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Moist Apple Muffins

 Moist  Apple Muffins
You don’t have to settle for fast food when you’re on the go this holiday season. These sweet muffins are a great snack anytime, and they make a tasty take-along for the busy days leading up to Christmas. —Jeanne Sherry, Putnam Valley, New York
24 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 1-3/4 cups packed brown sugar
  • 2 eggs
  • 1-1/3 cups buttermilk
  • 2-2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 cups chopped peeled apples
  • 1 medium apple, peeled and cut into 24 slices
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  • In a large bowl, beat butter and brown sugar until crumbly, about 2
  • minutes. Add eggs, one at a time, beating well after each addition.
  • Stir in the buttermilk. Combine the flour, cinnamon, baking soda and
  • salt; add to butter mixture just until moistened. Fold in chopped
  • apples.
  • Fill paper-lined muffin cups three-fourths full. Place sliced apples

2 of 2

Moist Apple Muffins (continued)

Directions (continued)

  • over batter. For topping, combine the flour, brown sugar and
  • cinnamon; cut in butter until crumbly. Sprinkle over tops.
  • Bake at 350° for 20-25 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Serve warm. Yield: 2 dozen.
Nutritional Facts: 1 muffin equals 187 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 126 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.