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 minutes

Cook Time 18 minutes

Active cooking time 10 minutes

Total Time 28 minutes

Servings muffins

Calories 335kcal

Author Emmeline Kemperyd

Equipment

Ingredients

Muffin batter

125 g salted butter
2 dl sugar
2 eggs
4½ dl flour
1 tsp vanilla powder
2 tsp baking powder
1½ dl milk

Topping

3 small apples peeled and sliced thin
4 Tbsp sugar
2 tsp cinnamon

US Customary - Metric

Instructions

Start by preheating your oven for 200C/400F and placing muffin liners in a muffin tin or on a sheet pan.
Melt the butter and then immediately pou rit into a large mixing bowl and follow with the sugar. Mix until well combined and then mix in the 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.
Add in the milk and mix again, just until the batter has an even and smooth texture.
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.
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
Apples - You can use whichever kind you like the best. I use either a pretty sweet red Swedish apple like Ingrid Marie or go for Royal Gala or Pink Lady. For more acidity use a crisp, green version like Granny Smith instead.
Milk - can be full fat or low fat or anything in between

Tips & tricks

Use a muffin tin* to give them a nice shape & get that nice "overflowing" muffin feel - but if you don't have it you can make it without
Don't overmix after adding flour
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 when they're done.
Let them cool down in the tin for at least 10 minutes before serving
Store in a plastic bag or cookie tin and they will stay moist for at least 3 days but will be good for up to a week
Freeze for up to 3 months - let them cool down completely and then freeze in well-sealed plastic bags
These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time

Nutrition