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This recipe for apple cake muffins is an old family recipe that originated from my Maternal Grandmother’s kitchen. She called it “Autumn Surprise Cake” in the family cookbook. I’m not sure if the recipe originated from her, or if she adapted another apple cake recipe, but either way…it is absolutely delicious! And it doesn’t have any cinnamon or spices either.
While I make them into apple cake muffins here, the original recipe was baked in an 8×8 cake pan. You may also top it with icing, frosting, or whipped cream, but they travel better without any topping and taste just as good.
How to Make Apple Cake Muffins
Ingredients:
- 2 cups chopped (unpeeled) apples
- 1 cup sugar (white or brown–I’ve used both Sucanat and semi-refined cane sugar)
- 1 ½ cups all purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup vegetable oil (or you can use melted butter/lard instead–measure after melting)
- 1 egg
- 1 tsp. vanilla
Instructions:
Mix apples, sugar, and vanilla. Let stand, stirring occasionally, until very juicy and sugar has dissolved.
Mix together flour, baking soda, and salt. Add to apple mixture along with oil and egg. Mix thoroughly.
Drop into lined muffin tins. Bake at 350 degrees until knife comes out clean, about 20 minutes or so, depending on the apples. (It may look a bit underdone in the middle.)
Apple Cake Muffins Tips & FAQs
Which Apples are Best for Apple Cake Muffins?
Any type of apple will work! However, apples with a vibrant flavor, such as Jonathan apples, are my personal favorite. I love a tart apple to contrast with the sweetness of the batter.
How Do You Keep the Muffins Moist?
If you prefer a moister muffin (as I do), you will want to cook the apple cake muffins slightly underdone, when the center is still moist. At this stage, a toothpick will come up not completely doughy, but also not completely clean. It’s hard to explain. 🙂 Test it gently with your finger–it may look a bit underdone, but it will solidify a bit as it cools.
What Else Can You Add to These Apple Muffins?
While I rarely add it, the original recipe says you may add 1/2 cup chopped nuts and/or 1/2 cup coconut. Those would be delicious additions!
Recipe Card
Apple Cake Muffins
Equipment
- Paring knife
- Mixing bowl
- Spatula
- Muffin tin (holds 12)
- Paper cupcake liners
Ingredients
- 2 cups chopped (unpeeled) apples
- 1 cup sugar brown or white
- 1 1/2 cup all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup vegetable oil or melted butter/lard
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup chopped nuts optional
- 1/2 cup coconut optional
Instructions
- Mix apples, sugar, & vanilla. Let stand, stirring occasionally, until apples are juicy and sugar has dissolved.
- Mix together flour, baking soda, and salt. Add to apples along with oil, egg, and nuts (if using). Mix thoroughly.
- Pour into lined muffin tins.
- Bake at 350 degrees until knife comes out nearly clean. (It may look a bit underdone.)
- Allow muffins to cool slightly before removing them from the pan.
I will try these for my kiddo who loves apples but hates cinnamon. One question though: Why unpeeled? Seems like it would be better without the Apple peel involved? (Or does it not matter?)
Well, the unpeeled apples do really make a difference in texture. Peeled, which I’ve also tried, kind of “melt” into the dough differently. 🙂
This has turned out to be my favorite recipe, I found it in late October. I have made this recipe almost once a week. Although I have not used nuts or coconut. They are super easy to make and very moist. I’ve made them with and without dried cranberries. Thank you for sharing this recipe it is truly awesomely deeelisous!!!!!!!
Awwww…this comment made my day. So happy it has been a blessing to you! 🙂