This Apple & Cinnamon Muffins Recipe is on the healthy side, which is not a bad thing since I'm going to suggest that you can eat these muffins for breakfast. Obviously not every day, but certainly on a lazy Saturday with a large cup of freshly made coffee.
These apple muffins are also great little bakes to include in your picnic basket or take them in your lunch box to work or school.
Hope you enjoy baking this recipe and if you do, I'd love to know how you get on. Please do leave me a comment in the section below and feel free to share this recipe with your baking friends.
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Why make my Apple & Cinnamon Muffins recipe ?
- Apple and cinnamon are classic fall flavors that bring warmth and comfort, making these muffins perfect for autumn.
- Apples are rich in fiber and vitamins, while cinnamon has anti-inflammatory properties and can help regulate blood sugar levels.
- These muffins can be enjoyed as a breakfast treat, a snack, or even a dessert. They pair well with coffee, tea, or milk.
- This is super easy recipe and the muffins have deliciously moist crumb
- You can easily customize the recipe by adding nuts, raisins, or a streusel topping to make them different every time.
- By using whole wheat flour or reducing sugar, you can make a healthier version of these muffins without compromising on taste
Apple & Cinnamon Muffins Ingredients
- plain wholemeal flour - or use a mix of different plain (all purpose flours)
- plain white flour
- baking powder
- pinch of salt
- cinnamon - you can use other warming spices such as apple pie spice, mixed spice or gingerbread spice (see below)
- caster sugar - you can also use natural sugars such as coconut sugar or coconut sugar substitutes or light or dark brown sugar for more caramelised flavour
- apples - eating apples are better for this recipe as they stay firmer
- milk - use plant based or dairy free milk if you prefer
- egg
- butter - I prefer to use unsalted or when using salted don't add as much extra salt
- brown sugar - this is for the topping. The darker sugar you use the richer the flavour. If you try to keep sugar levels down, skip the sugar and just use cinnamon powder to sprinkle on the top
HOMEMADE SPICE MIXES YOU CAN ALSO USE WITH THIS MUFFIN RECIPE
How to make apple & cinnamon muffins at home
Preheat the oven to 200C/Gas Mark 6. Line 6 holes of a muffin tin with muffin paper cases. You can easily double this recipe, so if you want to make 12 muffins just increase the ingredients.
Mix the flours, baking powder, salt and cinnamon together into a large bowl, then gently stir in the sugar and apples. Put the milk, egg and butter in a separate bowl and beat together until blended. Mix into the flour mixture until just blended. Remember not to over mix.
Spoon the mixture into the paper cases. To make the topping simply mix the sugar and cinnamon together and sprinkle over the tops of the muffins. It doesn't matter what type of sugar you use, the darker the sugar is the deeper the flavour of the crunchy topping when they are baked.
Bake in the preheated oven for 20 minutes until well risen and springy to the touch. Leave the muffins to cool slightly in the tin and then transfer to a wire rack and leave to cool completely.
How to make this recipe to suit your diet requirements
To make this Apple & Cinnamon Muffins Recipe even more healthier you can change the type of flour (e.g. the whole 160g ) to whatever flour you like.
I've baked these muffins successfully with just plain wholemeal flour, gluten-free lupin flour, buckwheat flour, mix of homemade potato flour, spelt, sprouted flours and gluten-free flours.
Just remember that if you are using gluten free flours you might need to add a little Xantham Gum, unless the flour already contains it. The Xantham Gum helps to keep the gluten free flours together, so that your bake don't fall appart. Mind you as these Apple & Cinnamon Muffins are fairly small it won't be a problem.
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How to store Apple & Cinnamon Muffins
To store homebaked muffins and keep them fresh I find it's the best to first cool them completely on a wire rack to prevent condensation and sogginess.
I usually keep them in an airtight container lined with a paper towel to absorb any excess moisture.
If you want to keep your homemade muffins for longer, it's best to freeze them on the same day. Once they have completely cooled down, wrap each muffin in plastic wrap to prevent freezer burn.
Place the wrapped muffins in a freezer-safe zip-lock bag or container. Label with the date and freeze.
To reheat frozen muffins, let them thaw at room temperature or warm them gently in the microwave or oven.
Apple & Cinnamon Muffins
Ingredients
- 90 grams plain wholemeal flour
- 70 grams plain white flour
- 1 1/2 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 50 grams caster sugar
- 2 small eating appes peeled, cored and finely chopped
- 125 ml milk
- 1 egg
- 55 grams melted butter
- Toppings
- 60 grams brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 200C/Gas Mark 6 or 380F.
- Line 6 holes of a muffin tin with muffin paper cases. You can easily double this recipe, so if you want to make 12 muffins just increase the ingredients.
- Mix the flours, baking powder, salt and cinnamon together into a large bowl, then gently stir in the sugar and apples.
- Put the milk, egg and butter in a separate bowl and beat together until blended.
- Mix into the flour mixture until just blended. Remember not to over mix.
- Spoon the mixture into the paper cases.
- To make the topping simply mix the sugar and cinnamon together and sprinkle over the tops of the muffins. It doesn't matter what type of sugar you use, the darker the sugar is the deeper the flavour of the crunchy topping when they are baked.
- Bake in the preheated oven for 20 minutes until well risen and springle to the touch.
- Leave the muffins to cool slightly in the tin and then transfer to a wire rack and leave to cool completely.
Nutrition
This recipe blog post was originally written on 6 July 2021 and last tested and updated on 8 September 2024
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