cinnamon apple muffins

These simple Applesauce Muffins make the perfect breakfast or snack idea. A fast and easy muffin recipe made with applesauce and cinnamon.

Cinnamon Applesauce Muffins

all purpose flour ((250 grams))

cinnamon

baking powder

baking soda

salt

salted butter (melted & cooled) ((105 grams))

eggs

applesauce (lightly or unsweetened) ((250 grams))

sugar ((100 grams))

brown sugar (lightly packed) ((45 grams))

sugar

Pre-heat oven to 400F (200C), grease and flour a 12 medium size muffin tin.

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

In a large bowl whisk until combined the melted cooled butter, eggs, Applesauce and sugars.

Add the dry ingredients into the wet ingredients and mix just until combined, stir 15-16 turns only. The batter will be a bit lumpy but that is fine.

Spoon into the prepared muffin pan and sprinkle with cinnamon sugar . And bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 10-15 minutes. Test for doneness with a toothpick, if it comes out with 2-3 crumbs attached or dry they are done.  Let cool for about 10 minutes then move to a wire rack to cool completely. Enjoy!

FOR THE MUFFINS

In a small bowl mix together the sugar and cinnamon.

CINNAMON SUGAR

Apple muffins made of wholesome ingredients like whole wheat flour, Greek yogurt, fresh apples, coconut oil, coconut sugar, walnuts, and protein powder. Easy to make, moist, and tasty.

Apple Protein Cinnamon Muffins

Cups white Whole wheat flour

Tsp Baking powder

Tsp Baking soda

Scoop Whey Protein (vanilla flavor)

Tsp Cinnamon

Cup Coconut sugar

yogurt

Tsp Vanilla

Tbsp Coconut oil (Melted)

Cup Unsweetened almond or coconut milk

½ Cups Apples (peeled and diced)

Cup Walnuts (Chopped)

Preheat oven to 350 degrees.

In a medium bowl combine flour, baking powder, baking soda, protein powder, and cinnamon. Stir until the ingredients are evenly combined.

In another medium bowl, mix together the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.

Add the wet ingredients into the dry ingredients. Stir until all the ingredients are just combined - do not over mix.

Fold in the apples and walnuts.

Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.

Bake for 18 - 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack.

I used half almond flour and half regular. Turned out fairly most.

I made these using Speculoos protein powder to give it more of that cinnamon-spice taste. They came out pretty claggy and dense but were good straight out of the oven. I feel like if they were eaten cold they’d be inedible due to the density, but they still have a nice flavour. I used Erythritol, but they’re definitely more savoury than sweet!

I made these and they were very plain. I followed the recipe Except I used gluten free flour with 1 tsp xanthum gum.  I may have over cooked them causing the dryness. 
Any pointers?

Apple Cinnamon Muffins are soft and sweetly spiced, made with wholesome whole wheat flour, bursting with tender apple chunks, and generously coated with cinnamon sugar!

Whole Wheat Apple Cinnamon Muffins

whole wheat pastry flour

egg (at room temperature)

brown sugar

coconut oil

sour cream (at room temperature)

milk

apples

butter (melted)

Preheat the oven to 350°F. Line muffin pans with paper liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, use an electric mixer to beat together the egg and sugar until thick and well-blended. Gradually mix in the coconut oil until incorporated, and then blend in the sour cream. Slowly mix half of the flour mixture into the wet ingredients, blend in milk, and then stir in remaining flour mixture until just combined. (Add a splash more milk if batter is too thick, but be careful not to add too much!) Gently fold the diced apples into the batter.

Evenly divide batter between 12 to 15 muffin cups. Bake for 20 to 25 minutes or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in pans for a couple of minutes before removing them to a cooling rack.

Once muffins are cool enough to handle (or you may wait until they're completely cool), pour melted butter into a bowl. Mix sugar and cinnamon together in another bowl. Dip the top of each muffin in butter and then press it into the cinnamon sugar mixture until generously coated.

I am using this recipe for a second time and doubling it. Honestly these are my favourite muffins ever. They are super addictive

Wow!!! These muffins taste even better than they look! I did not have sour cream so I substituted with buttermilk and butter, and I substituted coconut oil for grapeseed oil. I was skeptical how it would turn out but they are so addicting and the melted butter on top tastes sooo good when warm. New favourite muffin recipe!!!!

WOW! We made a trip to the orchard just to get the perfect apples for these muffins. Had a wonderful time making these with the kids and the muffins turned out AH-MAzing! Thank you for another great recipe. Trying your cream cheese coffee cake for Sunday school this weekend!

I love these I have recently switched my household to all wheat flour based breads and organic healthy eating.  This recipe is something I'll be using over and over again.  I used almond milk instead of regular milk and tasted great still.  Your banana muffins and others are great as well too.  Thank you for this healthy spin on muffins.  Definitely will be keeping your site bookmarked for future recipes!!

I love these muffins, just wondering about one possible tweak. The sour cream does give them a little bit of a sourdough type taste. Is there something else I could us? Applesauce or maybe use more coconut oil and less sour cream? I'd love to hear your suggestions. Great website, will be sharing lots from it!

This Apple Muffins recipe was inspired by my family&#039;s favorite Blueberry Crumb Muffins recipe, but this muffin has the perfect cinnamon flavor with sweet apples throughout. The texture is soft, while the crumb topping adds the perfect sweet crunch to every bite. This easy-to-make recipe will quickly become your go-to treat!

Cinnamon Apple Muffins

all-purpose flour

white sugar

fine sea salt

unsalted butter (softened at room temperature)

baking powder (aluminum-free)

brown sugar (packed)

eggs (at room temperature)

vanilla extract

sour cream (or Greek yogurt, at room temperature)

¼ cup whole milk (at room temperature)

Prep - Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners and set aside.

Make the crumb topping -  In a small bowl, whisk together the 1/2 cup flour, 1/4 cup sugar,  1/4 tsp salt, and 1/2 tsp cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-sized crumbs form throughout and the mixture is no longer sandy. Set aside.

Mix the dry ingredients - In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking  powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon. Set aside.

Mix the wet Ingredients - In a large bowl with a hand mixer (or in a stand mixer), cream together both sugars and butter on high speed for 2 minutes. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. Add 1/2 cup sour cream and 1/4 cup milk and beat on medium speed until well blended.

Combine the batter - Add dry ingredients to the butter mixture in 3 additions, gently mixing on low-medium speed. DO NOT OVER MIX- stop when it comes together and there are no dry streaks- the batter will be thick. Scrape down the bowl.

Add the apples - Use a spatula to gently fold the diced apples into the batter until just combined. Divide the batter evenly between the lined muffin cups (a trigger-release scoop is helpful). It will seem like too much batter, but it works. Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center. Lightly press the crumbs down.

Bake at 425°F for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy.

I used granny Smith apples and buttermilk in place of regular milk.  I think the higher temperature and shorter cook time kept my apples from being mushy.  I will definitely make these again.

Okay I'm a lazy baker so this was a little too many bowls and dishes for my liking - BUT these were so tall, fluffy and flavourful. What a great muffin to use up my apples from my tree.

Fluffy, perfect sweetness and texture👌

Good and easy to make--though I made 15 muffins

I don’t normally leave comments on recipes, but I have to give you your flowers for this one. Seriously outstanding. Instructions were incredibly clear and cohesive, with each step being incredibly detailed and well thought out. Making these were a breeze, and so was eating them! I made them for a luncheon and was delighted to hear that everyone thoroughly enjoyed them! The muffin was so moist and the crumble on top was a game changer! I look forward to trying more of your recipes in the near future!

Such a great recipe! Thank you so much. They are absolutely delicious and really look like bakery muffins, but taste better.

https://www.youtube.com/watch?v=Xgizl3r3efg

You will learn how to make soft, cinnamon-spiced apple muffins with a buttery crumb topping, and I will teach you how to get that tender bakery-style texture every time.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS:
For the Crumb Topping
► ½ cup all-purpose flour
► ¼ cup granulated white sugar
► ¼ teaspoon fine sea salt
► ½ teaspoon ground cinnamon
► ¼ cup (½ stick) unsalted butter, room temp

Apple Muffin Ingredients
► 2 cups all-purpose flour (250g)
► 1 ½ tsp aluminum-free baking powder
► ½ tsp baking soda
► ½ tsp fine sea salt
► 2 tsp ground cinnamon
► ½ cup packed light brown sugar (125g)
► ¼ cup granulated sugar (50g)
► ½ cup unsalted butter, softened
► 2 large eggs, room temperature
► 2 tsp vanilla extract
► ½ cup sour cream or Greek yogurt
► ¼ cup whole milk
► 2 cups diced apples (about 2 medium), ¼-inch pieces

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/apple-muffins/

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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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► Silicone Oven Mitts: https://amzlink.to/az081T9R93s30
► Wire cooling rack: https://amzlink.to/az0AOhCjQS6QL
► Cookie Scoop: https://amzlink.to/az0v31KewxaFv
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⏱️TIMESTAMPS⏱️
00:00 – What You’ll Need & Ingredients
00:20 – Make the Crumb Topping
01:00 – Mix the Dry Ingredients
02:15 – Combine Wet and Dry Ingredients
03:00 – Fold in the Apples
03:15 – Fill Muffin Tin & Add Crumb Topping
03:30 – Bake the Muffins
04:00 – Cool, Serve & Taste Test

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#AppleMuffins #FallBaking #NatashasKitchen

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Top Tags

Cinnamon Applesauce Muffins

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Cinnamon Apple Muffins

Top 4 cinnamon apple muffins recipes from across the web

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

Top Tags

Cinnamon Applesauce Muffins

Apple Protein Cinnamon Muffins

Whole Wheat Apple Cinnamon Muffins

Cinnamon Apple Muffins

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