Apple Cinnamon Muffins– Every bite of these yummy muffins is filled with tender apples. With a cinnamon crumble topping and cinnamon icing, they are simply spectacular!
These muffins are simple to make with basic ingredients, but the taste is anything but ordinary. You can enjoy them any time of day. And you don’t even need a mixer, just a couple of whisks!
A PERFECT FALL MUFFIN
When cooler temperatures start to roll around, is there anything better than the smell of cinnamon wafting through the air? It just makes my heart happy.
With cinnamon in the batter, the crumble topping, and the icing, these muffins are perfect for cinnamon fans. And of course chunks of apples scream fall as well.
Most often I try to make muffins that are at least a little on the healthy side. But these cinnamon apple muffins are purely decadent! The apples do make them marginally healthy, but with the streusel and the glaze, they are definitely a special treat.
Of course, if you leave off either the glaze or the crumb topping, they will still be mighty tasty, but much better for you. You decide, I won’t judge.
What kind of apples are best for muffins?
For most baking recipes, it’s best to use a firm apple that holds its shape when baked. No one wants to bite into a mushy, mealy apple!
I like using Granny Smith, Jonathon, and Honeycrisp apples. I’ve also used Braeburn and Gala apples in a pinch, and they work fine as well.
- TOPPING: The first thing you need to do is make the topping, it is going to chill while you prepare the muffins. Stir together the brown sugar, flour, and cinnamon. Use a fork to gently stir in the melted butter. Don’t overmix or you will end up with a dough instead of crumbs. Place in the refrigerator.
- PREP: Spray 12 muffin cups with cooking spray, or line with paper liners. Preheat your oven to 425 degrees. Peel and dice your apples.
- DRY INGREDIENTS: In a medium sized bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. If your flour is lumpy, sift it first.
- WET INGREDIENTS: Whisk together oil, sugar, eggs, buttermilk, and vanilla in a large bowl. Add the dry ingredients and stir gently just until flour is barely mixed in. Fold in the diced apples.
- BAKE: Divide the batter between the 12 cups. Press crumb mixture on top of each muffin. Bake at 425° for 5 minutes. Then TURN THE HEAT DOWN TO 350° and bake for another 12-15 minutes, or until the top springs back when touched.
- COOL: Let muffins cool in the pan for 5-10 minutes, then remove to wire cooling racks.
- GLAZE: Whisk all ingredients together until smooth, adding cream as needed. Drizzle over muffins while they are warm, or after they cool.
- Don’t overmix the batter after adding the dry ingredients. Use a light touch so you don’t activate the gluten, which leads to tough muffins.
- Baking the muffins at a high temperature for just a few minutes helps them rise up nice and tall. Just make sure you turn the heat down or they will burn on the outside before the middle cooks!
- If you want your icing to melt into the muffins a bit, add it while they are warm. For a more stiff icing, wait until they are completely cool.
APPLE STREUSEL MUFFINS VARIATIONS
- Even without the crumb topping and glaze, these muffins are mighty tasty. You can even use half whole wheat flour.
- If you don’t have buttermilk, sour cream or plain yogurt is a great substitution. The batter will be a little more thick.
- Have kids that don’t like chunks of apple? You can grate the apples and it works great.
GOT EXTRA APPLES? MAKE THESE:
MORE TASTY MUFFIN RECIPES:
APPLE CINNAMON MUFFINS
- 1/3 cup brown sugar
- 2/3 cup all purpose flour (or whole wheat flour)
- 1 tsp cinnamon
- 1/4 cup salted butter, melted
- 1 3/4 cup all purpose flour (8.2 ounces)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup buttermilk (or sour cream)
- 1 tsp vanilla extract
- 1 1/2 cups diced apples (about 6 ounces, or 2 large apples)
- 1/2 cup powdered sugar
- 1 1/2 Tbsp cream or milk (more or less)
- 1/4 tsp vanilla extract
- pinch of cinnamon
- dash of salt
- For topping: Combine brown sugar, flour, and cinnamon in a small bowl. Gently stir in melted butter just until flour is moistened and mixture is crumbly. Refrigerate while you prepare the muffin batter.
- Spray 12 muffin cups with non-stick cooking spray. Preheat oven to 425°. Peel and chop the apples.
- In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
- In a large bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla.
- Add the dry ingredients and stir just until barely combined. Gently fold in the diced apples.
- Divide batter between the 12 cups. (They will be about 3/4 full.) Sprinkle the cold topping evenly over the muffins.
- Bake at 425 degrees for 5 minutes. Turn the heat down to 350° and bake for another 12-15 minutes, or until the middles are set.
- Let cool in the pan for about 5 minutes, then remove to cooling racks.
- For glaze, whisk all ingredients in a small bowl until smooth, adding cream as needed. Drizzle over the tops of the muffins.
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Amount Per Serving: Calories: 307Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 265mgCarbohydrates: 46gFiber: 1gSugar: 25gProtein: 5g