There’s probably nothing better to wake up to than the smell of fresh cinnamon. These are moist cinnamon muffins with chunks of soft, cooked apple in the middle and coated in a cinnamon sugar topping.
The secret to why these muffins are so good is to dip them in butter, then dip them in the cinnamon sugar. You get a slightly crisp coating on the outside with a moist muffin in between and the fresh taste of apples and cinnamon. Certainly a great recipe for the fall.
Apple Cinnamon Muffins
- Prep Time:20 minutes
- Cook Time:25 minutes
- Total Time:1 hour
- Servings:12
- Medium
- 2 cup diced apples
- 2 cup plus 2 teaspoons all-purpose flour
- 4 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1/2 cup whole milk
Ingredients
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Step 1
Preheat the oven to 375°F. Generously spray muffin tins with nonstick cooking spray (no need for paper liners).
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Step 2
In a small bowl, toss the diced apples with 2 teaspoons of flour and ½ teaspoon of cinnamon until the apples are well coated; set aside.
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Step 3
In a separate bowl, whisk together 2 cups of flour, baking powder, salt, and 2 teaspoons of cinnamon; set aside.
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Step 4
In a separate large bowl, use a hand mixer (or your hands) to cream together ½ cup butter and 1 cup sugar until blended and lightened in color.
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Step 5
Add the eggs, one at a time, making sure to fully incorporate each before adding the next. Then, mix in the vanilla.
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Step 6
Gently fold in the flour mixture, alternating with the milk. Stir until just combined.
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Step 7
Fold in the diced apples.
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Step 8
Scoop mixture into prepared pans, filling just under 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.
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Step 9
Melt the remaining 1/2 cup butter and place in a bowl shallow enough to just fit the top of one muffin.
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Step 10
In a separate bowl, mix together remaining ¼ cup granulated sugar and 2 teaspoons cinnamon.
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Step 11
Once the muffins have baked, remove from the oven and allow them to cool slightly. Submerge the tops of each muffin (one at a time) in the melted butter, then in the cinnamon sugar mixture to coat. Make sure you coat the whole top of the muffin. Set aside to dry/cool and store in an airtight container.