Go Back
–+ servings
Apple muffins in a baking pan with red apples
Recipes
No primary category found.

Apple Cinnamon Muffins

4.92 from 12 votes
prep 10 minutes
cook 16 minutes
Additional Time 1 hour 30 minutes
total 1 hour 55 minutes
Serves 12 large muffins
These apple cinnamon muffins are super moist and fluffy large muffins. They're made with fresh chopped/shredded apples, applesauce, cinnamon and nutmeg for the perfect fall breakfast.
Author: Bernice Baran
Servings 12 large muffins

Equipment

Ingredients

  • 2 large granny smith apples (about 275g after peeled and cored), shredded
  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 2 tsp nutmeg
  • 113 grams salted butter, melted
  • 250 grams light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 190 grams unsweetened applesauce
  • 2 tsp pure vanilla extract
  • 130 grams apple butter, or 1/4 cup applesauce mixed with 1/4 cup brown sugar and 2 tsp cinnamon
  • 2-3 Tbsp cinnamon sugar, for topping *optional (granulated or raw sugar)

Method

  1. Peel, core and slice the apples. Place them in a food processor and pulse just until they look about shredded. No large chunks left but not pureed either.
    2 large granny smith apples (about 275g after peeled and cored) shredded
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 Tbsp cinnamon, 2 tsp nutmeg
  3. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams light brown sugar lightly packed
  4. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  5. Add in the applesauce and the vanilla extract and whisk until it’s completely smooth.
    190 grams unsweetened applesauce, 2 tsp pure vanilla extract
  6. Add in the dry ingredients and mix just until there's a few streaks of flour left. 
  7. Add the shredded apples and fold them into the batter, just until they’re evenly distributed.
  8. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 
  9. Preheat the oven to 425F (218C) and line 12 muffins tins (I just do one pan at a time and bake the 13th one after the first 12 are done:)
  10. Use a small cookie scooper to fill the muffins tins halfway and then spread like 1/2 tablespoon of apple butter onto each muffin.
    130 grams apple butter or 1/4 cup applesauce mixed with 1/4 cup brown sugar and 2 tsp cinnamon
  11. Top with the other half of the muffin batter, filling the muffin tins all the way past the top. The batter should be enough for 12 large muffins (can also do 13-15 muffins if you make them normal size).
  12. Sprinkle each muffin with 1-2 tsp of cinnamon sugar for a crispy muffin top and bake for 5 minutes.
    2-3 Tbsp cinnamon sugar for topping *optional (granulated or raw sugar)
  13. Reduce the oven temperature to 375F (190C) and bake for 13-15 minutes, just until the muffins are golden brown and spring back when you press on the center gently. 
  14. Remove from the oven and allow to cool for at least 10-20 minutes before serving. 

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 57gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 61mgSodium: 286mgPotassium: 143mgFiber: 2gSugar: 34gVitamin A: 325IUVitamin C: 2mgCalcium: 102mgIron: 2mg
Course: Muffins
Cuisine: American
Keyword: apple cinnamon muffin, apple muffin, fluffy muffin, homemade muffin, moist muffin, soft muffin