These apple and chocolate chip muffins are so flavorful and moist. They’re not dried and crumbly. They’re easy-to-make and our entire family (including the kids) love to eat them. Recipe will yield 6-8 muffins.
Interested in freezing them? You can easily double-up the recipe ingredients and bake a double batch. Let them fully cool. Then package into freezer containers or freezer bags. Label and freeze for up to 3 months.
If you don’t own an apple peeler and corer I highly recommend that you get one. They’re not overly-expensive ! They make peeling the apples easy! You save so much of your fruit when you use a great peeler!
Cinnamon Apple Chocolate Chip Muffins Recipe
1 1/2 cups all-purpose flour
3/4 granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 medium or large egg
1/3 cup vegetable oil
1/3 cup milk
2 apples – peeled, cored and chopped
1/4 to 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line a muffin pan with paper liners. Set aside
In a large mixing bowl combine together the all-purpose flour, granulated sugar, baking powder, ground cinnamon and the salt. Mix-in the egg, vegetable oil and milk until all ingredients are well-combined. Stir in by hand the chopped apples and the semi-sweet chocolate chips until they’re distributed throughout the muffin batter.
Spoon the batter into the prepared muffin baking pan filling the cups 3/4 of the way full.
Bake in a 375 degrees F oven for 15-19 minutes or until the centers are done. The top should be a light golden color. Remove from the oven and let muffins cool on a wire rack. Store in an airtight container.
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