Apples and cinnamon are not only awesome when combined as pie filling, they make an awesome combination for muffins too. And that is what these cinnamon apple muffins are all about.
These muffins are filled with chunks of apples in a lightly cinnamon flavored batter for deliciously aromatic muffins that are super easy and fast to make. The muffins make great breakfast treats, after all, they are pretty low in sugar and plain (without any added sugar toppings), making them a good breakfast option.
This recipe I have here is a small batch, producing only 6 muffins, so its perfect if you don’t want to make too many of the muffins. And if you do want to make more, simply double the recipe or triple it as you wish.
How to Make Cinnamon Apple Muffins
Preparing the apples
- Start by peeling, coring and chopping the apple.
Preparing the dry ingredients
- Measure and sift the flour and cinnamon powder into a large bowl. I would strongly recommend for these to be sifted as cinnamon powder does clump at times and baking powder is known to be clumpy. Sifting will help ensure all these clumps are broken.
- Next, measure and add the brown sugar and salt into the flour and mix them all with a hand whisk. Make a well in the center and leave aside to prepare the liquid ingredients.
Preparing the wet ingredients & mixing the batter for cinnamon apple muffins
- In a separate jar, add the egg and beat it lightly with a fork. To that, add in the oil and milk and mix with the fork for a few seconds. Pour the liquid ingredients into the flour-sugar mixture set aside earlier and mix briefly to moisten the flour.
- Add the chopped apples and mix again until the apples are well distributed. If you wish to add some raisins into your muffins, add them at this stage.
- Scoop the batter into prepared muffin cups or muffin pan and bake at 160 degrees Celsius for approximately 20 minutes.
- Remove muffins from oven and let them cool slightly before serving.
Tips for Best Cinnamon Apple Muffins
Mixing dry and wet ingredients
- As in all other muffin recipes, when mixing the dry and wet ingredients, do not over mix. Suffice if the dry ingredients are all moistened. They can stir appear clumpy and that is how muffins should be. And for this reason, it is best that the batter is mixed by hand with a spatula instead of a cake mixer.
Amount of apples used
- For the recipe measurement below, I have used one apple (chopped). This amount can be increased or reduced depending on your preference. Do bear in mind that if you change the quantity, the number of muffins you get at the end might be different from that I have indicated here.
- Also, I would not recommend adding too many apples to the point that there is not enough batter to cover and hold them as muffins and neither would I recommend adding too little that they don’t even taste like apple muffins at all.
Best oil to use
- These muffins are made using sunflower oil. You can also use canola or palm oil. Oils gives these muffins the moist texture and is what keeps these muffins moist of days. If you don’t like to use oil, you can always substitute with melted butter in the same quantity.
- The amount of cinnamon I’ve used in these muffins is rather little. It is sufficient to give the muffins a light cinnamon flavor. If you totally hate cinnamon, you can omit it from the recipe and if you are particularly fond of strong cinnamon flavor, the amount can be increased further from that indicated in the recipe.
Baking the muffins
- I baked my muffins in medium-sized muffin cups and my recipe below yielded 6 muffins. If you use smaller casings, the final number of muffins might be more and vice versa if you use larger cups. Having said that, the muffins can also be baked in muffins trays without any liners, they will turn out great too.
- For full fat topped muffins, fill the muffin casings until they are about 90% full.
- I kept my muffins at room temperature for four days and they were still moist and good. If you wish to keep them longer, refrigerating will help.
- These muffins are best served warm. For added flavor, the muffins can be dipped in cinnamon sugar (castor sugar mixed with some cinnamon powder) before serving. You can also add raisins into the batter before baking for a variation and if you do, reduce the amount of apples by the amount of raisins you add to the batter.
Apple Cinnamon Muffins Recipe
Cinnamon Apple Muffins
- 150 g plain flour
- 100 g brown sugar
- 50 ml oil
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- 1 egg
- 80 ml milk
- 100 g chopped apples approximately one apple
- Pre heat oven to 160 degrees Celsius.
- Sieve flour, cinnamon powder, baking powder and salt into a large bowl. Add brown sugar and mix with a whisk until the sugar is well incorporated into the flour. Keep aside.
- Peel the apple, core it and cut into small pieces.
- In a separate bowl, lightly beat the egg and add in the oil and milk. Pour the liquid ingredients into dry ingredients and mix briefly until the flour mixture is all moistened.
- Add in the chopped apples and mix well.
- Scoop the muffins batter into prepared muffin cups or casings and bake for 20 minutes.
- Remove muffins from oven and let cool to room temperature on a wire rack.
And that’s my cinnamon apple muffins recipe for you.
Happy Baking 🙂
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