These apple cinnamon muffins are soft and moist with a sweet cinnamon finish. They easy to make and loaded with tender chunks of apples!
- 2 & 1/2 cups (310g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 3/4 cup (188ml) milk
- 2 tsp vanilla extract
- 1 & 1/2 cups chopped apples
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the chopped apples.
- Divide the batter into the 12 muffin cups. In a small bowl, mix together the cinnamon-sugar. Generously sprinkle on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
How to store:
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the cinnamon-sugar will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.
How to freeze:
Once the muffins are completely cooled, wrap securely in foil or saran wrap and place in freezer bags. Label and date, and store in the freezer for up to a month. Let thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.
- AP flour – You can swap half of the AP flour with whole wheat pastry flour for a healthier alternative. You can also use self-raising flour, just omit the baking powder and salt. To make these muffins gluten-free, use Bob’s Red Mill Gluten-Free 1:1 baking flour blend.
- Baking powder – If you don’t have baking powder, use 1 teaspoon of baking soda and 2 teaspoons of cream of tartar instead.
- Vegetable oil – You can use the same amount of melted unsalted butter, avocado oil or any type of yellow oil like canola or safflower.
- Eggs – The two eggs can be substituted with a 1/2 cup of unsweetened applesauce or 1/2 cup of mashed bananas.
- Milk – You can use any kind of dairy or non-dairy milk.
- Vegan option – Swap the eggs for applesauce and use non-dairy milk to make these muffins vegan.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: apple muffin recipe, apple cinnamon muffins. easy apple muffins