Description
Homemade Apple Cinnamon Muffins bring warmth from grandma’s kitchen to your breakfast table. Fragrant spices and tender apple chunks create a comforting morning treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- ⅔ cup (125g) unsweetened applesauce
- ½ cup (125g) petite diced apple (Fuji or Gala)
Dry Ingredients:
- ¾ cup (90g) whole wheat pastry flour
- ¾ cup (98g) unbleached all-purpose flour
- ½ cup (100g) white granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Wet Ingredients:
- ⅓ cup (79 milliliters) olive oil
- ⅓ cup (79 milliliters) almond milk
- 1 teaspoon vanilla extract
Topping (Optional):
- 3 tablespoons white granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Heat the oven to 425°F (218°C) and prepare a 12-count muffin pan by coating with non-stick spray or lining with paper muffin cups.
- Combine whole wheat flour, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg in a medium mixing bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, blend granulated sugar, vegetable oil, whole milk, pure vanilla extract, large eggs, and unsweetened applesauce using an electric hand mixer until smooth and well incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined without overmixing the batter.
- Carefully incorporate finely diced fresh apples into the muffin batter, distributing them evenly with minimal stirring.
- Distribute the muffin batter evenly among the prepared muffin wells, filling each to the top for maximum volume.
- Sprinkle a generous layer of cinnamon sugar mixture over each muffin, concentrating extra topping in the center of each.
- Place the muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes, then immediately reduce the temperature to 375°F (190°C) without opening the oven door.
- Continue baking for 8-10 minutes, checking doneness by inserting a toothpick into the center of a muffin – it should come out clean with no wet batter.
- Remove muffins from the oven and let them rest in the pan for 5 minutes to set their structure.
- Carefully loosen the muffins by running a butter knife around their edges, then transfer to a wire cooling rack.
- Serve warm for optimal flavor and texture, or allow to cool completely before storing in an airtight container at room temperature.
Notes
- High-temperature baking trick creates perfectly domed, bakery-style muffin tops with a crispy exterior and soft, tender center.
- Initial 425°F blast followed by lowered temperature ensures even rising and prevents burning while maintaining moisture.
- Dicing apples small helps distribute fruit evenly throughout the batter, guaranteeing delicious apple bits in every bite.
- Filling muffin wells to the top creates classic, rounded muffin shapes with attractive cinnamon sugar-sprinkled crowns.
- Extra cinnamon sugar sprinkled in muffin centers generates delightful caramelized pockets of sweet, spicy flavor.
- Room temperature storage works best for these muffins, keeping them fresh for 2-3 days when sealed in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 147 kcal
- Sugar: 10 g
- Sodium: 105 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg