Cinnamon Apple Muffins
Soft cinnamon muffins filled with tender apple pieces and a lightly spiced bakery-style crumb.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Real diced apple rather than apple sauce, so there are tender pieces throughout.
- A cinnamon sugar top that crisps slightly in the oven.
- Two bowls and about thirty-five minutes.
Recipe
Cinnamon Apple Muffins
Soft cinnamon muffins packed with tender apple pieces.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 190 C / 375 F. Line a 12-cup muffin pan.
- Step 2. Whisk the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
- Step 3. In another bowl, whisk the eggs, milk, oil, and vanilla.
- Step 4. Pour the wet ingredients into the dry ingredients and stir until almost combined.
- Step 5. Fold in the diced apple just until evenly distributed.
- Step 6. Divide the batter among the muffin cups. Sprinkle with cinnamon sugar if using.
- Step 7. Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean.
- Step 8. Cool in the pan for 5 minutes before transferring to a rack.
Notes
- Dice the apple into small pieces, about 0.5 cm, so it softens during the short muffin baking time.
- Fold the apple in last and gently. Stirring it through vigorously breaks the pieces and overworks the batter.
- A firm apple holds its shape; a soft one collapses into the crumb. Both taste fine, but the texture differs noticeably.
- Stir only until the flour disappears — lumps are correct.
Cinnamon Apple Muffins — Simple Table Recipes · https://simpletablerecipes.com/recipes/cinnamon-apple-muffins/
Ingredient Notes
- Apple diced small
- About 0.5 cm. Muffins bake for only twenty minutes, and larger pieces stay raw and crunchy in the middle.
- Brown sugar
- Holds moisture and suits the cinnamon better than white sugar would. It also gives the muffins their colour.
Equipment
- 12-cup muffin pan
Substitutions
- Apple
- Granny Smith holds its shape and adds tartness. Honeycrisp or Gala are sweeter and softer. Pear works too.
- Cinnamon sugar topping
- Optional but worth it. A streusel of flour, butter and brown sugar is the richer alternative.
- Neutral oil
- Melted butter gives more flavour; oil keeps them softer for longer.
Storage & Freezing
Storing: Keep in an airtight container at room temperature for up to 3 days. Apple keeps them moist longer than a plain muffin.
Freezing: Freeze for up to 3 months.
Frequently Asked Questions
What apples are best for muffins?
Firm varieties like Granny Smith or Braeburn hold their shape through baking. Softer apples collapse into the crumb, which tastes fine but gives a different texture.
Do I need to peel the apples?
For muffins, yes — skins do not soften enough in twenty minutes and can be chewy in small pieces.
Why are my apple pieces still crunchy?
Diced too large. Muffins bake quickly, so the apple needs to be about 0.5 cm to soften in time.
Can I use apple sauce instead?
It changes the recipe rather than substituting into it — you lose the pieces and gain moisture. Reduce the milk by about 60 g if you try it.
Why are my muffins tough?
Overmixing. Stir only until the dry streaks disappear and fold the apple in with a light hand.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
