Apple Muffins. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast. See how to make apple muffins with a crumbly cinnamon topping.
One of the best things about these muffins is their texture; one test kitchen professional said they "aren't so soft they will fall apart, but they are almost cake-like in their softness." Not only would these sweet, soft muffins be an easy grab-and-go breakfast, but you can also make a batch for afternoon. I would also double the cinnamon. I did use a mixture of cinnamon and brown sugar to sprinkle on top as someone else suggested. You can have Apple Muffins using 16 ingredients and 11 steps. Here is how you cook that.
Ingredients of Apple Muffins
- It’s 1 1/2 cup of all purpose flour.
- Prepare 1 1/2 cup of whole wheat flour.
- You need 4 tsp. of baking powder.
- It’s 1/2 tsp. of salt.
- It’s 2 tsp. of ground cinnamon.
- Prepare 1/4 tsp. of ground nutmeg.
- It’s 2 of large eggs, at room temperature.
- Prepare 3/4 cup of brown sugar.
- Prepare 1 cup of milk (regular or buttermilk) at room temperature.
- Prepare 1/2 cup of oil (canola, vegetable or coconut).
- Prepare 1 tsp. of vanilla extract.
- It’s 2 cups of apples, peeled and diced (I used Gala, but any kind is fine).
- You need of Oat Topping:.
- You need 3 tbsp. of old fashioned oats.
- Prepare 3 tbsp. of brown sugar.
- You need 1/2 tsp. of ground cinnamon.
Apple Muffins are incredibly moist and full of cinnamon apple flavor. Super easy to make and a great way to use up those apples you have laying around. Add this one to your "keeper" file because these apple muffins are a tasty breakfast. If you want to make a healthy version of these apple muffins, replace the oil with applesauce.
Apple Muffins step by step
- Preheat oven to 425°F (Unless making mini muffins, in which case preheat oven to 375°F). Spray muffin tin with cooking spray or line with cupcake liners. Set aside..
- In a large bowl, toss together the flours, baking powder, salt, cinnamon and nutmeg until all is combined. Set aside..
- In a separate medium bowl, whisk together the eggs and sugar until combined. then whisk in the milk, oil, and vanilla extract. Fold wet ingredients into the dry and mix everything together with a spatula or wooden spoon until just combined. Do not overmix. Fold in the peeled and diced apple chunks..
- In a small bowl, mix your oat topping. Simply toss together the oats, remaining brown sugar and remaining ground cinnamon..
- Spoon batter into the prepared muffin tins. Fill all the way to the top. Sprinkle the oat topping evenly over the muffin tops and press down gently with your fingers..
- Bake muffins at 425°F for 5 minutes (Explanation below) then, keeping the muffins in the oven, lower the oven temperature to 375°F and continue to bake until tops are lightly golden and a toothpick inserted into the center comes out clean (See at bottom for cooking times depending on what size muffin tin you're using).
- Baking at the initial high temperature is what allows the muffin tops to rise so high. Ever since learning this from Sally's baking addiction blog, this is how I always bake my muffins!.
- Allow to cool for 10 minutes or so on a cooling rack before serving. Store in an air tight container at room temperature for up to 5 days. Muffins can be frozen also once they are completely cooled, for up to 3 months..
- For jumbo muffins: 5 minutes at 425°F then 20-25 minutes at 375°F..
- For standard size muffins: 5 minutes at 425°F then 14-16 minutes at 375°F..
- For mini muffins: Preheat oven to 375°F to begin with and cook for 10-12 minutes at the same temperature the entire time..
Cinnamon Apple Muffins just kick my mornings off to the perfect start. Full of warm, spicy cinnamon, delicious crisp apple bits, and so, so scrumptious they are hard not to start anyone's morning off in the right direction, honestly. Mix in oil, egg and milk. Spoon batter into prepared muffin cups, filling to the top of the cup. Add eggs, one at a time, beating well after each addition.