Apple Muffins

Mix the dry and wet ingredients separately up to 1 day ahead (cover and refrigerate the wet mixture). Combine them and add the apples just before baking for the best texture. Pre-made batter will result in less fluffy muffins as the baking powder starts to activate.

Yes, cool them completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 1–2 hours, or microwave a frozen muffin for 30–40 seconds until warm.

You likely overmixed the batter (which develops gluten and makes them tough), used wet apples (dice them right before mixing), or underbaked them. Mix the batter only until the dry ingredients are barely moistened—lumps are fine. Bake until a toothpick comes out with just a few moist crumbs, not wet batter.

Honeycrisp, Granny Smith, or Braeburn apples work best because they hold their shape and have good tartness. Avoid Red Delicious or Fuji, which are too soft and sweet. Avoid Medjool dates or raisins as substitutes—they make the muffins heavy.

Yes, add 0.5 cup chopped walnuts or pecans, or 0.5 cup raisins or dried cranberries. Reduce apples to 1 cup if adding multiple mix-ins to avoid overstuffing.

Keep in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5 minutes, or microwave a single muffin for 20–30 seconds. Do not store in the refrigerator, as it will make them stale faster.