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Apple Cinnamon Muffins

Soft apple muffins loaded with cinnamon flavor and a buttery streusel baked on top. These are delicious warm or served the next day since they are so tender.

Prep Time
10 mins
Cook Time
10 mins
Total Time
29 mins
Servings: 14
Calories: 242 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 1 cup granulated sugar 205 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup vegetable oil 4 ounces
  • 1 large egg
  • 1 teaspoon vanilla extract 5 grams
  • 2 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder aluminum free, 10 grams
  • 2 teaspoons ground cinnamon 5 grams
  • 1/4 teaspoon salt
  • 2 cups diced fresh apples* peeled and cored
For the Crumble:
  • 1/4 cup granulated sugar 50 grams
  • 1 teaspoon cinnamon 2 grams
  • 1/4 cup all-purpose flour 33 grams
  • 1 1/2 tablespoons salted butter softened, 21 grams

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees Fahrenheit. Line 14 muffin cups with paper liners.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined. 1 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon salt
  3. Fold the apples gently into the batter. Divide the batter between the 14 muffin cups. 2 cups diced fresh apples*
  4. Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly. 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 cup all-purpose flour, 1 1/2 tablespoons salted butter
  5. Divide the crumbs between the 14 muffins, sprinkling the crumbs on top of the batter.
  6. Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350º and bake for an additional 14 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.

Notes

  • Store at room temperature in an airtight container.
  • Store at room temperature in an airtight container.
  • The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • I prefer Pink Lady or Gala apples for this recipe so that they soften during baking.
  • Melted coconut oil works well in this recipe in place of vegetable oil.
  • Add other spices as you'd like, such as nutmeg or allspice.
  • Add pecans or walnuts if desired.
  • This recipe works with all purpose gluten-free flour.
  • Do not use an electric mixer for this recipe. It's important not to overmix the batter.

Nutrition Information

Calories 242kcal (12%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 17mg (6%) Sodium 62mg (3%) Potassium 118mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 76IU (2%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 17mg 6%
Sodium 62mg 3%
Potassium 118mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 76IU 2%
Vitamin C 1mg 1%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.