This post may contain affiliate links. Please read our disclosure policy.
This single serving apple muffin is soft, flavorful, and filled with warm cinnamon, chopped apples, and pecans. It’s an easy, satisfying treat perfect for breakfast or a snack.
Featured Comment
“This really is perfection! We made muffins for two in cupcake liners. Delicious even without the crumb / streusel topping.”
– DANA
Why You’ll Love This Recipe
- Easy to Make: Simple steps using basic ingredients.
- Quick Prep: Ready to bake in just a few minutes.
- Single Serving: Perfectly portioned for one.
- No Extras: Makes just one muffin, nothing goes to waste.
I love this apple muffin because it’s warm, comforting, and filled with the flavors of fall in every bite. It’s the kind of recipe that feels special, even though it’s so simple to make. If you’re looking for a sweet treat that’s just for you, this little muffin is it.
Looking for more single serving muffin recipes? Try our single serve blueberry muffin, individual maple muffin, chocolate chip muffin for one, or our one banana bread recipe.
Need a slightly bigger batch? Our small batch banana muffin recipe, small batch corn muffin recipe, and our recipe for morning glory muffins make just a few – perfect when you want more than one but not too many.
Ingredients
If you have any ingredients leftover from this single apple muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour for a soft, balanced texture. A 1:1 gluten-free flour blend can be used if needed.
- Brown Sugar: Light or dark brown sugar adds moisture and is also used in the streusel topping. If you’re out, try our homemade small batch brown sugar recipe.
- Egg Yolk: Provides structure. Save the egg white for recipes like small batch meringues, small Texas sheet cake, or our small batch recipe for coconut macaroons.
- Milk: 1% milk is used, but skim, whole, 2%, or dairy-free options work too.
- Apple: Use 1 small apple, any variety you like. Got extras? Try them in our small apple cake recipe, single serving apple pie oatmeal, or our recipe for apple cobbler for one.
- Pecans: Chopped pecans add crunch. You can use walnuts or leave the nuts out. Extra nuts can go in our small pecan pie, single serve ambrosia, or our small batch carrot cake cupcake recipe.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few easy ways to customize this muffin recipe:
- Nut-Free: Skip the pecans if you prefer. For crunch, sprinkle oats on top instead.
- Different Fruit: Replace the apple with the same amount of diced pears or mixed berries.
- Extra Spice: Add a pinch of ground cloves or cardamom for a more spiced flavor.
How To Make One Apple Muffin
These photos and instructions help you visualize how to make a single serve apple muffin. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C). In a medium bowl, mix the flour, baking powder, cinnamon, salt, and brown sugar.
- In a separate bowl, whisk together the melted butter, egg yolk, milk, and vanilla.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in the diced apple and chopped pecans.
- Spoon the batter into a lightly buttered 10-ounce ramekin.
- In a small bowl, mix the streusel ingredients—flour, brown sugar, cinnamon, pecans, and softened butter—until crumbly. Sprinkle evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.
Expert Tips
- Read Through the Recipe: Review the full recipe and Ingredient Notes before starting. Everything you need is in the post, including helpful photos.
- Use the Right Dish: A 10-ounce ramekin (4 inches wide, 1¾ inches tall) works best. A larger dish may bake too quickly; a smaller one may take longer.
- Bake on a Rimmed Sheet: Place the ramekin on a rimmed baking sheet to catch any spills.
- Don’t Overmix: Mix the batter just until combined to keep the muffin tender.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife for accuracy.
RELATED: 20 Breakfast Recipes For One
Frequently Asked Questions
For best texture, use only the yolk. The whole egg may make the muffin too wet.
If you don’t finish it, cover and store at room temperature for up to a day. Reheat in the microwave for a few seconds.
Yes, double the ingredients and use two 10-ounce ramekins or one 5×5-inch baking dish.
RELATED: Single Serving Comfort Food Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Apple Recipes For One
If you’ve tried this individual apple muffin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating it and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Apple Muffin For One
Equipment
Ingredients
For the Muffin
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons butter -melted
- 1 large egg yolk
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
- ½ cup diced apples
- 2 tablespoons chopped pecans
For the Topping
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ½ tablespoon chopped pecans
- 1 tablespoon butter , softened
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix the flour, baking powder, cinnamon, salt, and brown sugar.
- In a separate bowl, whisk together the melted butter, egg yolk, milk, and vanilla.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in the diced apple and chopped pecans.
- Spoon the batter into a lightly buttered 10-ounce ramekin.
Make the Topping
- In a small bowl, mix the streusel ingredients—flour, brown sugar, cinnamon, pecans, and softened butter—until crumbly. Sprinkle evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.
Notes
- Read Through the Recipe: Review the full recipe and Ingredient Notes before starting. Everything you need is in the post, including helpful photos.
- Use the Right Dish: A 10-ounce ramekin (4 inches wide, 1¾ inches tall) works best. A larger dish may bake too quickly; a smaller one may take longer.
- Bake on a Rimmed Sheet: Place the ramekin on a rimmed baking sheet to catch any spills.
- Don’t Overmix: Mix the batter just until combined to keep the muffin tender.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife for accuracy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious! I used half ground oatmeal for the flour, coconut oil and baked in three silicone jumbo cupcake liners. It was delicate, but I ate it with a fork and it was outstanding!
I’m so happy you enjoyed the muffin. Thank you so much for your feedback.
I tried it and we loved these. I subbed olive oil for the butter and equal parts rolled oats for the flour as I was trying to pack in a bit more nutrition. Threw the oats and the rest of the ingredients in the food processor and it came out moist and delicious!
Thank you for a great recipe!
The top of the recipe says Cook Time 15 minutes, however in the directions it says Cook for 25 minutes?
Bake for 25 minutes.
This made four regular-sized muffins. It is the best apple muffin I have ever eaten. Next time I will double the recipe.
I’m so happy you enjoyed the muffins, thank you.
Hi, I happen to look for easy muffins. I found this one enjoy make them – easy. Gave a try I was happy did thanks
Mine just came out of the oven. It made 3 big ones. One for me two for the hubs. His will have a little bit of glaze icing on them. Excited to try them.
I made for breakfast today. It made 2 regular size muffins and a mini. Delicious! A tender crumb with much flavor. Even though I do cook for one, I still cook big because I need leftovers. No time to cook daily. Life can be demanding. But sometimes I do just want a little of something. So, this is so nice to have options.
I’m so happy you enjoyed the recipe.
Hi, as a single mom of a growing boy, most of the recipes out there are too mich. With you recipes I am able to double it and then there are no leftovers that end up wasted. The first thing I made was this muffin and we loved it. The meals are the right size him to have homemade hot lunches at school. Thank you so much ❤️😊💕
Hi Heather,
Thank you so much for taking the time to write. I’m so happy that you and your son are enjoying the recipes – your comment truly made my day.
Have a wonderful week!
Joanie
I love using ramekins for recipes! This looks wonderful. My husband loves apples and since it is just him and I now at home, I am thankful to find your recipes “for one”…what a great idea. Thanks!
Joanie, I have recently discovered your website and I absolutely love it! I just made this and it was amazing! I have also made your pumpkin coffee cake and that was delicious too! Do you think you could develop a recipe for a single serve almond poppy seed muffin? Thank you!
Hi Rachel,
Your comment made my day! I’m so happy you are enjoying the recipes, thank you so much for letting me know. I don’t have an almond poppy seed muffin but thank you for the suggestion. That would be a great recipe to work on. In the meantime, we do have a lemon poppy seed scone recipe. If you’re interested, here is the link – https://onedishkitchen.com/small-batch-lemon-poppy-seed-scones/
Joanie
Those look delicious! I will have to try them! Thank you so much for these amazing recipes!
Delicious!
Hi, I just discovered your website and I like it. We are empty nesters, so it is nice to make smaller portions. I have a question, can’t you put in the whole egg? Why just the yolk? Thank you for the recipe! 🙂
Hi Ingrid,
Welcome! I’m glad you found us and hope you enjoy the recipes. I only use one egg yolk because the recipe doesn’t work using the entire egg :). I have updated the article to include recipes that you can use the leftover egg white in. Have a wonderful weekend!