Fall Apple Muffins

Fall Apple Muffins

12 servings
Preparation 25 min
Cooking 25 min

320 calories per serving 
Cooking dish: 12 cup muffin pan


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

Nutrition Facts

per 1 serving (110g)


% DV*

* DV = Daily Value




17 g

26 %

Saturated 2.5 g
+ Trans 0.1 g

14 %


40 mg


70 mg

3 %


39 g

13 %


2 g

9 %


19 g


4 g

Vitamin A

20 %

Vitamin C

0 %


6 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


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

More info

This recipe is in the following categories: Breakfasts | Desserts | Halal | High Vitamin D | Kosher | Low Sodium | Source of Omega-3 | Vegetarian | Bake

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