Apple Jack Recipe in Muffin Form

All the cinnamon and brown sugar goodness of Apple Jacks folded into fresh apple and baked into a buttermilk muffin – Apple Jacks Cereal Muffins will remind you of your favorite breakfast cereal.

I’m going to confess to you. There was a time when my son referred to Apple Jacks as “apple yacks”.

That was when he was two and a half. Now, he knows exactly what they are – Apple Jacks.

We still love Apple Jacks though. There’s something about that cinnamon-brown sugar-apple combination that reminds me of autumn, especially paired with a glass of ice-cold milk.

Apple Jacks Cereal Muffins capture that cinnamon-brown sugar-apple flavor in muffin form. It’s a recipe that is easy enough for little helpers – especially when using an apple peeler for prepping the apples.

These Cereal Muffins are a recipe that comes together quickly and can be used for breakfast, a snack or even dessert.

Helpful Tips

Using the right-sized scoop helps these Apple Jacks Cereal Muffins bake at an even rate. You can use any kind of measuring cup to help with that.

Use a cooking spray to coat the paper liners. Because these Apple Jacks Muffins are heavy on the apple side, you can run into issues with the batter sticking to the liner.

That’s more of an issue when trying to remove the muffin from the liner – the liner can rip off the bottom of the muffin. I haven’t had issues using metal muffin tins but you could line them with paper liners for easy removal.

You can use Fuji apples but Granny Smith will also work. Keep in mind that sweeter apples = sweeter muffins.

Using a tart apple will provide a bit of flavor contrast in the finished muffin.

If you don’t have a pastry blender for making the Crumbly Topping, you can use a hand-held electric mixer on its lowest setting to cut in the butter. The topping will be loose, but will set up a bit as it cools (about 10 minutes after coming out of the oven).

If you love Apple Jacks, you’ll love these muffins!

Recommended Tool: Crank Apple Peeler

Victorio crank-style apple peeler: The Victorio apple peeler makes baking with apples quick and easy. With one turn of the crank, this handy kitchen tool cores, peels and slices your apples.

My kids don’t care for apple skin in their foods, so this makes preparing apples for muffins, pies, cobbler or apple sauce much easier. The machine attaches to the edge of your counter with a sturdy suction base.

It has other uses, too: it’s handy for peeling potatoes. Overall, this is a gadget that earns its kitchen counter space and will save you 5-10 minutes of preparation for this recipe.

How should Apple Muffins be stored?

Store up to 3 days in an air-tight container at room temperature. I find that adding a couple of paper towels in the container, above and below the muffins, keeps excess moisture from collecting and keeps the crumb topping from getting a bit sticky.

Muffins can be stored up to 5 days in the refrigerator. They will be a little more dense when refrigerated, but will come back to room temperature right away, or you can microwave them for 15-20 seconds to warm through.

Muffins can be frozen. Allow them to cool completely and wrap individually in plastic wrap before sealing in a zip-top freezer storage bag.

Frozen muffins will keep for up to 3 months. Remove individual muffins and thaw at room temperature for a few hours or microwave 45-60 seconds, unwrapped, to soften.

Can Apple Muffins be prepared ahead of time?

Apple muffin batter does not hold well, so prepare them right before you’ll be able to pop them in the oven. You can, however, prepare your dry ingredients and crumb mixture the night before and keep them covered and refrigerated in separate containers until you’re ready to prepare the wet ingredients and apples.

Once apples have been added, prepare and bake right away.

Variations to Try:

• For more texture and density, add 1/2 cup chopped walnuts or pecans in Step 4.
• Add a handful of raisins for a little sweetness that offsets tart apples.
• For mini apple muffins: Fill mini-muffin cups 2/3 full. Bake at 400°F for 12-14 minutes, or until toothpick inserted into center of muffins comes out clean. Makes about 36 mini-muffins. Great addition to school lunchboxes!

Adding a tablespoon of apple butter to each cup before adding the crumble topping will give your muffins an even more intense apple flavor.

Frequently Asked Questions

Can I use butter instead of margarine?

You can use cold unsalted butter in lieu of the cold margarine for both the muffins and the crumble topping. The muffins will have a slightly more complex flavor that way.

If using salted butter, decrease the added salt to ¼ teaspoon.

Can you tell me more about the buttermilk substitution?

You can use plain, whole milk as a direct substitution for the buttermilk. Alternatively, add 2 teaspoons white vinegar or lemon juice to ⅔ cup milk.

Let it stand 5 minutes before use. The acidity of buttermilk is critical for a successful outcome because the acid reacts with the baking soda to help the muffins rise.

It contributes to their lightness and texture.

I keep making muffins that are really dense and tough. What am I doing wrong?

Chances are you’re overmixing the muffin batter. You want to combine the wet and dry ingredients just until they’re mixed.

Be careful not to beat up the batter by mixing it excessively or it’ll turn out dense and chewy. It’s OK if your batter is a bit lumpy.

Leave ’em alone.

Which apples are best to use in muffins?

The best apples for baking are firmer varieties that will hold up during baking. You’ll be happy to still have chunks of apple in the finished product.

Tart apples like Granny Smith create a wonderful counterpoint against the sweetness of brown sugar. Milder sweet varieties such as Honeycrisp or Gala are good, as well.

Avoid using softer varieties like McIntosh, as they’ll literally fall apart during baking and disappear into your batter.

Can this recipe be made into a loaf?

Yes, pour batter into a greased 9×5-inch loaf pan. Sprinkle the crumble topping over the batter and bake at 350 degrees Fahrenheit for 55 to 65 minutes as loaves are generally baked at a lower temperature than muffins so they can set before burning on the outside.

The loaf is done when a toothpick inserted into the center comes out clean.

The combination of apples, cinnamon, and brown sugar is reminiscent of my kid’s favorite cereal, Apple Jacks. This recipe reminds me of Apple Jacks, too.

Related Recipes

• Banana Bread Recipe

Tips for Success

The best apples to use are firmer apples such as Granny Smith and Honeycrisp.

Storage Instructions

Muffins will keep for up to 3 days at room temp. You can freeze these muffins for up to 3 months.