apple muffins recipe

Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.

Cinnamon Apple Muffins Recipe

all-purpose flour (+ 2 teaspoons for coating apples)

baking powder

salt

ground cinnamon (+ 1/2 teaspoon for coating apples)

apples

½ cup (1 stick) unsalted butter, room temperature

sugar

eggs

vanilla extract

milk

butter (melted)

cinnamon

Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.

Mix 2 teaspoons flour with 1/2 teaspoon cinnamon. Toss diced apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.

Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.

Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too.

Apple Cinnamon Muffins Recipe

flour

baking soda

sea salt

apples, peeled, cored and finely chopped

coconut oil

coconut sugar

eggs, beaten

Preheat oven to 300 degrees F and fill cupcake pan with liners.

Mix flour, baking soda, salt and apples in a bowl.

In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.)

Combine both bowls and mix until just combined.

Fill cupcake liners 3/4 full and bake for 25 minutes.

Made with a few simple ingredients, these Apple Muffins are bursting with apple and cinnamon flavors. It&#039;s the perfect grab and go breakfast or snack.

Apple Muffins

all-purpose flour ((60 grams))

brown sugar ((55 grams))

sugar ((50 grams))

unsalted butter (melted (43 grams))

all-purpose flour ((240 grams))

unsalted butter (room temperature (113 grams))

light brown sugar ((110 grams))

sugar ((100 grams))

milk ((120 milliliters))

apple

Preheat the oven to 400F. Grease a 12-cup muffin tin with baking spray.

In a medium bowl, stir together the brown sugar, flour, granulated sugar, and cinnamon. Stir in the melted butter with a fork, until the mixture is combined but still clumpy. Set aside.

For the Topping:

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.

In another medium mixing bowl, toss the apples with two tablespoons of the flour mixture until the apples are well coated.

In a large mixing bowl, beat the butter and sugars together on medium speed until creamy, about 2 minutes. Add the eggs, one at a time, beating until well combined. Scrape down the bowl and beat in the vanilla.

With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples. Divide the batter among the wells of the muffin pan, about ⅓ cup per muffin. (They will be mostly full.) Sprinkle the topping evenly over the batter, about 3 tablespoons per muffin.

Bake for 10 minutes.

Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.

For the Muffins:

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Top 3 apple muffins recipe recipes from across the web

The most viewed apple muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed apple muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine