Apple Cinnamon Muffins
Moist Apple Cinnamon Muffins with fresh apples and ground cinnamon, topped with a simple streusel crumb.
Equipment
- muffin pan
- Mixing bowls
Ingredients
Streusel Topping
- 7 tablespoons butter melted
- ⅔ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
Apple Cinnamon Muffin Batter
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs at room temperature
- ½ cup vegetable oil
- ¼ cup milk
- 1 ½ teaspoon vanilla extract
- 1 ½ cups diced apples peeled and cored
Instructions
Instructions
- Preheat the oven to 425 degrees. Fill a standard 12-count muffin pan with paper liners.
- In a medium bowl whisk together the melted butter, brown sugar, and cinnamon. Using a fork, add the flour stirring just until the mixture forms crumbs. Place the bowl in the fridge for a few minutes while you make the muffin batter.
- In a medium bowl whisk together the flour, baking powder, salt, and ground cinnamon.
- In a large bowl stir together the sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract just until combined. Add the dry ingredients to the wet ingredients mixing just until combined. Do not over-mix the batter. Fold in the apples trying not to overmix the batter.
- Fill the muffin tin just shy of the top with the batter. Sprinkle the crumb mixture evenly over the top of the muffins and gently press down so it adheres.
- Bake for 5 minutes at 425 degrees. Without opening the oven, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the muffins in the tin for 5 minutes before moving them to wire racks to cool.
Notes
Line the cupcake/muffin tin with liners. My go-to apples for this recipe are crisp apples like Honeycrisp or Granny Smith. Add a little protein by adding ¾ cup chopped walnuts or pecans. Do not overbake the muffins. Let cooked muffins rest in the tin for 5 minutes before removing them to wire racks.
Nutrition
Serving: 1muffinCalories: 365kcalCarbohydrates: 49gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 45mgSodium: 219mgPotassium: 86mgFiber: 1gSugar: 26gVitamin A: 262IUVitamin C: 1mgCalcium: 61mgIron: 2mg
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