Description
These Cinnamon Apple Muffins are a delightful breakfast treat combining tender muffins packed with cinnamon-spiced diced apples, topped with a buttery cinnamon sugar coating. Perfectly moist and flavorful, they are an excellent choice for a cozy morning or a sweet snack any time of day.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons all-purpose flour (for coating apples)
- ½ teaspoon ground cinnamon (for coating apples)
- 2 cups diced apples
- 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 muffin tins using baker’s spray or coat well with shortening or butter, then dust with flour. Be sure to discard any excess flour to prevent clumps.
- Mix Dry Ingredients: Sift together 2 cups all-purpose flour, baking powder, salt, and 2 teaspoons ground cinnamon in a medium bowl. Set aside to incorporate air and ensure even distribution.
- Coat Apples: In a separate bowl, combine 2 teaspoons all-purpose flour and ½ teaspoon ground cinnamon. Toss the diced apples in this mixture until well coated; this helps keep the apples from sinking in the batter.
- Cream Butter and Sugar: Using a mixer, beat the ½ cup room temperature unsalted butter and 1 cup granulated sugar together until lightened in color, about 3 minutes. This step adds air for a fluffy texture.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, fully incorporating each before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gently fold in the dry flour mixture alternately with the ½ cup milk. Stir just until combined to avoid overmixing that will make muffins tough.
- Fold in Apples and Fill Tins: Carefully fold the coated diced apples into the batter. Scoop the mixture into the prepared muffin tins, filling each about two-thirds to three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Prepare the Topping: While muffins bake, melt ½ cup butter and let it cool slightly. In a separate bowl, combine ¼ cup granulated sugar and ¼ cup ground cinnamon.
- Coat Muffins: Once muffins have cooled slightly in the tin, remove them. Brush or dip each muffin top into the melted butter, then roll or dip into the cinnamon sugar mixture to create a flavorful crust. Place the muffins on a plate to finish cooling.
Notes
- Cinnamon Apple Muffins are a warm, comforting addition to your breakfast rotation or a delightful afternoon snack.
- For extra moisture, use fresh, crisp apples and dice them uniformly.
- Make sure to coat apples well with flour and cinnamon to prevent them from sinking to the bottom.
- Serve warm for the best flavor and texture; muffins can be reheated gently if needed.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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
