These apple cinnamon muffins are a delightful treat that combines the sweetness of apples with the warm spice of cinnamon. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make. Whether you're a seasoned baker or a beginner, this recipe will guide you through creating delicious muffins that everyone will love.
Most of the ingredients for this recipe are common pantry staples. However, you may need to ensure you have ground cinnamon and fresh apples. If you don't usually bake, you might also need to pick up baking powder and baking soda from the supermarket.
Ingredients for Apple Cinnamon Muffins Recipe
All-purpose flour: The base of the muffin batter, providing structure and texture.
Granulated sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to leaven the muffins.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds a warm, spicy flavor that complements the apples.
Eggs: Bind the ingredients together and add moisture.
Milk: Adds moisture and helps create a tender crumb.
Vegetable oil: Keeps the muffins moist and tender.
Vanilla extract: Adds a subtle, sweet flavor.
Apples: Provide natural sweetness and a pleasant texture.
Technique Tip for This Recipe
When folding in the chopped apples, be gentle to avoid overmixing the batter. Overmixing can result in dense muffins. Use a spatula to fold the apples in with a few swift strokes, ensuring they are evenly distributed without deflating the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but reduce the milk slightly to balance the extra liquid.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for every 1 teaspoon of baking soda, but omit any acidic ingredients.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a richer flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for a few minutes to thicken. This is a good vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.
vegetable oil - Substitute with applesauce: Applesauce can replace oil to reduce fat content and add extra moisture.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though use half the amount as it is stronger.
peeled and chopped apples - Substitute with pear: Pears have a similar texture and sweetness, making them a good alternative to apples.
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How to Store/Freeze Your Muffins
Allow the muffins to cool completely on a wire rack before storing or freezing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
For short-term storage, place the muffins in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will stay fresh for up to a week.
To freeze the muffins, first wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them tasting fresh.
After wrapping, place the muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been stored.
When you’re ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it on a low setting for about 20-30 seconds.
If you prefer a warm muffin, preheat your oven to 350°F (175°C) and place the thawed muffins on a baking sheet. Warm them in the oven for about 5-10 minutes, and they’ll taste as if they were freshly baked.
For an extra touch, sprinkle a little cinnamon sugar on top of the muffins before reheating. This will give them a delightful, slightly crunchy topping.
Always ensure the muffins are stored in a cool, dry place, away from direct sunlight and heat sources, to maintain their freshness and flavor.
How to Reheat Leftovers
- For a quick and easy method, microwave each apple cinnamon muffin for about 15-20 seconds. Place a damp paper towel over the muffin to keep it moist.
- Preheat your oven to 350°F (175°C). Wrap the muffins in aluminum foil and bake for 10-15 minutes. This method helps maintain their original texture.
- If you have a toaster oven, set it to 350°F (175°C) and heat the muffins for about 10 minutes. This is a great way to get a slightly crispy exterior.
- For a more gourmet touch, slice the muffins in half and toast them on a griddle or skillet over medium heat. Add a little butter for extra flavor.
- If you own an air fryer, set it to 320°F (160°C) and heat the muffins for 3-5 minutes. This method is quick and gives a nice, even reheating.
Best Tools for This Recipe
Oven: Preheats to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Optional; used to line the muffin tin for easy removal and cleanup.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to evenly combine the dry ingredients.
Another bowl: Used to mix the wet ingredients together.
Beater: Used to beat the eggs and mix the wet ingredients.
Spatula: Useful for folding the chopped apples into the batter.
Measuring cups: Ensures accurate measurement of the flour, sugar, milk, and vegetable oil.
Measuring spoons: Ensures accurate measurement of the baking powder, baking soda, salt, cinnamon, and vanilla extract.
Knife: Used to peel and chop the apples.
Cutting board: Provides a surface to chop the apples.
Toothpick: Used to check if the muffins are fully baked.
Wire rack: Allows the muffins to cool completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Use an apple corer: An apple corer can quickly remove the core and slice the apples.
Mix dry ingredients ahead: Combine all dry ingredients in a bowl the night before.
Room temperature eggs: Use room temperature eggs for easier mixing and better batter consistency.
Double the batch: Make a double batch and freeze the extra muffins for a quick snack later.
Apple Cinnamon Muffins
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup peeled and chopped apples
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apples.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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