Apple Cinnamon Muffins – Mel’s Kitchen Cafe

These scrumptious apple cinnamon muffins are so smooth and keep moist for days! A one-bowl recipe, they will simply be made with complete grains.

A easy, homey muffin, these apple cinnamon muffins are evenly candy and completely spiced with cinnamon making them the quintessential fall muffin.

One-Bowl Muffin Batter

The apple cinnamon muffin batter is a traditional case of moist elements meets dry elements.

After which: the apples enter the image and are stirred into the batter.

Professional Muffin Tip: don’t over combine the batter. Stir simply till elements are included. Over mixing can imply dying to a lightweight and fluffy muffin. So don’t do it, okay?

Finest Kind of Apples to Use

These muffins style greatest when the apples are agency and crisp, candy and tart.

I choose utilizing Granny Smith or Honeycrisp apples for this recipe. The perfect batch ever included half of every! The muffins are adaptable to any variety of apple varieties, however avoid mealy-textured apples or apples that don’t have quite a lot of pure taste.

The dimensions of the chopped apples is a matter of non-public desire.

Within the batter image above, the scale of the apples is a bit deceiving – the items look greater than they’re, as a result of the bowl is small. I choose a small chop/superb cube for this muffin recipe. You would possibly even strive grating the apples if you need a extra refined texture.

Entire Grain Choice

The apple cinnamon flavors work very effectively with complete wheat flour for a barely heartier and nuttier style and texture.

If utilizing complete wheat flour, keep on with a white wheat selection (for a lighter texture). Including half all-purpose flour and half complete wheat flour is a good place to start out. The muffins can be extra dense and a bit heavier if utilizing 100% complete wheat.

It’s necessary all the time, however particularly with complete wheat flour, to not pack an excessive amount of flour into the measuring cup or over measure the flour. Fluff the flour very well earlier than measuring. Then scoop and stage off (or higher but, use a kitchen scale {aff. hyperlink} to weight the elements!).

These apple cinnamon muffins keep smooth and moist for much longer than different muffins due to the contemporary apples within the batter. And so they freeze nice, too.

They’re good for breakfast, packing in class lunches, for an after-school snack and every part in between.

Regardless that apples typically get pigeon-holed into fall baking, these muffins are a improbable fast baking choice all yr spherical.

Welcome to the world, little apple cinnamon muffins. You make life higher (and so much yummier). 😍

One 12 months In the past: The Finest Occasion Punch 
Two Years In the past: Pumpkin Snickerdoodle Muffins 
Three Years In the past: Crispy Hen Bacon Ranch Wraps
4 Years In the past: Wonderful One Bowl Chocolate Chip Cake 
5 Years In the past: Buttery Pull Aside Bundt Bread
Six Years In the past: Small Batch Smooth and Fluffy Entire Wheat Bread
Seven Years In the past: Instantaneous Pot Smoky Honey Cilantro Hen
Eight Years In the past: Gradual Cooker Candy Tomatillo Chipotle Pork
9 Years In the past: Double Chocolate Greek Yogurt Cookies
Ten Years In the past: Basic Cheese Fondue {Alcohol-Free} 

Apple Cinnamon Muffins

Yield: 12 muffins

Prep Time: 25 minutes minutes

Prepare dinner Time: 17 minutes minutes

Whole Time: 42 minutes minutes

• ½ cup (113 g) butter, melted (see word for utilizing oil)
• ⅓ cup (71 g) granulated sugar
• ⅓ cup (71 g) packed gentle brown sugar
• ⅓ cup buttermilk (see word for normal milk)
• 1 giant egg
• 1 teaspoon vanilla extract
• 1 ⅔ cup (237 g) all-purpose or white complete wheat flour (see word)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon desk salt
• 1 ½ cup (160-170 g) small-diced apples (see word)
• Coarse, turbinado or brown sugar, for sprinkling (optionally available)

Prepare dinner ModeForestall your display from going darkish

• Preheat oven to 350 levels F. Line a 12-cup customary muffin tin with paper liners. Put aside.

• In a big bowl, whisk collectively the butter, granulated sugar, brown sugar, buttermilk, egg and vanilla till well-combined.

• Add the flour, baking powder, cinnamon, baking soda and salt. Whisk till simply mixed (it is okay if there are a couple of dry streaks).

• Add the apples and stir till evenly mixed – do not over combine.

• Divide the batter evenly among the many muffin tin, filling the cups 2/3 full.

• Sprinkle the highest of every muffin with a little bit of coarse, turbinado or brown sugar, if utilizing.

• Bake for 17 to 18 minutes till the tops of the muffins spring again evenly to the contact.

• Take away the muffins from a tin to a cooling rack to chill fully. These muffins are tasty heat, however much more scrumptious as they cool and the flavors have time to deepen.

Oil: if utilizing oil instead of butter, use a neutral-flavored oil, like grapeseed, canola or vegetable and improve the salt by a pinch or two.
Buttermilk: common dairy milk (or probably a dairy-free milk) could be substituted for the buttermilk – the muffins will not be fairly as gentle and fluffy (the buttermilk helps with that!). If you happen to don’t have storebought buttermilk, a straightforward substitution is utilizing 1/2 milk + 1/2 bitter cream or plain yogurt (for this recipe, that will be about 3 tablespoons of every). 
Flour: if utilizing complete wheat flour, keep on with a white wheat selection (for a lighter texture). I choose utilizing half all-purpose flour and half complete wheat flour. The muffins can be extra dense and barely heavier if utilizing 100% complete wheat (nonetheless yummy).
Apples: use apples which are agency and crisp, candy and tart. I choose utilizing Granny Smith or Honeycrisp apples for this recipe (half of every!), however they’re very adaptable to any variety of apple varieties.

Writer: Mel

Course: Bread

Delicacies: American

Methodology: Bake

Serving: 1 muffin, Energy: 195kcal, Carbohydrates: 28g, Protein: 3g, Fats: 9g, Saturated Fats: 5g, Ldl cholesterol: 37mg, Sodium: 183mg, Fiber: 1g, Sugar: 14g