Save to Pinterest Moist and fragrant muffins bursting with seasonal apples and warm cinnamon—perfect for a cozy breakfast or snack on a budget.
I made these muffins for my family last autumn when we went apple picking. The aroma in the house was unbelievable and my kids enjoyed helping to peel and dice the apples.
Ingredients
- Apples: 2 medium apples (budget-friendly variety, e.g., Gala or Fuji), peeled, cored, and diced
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Ground cinnamon: 2 tsp (plus 1/2 tsp for topping, optional)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Vegetable oil or melted butter: 1/2 cup (120 ml)
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Brown sugar (for topping, optional): 2 tbsp
Instructions
- Preheat and prep:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk the eggs, oil (or melted butter), milk, and vanilla extract until well combined.
- Combine and fold:
- Add the wet ingredients to the dry ingredients and mix gently until just combined (do not overmix).
- Add apples:
- Fold in the diced apples.
- Fill muffin tin:
- Divide the batter evenly among the 12 muffin cups.
- Add topping (optional):
- For the optional topping, mix brown sugar and cinnamon, then sprinkle over each muffin.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest This recipe makes enough for everyone in my family to enjoy fresh muffins at the breakfast table together. Kids love grabbing them as after-school snacks, too.
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy if using butter or milk). For dairy-free muffins, use plant-based milk and oil. Always check labels for hidden allergens.
Required Tools
Muffin tin (12-cup), mixing bowls, whisk, spatula, measuring cups and spoons, peeler and knife
Nutritional Information (per serving)
Calories: 210, Total Fat: 8 g, Carbohydrates: 33 g, Protein: 3 g
Save to Pinterest Enjoy these cinnamon apple muffins fresh or store them in an airtight container for up to 3 days. They also freeze beautifully for future treats.
Recipe FAQs
- → Can I substitute the apples with other fruits?
Yes, pears or other seasonal fruits can be used in place of apples to vary the flavor and texture.
- → How can I make the muffins dairy-free?
Use plant-based milk alternatives and vegetable oil instead of dairy milk and butter to keep the muffins dairy-free.
- → What is the best way to check muffin doneness?
Insert a toothpick into the center; if it comes out clean, the muffins are fully baked.
- → Can I add nuts for extra crunch?
Yes, folding in chopped walnuts or pecans before baking adds a pleasant crunch and complementary flavor.
- → What is the ideal serving suggestion?
Serve the muffins warm, optionally with a spread of butter or honey for added richness.