Description
Indulge in the perfect harmony of sweet apples and warm cinnamon with our delectable apple cinnamon muffins recipe. These moist and flavorful muffins are a delightful combination of tender apple chunks and aromatic cinnamon, creating a heavenly treat for any palate. Our easy-to-follow recipe ensures a hassle-free baking experience, making it accessible to both novice bakers and seasoned kitchen enthusiasts. Elevate your breakfast or snack time with these homemade apple cinnamon muffins that strike the ideal balance between sweetness and spice. Explore the best apple cinnamon muffin recipe for a scrumptious and comforting baked good that will have everyone craving more. Savor the taste of autumn all year round with these irresistible muffins that capture the essence of apples and cinnamon in every bite.
Ingredients
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Muffins:
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
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Icing:
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- 1 cup powered sugar
- 3 tsp of heavy whipping cream or milk
- 1/2 tsp of vanilla
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Instructions
Preheat oven to 425 degrees. Chop apples into small pieces, about 2 apples will work for this recipes. We recommend Sweet Tango or a crisp red apple.
Mix all dry ingredients into a separate bowl, then in a mixer or a large bowl combine all wet ingredients but not the apples yet.
Add the dry ingredients to the wet ingredients and mix up so there are no clumps.
Add the apples and mix.
In a standard muffin pan, place the muffin cups in each tin. Add the batter to the cups, there should be enough batter for all of the tins.
Bake at 425 for 5 minutes, then decrease the temperature to 350 and cook for 18-20 minutes. Check for doneness at 18 minutes.
Cool until you can touch, then add the frosting. To make the frosting add the milk of heavy cream to the powered sugar and vanilla, stir. Add more powered sugar for thicker frosting. With a spoon, drizzle over the top of the muffins.
Notes
These can be stored in the refrigerator for up to a week, or on the counter for just a few days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Muffins