Easy Apple Cinnamon Muffins Recipe
My husband, bless his heart, isn’t the biggest sweets person. But these? He DEVOURS them. I swear, I made a batch last weekend, and I turned around to grab a coffee, and half of them were GONE. He had this sheepish look on his face, powdered sugar dusting his beard, and just mumbled, “They’re… good.” That’s high praise, folks. My kiddo asks for them every single weekend, and honestly, who am I to say no to a face covered in cinnamon and apple goodness? These muffins have officially become a staple in our messy, chaotic, but love-filled kitchen.
Why You’ll Love This Easy Apple Cinnamon Muffins Recipe
- They are EASY. Like, seriously, if I can make them, you can make them. I’ve been known to burn water, no joke.
- Your house will smell like autumn exploded in the best way possible. I need to bottle that scent.
- They’re the perfect excuse to eat cake for breakfast. I mean, it’s technically a muffin, so… healthy-ish?
- Apples and cinnamon are a match made in heaven. It’s science, I’m pretty sure.
- Kids LOVE them! A great way to sneak a little fruit into their diet without them even realizing it. Muahaha!
How to Make It
Okay, so first, you’re gonna grab all your stuff. Don’t be like me and realize halfway through that you’re missing an egg. (Spoiler: The muffin was a little flat that day, but still edible!) Cream together your butter and sugar. Don’t have softened butter? I microwave it for like 10 seconds. Don’t tell the baking police.
Then, chuck in the eggs and vanilla. Mix it until it’s combined. Don’t overmix, or you’ll get tough muffins. Nobody wants tough muffins.
In a separate bowl, whisk together the dry ingredients. Yes, you need to whisk. It helps. Don’t be lazy! Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the apples. I like to use Granny Smith, but honestly, whatever apples you have lying around will work.
Fill your muffin liners about 2/3 full. Sprinkle with extra cinnamon sugar, because why not? Bake at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before devouring. Or don’t. I won’t judge.
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Ingredient Notes
- Apples: Granny Smith are my go-to because they’re tart and hold their shape, but Honeycrisp, Fuji, or even those sad apples in the back of your fridge (as long as they’re not TOO sad) will work in a pinch.
- Cinnamon: Okay, don’t skip this one. It’s kinda the whole point. I once tried to make these with pumpkin pie spice because I ran out of cinnamon… it wasn’t the same. Just trust me on this.
- Butter: Softened butter is key, folks. I usually take mine out of the fridge like an hour before I start baking. If you forget (like I always do), just nuke it for a few seconds, but WATCH IT. Melted butter will ruin the texture.
- Sugar: I like using a mix of granulated and brown sugar for that extra molasses-y goodness. If you’re out of brown sugar, you can just use all granulated, but maybe add a tablespoon of molasses if you have it. Or don’t. It’ll still be good.
Recipe Steps:
- Cream: Cream together the softened butter and both sugars in a large bowl until light and fluffy.
- Whisk: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold: Gently fold in the diced apples until evenly distributed throughout the batter.
- Spoon: Fill muffin liners approximately 2/3 full with the apple cinnamon muffin batter.
- Sprinkle: Sprinkle the tops of the muffins with additional cinnamon sugar for added flavor and texture.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool slightly in the muffin tin before transferring them to a wire rack to cool completely.
What to Serve It With
These muffins are fantastic on their own, but if you’re feeling fancy, try serving them with:
- A dollop of whipped cream or Greek yogurt.
- A drizzle of maple syrup.
- A side of crispy bacon (because everything’s better with bacon).
- A cup of hot coffee or tea.
Tips & Mistakes
- Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in tough muffins. Mix until just combined.
- Use an ice cream scoop to fill the muffin liners for even-sized muffins.
- If your apples are particularly juicy, you can toss them with a tablespoon of flour before adding them to the batter to prevent soggy muffins.
- Don’t overbake the muffins! Overbaked muffins will be dry and crumbly.
Storage Tips
Okay, so if you actually manage to have leftovers (which is rare in my house), store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just wrap them individually in plastic wrap and then put them in a freezer bag.
And let’s be real, sometimes I just grab one straight from the fridge for breakfast. Cold muffin? Don’t knock it ’til you try it! It’s surprisingly delicious.
Variations and Substitutions
- Nuts: Add chopped walnuts or pecans for a little extra crunch. I’ve done this when I’m feeling “fancy.”
- Spices: Add a pinch of nutmeg or cloves for a warmer, more complex flavor. I usually throw in whatever spices are lurking in the back of my spice cabinet.
- Gluten-free: Use a gluten-free flour blend to make these muffins gluten-free. I’ve used Bob’s Red Mill with good results.
- Dairy-free: Use a dairy-free butter substitute and almond milk to make these muffins dairy-free. My sister is lactose intolerant, so I’ve got this down.
- No apples?: Use another fruit… Blueberries? Cranberries? Even chocolate chips. Okay, maybe not healthy, but delicious.
Frequently Asked Questions
Easy Apple Cinnamon Muffins Recipe
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Easy Apple Cinnamon Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1.5 cups apples peeled and chopped
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C) and line muffin tins with paper liners.
- In a large bowl, mix together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- In another bowl, whisk together milk, oil, vanilla extract, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped apples.
- Divide batter evenly among prepared muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
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