Cinnamon Apple Muffins

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Make these easy Cinnamon Apple Muffins and watch them disappear!

This no-mixer required muffin recipe is made with sweet diced apples and fresh apple cider. The apple muffins have the perfect hint of cinnamon and a rich, moist sour cream batter. What’s not to LOVE!?

You’ll love the flavors and terrific texture of these Cinnamon Apple Muffins.

Our rustic apple muffins are tender in the middle and crispy on the top with chopped walnuts and an optional apple cider glaze. The apple cinnamon combo is such a classic and practically irresistible!

You might think that developing a cinnamon apple muffin recipe would be a slam dunk in the SRFD kitchen. But truthfully, this recipe was a long time coming. We created many variations before finally making the best Cinnamon Apple Muffins we’ve ever tasted! This is a must try recipe… I kid you not!

The simple apple cider glaze adds just the right amount sweetness to these wonderful muffins!

These muffins are over-the-moon delicious served slightly warm right out of the oven, with the easy apple cider glaze drizzled on top. As with many muffin recipes they are best served the day they’re made, but will keep well for up to 3 days in an airtight container. If you want to make and freeze these muffins ahead, skip the glaze until you’re ready to serve.

I’m sure you will agree, these lovely cinnamon apple muffins taste like fall.

I don’t know about you, but I’m ready for a change in the weather! While I adore summer fare, fall comfort food is so homey and warming to the belly that we just can’t wait to get back into the kitchen. From delicious, healthy and hearty soups, to flavorful casseroles and weekend baking, these are the recipes we crave this time of year!

If you’ve made our Maple Pear Apple Butter go ahead and spoon a little on your muffin. You won’t regret it! There’s no such thing as apple cinnamon overload 🙂

And finally, grab a little extra apple cider because we have a few more recipes I know you’re going to love! Who can resist these sweet and chewy Apple Cider Caramels, and our soft and spongy Baked Apple Cider Doughnuts? You won’t believe the deliciously intense flavor in our Apple Cider Ice Cream, and if you’re looking for a savory dinner option, try this wonderful Chicken Fricassee with Apples. Apple cider is an awesome addition to many of our favorite fall recipes!

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Cinnamon Apple Muffins

Prep Time

20 mins

Cook Time

15 mins

Total Time

50 mins

 

Course: Breakfast or Brunch

Keyword: apple, breakfast,, brunch,, muffin

Servings: 9 muffins

Author: Tricia

Ingredients

For the apple mixture:

• 1 large apple peeled, cored and diced
• 1 teaspoon cinnamon
• 1 tablespoon brown sugar packed

For the muffin batter:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup apple cider
• 1/4 cup unsalted butter melted and cooled slightly
• 1/2 teaspoon vanilla extract

For the topping:

• coarse sugar
• chopped walnuts

For apple cider glaze (optional):

• 1/2 cup powdered sugar
• 2 tablespoons apple cider
• pinch of ground cinnamon

Instructions

1. Preheat oven to 400 degrees F. Generously grease a 9-well muffin tin with vegetable cooking spray. Set aside.

To prepare the muffin batter:

1. Toss the diced apples with the cinnamon and brown sugar; set aside.
2. In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center.
3. In a small mixing bowl lightly whisk the egg until blended. Add the sour cream, apple cider, butter and vanilla. Fold together with a spatula until smooth. Pour the sour cream mixture into the flour mixture. Gently fold together until the dry ingredients are just moistened. It will seem thick and a little dry, but keep folding.
4. Add the apple mixture and any accumulated juice to the batter. Gently fold with a spatula until the apples are incorporated.
5. Using an ice cream scoop (heaping), divide the batter between 8 or 9 muffin wells. Sprinkle the tops of the muffins generously with coarse sugar and chopped walnuts. Allow the muffins to rest for 10 to 15 minutes before baking.
6. Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter.

7. Cool the muffins in the pan for 10 minutes, then remove to a wire rack to cool completely. Serve slightly warm if desired.

Optional apple cider drizzle:

1. Combine the powdered sugar, apple cider and cinnamon. Whisk until smooth and drizzle over the top of the muffins, if desired.

Recipe Notes

• I’ve used Gala, Jonagold and Granny Smith apple varieties in these muffins. All good!
• These muffins are best served the day they are made but keep well for two to three days in an airtight container at room temperature. Freeze for longer storage.
• For best results, only drizzle icing on those that will be consumed soon.

Here are a few more recipes you might also enjoy:

Cranberry Orange Muffins – made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter. Click HERE to get the recipe.

Juicy fresh pears and ground walnuts are the stars of these moist and delicious, cardamom scented Pear Walnut Muffins. Click HERE for the recipe.

Thanks so much for stopping by! Tricia