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Cinnamon Apple Muffins Recipe

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4 from 3 reviews

These Cinnamon Apple Muffins are a delightful treat featuring tender, moist muffins packed with diced apples and warm cinnamon spice. A perfect breakfast or snack option, they are topped with a buttery cinnamon sugar coating for an extra touch of sweetness and crunch. Quick to prepare and bake, these muffins are sure to please the whole family.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 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)

Wet Ingredients

  • 2 cups diced apples
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup milk

Topping

  • ½ cup butter (melted)
  • ¼ cup granulated sugar
  • ¼ cup ground cinnamon

Instructions

  1. Preheat and prepare muffin tins: Preheat your oven to 375º F (190º C). Spray muffin tins with baker’s spray or generously coat with shortening or butter and then dust with flour, discarding any excess flour to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon. Set this mixture aside for later.
  3. Coat apples: In a separate small bowl, combine 2 teaspoons flour with ½ teaspoon cinnamon. Toss the diced apples in this mixture to ensure they are well coated. This prevents the apples from sinking in the batter. Set aside.
  4. Cream butter and sugar: In a large bowl, cream the ½ cup room temperature unsalted butter with 1 cup granulated sugar until the mixture is light in color and fluffy, about 3 minutes. This incorporates air for a tender crumb.
  5. Add eggs and vanilla: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract thoroughly.
  6. Combine wet and dry mixtures: Fold the flour mixture into the wet ingredients gradually, alternating with the ½ cup milk. Stir gently until just combined to avoid overmixing, which can make muffins tough.
  7. Fold in apples and bake: Carefully fold the coated diced apples into the batter. Spoon the mixture into prepared muffin tins, filling each about two-thirds to three-quarters full. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the cinnamon sugar topping: While the muffins bake, melt ½ cup butter and pour into a bowl suitable for dipping. In another bowl, mix ¼ cup granulated sugar with ¼ cup ground cinnamon; set aside.
  9. Coat muffins with topping: When muffins are done, let them cool briefly in the tin. Then remove each muffin, brush or dip the tops in the melted butter, and immediately dip into the cinnamon sugar mixture. Place on a wire rack or plate to finish cooling before serving.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • To prevent apples from sinking, make sure they are well coated in the flour and cinnamon mixture.
  • Baking times may vary slightly based on oven, so start checking at 20 minutes.
  • Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
  • For an extra crunch, consider adding chopped walnuts or pecans to the batter.

Find it online: https://recipefeastful.com/cinnamon-apple-muffins-recipe/