Apple Muffins with Cinnamon-Sugar Topping
User Reviews
4.7
99 reviews
Excellent
Apple Muffins with Cinnamon-Sugar Topping
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These apple-cinnamon muffins pack huge apple flavor thanks to apple cider and chopped apples, with a fabulous cinnamon-sugar crunch on top.
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Ingredients
For the Cooked Apples
- 2 tablespoons unsalted butter
- 2 Granny Smith apples 6½ ounces each, peeled, cored, and cut into ¼-inch pieces (3 cups)
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
For the Muffins
- 4 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon divided
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup granulated sugar
- 2 eggs
- ¼ cup vegetable oil
- ½ cup apple cider
- ½ cup plain whole milk yogurt
- 1 teaspoon vanilla extract
For the Topping
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
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Instructions
- Cook the Apples: Melt the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, and cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, 8 to 10 minutes. Remove the pan from the heat and allow to cool for 10 minutes.
- Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
- In a medium bowl, whisk together the granulated sugar, eggs, oil, and melted butter until thick, about 30 seconds. Whisk the apple cider, yogurt and vanilla into the sugar mixture until combined.
- Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be about ⅓ cup of batter per cup, and the cups will be filled to the rim).
- Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping.
- Bake: Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days.
Notes
- Nutritional values are based on one serving
- Apple Cider: Substitute equal amount of apple juice or other fruit juice (white grape juice is a great neutral-flavored option).
- Yogurt: Substitute an equal amount of sour cream or whole buttermilk. If using low-fat buttermilk, then only use ¼ cup + 2 tablespoons
- Add-ins & toppings: See suggested substitutions, combinations, and instructions in the post above.
- Equipment recommendations: My muffin pan / Another muffin pan / Paper liners / Box grater / Swivel peeler
- Mini muffins: This recipe will yield 24 mini muffins; bake for 10 to 14 minutes.
- Quick bread: You can use this batter to bake a quick bread. Spread it in a 9x5-inch loaf pan and bake for 55 to 60 minutes.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.
- Reheat - Reheat in the oven (or toaster oven) at 350 degrees F, wrapped in foil, for 15 to 25 minutes. Reheat in a microwave - place on a plate, cover with a damp paper towel, and heat for 15 to 30 seconds.
- Recipe from Cook's Country
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
43mg
(14%)
Sodium
284mg
(12%)
Potassium
180mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
240IU
(5%)
Vitamin C
1.5mg
(2%)
Calcium
67mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 284mg | 12% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
99 reviews
Excellent
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