Best 3 Chunky Apple Muffins Recipes

Apple muffins are a classic breakfast treat, but chunky apple muffins take that classic to a whole new level. With big, juicy pieces of apple throughout the muffin, and a moist, tender crumb, these muffins are perfect for any occasion. They're easy to make, so you can have them on the table in no time. Plus, they're a great way to use up any leftover apples you might have. So what are you waiting for? Give chunky apple muffins a try today!

Let's cook with our recipes!

CHUNKY APPLE MUFFINS

Chunky Apple Muffins image

These muffins are chock full of apples, nuts and raisins, and is my all time favorite muffin recipe. I think it came from a Gourmet magazine about 12 years ago.

Provided by Geema

Categories Quick Breads

Time 1h5m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

4 cups peeled granny smith apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

Steps:

In a large bowl toss together the apples and the sugar.
In a small bowl whisk together the eggs, the oil, and the vanilla.
In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
Batter will be stiff.
Stir in raisins and walnuts.
Divide the batter between 16 greased muffin tins.
Bake in a preheated 325 oven for 25-30 minutes.
These are best eaten right from the oven, but you can enjoy them a day later too.

GRANNY SMITH APPLE-RAISIN CHUNKY YUMMY MUFFINS

Granny Smith Apple-raisin Chunky Yummy Muffins image

This is my absolute favorite recipe for muffins because they are healthy, yet sweet, and have lots of substance. Definitely an oatmeal kind of stick-to-your-ribs breakfast (or snack). I usually make a double batch and keep them in the fridge in a big ziplock bag for whenever the urge hits anyone. My little brother's girlfriend can't wait till I make them again.

Provided by Mama Tia

Categories Quick Breads

Time 30m

Yield 15-18 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups Raisin Bran cereal (extra raisin kind is even better or just add more raisins if you want)
1 cup milk (I use lowfat, of course)
1/4 cup canola oil
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups finely chopped peeled granny smith apples (about 2 small)
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
2 1/2 cups unbleached all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon

Steps:

Preheat oven to 350 farenheit.
Spray regular-size muffin tins w/ nonstick spray.
Combine raisin bran, milk, oil, eggs, & vanilla and let stand 10 minutes.
Meanwhile, combine flour, sugar, baking powder, baking soda & cinnamon.
Stir cereal mixture to even and add all at once to flour mixture; stirring just till moistened.
Spoon evenly into prepared tins.
Bake 16-18 minutes for regular size or 10-12 minutes for mini muffins.
Test with toothpick inserted in center of muffin, when clean, they're done.
Remove muffins from tins and place in big bowl lined w/ towel for serving or in ziplock after cooling.

CHUNKY APPLE MOLASSES MUFFINS

Chunky Apple Molasses Muffins image

The aroma in your kitchen alone makes these delicious muffins worthwhile. Enjoy them with a cup of your favorite coffee or tea.

Provided by Daily Inspiration S

Categories Muffins

Time 35m

Number Of Ingredients 10

Ingredients

2 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 apple, peeled, cored and finely chopped
1/2 c milk
1/4 c molasses
1/4 c vegetable oil (can sub applesauce if you prefer)
1 egg

Steps:

1. Heat oven to 450 degrees F. Lightly grease 8 three-inch muffin pan cups.
2. In a large bowl combine flour, sugar, baking powder, cinnamon and salt. Add apple and stir to distribute evenly.
3. In a small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes and immediately reduce heat to 350 degrees. Bake 12 to 15 minutes longer or until center of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan; cool slightly. Serve warm.

Tips:

For a sweeter muffin, use sweeter apples, such as Honeycrisp or Gala.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make the muffins ahead of time, bake them according to the recipe and then let them cool completely. Store the muffins in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
To reheat the muffins, preheat your oven to 350 degrees Fahrenheit and bake the muffins for 10-15 minutes, or until they are warmed through.

Conclusion:

These chunky apple muffins are a delicious and easy-to-make breakfast or snack. They are perfect for a fall morning or a winter afternoon. With their sweet and tangy apples, these muffins are sure to be a hit with everyone who tries them.

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