Cinnamon Apple Muffins

Jump into fall with just one bite of these super moist Cinnamon Apple Muffins. Topped with cinnamon sugared apples these muffins are quick and easy to make, and so delicious you will be making them over and over again. Have leftovers? These muffins stay moist for multiple days and freeze super well - so go ahead and make a double batch while you're at it.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 10

Cook Time 18

Active cooking time 10

Total Time 28

Servings muffins

Calories 335kcal

Author Emmeline Kemperyd

Equipment

Ingredients

Muffin batter

1 cup salted butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon vanilla powder
2 teaspoon baking powder
1 cup milk

Topping

3 small apples peeled and sliced thin
4 tablespoon sugar
2 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C) and place muffin liners in a muffin tin or on a baking sheet.
Melt the butter and then immediately pour it into a large mixing bowl tgether with the sugar. Mix until well combined, then mix in the eggs.
1 cup salted butter, 1 cup sugar, 2 eggs
In a separate bowl, mix together the dry ingredients for the batter: flour, vanilla powder and baking powder. Then add it to the egg, butter & sugar mixture and mix, but don't mix more than necessary to combine.
2 cups flour, 1 teaspoon vanilla powder, 2 teaspoon baking powder
Add in the milk and mix again, just until the batter has an even and smooth texture.
1 cup milk
Mix together the sugar and cinnamon for the topping. Place the apple slices in a bowl and mix with half of the cinnamon-sugar mixture.
4 tablespoon sugar, 2 teaspoon cinnamon, 3 small apples
Pour or scoop the batter into the muffin liners. Don't fill them more than to ⅔. Then add the apple slices mixed with cinnamon sugar on top, and make sure to press them down a bit into the batter. Sprinkle the remaining cinnamon sugar on top.
Place the muffin tin in the middle of the oven and bake for about 18 minutes. Test with a cake tester or tooth pick - it should come out with no or very little cake batter when they are done. Enjoy!

Video

Notes

Ingredient notes

Butter - I use salted butter, if using unsalted add a pinch of salt as well
Flour - I use all purpose flour
Apples - You can use whichever kind you like the best. I either use a sweet red apple like Ingrid Marie, Royal Gala or Pink Lady, or for more acidity a crisp, green version like Granny Smith.
Milk - can be full fat or low fat or anything in between
Vanilla powder can be swapped for vanilla extract or vanilla sugar. If using a liquid product, add it with the butter.

Tips & tricks

Use a muffin tin* to give them a nice shape & get that "overflowing" muffin feel - but if you don't have it you can place the liners on a regular sheet pan instead
Don't overmix after adding the dry ingredients
Don't bake them too long or they might come out dry
Test your muffins while baking, since cooking time varies with ovens. I recommend testing them the first time after 16 minutes and then every 1-2 minutes. Use a cake tester* or a tooth pick - it should come out with no or very little batter, or even a few crumbs, when they're done.
Let them cool down in the tin for at least 10 minutes before serving
These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time
Store leftovers in room temperature in a muffin tin or plastic bags for up to 5 days
Freeze leftovers to keep them for up to 3 months

Nutrition