Apple Cinnamon Muffins are the perfect winter recipe to warm up the house, with the unmistakable smell of apple cinnamon muffins that will fill your home. These muffins are perfectly moist and flavorful and are sure to become a winter favorite.
Apple and Cinnamon Muffins
How many times have you had a store-bought apple muffin only to be left with something that’s dry and tasteless with little to no apple in it? Our recipe will completely change the way you feel about muffins.
If you only have one muffin recipe in your repertoire, make it this one!
Ingredients in Apple and Cinnamon Muffins
- Apples: We used Pink Lady apples for our recipe; you could also use green apples.
- Apple puree*: This amplifies these muffins’ apple flavor. It contains, of course, apples but also sugar and lemon zest.
- Flour: all-purpose flour or plain flour is used. Don’t use self-raising in this recipe.
- Butter: As with most muffins, unsalted butter is used. To melt the butter, just put it in a microwave for short amounts of time until melted.
- Spices: Cinnamon and nutmeg feature in this recipe; feel free to use the powdered kind.
- Vanilla: We used vanilla extract, you could use the real thing, but it isn’t necessary.
- Egg: Use an egg labeled ‘large,’ which weighs around 2oz (56.8g). The egg should also be at room temperature before use, so it blends into the batter better.
- Raisins: Optional but highly recommended!
- Sugar: Both granulated sugar and brown sugar are used. Powdered sugar is optional as a garnish.
- Milk: Whole milk / full cream milk is best.
How To Make Apple and Cinnamon Muffins
- Apple puree: Add the puree ingredients to a saucepan and gently simmer until soft.
- Muffin tray: Prepare the muffin tray by using muffin liners, these do make life much easier, but you could grease the pan instead.
- Dry ingredients: Place the dry ingredients into a mixing bowl.
- Combine: Whisk the ingredients together until it’s all one color.
- Wet ingredients: In a separate bowl, add the wet ingredients together.
- Whisk: Again, using a whisk, mix until well combined.
- Wet and dry: Pour the wet ingredients into the dry bowl.
- Fold: Gently fold together, don’t overwork the batter!
- Divide: Evenly divide the batter amongst the muffin tray.
- Bake: Place into a preheated oven for around 20 minutes, keeping an eye on them.
More muffin recipes
We absolutely love muffins here and can’t get enough of them! If you want more recipes, try some of our favorites:
- Double Chocolate Chip Muffins: For chocolate lovers!
- Coffee and Walnut Muffins: They are surprisingly subtle yet full of flavor so that they won’t overpower you with their coffee flavor.
Apple Cinnamon Muffins
Perfectly moist and full of chunks of juicy apple
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Servings: 12 serves
Ingredients
Apple Puree* Ingredients
- 3 apple pieces (peeled) 1/3" cubes (0.8cm)
- 2 tbsp granulated Sugar
- 2 tbsp brown sugar
- zest and juice of 1 lemon
Muffin Ingredients (Dry):
- 6.7 oz all-purpose flour
- 1 tsp baking powder
- 1 tsp bi-carb soda
- 1/2 tsp table salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 apple pieces (peeled) 1/3" cubes (0.8cm)
- 2.8 0z raisins
Muffin Ingredients (Wet):
- Apple Puree*
- 3 oz unsalted butter melted
- 1 large egg
- 5 oz brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Optional:
- powdered sugar
Instructions
Apple puree:
- In a saucepan: Over medium heat, add the apple pieces, granulated sugar, brown sugar, and zest of one lemon, then stir ingredients together.
- Simmer apples: Once the apples come to a boil, stir and turn the heat to low, cover with a lid, and let them simmer for 10 minutes, or until soft, and you can mash the apples with a fork.
- Cool: Set aside to cool down.
Batter instructions:
- Preheat oven to 424.4 F (218C) and adjust the rack to use the middle and low positions. Line a 12-cup muffin pan with muffin liners.
- Prepare 2 mixing bowls; one for dry and another for wet ingredients.
- Dry ingredients: In the first bowl, except for the raisins and apple pieces, add and mix the dry ingredients, whisking to combine. Once combined, add the raisins and apple pieces on top, then set aside.
- Wet ingredients: In the second bowl, mix all the wet ingredients together, and whisk until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, fold the wet and dry ingredients together gently; don't over-mix. (It's OK to have some lumps and dry flour still showing in the batter, it is normal and helps to make light and fluffy muffins.
- Fill pan: Fill around 2/3 of each muffin liner with the batter (around three scoops each) and sprinkle some granulated sugar on top of each muffin for extra crunch.
- Bake for muffins 20 minutes or until golden brown. You can also check with a skewer, insert it into the middle, and if it comes out clean, they’re ready.
- Cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.
Nutrition
Serving: 1serve | Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 235mg | Potassium: 114mg | Fiber: 2g | Sugar: 22g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
