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Sugar-on-Top Apple Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Author: Christine | Mid-Life Croissant
  • 1 2/3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut sugar
  • 1 cup whole milk
  • 2 eggs
  • 1/3 cup grapeseed oil
  • 2 teaspoons almond extract
  • 2 granny smith apples peeled, cored, diced and rinsed with lemon juice
  • Bob's Red Mill Sparkling Sugar or decorative sugar of choice
  1. Preheat oven to 400˚
  2. Line 12-cup muffin tin with paper liners
  3. Mix the flours, baking powder, baking soda, spice and salt together.
  4. Sift into a large mixing bowl to ensure the leaveners are evenly distributed.
  5. Any whole wheat bran that doesn't sift through should be added back in to the dry mix.
  6. Make a well in the middle of the dry ingredients.
  7. Combine milk, eggs, oil and almond extract. Beat well with a fork.
  8. Pour the wet mixture into the well.
  9. Add the apples.
  10. Stir to combine. Some lumps and dry bits are OK.
  11. Fill paper liners with muffin batter. They will be quite full. That's OK.
  12. Sprinkle tops with decorative sugar.
  13. Bake for 20 to 25 minutes until toothpick inserted into the center comes out clean.
  14. Remove to rack to cool.
Recipe Notes

Great note from Jane Hornsby, especially for nervous bakers like me who are constantly checking checking checking. DO NOT OPEN THE OVEN until all the muffins have a good rise under their belts. For me, this was at least eight minutes. A very looong eight minutes...