Description
Delight in these moist and flavorful Cinnamon Apple Muffins, perfect for a comforting breakfast or snack. Tender diced apples coated with cinnamon and flour add bursts of fruity sweetness, while a cinnamon sugar topping gives a delightful crunch. These easy-to-make muffins combine warm spices with simple ingredients for a crowd-pleasing treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons all-purpose flour (for coating apples)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cinnamon (for coating apples)
Fruit
- 2 cups diced apples
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup butter (melted)
Topping
- ¼ cup granulated sugar
- ¼ cup ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375º F. Prepare your muffin tins by spraying them with baking spray or coating thoroughly with shortening or butter and then dust with flour. Be sure to discard any excess flour to prevent clumping.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, kosher salt, and 2 teaspoons of ground cinnamon. This ensures an even distribution of the dry ingredients and enhances the texture of the muffins.
- Coat Apples: In a separate small bowl, mix the 2 teaspoons of flour with ½ teaspoon of ground cinnamon. Toss the diced apples in this mixture until they are evenly coated. This prevents the apples from sinking to the bottom of the muffins during baking.
- Cream Butter and Sugar: In a large bowl, cream together the room temperature unsalted butter and granulated sugar using an electric mixer until the mixture is lightened in color and fluffy, about 3 minutes. This step incorporates air, leading to lighter muffins.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract to infuse the batter with a warm aroma and depth of flavor.
- Combine Wet and Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients, alternating with milk. Stir just until the batter comes together to avoid overmixing, which can cause tough muffins.
- Fold in Apples and Fill Tins: Carefully fold the coated diced apples into the batter. Using a scoop or spoon, fill the prepared muffin tins about two-thirds to three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tins in the preheated oven and bake for about 30 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but remain moist.
- Prepare Cinnamon Sugar Topping: While the muffins bake, melt ½ cup unsalted butter and let it cool slightly. In a separate bowl, combine ¼ cup granulated sugar and ¼ cup ground cinnamon. Set both aside for the topping.
- Apply Topping and Cool: After baking, remove the muffins and let them cool slightly in the tin. Using a pastry brush or by dipping, coat the tops of the muffins with the melted butter and then dip them into the cinnamon sugar mixture. Place on a plate or rack to finish cooling and set the topping.
Notes
- Cinnamon Apple Muffins are ideal for breakfast or a snack and can be enjoyed warm or at room temperature.
- Using room temperature eggs and butter helps to create a smooth batter for better texture.
- Coating the apples in cinnamon-flour mixture prevents them from sinking and keeps the muffins moist.
- For added texture, consider mixing chopped nuts like walnuts or pecans into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 335 kcal
- Sugar: 24 g
- Sodium: 184 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 73 mg
