Save Moist and fragrant muffins bursting with seasonal apples and warm cinnamon—perfect for a cozy breakfast or snack on a budget.
Baking these cinnamon apple muffins in autumn fills my kitchen with a comforting aroma. Every batch brings back memories of sharing warm treats with my family on chilly mornings.
Ingredients
- Apples: 2 medium apples (Gala or Fuji), peeled, cored, and diced
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Ground cinnamon: 2 tsp
- 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
- Topping (optional): 2 tbsp brown sugar and 1/2 tsp ground cinnamon mixed together
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Instructions
- Prepare Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, oil (or melted butter), milk, and vanilla extract until well combined.
- Combine Wet and Dry:
- 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:
- Mix brown sugar and cinnamon for topping. 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 Whenever someone stopped by for coffee, my kids loved grabbing a warm muffin right from the cooling rack, making this recipe a weekend favorite in our home.
Substitutions & Variations
You can try pears or any seasonal fruit instead of apples. Chopped walnuts or pecans will add a welcome crunch, and plant-based milk plus oil make this recipe dairy-free.
Serving Suggestions
Serve the muffins warm with a little butter or drizzle of honey. They also pair well with your favorite cup of coffee or tea in the morning.
Storage & Freezing
Store muffins in an airtight container for up to 3 days at room temperature. Freeze any extras for up to 2 months and thaw overnight for a quick snack.
Save Enjoy these muffins fresh out of the oven for maximum flavor. Their comforting aroma makes any morning feel special.
Cooking Guide
- → Can I substitute the apples with other fruits?
Yes, pears or other seasonal fruits can be used to vary the flavor while maintaining moisture.
- → What is the best way to keep the muffins moist?
Ensure not to overmix the batter and bake just until a toothpick comes out clean to maintain moistness.
- → How can I add texture to these muffins?
Adding chopped walnuts or pecans gives a pleasant crunch and complements the cinnamon flavor.
- → Is it possible to make these muffins dairy-free?
Use plant-based milk and vegetable oil instead of dairy milk and butter for a dairy-free version.
- → What is the purpose of baking soda and baking powder in this mix?
They act as leavening agents that help the muffins rise and become fluffy during baking.
- → How should these muffins be stored after baking?
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
