These Apple Cinnamon Muffins are packed with crunchy apples and strong cinnamon flavor and they are scrumptious. This easy apple cinnamon muffins recipe is a perfect way to make soft muffins that is filled with apple flavor. These best muffins are a perfect combination of apple and cinnamon. The texture of these muffins is light, fluffy and airy. The warm cinnamon in the muffins works well with apples.
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. These cinnamon apple muffins are flavorful and moist. The streusel topping or the cinnamon sugar on the top is amazingly aromatic and tasty.
If you are an apple lover like me you'll also like my Praline Apple Bread.
Why This Recipe Works?
- It is one of the easy muffin recipes.
- You need a few simple ingredients to bake these tender muffins.
- These are super moist muffins.
- The top of the muffins is crunchy, crisp and golden.
- Use gala apples, fresh apples or any other kind of firmer apples of your choice for this apple cinnamon muffin recipe.
- These muffins can be baked in an hour.
- This is a one-bowl recipe.
- This is the best recipe to enjoy during Autumn season.
Which Apples To Use?
Always use firm and tart apples for baking for crunchy bakes. Avoid soft and mushy apple in baking as they will taste like applesauce. There should be apple chunks in these muffins.
Always ensure to use best apples for these muffins as they will hold their shape after baking as well. They will taste best too. I prefer to use Granny Smith apples but there are some other options as well.
- Golden Delicious apples.
- Rome apples.
- Braeburn apples.
- Honeycrisp apples.
- Jonagold apples.
Ingredients
Muffins:
- All-purpose flour: gives structures to these muffins.
- Eggs: binding agent in the muffins batter and helps to moisten the muffins.
- Butter: the fat agent in the muffins.
- Sour Cream: emulsifies the muffins batter and gives a tangy flavor.
- Diced Apples: cut chunks of apples for these muffins.
- Cinnamon Powder: gives the powerful aroma and flavor to this easy recipe.
Streusel Topping:
- Butter (melted)
- Brown sugar
- Cinnamon powder
- All-purpose flour
Instructions
- Preheat the oven to 375 F. Spray the muffin tin with bakers spray or put liners in the muffin tin and set aside.
- Prepare the streusel topping, mix all the ingredients and set aside.
- In a large bowl, sift together flour, baking powder, salt and cinnamon. Whisk and set aside.
- Cut apples in small chunks about half an inch in size. Coat the apple in one tablespoon flour in a medium bowl and set aside.
- Using an electric mixer beat the butter and sugar together for about 4 minutes until light and creamy.
- Add eggs, one by one, and beat after each addition. Add vanilla and beat again.
- Add the dry ingredients to the wet ingredients and fold it until just incorporated together.
- Using an ice-cream scoop, scoop out a generous amount to the muffins, filling the liners almost to the top. Now pour the crumb 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.
Equipment
- Muffin tin.
- Muffin liners or cup cake liners.
- Ice cream scoop.
Variation
- Chopped Nuts: Use ⅓ cup of chopped nuts of your choice such as walnuts or pecans.
Substitution
- Yogurt: Use yogurt in 1:1 in place of sour cream in the recipe.
Expert Tips
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.
Do not overbake: You would want to keep an eye on the baking time and take out the muffins once the toothpick or cake tester inserted in the middle comes out clean.
Frequently Asked Questions
Yes, you can easily double the recipe and will get the same perfect result.
How To Store
- These apple cinnamon muffins with sweet crumb will stay fresh on the counter for 3-4 days. Place in an airtight container.
- These muffins will stay good in the fridge for up to a week.
- Wrap the apple cinnamon muffin in a plastic wrap and add a layer of foil to it. Add these muffins in a ziploc bag and place in the freezer for up to three months.
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Related
Recipe
Easy Apple Cinnamon Muffins
Equipment
- muffin tin
- Muffin liners or cupcake liners.
- ice-cream scoop
Ingredients
- 2 cup all-purpose flour (240 g)
- 1 cup castor sugar (200 g)
- ½ cup butter (115 g) room temperature
- 1 teaspoon cinnamon powder (3 g)
- 1 ½ teaspoon baking powder (15 g)
- ½ teaspoon baking soda (5 g)
- ¾ cup sour cream (184 g)
- 2 eggs (large)
- 2 cup diced apples (350 g) (approx. 2 medium sized apples)
- 2 teaspoon vanilla extract (10 ml)
Streusel Topping
- ¼ cup butter (melted)
- ⅓ cup brown sugar (65 g)
- ½ teaspoon cinnamon powder (1.4 g)
- ⅓ cup all-purpose flour (45 g)
Instructions
- Preheat the oven to 375 F. Spray the muffin tin with bakers spray or put liners in the muffin tin and set aside.
- Prepare the streusel topping. Mix all the ingredients and set aside.
- Take a large bowl sift together flour, baking powder, salt and cinnamon. Whisk and set aside.
- Cut apples in small chunks about half an inch in size. Coat them in one tablespoon flour and place in a medium sized bowl. Set aside.
- Using an electric mixer 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 beat again.
- Add the dry ingredients to the wet ingredients and fold it until just incorporated together.
- Add in the apples to the mixture and incorporate until just combined.
- Using an ice-cream scoop, scoop out a generous amount to and fill the muffin liners almost to the top.
- Pour the topping on each muffin with a teaspoon of crumb topping.
- Bake the muffins 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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