Fall like weather has hit Muk town hard, and I am not disappointed at all! Did I mention 2 out of my 3 kiddos are in school full time (insert happy dance here). Since I started off the week with my easy apple blondies, I just kept the apple theme going with apple cinnamon muffins. Nonetheless, I have an abundance of fresh granny smiths in my house and they just needed to be eaten in an unhealthy way too!
How can one go wrong with a moist muffin with fresh tart apples and cinnamon? Did I mention it has a cinnamon streusel topping? Another happy dance needs to be inserted here as well! Muffins are just that amazing that they can be eaten for breakfast, an afternoon snack, or to just fill a void in your day!
Sitting at my booth at the Farmer’s market yesterday, it really hit me how quick summer flew by. The weather was perfect and actually chilly at one point (definitely not used to that around here). As sad as I was to see it go, I am glad we can enjoy being outside without sticking to our clothes!
As a kid, a warm apple cinnamon muffin did the trick and cured any bad thoughts about going to school in the mornings. It was filling and satisfying! Cinnamon is one of my favorite spices and I think it tastes great in just about anything with apples or even pumpkins. So fall is here to stay y’all (I am totally not a southern girl, but it just sounded great).
What makes these apple cinnamon muffins the best?
- Moist and sweet
- Can fulfill any sweet tooth craving morning, noon, or night
- Super kid friendly to make
- Have a cinnamon streusel topping that adds to the extra cinnamon flavor!
ingredients and substitutions
- All-purpose flour: you can substitute whole wheat or whole wheat white flour as well
- Baking powder
- Brown sugar: light or dark
- Granulated sugar
- Vegetable oil: unsweetened applesauce is a great substitute
- 2% milk: can use sour cream or buttermilk as well
- Ground cinnamon
- Apples: Granny smith or pink lady
Tips and tricks
- Do not over mix batter because muffins will not rise properly and will be more dense.
- Fold apples in flour, if you don’t, apples will sink to the bottom of the batter in muffin tins.
- Don’t overfill muffin liners as they have a lot of rise to them. They should only be about 2/3 full
- Use an ice cream scooper with a handle to portion out the batter
how to make apple cinnamon muffins
- Prep oven and muffin tin: Preheat oven to 350 degrees. Line muffin tin with liners. Peel, core, and chop apples. Set aside.
- Whisk dry ingredients: Whisk all the dry ingredients together.
- Add wet ingredients: add all wet ingredients to dry ingredients and mix until just combined.
- Transfer batter and streusel: transfer batter to muffin tin. In a small bowl, mix streusel ingredients together with pastry cutter. Sprinkle on top of muffins evenly.
- Bake and serve: Bake for 18-20 minutes or until toothpick inserted into the center comes out clean. Serve and enjoy!
Fall desserts Y'all
Apple Cinnamon Muffins
- Mixing bowls
- Measuring cups and spoon
- Standard Muffin tin
- Pastry cutter
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- ¾ tsp salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup 2% milk
- 2 medium apples peeled and chopped
Cinnamon Streusel topping
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter room temperature
- 1 tsp ground cinnamon
Apple cinnamon muffins
- Preheat oven to 350°. Line or grease standard muffin tin. Peel, core, and chopped apples up. Set aside.
- In a medium sized mixing bowl, whisk together the flour, both sugars, cinnamon, and salt. Add in oil, egg, and milk and mix until just combined. Fold in chopped apples.
- Transfer batter to prepared muffin tins. In a small bowl, add in streusel ingredients. Blend together with a pastry cutter. Sprinkle over batter.
- Bake for 18-20 minutes or until toothpick inserted into the center comes out clean. Serve and enjoy!
fun fact of the day!
Vanilla flavoring is sometimes made with the urine of beavers. Ummmmmm, WTF?