Old Fashioned Apple Muffins

Old Fashioned Apple Muffins are moist, dense muffins loaded with apples and drizzled with a maple glaze, perfect for breakfast, brunch, or as a delightful dessert option. Enjoy the comforting flavors of fall and the sweetness of maple in every delicious bite! Try my Cinnamon Sugar Donut Muffins or Apple Fritter Bread for another sweet treat!

Ingredients & Substitutions

Apples: Granny Smith apples are ideal for baked goods, including these muffins. They hold their shape well when baked and have a distinct tartness that balances well with the sweetness of the muffins. You could use other kinds of apples like Honeycrisp, Braeburn, Fuji, or your favorite variety.

Apple pie spice: I used homemade apple pie spice, which has more flavor than store-bought spice. So double the amount if you are using spice from a store.

Buttermilk: Buttermilk improves the texture and flavor of baked muffins. If you don’t have any on hand, make homemade buttermilk to use in the muffin batter.

Maple Glaze: The glaze is from my Maple Oatmeal Raisin Cookies. The combination of the warm and spiced apple muffins with this sweet and buttery maple glaze creates a harmonious and indulgent treat that is sure to please anyone with a sweet tooth. Look for pure maple syrup.

When Are Muffins Done Baking?

There are a few ways to check for doneness when it comes to muffins. The tops of the muffins should be golden brown in color. And, when you lightly press the top of a muffin with your finger, it should spring back and feel firm. My preferred method is the toothpick test. Insert a toothpick or a clean knife into the center of one of the muffins. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done. If the toothpick comes out with wet batter on it, the muffins need more time to bake.

How to Store Old Fashioned Apple Muffins

There are a few ways to properly store muffins.

• Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
• Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
• Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

How to Reheat Frozen Muffins

Remove a muffin from the freezer. Allow it to come to thaw overnight in the refrigerator or on the counter for a couple of hours.

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