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Apple Cinnamon Muffins

9/27/2012

 
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Since today's Friday (yay!), I thought I would give you something to spice up your weekend. I wish I was going to be eating these this weekend, but Saturday morning I'm doing a color run. I realize I should be looking forward to this and excited about it, but I'm kind of not. I'm not too excited about getting dirty. Pathetic, right? Oh well. It's close to my house, and I'm sure it will be more fun than I'm expecting. After that, it's home to work on some baking recipes. I'm definitely looking forward to that!

Anyway, this is another muffin recipe from a great cookbook I got for my birthday. And this recipe is another win. It's a muffin with a great crumb that is studded with apple chunks. There's wonderful cinnamon flavor, and it has a brown sugar/cinnamon crunch on top. The brown sugar gets a little caramelized while it bakes, which is pretty unique. I would not skip the brown sugar on top because they don't have much sugar in them otherwise. While I don't want to eat a cupcake disguised as a muffin for breakfast, it does need to be a little sweet. This is that muffin. I hope they make your mornings warm and cozy!
 
Apple Cinnamon Muffin Recipe
Makes 6-7 muffins
Print this recipe

For the muffins:
1 egg
3 tablespoons sugar
1/2 cup milk
1/4 cup butter, melted and cooled
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups all purpose flour
1 Granny Smith apple peeled, cored, and chopped

For the topping:
1/4 cup packed brown sugar
1/2 teaspoon cinnamon 

Preheat your oven to 400 degrees. Line your muffin tin with paper cups.

In a large bowl, whisk together the egg, sugar, milk, and melted/cooled butter. Add in the baking powder, cinnamon, and salt and stir to combine. Stir in the flour until just incorporated. Fold in the chopped apples. Spoon the mixture into the paper cups. Note: It's a pretty thick batter. I filled the cups almost full and put about 1/4 cup of the batter in the cups.

To make the topping, mix together the brown sugar and cinnamon. Sprinkle it on top of the batter.

Bake the muffins for 30-35 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes and then remove from the pan to cool.

Source: Best-Ever Book of Cupcakes & Muffins
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Anna @ Hidden Ponies link
9/27/2012 02:36:14 pm

Apple cinnamon anything is a win in my books! Love that topping!

jenbeans link
9/29/2012 04:58:11 pm

Really like that streak of cinnamon sugar through the muffin lining - looks scrumptious with some coffee :)

Jen MO link
10/1/2012 09:57:32 am

Oh, these muffins look so good. I am going to have to buy more apples.

Amy
11/16/2013 06:18:31 am

Just made these. . . . without the topping (didn't have brown sugar. :( ). My kids LOVE them. Tomorrow will be batch 2 WITH topping. :)


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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