Apple Cornmeal Muffins

Apple Cornmeal Muffins |

There’s something to be said for muffins!  We make them almost once a week in my house…for snacks or lunches or breakfast. They were the very first recipe my 7 year-old made all by herself (and now, she is always pleased when I ask her to make the weekly batch of baked goods.) The recipe doesn’t change much from muffin to muffin – a simple mixing of some flour, leavening agent and spices; then mix milk (or yogurt), eggs and some oil; and gently stir them together in about 15-20 strokes with a wooden spoon to avoid over-mixing.

The varieties of muffins are endless. And you would think that since my kitchen produces muffins weekly, this blog would have a recipe-box-full of variations; however, I’ve just realized there are surprisingly few here: Squash Honey Date Muffins, Almond Milk vs Milk Muffins and Deanna’s Peek-A-Boo Corn Muffins. (I plan to add more in the coming months!)

Apple Cornmeal Muffins |

You can’t get much better than this corn muffin recipe I’m sharing today; not only does it have fresh (peel-left-on!) apples and fragrant spices that fill your home with one of the aromas of autumn, but they also contain stone-ground cornmeal for a little crunch and to make them seem especially hearty and filling at lunch time. Enjoy!


Apple Cornmeal Muffins

Simple cornmeal muffins with the addition of peel-left-on apples autumn spices to fill your kitchen with lovely aromas.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: About 12 1x


  • 1 1/4 cup stone-ground cornmeal (or regular cornmeal)
  • 3/4 cup all-purpose flour
  • 5 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 1/3 cup low fat milk
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon white vinegar
  • 1 cup cored, chopped (unpeeled) apples
  • Raw or turbinado sugar (optional)


  1. Preheat oven to 425 degrees F. Spray muffin cups or place muffin/cupcake paper in 12 muffin cups.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.
  3. Combine eggs, milk, oil, vanilla and vinegar in another.
  4. Make a well in the dry ingredients, and pour in wet ingredients; stir just until combined – I find it’s about 15 strokes with a wooden spoon.
  5. Stir in apples just until mixed.
  6. Divide batter evenly in 12 muffin cups. Sprinkle with a little turbinado sugar if desired.
  7. Bake about 12-15 minutes until toothpick inserted in center comes out clean. Remove from muffin pan and cool on rack.

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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