Savor the simplicity of Easy Apple Cinnamon Muffins, a delightful treat that effortlessly combines the comforting flavors of apples and cinnamon. Begin by selecting fresh, crisp apples—Granny Smith or Honeycrisp work well—peeling and dicing them into small, juicy pieces.
Create a batter that harmoniously blends flour, sugar, baking powder, and a dash of salt. Add in the diced apples, ensuring each piece is coated in the sweet batter. Elevate the flavor profile with the warmth of ground cinnamon, infusing the muffins with a cozy aroma and delightful spice.
Spoon the batter into muffin cups, filling them generously. As the Easy Apple Cinnamon Muffins bake, your kitchen will be filled with the enticing scent of cinnamon and baked apples, creating a sense of anticipation for the delightful treats to come.
Once out of the oven, let the muffins cool slightly before indulging in the perfect combination of tender crumb and juicy apple pieces. These muffins are not only quick and easy to make but also a delightful addition to breakfast, brunch, or as a sweet snack throughout the day.
Serve Easy Apple Cinnamon Muffins with a dusting of powdered sugar or a drizzle of glaze for an extra touch of sweetness. Whether enjoyed on their own or shared with loved ones, these muffins capture the essence of fall in every moist and flavorful bite. With minimal effort and maximum flavor, Easy Apple Cinnamon Muffins are a delightful way to embrace the warmth and simplicity of homemade baking.
Easy Apple Cinnamon Muffins Recipe | S2Recipes
Details Easy Apple Cinnamon Muffins Recipes
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6
Yield: 6 large muffins
Ingredients For Easy Apple Cinnamon Muffins Recipes
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg
⅓ cup vegetable oil
⅓ cup milk
2 apples - peeled, cored and chopped
½ cup white sugar
½ cup butter, cubed
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
Instructions: Easy Apple Cinnamon Muffins Recipes
Step 1: Preheat the oven to 400 degrees F (200 degrees C). Grease 6 large muffin cups or line with paper muffin liners.
Step 2: Make muffins: Stir together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Mix in egg, oil, and milk. Fold in chopped apples. Spoon batter into the prepared muffin cups, filling just below the rim.
Step 3: Make topping: Place sugar, butter, flour, and cinnamon into a small bowl; mash mixture with a fork and sprinkle over unbaked muffins.
Step 4: Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
I added a touch more milk and cinnamon. They were a bit.
Alternative:So i was a little short of ingredients and feeling crafty, so I added here and substituted there by the vibe that wet ingredients were wet and dry ingredients were dry.Recipe calls for:⅓ cup vegetable oil⅓ cup milkAll purpose flour1 Teaspoon CinnamonI substituted with:1/3 browned butterA big spoon of sour creamA big spoon of applesauce(Both of the previous spoons, whenmeasured together are a scoshe over 1/3 cup)Using Bread Flour instead of All Purpose3 x the cinnamon1/8 teaspoon ground ginger1/4 teaspoon ground allspiceMix the butter with the sugarSeparately cream the rest of the wet ingredients (including a fee dashes of vanilla extract)Incorporate dry ingredients (with an extra pinch of salt and baking powder)Finally incorporate the apple chunks (but make sure the chunks are a teensy bit wider and thinner)Hopefully the batter is a bit thicker than normal bread batter, so then add a tiny squeeze of lemon juice and a few dashes of whole whipping cream.Spoon into greased 3x4 muffin tinBake until toothpick comes back clean(I forgot the crumble on top but was pleased with the outcome; there’s a gentle flavor there, but one that’s pleasant for breakfast)
Added 2 tbsp of sour cream, and used half brown and half white sugar.Made 12 delicious muffins
We loved these muffins. Shared them with my neighbor who loved them too. The recipe makes 12 normal size muffins. Does anyone know if they freeze well?
My family loves these muffins, but like many I too adjusted the recipe to my family's taste. I am not a measuring kind of gal, but here is what I did. I split the sugar to about 1/3 white and 1/3 brown, added about a tsp of vanilla and a shake of nutmeg. I used 3 small gala apples cut into small chunks. The mix was too thick for my liking, so at the end I added a splash of apple cider (maybe 1/3 cup). For the topping I cut the butter to about 1/4 of a stick. This recipe made 12 muffins which I had filled about 2/3 full. I cooked them a bit longer than the recipe recommended and then eyeballed them and checked the middle before removing them from the oven. I would say they were in about 30 minutes. They came out great!
These turned out amazing! I made mine gluten free with brown rice and 1/4 almond flour. Used a little less butter for topping but melted it to mix easier. My husband said they taste like mini apple pies
Like a different review said, DON'T fill to top it will overflow. Also make sure the butter for the topping is room temp. Otherwise it doesn't turn out like a crumbly topping and it spills over.
Too much of butter topping, and 400 might be a bit too hot
I made regular sized muffins (12), and did not need all the topping. The amounts for the topping could have been cut in half. What I have left will be great tossed into pancake batter!! Yummy
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