Apple Cinnamon Muffins are a heavenly combination of tender apples and comforting cinnamon. These muffins are perfect for breakfast, a delightful snack, or whenever you need a cozy pick-me-up.
What's a muffin without apples, right? Those juicy, crisp fruits add a natural sweetness and a hint of tartness that make these muffins oh-so-special. Pick your favorite apple variety or experiment with a mix of different ones. Granny Smith for some tartness? Honeycrisp for sweetness? It's all up to your taste buds and what's available at the local farmers' market.
Apple Cinnamon Muffins
From the sweet, fruity flavor of apple to the warm spiciness of cinnamon, these muffins are a comforting treat that warms our hearts (and our tummies!).These muffins aren't just for breakfast! They're equally splendid as a midday snack, a tea-time treat, or a dessert to round off a delicious meal.
Apple cinnamon muffins are not just delicious and versatile; they're also a breeze to make. If you're new to baking or just want a no-fuss recipe, this one's for you. You will be enjoying delicious muffins in no time.
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- Prep: Preheat oven to 425°F and prepare a 12-cup muffin tin with butter or paper liners.
- Mix Wet Ingredients: In a large bowl, cream together room temperature butter and sugar until fluffy. Gradually add the beaten egg, mixing until well combined.
- Prepare Dry Mix: In another bowl, sift the flour, baking powder, salt, and cinnamon together.
- Combine & Add Apples: Alternate adding dry ingredients and milk to the butter mixture in three parts, beginning and ending with dry. Gently fold in cubed apples.
- Bake & Cool:Fill muffin cups ⅔ full and bake for 15-20 minutes or until a toothpick is clean. Cool in the tin for 5 minutes, then transfer to a rack.
Frequently Asked Questions
While you can use almost any apple variety, some are better suited for baking than others. Granny Smith, Honeycrisp, and Braeburn are favorites due to their firm texture and tangy flavor that pairs beautifully with sweet cinnamon.
Both work! Fresh apples provide a nice texture and bite, while applesauce lends moisture and a smooth consistency to your muffins. Why not try a mix of both for the best of both worlds?
After they've cooled, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month (if you can resist them for that long).
If you’ve tried this Apple Cinnamon Muffins recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Apple Cinnamon Muffins
- ¼ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 large egg, lightly beaten
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup milk
- 1 cup apple pieces, 1 medium peeled and cut into small cubes
- Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin tin by greasing the cups with butter or using paper muffin liners for easy removal.
- In a large bowl, use an electric mixer to cream together the room temperature butter and the white granulated sugar until the mixture is light and fluffy.
- Slowly add the lightly beaten egg to the butter and sugar mixture, continuing to mix until it's fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon. Sifting these dry ingredients helps to ensure that they're evenly mixed and free of lumps.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until each addition is incorporated, taking care not to overmix.
- Gently fold in the cubed apples, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter equally among the prepared muffin cups. Each cup should be about ⅔ full.
- Bake the muffins in your preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then remove them and transfer to a wire rack to cool completely.
- Using room temperature butter and eggs helps to create a smoother, more uniform batter.
- Be careful not to overmix the batter after adding the flour. Overmixing can develop the gluten in the flour and make your muffins tough.
- For a variation, try adding a streusel topping or drizzling a simple glaze over the cooled muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To thaw, leave at room temperature or heat in a microwave.
Apple Cinnamon Muffins are perfect for breakfast, snack time, or whenever you need a dose of comfort and happiness. They are simple to make and filled with love and autumn vibes. Happy baking!