When these came out of the oven, the entire house smelled like heaven! The topping was perfection!

January 29, 2024


Apples and cinnamon share a culinary history that spans centuries and continents. It’s a pairing that comes to life beautifully in an Apple Cinnamon Muffin – a humble, yet deeply comforting treat. Originating from the fusion of European and American baking traditions, these muffins encapsulate the essence of homestyle baking. They are perfect for a cozy weekend breakfast, a delightful companion to your afternoon tea, or even as a thoughtful homemade gift to warm the hearts and homes of friends and loved ones. The cinnamon sugar topping provides just the right meld of sweetness and spice, making it almost irresistible not to reach for another.
Apple Cinnamon Muffins are splendid on their own but truly shine when paired with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. To stay on the lighter side, a spread of apple butter or a drizzle of honey complements the muffins well. For a savory twist, a slice of sharp cheddar cheese alongside the muffins can create a delightful contrast to the sweet apple cinnamon flavors.

Apple Cinnamon Muffins

Servings: 12 muffins
For the muffins:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tbsp ground cinnamon
– 2 large eggs
– 1 cup whole milk
– 1/2 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
– 1 1/2 cups diced apples (about 2 medium apples, peeled and cored)
For the cinnamon sugar topping:
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter, melted
1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate bowl, beat the eggs, and then stir in the milk, melted butter, and vanilla extract until well combined.
4. Gradually incorporate the wet ingredients into the dry ingredients, stirring just until the mixture is combined and moistened. Avoid overmixing to ensure tender muffins.
5. Gently fold in the diced apples until they are evenly distributed throughout the batter.
6. Spoon the batter into the muffin cups, filling each cup about two-thirds full.
7. Mix together the topping ingredients—sugar and cinnamon—and sprinkle a generous amount over each muffin.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Once baked, let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Brush the tops with melted butter and give them a final pass with the cinnamon sugar mixture for an extra burst of flavor and texture.
10. Serve warm or at room temperature to allow the flavors to meld beautifully.
Variations & Tips:

– For a healthier twist, substitute half of the all-purpose flour with whole-wheat flour and use a plant-based milk alternative.
– To add crunch, toss in a half-cup of your favorite nuts like walnuts or pecans.
– If you prefer more apple in every bite, increase the apples to 2 cups and consider adding a pinch of nutmeg for additional warmth.
– These muffins can be made gluten-free by using a suitable GF flour blend instead of all-purpose flour.
– Enjoy experimenting with different types of apples, such as Granny Smith for tartness or Honeycrisp for a sweeter, juicier bite.
– Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month for a quick and cozy treat anytime.

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