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5 from 3 votes

Cinnamon Apple Muffins

Prep Time20 mins
Cook Time15 mins
resting time15 mins
Total Time50 mins
Course: Breakfast or Brunch
Keyword: apple, breakfast,, brunch,, muffin
Servings: 9 muffins
Author: Tricia

Equipment

  • muffin pan

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

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

To prepare the muffin batter:

  • Toss the diced apples with the cinnamon and brown sugar; set aside.
  • In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center.
  • 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.
  • Add the apple mixture and any accumulated juice to the batter. Gently fold with a spatula until the apples are incorporated.
  • 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.
  • Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter.
  • 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:

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

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.