Fall Apple Muffins

12 Reviews
92% would make this recipe again

Preparation : 25 min Cooking : 25 min Cooking Dish : 12 cup muffin pan
320 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


1 cup rolled oats, for topping 100 g
1/4 cup white flour (all purpose), for topping 30 g
1/3 cup brown sugar, for topping 65 g
1 cup margarine non-hydrogenated 220 g
3 apples, Cortland, peeled then diced 550 g
1 1/2 cup pastry flour 190 g
2 tsp baking powder 5 g
1 tsp ground cinnamon 3 g
1/2 cup sugar 110 g
2 eggs size large
1/2 tsp vanilla extract 2.5 mL
1/2 cup milk, partly skimmed, 2% 125 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Place 12 paper muffin cups in a 12 cup muffin pan.
  2. Prepare the oatmeal topping: in a bowl, combine the rolled oats with the flour, brown sugar and half of the margarine. Set aside.
  3. Peel the apples, then dice them into small pieces. Set a few pieces aside for garnishing each muffin at the end of the preparation. Heat one spoonful of margarine in a pan, then sauté the remaining pieces until they are somewhat softened, about 4 min. Set aside.
  4. In a second bowl, whisk together the pastry flour, baking powder, and cinnamon. Set aside.
  5. In a third bowl, cream the remaining margarine with the sugar using a mixer, until the mixture is lighter in colour, about 3 min. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Using a wooden spoon add the flour mixture in small portions, alternating with the milk. Mix well until homogeneous then fold in the sautéed apples using a spatula.
  6. Using an ice cream scoop, divide the batter among the muffin cups. Cover each muffin with the oatmeal topping and the uncooked apple pieces.
  7. Bake in the middle of the oven about 25 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




17 g

26 %

Saturated 2.6 g
+ Trans 0.1 g

14 %


40 mg


70 mg

3 %


39 g

13 %


2 g

9 %


19 g

Net Carbs

37 g


4 g

Vitamin A

21 %

Vitamin C

0 %


6 %


15 %


This recipe is :
Excellent source of  :
Vitamin D
Good source of  :
Folacin, Vitamin A, Vitamin B1, Vitamin K
Source of  :
Calcium, Fibre, Iron, Manganese, Niacin, Omega-3, Omega-6, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 3
Other Foods 1

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Members' Reviews

12 Reviews (12 with rating only ) 92% would make this recipe again

This recipe is in the following categories

Desserts | Breakfast | Vegetarian | High Vitamin D | Source of Omega-3 | Halal | Kosher | Low Sodium | Bake

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