If you’ve ever been disappointed by dry day-after muffins, these Apple Muffins are going to blow your mind. They stay 100% fresh for 4 to 5 days! Made with fresh apples, this muffin recipe is quick and you’ve probably already got everything you need to make them (you’ve got apples, right?!)

Stay-fresh Apple Muffins!
If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, these Apple Muffins are going to blow your mind!! They’re super moist on the day and they stay moist for 4 to 5 days!!
Here’s the secret to keep muffins moist…
The secret to these stay-moist Apple Muffins are:
Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and
Only 1 egg – Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
Moisture in the apples which keeps the muffin crumb fresh for days and days!
And that’s the only difference between the batter for these muffins and the usual muffin mixes. Yet the shelf life difference is amazing!

Miracle stay-fresh muffin recipe
This magic stay-fresh muffin recipe is a great master muffin mix because it’s made with pantry staples:
flour – wholewheat OR white
butter
egg
milk
brown sugar
baking soda
vinegar*
cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.

Customise to your hearts’ content
I’ve made Apple Muffins here, but this miracle muffin batter is just waiting for your own add ins! Just add 2 to 2.5 cups of diced fresh fruit, dried fruit, nuts, chocolate or other chips – go wild!
For the fresh fruit, just be sure it’s fruit that won’t bleed too much and become mushy when baked. Some fruits I’ve used that work very well include:
Pears
Mango (though, if like me, you love coconut with mango, give these Coconut Mango Muffins a go!)
Berries – blueberries, blackberries, raspberries, mulberries
Strawberries (use small ones)


With the super long shelf life of these Apple Muffins, they are ideal for grab and go snacks, popping into lunch boxes, afternoon teas and just generally devouring on an as-needed basis.
With the sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance, they look and smell as great as they taste. Enjoy! – Nagi x
Watch how to make it
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Stay-Fresh Apple Muffins!
Ingredients
- 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
- 115g / 0.5 cup unsalted butter , melted (1 stick)
- 1 cup (200g) brown sugar , packed
- 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar – large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated – some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin – I use an ice cream scoop – filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) – don’t smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using – makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container – it will stay moist for up to 5 days. These also freeze very well.
Yum they smell delicious can’t wait for them to cool, quick and easy to make, anothe triumph thank you so much your recipes have made cooking a joy again.
Kinda knight
Did you love them, did you love them?? 🙂 N xx
Love them, understatement, gorgeous, tried the blueberry s, delicious tooooo
Thank you
Linda Knight
HIGH FIVE! N x
I Wish I was clever enough to send you a photo of today’s batch of blueberry muffins they are so delicious I’m taking orders for them. Thank you 😊
Just hit REPLY to any new recipe email I send you ! 🙂 N x
Sorry Nagi, I forgot to also ask. What is America’s equivalent for us when they say “light Golden” sugar?
It’s what we call golden sugar! Well, that’s the closest. 🙂 Again, it probably doesn’t really matter in most recipes, but it depends. 🙂
Hi Nagi, A quick one. Do you mean apples .7cm cubes or .7mm.
Also can you give us Aussies the equivalent to America of the various sugars like Demerara, Muscovado and Turbinado as I get very confused. Also, is wholewheat what we call wholemeal, I know all-purpose is plain flour and what do American use for Self-Raising flour is that “cake flour”? I’d appreciate your help in clearing this up for me. Thank you.
We’re going away up the coast again with our caravan this coming week, so would like to try these muffins since they freeze well.
Who is teasing who with Dozer? He’s so gorgeous.
Hi Josephine! Yep is 0.7 cm, not 0.7 mm (that would be tiny tiny!!)! Demerara is sold in Woolies etc but honestly, just use any large granule sugar you can find, or even normal white sugar will work 🙂 Yes wholemeal flour, never even realised I called it wholewheat!!! Self raising flour doesn’t exist in the states, or at least it is not common. 🙂 HAVE FUN ON YOUR TRIP!!! N xx
Looks yummy! I’d like to make this recipe as a breakfast sweet bread. Any idea what the baking temp and time would be? Thanks!
Hi Cathy! Hmm, to be honest I am not sure how this will go made as one big cake, I think it will be better to use the apple cake mixture (it too is a dump-and-mix job) https://promotown.info/easy-apple-cake-recipe/%3C/a%3E Cook it at 180C/350F for 30 minutes covered with foil, then 20 minutes uncovered. 🙂
Thanks Nagi! I’m going to try the apple cake recipe you suggested. Can’t wait to try it!
Wow Nagi, you must be psychic. Apple season is upon us, I’ve been looking for a muffin recipe using apples and it shows up right here in my mail box. Thanks a bunch, these do look spectacular. Demerara sugar is the only ingredient not in my pantry so I’ll sub turbinado instead. And I second the idea of you posting some of the photos of your beach party here for us non Instagram folks to enjoy. Lookin’ forward to seeing them.
Oh, any large grain sugar will work fine!!! I totally failed to take photos because I underestimated how insanely excitable Dozer would be around kids running around, all the beach birds to chase, the surf to dive into and ALL THAT FOOD…. he stole entire hot dogs. I kid you not. He also face planted in someone’s plate of food. NAUGHTY DOZER!!!!!
I was just trying to figure out an apple treat to bring to a church fellowship Sunday, since I went apple picking this week and have tons of them, and look what shows up in my inbox… Perfect! These look delicious and I can’t wait to make them! I am going to have to make a triple batch at least, because I’m sure my family will want to taste test! 🙂
So perfect!!! If scaling up, suggest only making a double batch and cooking in 2 muffin tins at the same time in the oven (don’t leave the mixed batter lying around), then make the 3rd batch separately. Just because 3 trays in the oven is alot, concerned how it might affect the temperature. 🙂
Thanks Nagi! I ended up doing like you said, except I made a double batch twice! Might as well! Then I have some extras to freeze 🙂
By the way, they turned out delicious! I love that they are moist and sweet, but not overly sweet.
OOOH!!!! So glad you loved them Alexis! N xx
Dozer always makes me laugh! Your Dear MUM IS HEART OF GOLD, however in my Family is the same, you simply DO IT YOUR SELF THE LOT, HAIL, RAIN IR SHINE OR EVEN IF YOU PREGNAT, THATS HOW IT IS.SO DO NOT COMPLAIN……. DOZER CAN HELP! Have good W/end and ENJOY FAMILY, LIVE IN MOMENT.!
Te he he! She didn’t complain – and I have to say, she marinated the prawns too and they were EPIC! I’m going to share the recipes here, they were that good 🙂 N x
Hi Nagi, thanks for all your beautiful recipes – these look delicious! As a busy mom of three little ones I would love to keep a stash of these in the freezer. Any idea how they would do if baked ahead of time and frozen; and then just defrosted the night before needed?
THEY ARE SO GOOD FROZEN!!! Can’t tell you how many I have in my freezer 🙂 Sorry, I thought I put that in the notes, will add it now! N xx
Looks perfect for fall, I love all those little apple bits you can see. And poor Dozer, haha! He must think you’re torturing him when you’re working.
Now now let’s not feel too sorry for him…. he lives a pretty cushy life!!
Hi Nagi ! These are similar to muffins I make around the holidays; muffins on hand mean I’m not making breakfast 🙂 You knew I’d like these! I would gladly buy 6 pounds of shrimp if someone else will peel them! That second photo of Dozer is classic!!
You know, I tried to use your apple cake recipe for these muffins, I’m not food sciencey enough to understand why but these are more moist, I couldn’t understand because your batter in CAKE form is so moist!!! 😇
Awe Nagi, I just adore you, your website and awesome recipes. I don’t have instagram but LOVE the pictures of Dozer,..could you put some of them on here your website from the BBQ tonight. I can’t wait to see them. I live in Michigan no beach BBQ here!! It is 50 degrees with night time lows in the 30’s. Thanks again for all of you talent and delicious recipes.
I FORGOT TO TAKE PHOTOS!!!! I was so preoccupied trying to keep Dozer under control, he was going nuts with all the kids there, stealing entire hot dogs (YES HE DID), chasing birds, wanting to dive into the surf…. it was insane. I’m exhausted.
Going to try your muffin recipe on Saturday for church on Sunday…….think the kids and the bigger and older kids!!! will love them. And they won’t be DRY! I take your word for it!
And Dozer – what a gem…….and ‘that’ look is familiar (with his chin on the chair/couch) Mmmmm….we have two dogs, and they get that same look – like – “…..I’m looking – but – I’m trying not too – but – I really am hoping’ what would we do without our pets – they really are part of our family, as it appears they are in yours?
Thanks for your recipes Nagi……have a number of them that I want to make, and will likely get a chance to do so this winter (soon) when the snow begins to fly. The forecast is for a heavier then average snowfall so that means…..we will definitely get snowed in periodically which will curtail all the running around I’m usually assigned to do. Which will be quite nice indeed! ……I’ll have some extra time to try those recipes I’ve been saving.
That heavy chin on leg thing is the one that gets me every time – and HE KNOWS IT!!! 😂
Dear Nagi,
These muffings sound awesome. Can you mix all purpose flour with whole wheat flour? I have a little bit of both.
I love Doxer’s pictures, he is sooo cute!
Thank you for all your recipes, I’ve tried a few and I love them.
Best wishes!
Absolutely! Won’t affect the recipe, I’ve made this with both white and wholemeal so mixing them will be fine 🙂 N xx
This recipe is just what I need because, I have apples from apple picking and this sounds very easy! I would like to ask one question: do you think that a gluten-free flour could be used in this recipe? My youngest daughter has Celiac’s and I try to find recipes where a 1:1 substitute flour will work too. She is a grown Mother herself, but I still try to help finding suitable recipes for her. I am making this recipe as posted for my household today. Thank-you!
Hi Ellen! I haven’t tried this with GF flour but I will add it to my recipe testing list and let you know!
I appreciate this and I hope that you will be successful. Thank-you so much! P.S. These muffins are yumalicious, made them per your recipe and they are just perfect. Freezing some for later. I just hope that the recipe will work with the 1:1 substitute flour so my daughter can have them too.
Love your recipes, thanks for the awesome baking tips you mentioned. Dozer is adorable!
You’re most welcome Cynthia!! 🙂 N xx