Description
Delight in these moist and flavorful Cinnamon Apple Muffins, perfect for a comforting breakfast or snack. Tender diced apples are coated with cinnamon and flour for a sensuous burst of flavor in every bite, while a cinnamon sugar topping adds a sweet and spiced finish. Easy to make and irresistibly delicious, these muffins are a family favorite.
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
Topping
- ½ cup butter (melted)
- ¼ cup granulated sugar
- ¼ cup ground cinnamon
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 375º F. Grease your muffin tins thoroughly using baker’s spray or a coating of shortening or butter followed by flour. Make sure to discard any excess flour to prevent clumping.
- Sift Dry Ingredients: In a medium bowl, sift together 2 cups of all-purpose flour, baking powder, salt, and 2 teaspoons of ground cinnamon. Set this mixture aside for later use.
- Coat Apples: Mix 2 teaspoons of flour with ½ teaspoon ground cinnamon in a separate bowl. Toss the diced apples in this mixture to evenly coat them, which helps prevent the apples from sinking in the batter. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the room temperature butter and granulated sugar until the mixture is light in color and fluffy, about 3 minutes. This step incorporates air for a lighter muffin texture.
- Add Eggs and Vanilla: Add eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for added flavor.
- Combine Batter: Gently fold the sifted flour mixture into the creamed butter mixture in batches, alternating with milk. Stir each addition until just combined to avoid overmixing. Then fold in the coated diced apples carefully to distribute evenly without crushing the fruit.
- Fill Muffin Tins and Bake: Spoon the batter into prepared muffin tins, filling each about two-thirds to three-quarters full. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Topping: While the muffins bake, melt ½ cup of butter and let it cool slightly. In a separate bowl, mix together ¼ cup granulated sugar and ¼ cup ground cinnamon to create the cinnamon sugar topping.
- Apply Topping and Cool: Once baked, remove muffins from the oven and allow them to cool slightly within the tins. Then, brush the tops of the muffins with melted butter using a pastry brush or dip the tops directly into the butter. Immediately coat them with the cinnamon sugar mixture. Place muffins on a cooling rack or plate to finish cooling.
Notes
- Cinnamon Apple Muffins are a perfect breakfast companion and make a wonderful treat for brunch or snack time.
- Coating the apples with cinnamon and flour helps prevent them from sinking to the bottom of the muffins during baking.
- Ensure butter and eggs are at room temperature for optimal creaming and batter consistency.
- Allow muffins to cool slightly before coating with the cinnamon sugar topping to ensure it sticks properly.
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
