Apple Cinnamon Muffins
These cinnamon apple muffins are full of fall flavor with loads of diced apples and rolled in cinnamon sugar.
Ingredients
Muffins
- 2 Granny Smith apples , peeled and finely diced (about 2 cups)
- 2 cups + 2 teaspoons all-purpose flour , divided
- 2 teaspoons apple pie spice , see notes
- 1 teaspoon ground cinnamon , divided
- ¼ cup vegetable oil
- ¼ cup apple sauce
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine sea salt or table salt
Topping
- 2 Tablespoons granulated sugar
- 1 Tablespoon ground cinnamon
- 2-3 Tablespoons melted unsalted butter
Instructions
Muffins
- Prep. Preheat the oven to 375°F. Generously grease or line with muffin cups a 12-cup muffin tin.
- Toss apples with flour and spices. In a medium bowl, toss 2 cups diced apples, 2 teaspoons flour, and 1/2 teaspoon cinnamon.
- Wet ingredients. In a large bowl, whisk together 1/4 cup oil, 1/4 applesauce, and 1 cup sugar until combined. Beat in 2 eggs, 2 teaspoons vanilla, and 1/2 cup buttermilk until well combined.
- Dry ingredients. In a small bowl, whisk together the remaining 2 cups flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 2 teaspoons apple pie spice and 1/2 teaspoon remaining cinnamon. Stir flour mixture into wet ingredients. Fold in the apples.
- Bake. Divide batter evenly between the tin cups. Bake 30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden. Remove pan from oven and place on a cooling rack.
Topping
- In a small bowl, stir together 2 Tablespoons sugar and 1 Tablespoon cinnamon. Brush the tops of the muffins with 2-3 Tablespoons melted butter, then roll in the cinnamon-sugar mixture. Serve warm.
Notes
Apples: While I prefer granny smith, honey crisp also works great. If you prefer a softer apple, you can grate the apples instead of having bigger pieces.
Mini muffins: You can also bake in a mini muffin pan (makes about 48 mini muffins). For mini muffins bake about 16 to 18 minutes.
Apple pie spice: If you don't have apple spice you can use 1 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon all-spice.
Storage: Best served warm the first day. Store leftovers in a covered container up to 3 days. Freeze up to 3 months.
Recipe updated 8/22
Nutrition
Serving: 1g, Calories: 315kcal, Carbohydrates: 55g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 121mg, Potassium: 159mg, Fiber: 2g, Sugar: 23g, Vitamin A: 139IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
