Apple Cinnamon Muffins

These apple cinnamon muffins are soft and moist with a sweet cinnamon finish. They easy to make and loaded with tender chunks of apples!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 287

Author Lily Ernst

Ingredients

Muffin

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 (120ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
3/4 cup (180ml) milk
2 tsp vanilla extract
1 & 1/2 cups apples peeled, cored, and chopped

Cinnamon-sugar

1/4 cup granulated sugar
1 tsp cinnamon

Instructions

Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
In a large bowl; whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
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
In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, and vanilla.
1/2 cup (120ml) vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs, 3/4 cup (180ml) milk, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the chopped apples.
1 & 1/2 cups 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.
1/4 cup granulated sugar, 1 tsp cinnamon
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored 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.

Substitutions:

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.

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