We had Mama’s Apple Spice muffins ALL OF THE TIME Growing up. Just about every week! That right there is proof that young adults are lacking in good judgment because anyone in their right mind would have never moved out if there was cooking going on for them like there was in my house! I have never known anyone who did not absolutely love these muffins.
The cool thing about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference – they will still be just as good. You can also use those apples that are starting to get a little soft and running out of their shelf life. They work great in here and no one will ever know.
These make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. When my kids were in public school in the old days, these were always my traditional “first day of school treat” that I took to welcome their teacher’s back from their summer vacation.
You will need: Pecans, apples, self rising flour*, quick oats, vegetable oil**, eggs, sugar, and cinnamon.
You’re also going to need either some nutmeg or allspice. Mama uses nutmeg but I can’t stand the stuff so I use allspice. Go with whatever makes your heart sing. Isn’t it great that we can modify recipes to suit us?
*Instructions for making your own self rising flour from all purpose are in the recipe card at the bottom of this post. **You can also use a light olive oil in place of vegetable oil. We’ve become olive oil fanatics so I do this in my muffins now.
In large bowl add flour, sugar, cinnamon, allspice or nutmeg, and oats.
Stirry, stirry!
Now add in your nuts.
Note: Normally, I do this dry part up the night before. If you are going to make these first thing in the morning it really helps in terms of time and effort. I have actually made this up several batches at a time and stored it for a few weeks in ziploc bags in the pantry for quick apple spice muffins!
Stir until blended.
In a separate bowl, beat your eggs and then add to them oil, water, and apples. Stir that up until it’s mixed pretty well and apples are coated.
Now take that bowl with the apples in it and dump it into the bowl with your dry ingredients.
Stir it up really well until it looks like this. Now y’all know I’d never ever advocate for you eating raw batter or anything so I’m going to tell you that you don’t have to because I always take a taste right at this point, on your behalf, and I can report that it’s absolutely delicious. I’m just trying to keep you safe. 😉
Spray your muffin pan with vegetable spray and fill your muffin cups. These don’t rise that much so you can fill them up as shown. Bake at 400 for about twenty minutes for regular sized muffins. Smaller ones will be done in about fifteen.
I like to make these as mini muffins as well. They just have a great texture and are wonderful as one or two bite muffins.
Oh my. Mama’s Apple Spice Muffins are truly one of the best muffins I have EVER had in my life. Nothing holds a candle to them. Filled with flavorful bites of apple, the perfect blend of spices, and that little slight crunch of the crust and pecans. This is one of those recipes that I implore, beseech, and pretty much beg you to make as soon as possible!
Trust me. I’m looking out for your happiness here!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 1/4 cup self rising flour*
- 3/4 cup sugar
- 1/2 cup chopped nuts
- 1/4 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg or allspice your preference
- 2 eggs
- 2 cup peeled cored, and chopped apples
- 3/4 cup vegetable oil
- 1 1/2 Tablespoons water
Instructions
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Prepare muffin pan by spraying with cooking spray.
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In large bowl, mix flour, sugar, nuts, oats and spices.
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In separate bowl, mix beaten eggs, apples, oil and water.
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Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
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Spoon batter into muffin cups.
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Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
Notes
This post was originally published in September of 2008. Eleven years later (2019) and I’ve finally given it the photographs it deserves. I appreciate you being here, and for being such a big part of my life! 
Yum