need mini cupcake liners and a mini cupcake pan. Many of the other supplies you might just have on hand in your pantry. Toss in the addition of fresh apples, eggs, and milk. You will have this recipe made in no time flat.

Mini Apple Muffins

The Recipe does call for apple butter. You can make it homemade in a small batch on your stove in advance. Small Batch Apple Butter Recipe (I don’t use cloves or nutmeg, you can omit them if you like too or leave them ). Or purchase a jar of organic apple butter. It’s not expensive and easy to grab. 

Apple Mini Muffins 

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Yield: 18

Apple Muffins

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Easy to make mini apple muffins. These can be adapted to full size if you prefer and served any time of year. Perfect for breakfast, brunch or snack

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

• 1 cup rolled oats
• 1 cup milk
• 1/2 cup apple butter
• 2 eggs
• 1 cup flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup raisins optional
• 2-3 Granny Smith or Rome apples about 1 pound, peeled and shredded, optional

Instructions

1. Preheat oven to 350F.
2. Line a mini muffin pan with baking liners.
3. Mix together oats, milk, apple butter, and eggs.
4. Whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
5. Add wet ingredients to dry ingredients and mix until just combined.
6. Stir in raisins and grated apple, if using.
7. Spoon the batter into the prepared pan - about 1 Tablespoon per mini muffin.
8. Bake until golden and a toothpick inserted in the center comes out dry, 8-12 minutes.
9. Transfer to a rack to cool completely.

Notes

1. Amount of finished cupcakes will vary slightly depending on the size of your apples used and how full you add the batter to the cupcake liners. (18-24 mini cupcakes / 12 regular size cupcakes *yield may vary)
2. Cooking time can be 8-12 minutes. Allow for cooling before serving.
3. If baking full sized add more batter into baking cups, and cook until done.
4. Use a toothpick, insert and when it comes out clean they are baked.
5. Check last 5 minutes of the bake time as bake time, altitude and ovens vary end time.

Nutrition Information

Yield

18

Serving Size

2
Amount Per Serving Calories 112Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 22mgSodium 139mgCarbohydrates 23gFiber 2gSugar 12gProtein 3g

Nutrition information isn’t always accurate.

What I love about apples is that you can find many varieties all year long. Here’s a handy apple list of what apples are great for baking and cooking from the Farmer’s Almanac.

Living in CA makes it easy to find fresh apples. You can always look up apple farms near you to grab the freshest. I love this resource for when certain types of apples are available and in what areas near you! Resource: PickYourOwn.Org/apples 

Are you looking for other muffin recipes? 

Muffin Recipes

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• Carrot Apple Muffins
• Pumpkin Banana Muffins With Chocolate Chips
• Strawberry Muffins With Cinnamon & Sugar Crumb Topping
• Go to our hub for all the latest Muffins! 

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