food 4 tots

Apple muffins

apple muffins, apple cupcakes, toddler, lunch box, healthy muffins, Food For Tots


Source: Modified from 西点学习大百科

Make: 18 – 24 small muffins

Size of muffin cup: 4cm diameter (base) x 6cm diameter (opening) x 3.5cm height

100g unsalted butter
120g castor sugar
2 eggs (large, about 64g) – lightly beaten
150g cake flour
50g plain flour
2 teaspoons baking powder
¼ teaspoons baking soda
120 ml milk
Pinch of salt

Apple filling:
2 large apples (about 300g each) – retain 100g as topping
2 tablespoons sugar
2 tablespoons lemon juice


  1. Pre-heat oven to 220°c.
  2. Prepare apple filling: First, cut out one slice (about 100g with skin) to reserve as topping. Soak into salted water for a while to prevent discoloration and set aside. Peel and slice the rest of the apples to about 1.5cm thickness. Core and cut into 3mm “triangle”slice. Then add apple slices, sugar and lemon to a cooking pan. Using a wooden spatula, cook with medium high heat until the water is fully evaporated and the apple slices turn soft. Set aside to cool.
  3. Mix cake flour, plain flour, baking powder and baking soda together and sieve. Set aside.
  4. Using electric mixer, cream butter until light and pale.
  5. Add in sugar and continue to beat until light and fluffy. Add sugar in 2-3 times and make sure the mixture is well blended for each addition.
  6. Add in lightly beaten egg and beat until well mix. Then add in salt and mix again.
  7. Add in half of the milk and mix well. Sift in half of the flour mixture. Use a hand whisk to gently fold in the flour mixture. Continue with the remaining half of the milk and flour mixture until well combined. With a rubber spatula, scrape off any mixture that is sticking to the side and bottom of the bowl.
  8. Add in apple filling and stir until just incorporated.
  9. Spoon batter even into the muffin cups until 85% full.
  10. Take the reserved apples and cut into tiny strip. Sprinkle on top of the muffins.
  11. Bake in the oven at 200°c for 10 minutes and then reduce to 180°c for another 8-10 minutes or until the muffins have risen and turned golden brown. Insert a toothpick into the center to test. If it comes out clean, it means that the muffins are cooked.
  12. After the baking time is over, leave the muffins inside with the oven door shut. Let the residue heat in the oven cook the muffins for a further 2 minutes.
  13. Transfer to a cooling rack. Best to serve warm.


  1. You can use 100% cake four.
  2. Eggs, butter and milk must be a room temperature.
  3. To get a dome-effect muffin, you need to preheat oven at a higher temperature, and then fill the batter near to the brim of the muffin cup (80-85% full).
  4. The baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment. You will find more tips on “How to make muffins” in my early post.
  5. If the muffins turn golden brown too early, reduce the heat to 170°c after baking for 10 minutes. If the muffins show uneven colour, turn the baking tray 180 degree towards the last 5 minutes.
  6. Keep extra muffins in the freezer for future consumption. Thaw and place them inside a preheat oven/ toaster oven for 5 minutes (without heat). You can also steam the muffins.
  7. You can find paper muffin cups at any local baking supplies stores. I bought mine from Phoon Huat (Simei branch) and Sun Lik Trading (33 Seah Street, opposite Bras Basah Complex as well as Raffles Hotel. Same road with Toy Muzeum).


apple muffins, apple cupcakes, toddler, lunch box, healthy muffins, Food For Tots

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  1. Alice says:

    Hooray! I will have another recipe to make for my son’s lunch box now!

  2. Lovely! I like apple muffins too!

  3. Priya says:

    Cute and damn tempting muffins..

  4. My son loves apple but never thought of making apple muffins! What a great recipe! I love all these pictures too! So cute and you really know how to make food styling extra fun! 😉

  5. Joanne says:

    I absolutely eat apples year round also, so these muffins sound absolutely perfect!

  6. tigerfish says:

    What a great use for apples in muffins. So basic but yet so uncommon in the face of other muffins such as bananas, blueberries.

  7. evelyn says:

    Love your pictures – so pretty! I never thought of apple muffin too. My son loves muffin but doesn’t like apple. Perhaps,he might like the combination.

    • food-4tots says:

      Evelyn: Thanks! Thanks! Do give it a try and share your feedback with me yeah. 🙂

      • evelyn says:

        I baked apple muffin tonight! For the apple fillings, I used orange juice instead of lemon juice and sprinkle some cinnamon during the cooking process–smell good 🙂 I used 4 royal gala apples, total weight about 400g. It is soft and moist but I think on the sweet side as compared to your other muffin receipe. Overall, it taste rather unique, very different…and nice!

        • food-4tots says:

          Evelyn: Thanks for your kind feedback!! Your muffins are on the sweet side as compared to the ones I made because of the following reasons:
          a) you use orange juice instead of lemon juice
          b) more apple fillings
          c) type of apples

          If you were to make them again, try to adjust the amount of sugar. 😉

  8. wokandspoon says:

    They look lovely. Really pretty cupcake wrappers too.

  9. Filled apple slices?! The texture must be pleasantly different.

  10. Tiffany B. says:

    Where do you find the pretty paper cups used in the photographs?!

  11. Janine says:

    I absolutely adore the slices of apple that you have used on the top of the muffin – it totally elevates a plain muffin!

  12. Grace says:

    I just tried making these. Taste very good! My 1 year and 5 year old daughters enjoyed very much. Thanks for the recipe and tips! ;D

  13. Tobias says:

    Wuaah dots dots dots everywhere! Really cute styling!

    I really like using apples in cakes and other sweets and am glad about that because our trees here in the garden supply us with more apples than we could ever use each year! 😉

    Lovely basic recipe and I really like that it has not too much sugar in it, letting the original sweetness of the apples shine!

  14. sazin says:

    Your blog is one of the best blogs.
    I would like to come back again.
    I am sure of that you are also glad to help every other.
    Thank you for sharing!

  15. mycookinghut says:

    Love apple muffins! Look really yummy and cute 3rd photo you have there! 🙂

  16. noobcook says:

    they look so prettily delicious, and I love the generous apple fillings.

  17. pc says:

    this is tempting!!! marking this page to bake:). thanks!

  18. Lamchop says:

    That looks divine! Beautiful outside and soft inside. Added to my “recipes to try!”

  19. ET says:

    Hi, Was wondering can I use full plain flour instead of partial cake flour? How much water did you use for cooking the apples? Enough to cover all apples?

    • food-4tots says:

      ET: Yes, you can. Plain flour will give you a “muffin” texture and cake flour a “cakey” texture (more refine and soft) because of the % of protein. There is no need to add water when cooking the apples. The main purpose to cook the apples is to reduce the water content (juices) from the apples. Hope it helps! 😉

  20. Lily says:

    Can I check how you used the preheated oven to “thaw” the frozen muffins? I don’t have a microwave u see.

    • food-4tots says:

      Lily: I don’t have microwave too. 😉 Just thaw the frozen muffins until they are back to room temperature. Then put them into a preheated oven/ toasted oven. Leave them inside without power for 2-3 minutes. Hope it helps! 😉

  21. Lovefood says:

    Looks appetizing! Would like to bake it too. But can i use green apples?

  22. Meng says:

    Hi, can I steam the apple muffins instead of baking them? Is there any steps I need to modify?

  23. vitconbentre says:

    Thank you for your recipe. I tried it last night and it turned out very moist and delicious. My kids and my husband asked for more. I’ll definitely make these muffins again! Thank you so much 🙂

  24. Lynn says:

    I just bought 10kg of organic apples…these muffins will sure show up on our table top very soon. Thanks!

  25. […] Yoghurt Muffins Adapted from: Ingredients: (makes 12 cups) 100g butter 100g sugar 2 eggs (lightly beaten) 150g cake flour 50g […]

  26. Ranna says:

    This recipe looked really good. Can I check with you if I can replace self-raising flour for cake flour and baking soda?

    Thank you!

  27. Nicole says:

    Hi there!
    I m definitely going to try this for my boy…
    Just a quick question though :
    Can I use applesauce instead of apples?
    If yes do I hv to make adjustments to the ingredients?

  28. Nicole says:

    Thanks for yr reply! Do u recall how much yr apple mixture yielded?

  29. nicole says:

    Thanks for yr reply.

    Do you roughly remember how much apple puree /mixture you had after the cooking?

  30. nicole says:

    so sorry about the double posting:)

    will try this out with apple sauce and see how much apple sauce is needed 🙂


  31. Ranna says:

    Thank you very much for this recipe. The muffins were great tasting and even my Mil agrees its good!

  32. Shiu Chen says:

    Looks good and would like to try out, may I know if I could substitute the milk with yogurt? And how much will I need, and will it cause any diff in the texture?

  33. Ajeevi says:

    Hi, can I use whole wheat flour instead of cake flour ?

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