Sunset Hush Cooking

Spiced Apple Muffins

Written by

November 8, 2026

For 12 standard-sized muffins.

Dry ingredients:

Wet ingredients:

2 eggs
145 g sugar + 5 g molasses (in the wet mixture) OR 105 g white sugar + 45 g light brown sugar
180 g yoghurt
85 g vegetable oil
vanilla

In a big bowl, mix all the dry ingredients: flour (260 g), baking powder (2 tsp), baking soda (3/4 tsp), fine salt (1/4 tsp), and spices: cinnamon (2 tsp), allspice (1/4 tsp), nutmeg (1/4 tsp), cardamom (1/4 tsp). Mix with a whisk until evenly combined. Darker spices are a good indicator of how well mixed the dry ingredients are.
In another bowl, combine eggs (2), sugar (145 g), molasses (5 g), yoghurt (180 g), vegetable oil (85 g), vanilla. Whisk until combined.
Peel apples and cut them into small cubes (250 g), about 3 mm (1/8”) thick.
In the bowl with dry ingredients, add the wet ingredients and apples and mix with a dough whisk or a spatula. Mix just until there is no more dry flour left. Do not overmix.
Let the batter rest for 15 minutes in the fridge while you preheat the oven to 220 C / 425 F.
Transfer the batter into a 12-cell muffin baking tray, either lined with muffin liners or greased with butter and dusted with flour. Make sure the batter is evenly distributed between each of the 12 cells.
Bake 5-7 minutes at 220 C / 425 F to rise quickly and form a dome.
Reduce the temperature to 180 C / 375 F and bake for another 12-15 minutes, until a toothpick inserted in the middle comes out clean.
Remove the muffin pan from the oven and once it’s no longer hot to touch, remove the muffins and let them cool on a cooling rack.
For moister and softer texture and more intense flavour, keep the muffins in an air-tight container for 8-12 hours before serving.

Do not overmix the batter, otherwise it might start developing gluten and muffins will turn out dense rather than tender. Finish mixing right when you don’t see any dry flour left. The batter might have lumps – this is okay.
You can serve these muffins right away after they have cooled. But if you let them rest in an air-tight container for 8-12 hours, they will become much more moist, tender, and flavourful. Give it a try and you will see a huge difference! These muffins are so much better the next day.
You can freeze these muffins after cooling them completely.