These apple cinnamon muffins offer a tantalizing blend of sweet and spicy flavors with a tender texture and bursts of freshly chopped apple. Infused with warm cinnamon, their inviting aroma complements the light, moist crumb, making them an irresistible delight for breakfast or a comforting treat any time of day.

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I love whipping up these apple cinnamon muffins cause they’re both super simple and packed with flavor. For breakfast or a snack, these muffins hit the spot every time.

I start by mixing 1 1/2 cups all-purpose flour with 2 teaspoons baking powder, 1/2 teaspoon salt and 1 teaspoon ground cinnamon. Then I blend in 2/3 cup granulated sugar to give it just the right sweetness.

Next, I stir in 1/3 cup milk, a lightly beaten egg and 1/3 cup unsalted melted butter to keep them moist. Lastly, I toss in a medium apple that’s been peeled and finely chopped.

I love that the chopped apple brings in a bit of natural sweetness and extra fiber while keeping them reminiscent of a simple, homemade apple pie filling. Nutritionally, they offer a balanced mix of energy, vitamins and fiber, making them a great treat for any time of day.

Enjoy baking!

Why I Like this Recipe

I really love these apple cinnamon muffins for a bunch of reasons. First, I appreciate how easy the recipe is – even if you’re not a master baker, you can still whip these up, and they always turn out awesome. Second, the mix of warm cinnamon with fresh apple chunks just feels like a big, cozy hug – it takes me right back to those chill fall days. Finally, they’re super versatile; whether I’m in a rush for breakfast or just craving a sweet treat later, these muffins are always my go-to.

I made this recipe because it’s simple yet amazing, and I end up making it over and over again. Plus, it’s perfect for breakfast or any time you want a little comfort food, you know? The instructions were pretty straightforward: mix the dry ingredients (flour, baking powder, salt, cinnamon) with the wet ones (egg, milk, melted butter, sugar), then gently fold in chopped apple and bake. It may not be fancy, but it sure makes my day a lot sweeter.

Ingredients

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All-purpose flour: Gives the muffins structure while loading them up with carbs for energy.
Apple: Offers natural sweetness and fiber, addin a fresh fruity kick to each bite.
Ground cinnamon: Brings a warm, zesty spice that deepens flavor without extra fat.
Granulated sugar: Sweetens everything and helps keep muffins soft and tender.
Egg: Packs protein and acts like a glue to bind all the ingredients together.
Unsalted butter: Adds richness and moisture, makin the muffins extra delicious and smooth.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2/3 cup granulated sugar

1/3 cup milk

1 egg, lightly beaten

1/3 cup unsalted butter, melted

1 medium apple, peeled and finely chopped

How to Make this

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1. Preheat your oven to 375°F and grease a muffin tin or line it with paper cups.

2. In a big bowl, sift together the flour, baking powder, salt, and cinnamon.

3. In another bowl, whisk the egg with the milk, melted butter, and granulated sugar until the mix is smooth.

4. Add the wet mixture to the dry ingredients and stir till just combined, being careful not to overmix.

5. Fold in the finely chopped apple gently into the batter.

6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.

7. Give the tin a couple of taps on the counter to let out any extra air bubbles in the batter.

8. Bake in the oven for about 18-20 mins or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for 5 minutes.

10. Transfer the muffins to a cooling rack and enjoy warm for breakfast or as a sweet treat any time.

Equipment Needed

1. Preheated oven (set it to 375°F)
2. Muffin tin or paper cups for lining
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. A whisk for beating the wet mix
5. A sifter or fine strainer to sift flour and spices
6. Measuring cups and spoons for accurate portions
7. A spatula for gently folding in the chopped apple
8. A sharp knife for peeling and finely chopping the apple
9. A toothpick to check if the muffins are done
10. A cooling rack to let the muffins cool after baking

FAQ

Can I use whole wheat flour instead?

Yeah, you can, but whole wheat usually needs a bit more liquid so you might need to adjust the milk a tad.

Is it ok to swap unsalted butter with margarine or oil?

You can use melted margarine or even vegetable oil, though it might change the taste slightly so keep that in mind.

How do I know when these muffins are done?

Just stick a toothpick in the center; if it comes out clean or with a few crumbs, they’re ready. Overbaking is an easy mistake!

What type of apple is best for these muffins?

I usually go with a Granny Smith or Honeycrisp since they hold up well, but really any apple you like should work fine.

How long will these muffins stay fresh?

They should stay tasty for about 2-3 days at room temperature. If you need them to keep longer, pop them in the fridge, but they might dry out a bit.

Super Simple And Delicious Apple Cinnamon Muffins Recipe Substitutions and Variations

All-purpose flour: You can try using whole wheat flour or a gluten free blend, but note it might slightly change the texture
Granulated sugar: Instead of sugar, you can use honey; if you do, use about 1/2 to 2/3 cup honey and decrease the milk a bit cuz it’s extra liquid
Milk: Almond milk or soy milk works just fine to replace regular milk in these muffins
Unsalted butter: Swap it with coconut oil or even a neutral vegetable oil if you’re in a hurry
Egg: If you don’t have an egg, a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) is a solid alternative

Pro Tips

1. Make sure your egg and butter are at room temperature before you mix ’em, cause if they’re too cold, the batter might not blend evenly and you could end up with lumpy muffins.
2. Don’t overmix the batter, even if you’re super excited about your apples. Stir just until you cant see any flour anymore, otherwise your muffins might turn out tough.
3. If your oven tends to be off, use an external thermometer to double check the temp. A few extra degrees can make a big difference in making sure the muffins cook evenly.
4. Let the muffins cool in the pan a little longer than you think. They might crumble if you try to take ’em out too soon, so waiting just a bit can help them set up better.