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Delicious Apple Cinnamon Muffin Recipe
Get ready to fall in love with our delish Apple Cinnamon Muffin Recipe! Speaking of "fall", capture the taste of autumn -- sweet apples and cozy cinnamon -- in one delectable baked treat.
Prep Time
25 mins
Cook Time
25 mins
Servings: 8
Calories: 210 kcal
Course:
Dessert , Bread
Cuisine:
American
Ingredients
The Muffins:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1//4 teaspoon salt
- 1//4 cup unsalted butter soft
- 1 large egg
- 1//4 cup sour cream
- 1 teaspoon vanilla extract
- 1//4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 1 medium apple cut into chunks
The Crumb Topping:
- 2 tablespoons brown sugar
- 1/2 tablespoon granulated sugar
- Pinch of ground cinnamon
- 1 tablespoon unsalted butter melted
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 425°F and spray a 6-count muffin pan with nonstick spray. Peel the apple and cut into ½-inch-thick chunks.
- In a large bowl combine the flour, baking soda, baking powder, cinnamon, and salt and whisk well. Set aside.
- Beat the butter and both sugars together on high speed in a stand mixer fitted with a paddle attachment. After 2 minutes, add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute until the mixture is creamy and combined. Now add the dry ingredients and the milk to the wet ingredients and beat for 2 more minutes.
- Fold the apples into the batter and set aside.
- To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter and gently mix in the flour until you get large crumbs.
- Spoon the batter into each cup and fill all the way to the top.
- Spoon the crumble topping on each muffin.
- Bake the muffins for 5 minutes at 425°F then reduce the oven temperature to 350°F. Bake for 15 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before removing them.
Cup of Yum
Notes
- To make these vegan, replace the butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a store-bought egg replacement, opt for dairy-free sour cream or yogurt instead of regular sour cream.
- Looking for a healthier version? Swap out all-purpose flour for whole wheat or almond flour, replace granulated sugar for natural sweeteners like honey, use low-fat or non-fat Greek yogurt instead of sour cream, add chopped nuts or seeds to expand the muffins' nutrition profile.
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
44mg
(15%)
Sodium
156mg
(7%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
311IU
(6%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 156mg | 7% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.