Apple and Cinnamon Muffins
Moist apple muffins infused with cinnamon spice, offering a warm and comforting aroma that's perfect for breakfast or an afternoon snack.
Ah, the comforting duo of apple and cinnamon—potentially the most charming of autumnal pairings, and here they unite to make your mornings spectacular. These apple and cinnamon muffins are like tiny hugs in baked form, offering a perfect balance of moistness and spice. Whether you're choosing them for breakfast, brunch, or an afternoon pick-me-up, they surely won't last long in your kitchen!
Perfect for those beginner bakers looking to dip their toes (or spatulas) into the world of homemade treats, these muffins are practically foolproof and deliciously rewarding. Plus, they're a great way to showcase seasonal apples during those cooler months when we're all reaching for comfort food.
But don’t let their simplicity fool you—these muffins are no plain Janes. With a hint of vanilla mingling with the aromatic cinnamon and the sweet crunch of apples, they’re a pantry staple waiting to happen. And the brown sugar top? Simply the cherry on top—or should we say, the apple?
Ingredients
- 480 ml all-purpose flour
- 10 ml baking powder
- 10 ml ground cinnamon
- salt — 1/2
- unsalted butter, melted — 1/2
- 240 ml granulated sugar
- 2 eggs
- 5 ml vanilla extract
- 240 ml milk
- 2 large apples, peeled and diced
- brown sugar — 1/4
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
In another bowl, combine melted butter and granulated sugar, then beat in the eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold the diced apples gently into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Sprinkle the tops with brown sugar for a slight crispy finish.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Ensure your melted butter cools slightly before mixing it with the eggs to prevent them from cooking.
- For an extra apple-y experience, use different apple varieties for a mix of sweetness and tartness.
- Don't overmix the batter once the wet and dry ingredients meet; this keeps the muffins tender.
- To boldly amp up the flavour, add a touch of nutmeg or ginger to the dry ingredients.
- Store leftover muffins in an airtight container to keep them moist for up to 4 days.
Substitutions
all-purpose flour → whole wheat flour
Noticeably differentgranulated sugar → coconut sugar
Noticeably differentmilk → almond milk
Stays closeeggs → flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg)
Noticeably different
Nutrition
Per serving · estimated
- 260
- Calories
- 4 g
- Protein
- 40 g
- Carbs
- 10 g
- Fat
- 2 g
- Fibre
- 25 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I freeze these muffins?
Absolutely! Just allow them to cool completely, then store in a zip-lock bag or airtight container for up to 3 months.
What type of apples work best?
Granny Smith or Honeycrisp apples are recommended for their ability to hold shape and balance of tartness.
How can I tell if the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean with no batter, they're ready!
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