Apple Cinnamon Muffins

Apple cinnamon muffins are a lovely treat to have during festive times like Autumn.  These muffins are a delightful baked treat that combines the flavours of fresh apples and cinnamon in a moist, tender muffin.  Perfect for breakfast, brunch, or a snack, these muffins offer a comforting and delicious way to enjoy the classic pairing of apple and cinnamon.

  These delicious apple cinnamon muffins are the perfect morning snack or afternoon tea-time dessert.

In this post, you will learn how to make delicious Apple Cinnamon Muffins.

What are Apple Cinnamon Muffins?

Apple cinnamon muffins are a type of sweet, moist baked good that combines the flavours of fresh apples and warm cinnamon.  These muffins are a popular choice for breakfast, brunch, or a snack, offering a comforting and delicious taste of autumn flavours.

What Variety of Apple Can I Use?

Choosing the right apple variety can enhance the flavour and texture of your apple cinnamon muffins.  Varieties like Granny Smith, Honeycrisp, Braeburn, Fuji, Gala, Jonagold, and Pink Lady are all excellent choices that offer a good balance of sweetness, tartness, and firmness.  Feel free to experiment with different types or combinations to find your perfect muffin flavour.

Personally, I used Pink Lady in this recipe, but it is up to your discretion on that type of apple that you prefer.

Try to stay away from apple varieties however such as Red Delicious, McIntosh, Ginger Gold, Golden Delicious (in some cases), and Cortland due to their tendency to become too soft and mushy when baked.  Instead, opt for firmer, crisp apples with a good balance of sweetness and tartness to ensure your muffins have the desired texture and flavour.

Apple Varieties and Their Characteristics

1. Granny Smith apples are tart, firm, and crisp. They hold up well during baking and provides a nice contrast to the sweetness of the muffin batter.  It gives the muffins a tart flavour that balances the overall sweetness.
2. Honeycrisp are sweet, crisp, and juicy. It maintains its texture well when baked and offers a nice sweetness and crunch.
3. Braeburn apples have a sweet tart flavour with a firm texture. Braeburn apples hold up well during baking and provides a balanced flavour profile with both sweetness and a bit of tartness.
4. Fuji are very sweet and crisp apples. They add a lot of sweetness and moisture to the muffins, while maintaining a nice texture.
5. Gala apples are mildly sweet and juicy, and they soften nicely when baked but do not go mushy. They add a gentle sweetness to the muffins.
6. Jonagold have a sweet tart flavour with a honeyed sweetness. Jonagold combines the best of both worlds with its balanced flavour and good texture when baked.
7. Pink Lady (Cripps Pink) are tart sweet with a firm crisp texture. They maintain its structure during baking and adds a complex, sweet-tart flavour to the muffins.

Tips for Using Apples in Muffins

1. Peeling:  depending on your preference, you can peel the apples for a smoother texture or leave the peel on for added colour and fibre.
2. Dicing:  dice the apples into small, uniform pieces to ensure they cook evenly within the muffins.
3. Combining Varieties:  for a more complex flavour, consider using a mix of apple varieties, such as combining a tart Granny Smith with a sweet Honeycrisp.
4. Prevent Browning:  if preparing the apples in advance, toss the diced pieces in a bit of lemon juice to prevent them from browning.

How to Make my Apple Muffin Tops Tall?

There are three important steps to making your muffin tops tall.  I learned this from Sally’s Baking Addiction.

1. Make sure that your batter is thick. (Which this recipe’s batter is quite thick.)
2. Make sure that your muffin tins are filled to the top with batter.
3. Bake your muffins at an initial high temperature, and then drop the temperature keeping your muffins in the oven while decreasing the temperature.

The initial high temperature lifts your muffin lids and once the temperature is decreased the insides of your muffins will bake evenly.

Storing My Apple Cinnamon Muffins

You can store your muffins at Room Temperature for up to three days in a sealed airtight container.  Allow your muffins to completely cool on a wire rack, then store them in an airtight container or wrap them in plastic wrap and keep out of direct sunlight.

You can store your muffins in the Refrigerator for up to one week.  Make sure that your muffins cool completely before placing them into an airtight storage container to prevent them from getting soggy from condensation build-up.  Place them in the fridge.

You can store your muffins in the Freezer for up to three months.  Allow your muffins to cool completely, then wrap each muffin individually in plastic wrap to prevent freezer burn.  Place the wrapped muffins in a large zip-top freezer bag or an airtight container.  Label the bag with the date to keep track of storage time and store them in your freezer.

Storing and reheating apple cinnamon muffins properly ensures they remain moist, flavourful, and delicious.  By following these storage methods, you can keep your apple cinnamon muffins fresh and delicious for an extended period of time.

Ingredients

Plain/All-Purpose Flour:  plain/all-purpose flour is commonly used, though whole wheat flour can be substituted for a heartier muffin.

Brown Sugar:  brown sugar also adds a slight molasses flavour and extra moisture.

Granulated Sugar:  granulated sugar adds sweetness.

Apples:  fresh apples, peeled and diced, add moisture and natural sweetness.  Applesauce can also be used.

Cinnamon:  ground cinnamon is the key spice, providing warmth and depth.

Butter:  butter adds moisture and richness to the batter.

Baking Soda:  baking soda help the muffins rise and become fluffy.

Baking Powder:  baking powder help the muffins rise and become fluffy.

Salt:  salt enhances the overall flavour.

Eggs:  eggs provide structure and stability to the batter.

Yogurt:  yogurt adds moisture and tenderness to the muffins.  Yogurt also adds a slight tanginess.

Vanilla Extract:  vanilla extract adds a subtle background flavour.

Milk:  milk gives the batter more moisture and tenderness.

Tips

• Try using sour cream instead of yogurt.
• Only peel and cut your apples right before, you are going to put them into the batter to prevent them from turning brown.
• The crumb topping is optional if you do not feel like making it; however, it does make the muffins taste great!
• Be generous when putting the crumb topping on the muffin tops. The crumb topping makes them look and taste amazing.
• Try drizzling honey on top of the muffins once they have cooled for added sweetness.

Apple Cinnamon Muffins

Apple cinnamon muffins are a delightful baked treat that combines the flavours of fresh apples and cinnamon in a moist, tender muffin.  Perfect for breakfast, brunch, or a snack, these muffins offer a comforting and delicious way to enjoy the classic pairing of apple and cinnamon.

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Servings 15

Ingredients

  

Crumb Topping

• 1/4 c. brown sugar light or dark
• 1 1/2 tsp. sugar granulated
• 1 tsp. cinnamon
• 1/8 c. butter melted
• 1/2 c. all-purpose flour/plain flour

Muffin Batter

• 1 3/4 c. all-purpose flour/plain flour
• 1 tsp. baking soda
• 1 tsp baking powder
• 2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 c. butter softened to room temperature
• 2 eggs
• 1/2 c. brown sugar light or dark
• 1/8 c. sugar granulated
• 1/2 c. yogurt light or full fat
• 2 tsp. vanilla extract
• 1/4 c. milk light or full fat
• 2 med. Apples peeled and chopped into small cubes

Instructions

 

• Preheat oven to 425℉/220℃/Gas Mark 7. Grease your muffin tin with non-stick baking spray or butter.

Crumb Topping

• Start with making your crumb topping. In a small bowl, combine your brown sugar, granulated sugar, and cinnamon together. Stir in your melted butter. Mix in the flour with a fork. Do not overmix as this will turn your crumb topping into a paste. Once mixture looks like crumbs keep in fridge until needed.

Muffin Batter

• In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
• In a separate large bowl, beat the softened butter and both sugars together on high speed until smooth and creamy. Approximately 2 minutes.
• Add the eggs one at a time and whisk into the butter and sugar mixture. When both eggs are whisked in, pour in the yogurt and vanilla extract. Beat the mixture again on a medium speed until mixture is mostly combined and creamy. The batter can start to look a little curdled but that is ok.
• Add the dry ingredients to the wet ingredients and beat on medium speed until fully incorporated. Scraping the bowl as needed.
• Fold in the apples.
• Pour your batter into the pre-greased muffin tins filling the tins all the way to the top.
• Spoon your crumb topping onto the tops of the batter and slightly press it into the batter. Be generous!
• Bake your muffins at 425℉/220℃/Gas Mark 7 for 5 minutes.
• After the 5 minutes is up, decrease the temperature to 350℉/180℃/Gas Mark 4 and bake for another 15-18 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
• Remove from the oven and let cool for 5 minutes in the muffin tins and then transfer to a wire rack to cool the rest of the way.

Notes

Nutritional Value                                                                                          Servings 12

Calories 183               Carbs 27g                               Protein 5g                  Fat 7g

Nutritional Information is automatically calculated and should only be used as a guide.

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