Apple Muffins with Cinnamon-Sugar Topping
User Reviews
4.7
Apple Muffins with Cinnamon-Sugar Topping
Description
Apple Muffins with Cinnamon-Sugar Topping begin with cooking peeled and diced Granny Smith apples with butter, brown sugar, and cinnamon until browned and moisture evaporates. The muffin batter blends flour, baking powder, baking soda, cinnamon, salt, sugar, eggs, oil, melted butter, apple cider, yogurt, and vanilla. The cooked apples are folded into the batter, which is then portioned into muffin cups. The topping, a mixture of granulated sugar, brown sugar, and cinnamon, is sprinkled on top before baking.
The result is muffins with a moist crumb and flavorful pockets of tender apple accented by a sweet, crunchy topping. They bake at 400°F to develop a golden crust. These muffins can be made in a regular 12-cup muffin pan or as mini muffins by adjusting baking time.
They are suitable for breakfast or a snack, pairing well with coffee or tea. The recipe allows substitutions such as apple juice for cider or sour cream instead of yogurt. The muffins store well, can be frozen, and can be reheated in an oven or microwave for convenience.
These details make the recipe adaptable and user-friendly for home bakers looking for a flavorful, textured apple muffin.
Ingredients
For the Cooked Apples
- 2 tablespoons butter unsalted
- 2 apple 6½ ounces each, peeled, cored, and cut into ¼-inch pieces (3 cups, Granny Smith variety
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
For the Muffins
- 4 tablespoons butter melted, unsalted
- 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 egg
- ¼ cup vegetable oil
- ½ cup apple cider
- ½ cup whole milk yogurt plain
- 1 teaspoon vanilla extract
For the Topping
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
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
- Substitute apple juice or other mild fruit juices for apple cider if needed.
- Sour cream or whole buttermilk can replace yogurt; adjust quantity if using low-fat buttermilk.
- You can make mini muffins by baking for 10 to 14 minutes, yielding about 24 pieces.
- The batter can also be baked in a loaf pan for a quick bread; bake for about 55 to 60 minutes.
- Store muffins at room temperature in an airtight container for up to 3 days or refrigerate up to 1 week.
- Freeze completely cooled muffins wrapped in plastic and contained airtight for up to 3 months; thaw at room temperature.
- Reheat muffins wrapped in foil in the oven at 350°F for 15 to 25 minutes or in a microwave covered with a damp towel for 15 to 30 seconds.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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