These Apple Cinnamon Muffins are packed with crunchy apples and strong cinnamon flavor. They are delicious any time of the year but makes a great treat during winter autumn days.
Why Should you bake these muffins?
I have a thing for apples in my bakes. The chunky apples with cinnamon flavor is a marriage in heaven and feels great during winters. Just like my Praline Apple Bread, these muffins will blow your mind away. Personally, I love the streusel topping on these muffins but if you want to cut on the fat or do not like the taste, feel free to omit it from the recipe. The muffins are great with or without the streusel topping.
It is easy to assemble the batter and you can get the muffins from scratch in about an hour. They even taste better the next day. The crumb of the muffins is soft, tender and fluffy because we use creaming method for these muffins that helps with the softness and lightness of the texture.
Best apples for this recipe
I like firm and tart apples for baking these muffins to have a crunchy bite. You would want to avoid soft and mushy apples in this bake.
When it comes to baking you want to be sure to use the best apples that will hold their shape and taste after they are baked. For this purpose, I always use Granny Smith apples but there are aplenty of other apples that you can use.
- Golden Delicious
- Rome
- Braeburn
- Honeycrisp
- Jonagold
DO NOT overmix the batter
To ensure the soft and moist crumb of the muffins, you need to make sure to not overmix the batter. Just stir in the flour until it is incorporated well and that’s it. Otherwise, the flour will activate gluten and result in chewy and tough texture. You do not want to knock out the air bubbles in the mixture that will give you fluffy muffins.
Ingredients Required
You need a few simple ingredients to make these muffins, which are readily available in the pantry.
All-Purpose Flour
Eggs
Butter
Sour Cream or Yogurt
Diced Apples
Cinnamon Powder
How to Store
On the Counter: These muffins will stay fresh on the counter for 3-4 days.
In the Fridge: The muffins will stay good in the fridge for up to a week.
In the Freezer: These muffins can be stashed in the freezer for up to 3 months. Wrap them in plastic wrap and add a layer of foil to it before stashing it in the freezer.
Recipe
Apple Cinnamon Muffins
Ingredients
Apple Cinnamon Muffins:
- 2 cup all-purpose flour (240 grams)
- 1 cup castor sugar (200 grams)
- ½ cup butter (115 grams) at room temperature
- 1 teaspoon cinnamon powder (2.75 grams)
- 1 ½ teaspoon baking powder (15 grams)
- ½ teaspoon baking soda (5 grams)
- ¾ cup sour cream or yogurt (184 grams) at room temperature
- 2 eggs (large) at room temperature
- 2 cups diced apples (350 grams) (2 medium sized apple approx. cut in ½ inch chunks)
- 2 teaspoon vanilla extract (10 ml)
Streusel Topping:
- ¼ cup butter (60 grams) melted
- ⅓ cup brown sugar (65 grams)
- ½ teaspoon cinnamon powder (1.4 grams)
- ⅓ cup all-purpose flour (45 grams)
Instructions
Apple Cinnamon Muffins:
- Preheat the oven to 375 F. Spray the muffin tin with bakers spray or put liners in the muffin tin and set aside.
- For the streusel topping, mix all the ingredients and set aside.
- Take a bowl, sift together flour, baking powder, salt and cinnamon. Whisk together and set aside.
- Cut apples in small chunks of half an inch and coat them in one tablespoon flour in another medium sized bowl.
- Take an electric mixer and beat the butter and sugar for about 4 minutes until it is light and creamy. Add eggs, one by one, beating after each addition. Add the vanilla and stir.
- Add the dry ingredients to the wet ingredients and fold it until just incorporated together. Do not overmix or the muffins will be dry. Add in the apples to the mixture and incorporate until mixed together.
- Using an ice-cream scoop, scoop out a generous amount to the muffins, filling the liners almost to the top. Now pour the topping on each muffin with a teaspoon.
- Bake it for 14 – 16 minutes in the middle rack of the oven or until the wooden skewer inserted comes out clean. Take out the muffin pan and let the muffins cool for about 5 minutes in the pan before transferring them on the wire rack and cool completely before serving.
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