Bourbon Apple Muffins

Erica Hopper
by Erica Hopper
12 Muffins
35 min

If you’ve followed me for any length of time, you know I love recipes that can be a blank canvas. That’s why I LOVE muffins. The flavors can change with the seasons, and you can cater it to your taste. I particularly love apples though, as they add the perfect amount of tartness along with the perfect about of sweet!

These bourbon apple muffins are delicious, but would be great even if you left out the bourbon, or if you switched it up to peaches for the summertime!

Enjoy, and as always let me know what you think over on Instagram @sugarandsalt_co!

Recipe details
  • 12  Muffins
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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For the Apples
  • 1 ½ cups apples, peeled and diced into ½ - inch cubes
  • 2 TBSP lemon juice
  • 2 TBSP dark brown sugar
  • 1 TBSP lemon zest
  • 1 TBSP GOOD bourbon
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp fresh grated ginger (or ¼ tsp dry ground ginger)
  • ⅛ tsp ground cloves
  • Pinch of salt
For the Muffins
  • 1 ½ cups all-purpose flour
  • ¾ cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp coarse Kosher salt
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • 1 egg
  • ½ cup dark brown sugar
  • ⅓ cup coconut oil, melted
  • 1 cup milk
  • ⅓ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 tsp turbinado sugar
For the Muffins
Preheat the oven to 350°F. Line 12 muffin pans with cupcake liners.
While the oven is heating, stir together all the bourbon apple ingredients to a medium saucepan over medium heat. Let cook, stirring often, 10-15 minutes, or just until the apples become slightly tender. NOTE: do not let cook more than 15 minutes, as the apples will begin to cook too much and create more “juice” than you want for the inside of the muffins.
While the apples are cooking, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, cinnamon and cloves in a medium bowl. In a separate bowl, whisk together egg and dark brown sugar. Add the coconut oil, and whisk until well combined. Add the milk, Greek yogurt, and vanilla extract. Gently add the egg mixture to the flour mixture, and whisk together until JUST combined (DO NOT OVERMIX).
Place 2 TBSP batter in each muffin cup. Top evenly with apple mixture. Top with remaining muffin batter. Sprinkle evenly with turbinado sugar.
Bake for 15-18 minutes, or until lightly browned. Remove from the oven, and let cool for 10 minutes. Remove muffins from pan and place on a cooling rack to cool completely.
  • Do not overmix the batter. If you do, you will end up with tough muffins that will be like little hockey pucks!
  • When cooking the apples, be sure not to cook them for longer than the estimated 10-15 minutes. Cooking them longer creates more juice and mushy apples! You really want the texture of the apples to remain.
Erica Hopper
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