Apple Cinnamon Muffins
User Reviews
5
Apple Cinnamon Muffins
Description
Apple Cinnamon Muffins bring together diced, cinnamon-coated apples folded into a batter of butter, white and brown sugars, eggs, and vanilla. The dry ingredients include flour, cinnamon, baking powder, baking soda, and salt, which provide structure and a subtle spicy note. Milk is added to moisten the batter, resulting in light and tender muffins.
The muffins are baked to golden tops that are dusted with a cinnamon sugar mixture for a sweet, slightly crisp topping. The texture inside is soft and moist with bursts of tender apple pieces, highlighting the fruit’s natural sweetness along with warming cinnamon flavor.
These muffins work well for breakfast or as a snack and can be stored on the counter in an airtight container for several days or refrigerated for longer freshness. They also freeze well when cooled completely, making them convenient to prepare ahead.
Ingredients
Apple Cinnamon Muffins
- ½ cup butter unsalted
- ¾ cup sugar
- ¼ cup brown sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cups milk
- 1 large apple about 1½ cups chopped, peeled & chopped
- ½ teaspoon cinnamon
Cinnamon Sugar Topping
- 3 tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F and line a muffin pan with papers.
- In a large bowl beat the butter, white sugar & brown sugar until fluffy.
- Mix in the eggs 1 at a time, then the vanilla.
- In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda & salt.
- With the mixer on low speed beat about ⅓ of the flour mixture into the butter mixture, alternating with about ⅓ of the milk. Repeat the process until everything is combined.
- In a separate bowl toss the chopped apple with ½ teaspoon cinnamon.
- Gently fold the chopped apple into the muffin batter using a large rubber spatula or wooden spoon.
- Spoon the batter into the prepared muffin pan - you'll get about 12 muffins total.
Topping
- In a small bowl stir the sugar and cinnamon for the cinnamon sugar topping together. Then sprinkle it on top of each muffin.
- Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean.
Notes
- Best eaten on the day they are made for optimal texture and flavor.
- Store cooled muffins in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze completely cooled muffins in a sealed freezer bag for up to 3 months, removing excess air before sealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 116mg | 5% |
| Potassium | 92mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 310IU | 6% |
| Calcium | 46mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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