These Apple Cinnamon Muffins are the perfect balance of sweetness, spice, and tender apples.
Bursting with fresh apple chunks and warm cinnamon, they’re perfect for breakfast, brunch, or a quick snack.
The crumbly cinnamon-sugar topping adds a delightful crunch, making each bite irresistible.
Easy to whip up and ready in no time, these muffins will quickly become a family favorite.
Apple Cinnamon Muffins Recipe
Warm, fluffy Apple Cinnamon Muffins – a cozy treat that brings the taste of fall to your kitchen!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅓ cup vegetable or canola oil
- 1 large egg
- ⅓ cup milk
- 1 large apple, peeled, cored, and chopped
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, at room temperature
- 1 teaspoon ground cinnamon
Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Prepare your 12-cup muffin tin by either greasing it well or lining each cup with paper muffin liners. This step ensures that the muffins don’t stick to the pan, making removal easier once they are baked.
2. Prepare the dry ingredients
In a medium-sized mixing bowl, combine the 1½ cups all-purpose flour, ½ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Whisk these dry ingredients together thoroughly, making sure to break up any lumps of brown sugar. Proper mixing at this stage helps ensure the spices and leavening agents are evenly distributed, resulting in a consistent flavor and texture throughout the muffins.
3. Mix the wet ingredients
In a separate bowl or large measuring cup, whisk together the wet ingredients: ⅓ cup vegetable or canola oil, 1 large egg, and ⅓ cup milk. Ensure the egg is fully beaten and combined with the oil and milk, creating a uniform liquid mixture. Properly incorporating the wet ingredients helps the batter mix smoothly with the dry ingredients later on.
4. Combine wet and dry ingredients
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a wooden spoon or spatula, stir gently until just combined. It’s important to avoid over-mixing the batter at this stage, as doing so can lead to tough, dense muffins. The batter should be slightly lumpy, with streaks of flour still visible. This ensures that the muffins remain light and fluffy after baking.
5. Fold in the chopped apples
Gently fold in the apple chunks (from 1 large peeled, cored, and chopped apple) using a spatula. Make sure the apple pieces are evenly distributed throughout the batter, but be careful not to stir too much, as this can overwork the gluten in the flour and result in dense muffins. The apples will add moisture and a sweet, tart flavor to each bite.
6. Fill the muffin cups
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This will give the muffins room to rise without overflowing during baking. You can use a cookie scoop or a large spoon to make sure each muffin has the same amount of batter for even cooking.
7. Prepare the cinnamon-sugar topping
In a small bowl, mix together the topping ingredients: ¼ cup granulated sugar, 2 tablespoons all-purpose flour, 2 tablespoons room-temperature butter, and 1 teaspoon ground cinnamon. Use a fork or pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. The butter should be well-integrated, creating a crumbly texture that will melt into a delicious topping as the muffins bake.
8. Add the topping
Sprinkle the cinnamon-sugar topping generously over the batter-filled muffin cups. This topping will create a sweet, crunchy layer on top of the muffins, adding extra flavor and texture to the finished product.
9. Bake the muffins
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Keep an eye on the muffins during the last few minutes of baking. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, the muffins are ready. The tops should be golden brown, and the edges should have slightly pulled away from the sides of the tin.
10. Cool the muffins
Once the muffins are done baking, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. This resting time helps the muffins set and makes them easier to remove from the pan. After 5 minutes, transfer the muffins to a wire rack to cool completely. Cooling the muffins on a rack allows air to circulate around them, preventing the bottoms from becoming soggy.
FAQs
1. Can I use a different type of apple?
Yes, you can use any variety of apples that you prefer, such as Granny Smith, Honeycrisp, or Fuji. Just keep in mind that some apples are sweeter, while others are more tart.
2. Can I substitute the oil?
You can substitute the vegetable or canola oil with melted butter, coconut oil, or even applesauce for a healthier option. This may slightly alter the texture of the muffins.
3. How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze the muffins for longer storage.
4. Can I add other ingredients like nuts or raisins?
Absolutely! Feel free to add chopped walnuts, pecans, or raisins to the batter for added texture and flavor.
5. Why do my muffins come out dense?
Over-mixing the batter can cause the muffins to become dense. Stir just until the wet and dry ingredients are combined to avoid this.
