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Apple muffin recipe: Food for Thought


Photo by Tiffany Kuhn

Sometimes it’s tough to squeeze in breakfast before starting the day, especially in the busyness of a new school year. You can whip up these apple muffins the night before and have a healthy breakfast ready for your kids the next morning!  They also make a great after-school snack. September starts our local apple season, so try experimenting with a new variety – Pennsylvania alone boasts nearly 100 different types of apples.

You will need:

  • 2 cups flour
  • ¾ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup milk
  • ½ cup oil – a neutral tasting variety, like canola or vegetable
  • 1 egg
  • 1 large apple, peeled, cored, and chopped finely
  • 1-1/2 teaspoon cinnamon
  • Pinch nutmeg
  • Sparkling sugar to decorate (optional)

watercolor appleInstructions:

Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners or grease pan well.

In a medium bowl, whisk together all dry ingredients except the apples and sparkling sugar.

In a measuring cup, whisk together the wet ingredients – milk, oil, and egg.

Add the wet ingredients to the dry and stir gently until just moistened. It will be a bit lumpy; that’s okay.

Fold in chopped apples. Fill each muffin tin with the batter to ¾ full or so, pretty close to the top. Sprinkle sparking sugar on top if desired.

Bake 15 to 18 minutes, until golden brown and a toothpick comes out clean when poked in a muffin.

Remove from oven and let sit in muffin tin for 5 minutes and transfer to a wire rack to cool completely.


Tiffany Kuhn is a wife and mom in the Middletown area. The vast majority of her spare time is spent baking and pawning off the leftovers to those around her. You can check out her baking successes (and fails) at

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