Apple Cinnamon Muffins
Apple Cinnamon Muffins are the perfect cozy treat to enjoy any time of day. These soft, fluffy muffins are filled with chunks of sweet apples and a warm cinnamon flavor, making them the ultimate comfort food. Whether for breakfast, a snack, or dessert, these muffins are easy to make and bursting with autumn-inspired goodness.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg
½ cup milk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups peeled and chopped apples (about 1 medium apple)
2 tablespoons granulated sugar (optional, for topping)
1 teaspoon ground cinnamon (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla extract, whisking until smooth and combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix.
- Gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
- Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
- In a small bowl, mix the cinnamon and sugar together. Sprinkle the mixture evenly over the tops of the muffins for a sweet, crunchy topping (optional).
- Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs. Be careful not to overbake.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months.
For extra moist muffins, avoid overbaking them and consider adding 2-3 tablespoons of sour cream or Greek yogurt to the batter.
If you want a streusel topping, mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons butter, and ½ teaspoon cinnamon, and sprinkle it over the muffins before baking.
Use firmer apples like Granny Smith, Honeycrisp, or Gala, as they hold their shape well during baking.
To make mini muffins, use a mini muffin tin and reduce baking time to 10-12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://yumntasty.com/apple-cinnamon-muffins/
