Apple Cinnamon Muffins
User Reviews
5.0
3 reviews
Excellent
Apple Cinnamon Muffins
Report
Embrace the flavors of fall with this easy-to-make homemade Apple Cinnamon Muffins with a crumb top. This recipe comes together in under an hour and is the perfect way to use up a few apples!
Share:
Ingredients
For the Muffins:
- 1 stick unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 cup milk
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large apples peeled, cored, and chopped into bite-size pieces
For the Crumb Topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter softened at room temperature
- 1 tablespoon cinnamon
Add to Shopping List
Instructions
For the Muffins
- Preheat the oven to 375° Fahrenheit.
- Using a stand mixer, cream the butter, granulated sugar, and ¼ cup brown sugar. Mix on medium speed until fluffy.
- Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl. Turn the mixer off, add the flour, baking powder, baking soda, salt, and cinnamon. Turn the mixer on low speed, and slowly begin to pour in the milk.
- Mix for 30 seconds. Then add the chopped apples. Set to the side once mixed.
For the Crumb Topping
- In a separate bowl combine the ½ cup brown sugar, ⅓ cup flour, salted butter, and tablespoon of cinnamon. Using a fork, mix well until small pea-sized flakes are formed.
- Place cupcake liners in a muffin pan. Divide the batter evenly among the prepared muffin cups. Add a tablespoon of the crumb topping to each of the muffins.
- Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a wire rack to finish cooling completely. Enjoy.
Notes
- Apples - You need 2 cups of diced chopped apples for this recipe. I use either 2 large apples or 4 small snacking apples for this recipe.
- Milk - I use 2% for this recipe; however, I have tested whole milk and buttermilk and both work perfectly for this recipe.
- Storing - Once cooled, they can be stored in an airtight container.
- Freezing - If you have leftovers and want to freeze them store in airtight container or freezer Ziplock bag in the freezer.
- Thawing Muffins - To thaw, take the muffins out the night before you want to enjoy them and place in the refrigerator. They will be thawed the next morning and you can heat the muffin in the microwave or oven for a few minutes for an easy breakfast in the morning.
Nutrition Information
Show Details
Serving
1g
Calories
311kcal
(16%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
46mg
(15%)
Sodium
297mg
(12%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 311kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 297mg | 12% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
