You can never have too many apple recipes in the fall! This is an easy apple cinnamon muffins perfect for the fall season. They’re sweet and rich in apple flavor, with great texture thanks to chewy apple pieces. With a few pantry staples (flour, sugar, baking powder, eggs, etc.) and apples, you can easily throw together a batch of these lovely, healthy muffins.
Simply whisk together dry ingredients, then wet ingredients. Combine them together and bake until golden. As easy as that! If you’re looking for a healthy, satisfying snack to pack for lunch (or to enjoy as breakfast), an Apple Cinnamon Muffin is the perfect candidate. Try them today!
The apples you use will depend on personal preference. Granny Smith apples will be slightly tart and will work if you don’t want the muffins to be too sweet. Alternatively, if you like your muffins sweet, go for Gala, Honey Crisp, or Braeburn.
– To make these Apple Cinnamon Muffins vegan, replace the egg with flax eggs, and the butter with canola oil or applesauce.
– Use gluten-free flour if you’re baking these for gluten intolerant individuals.
– These muffins are healthy and make the perfect on-the-go snack! Freeze a bunch of muffins, pack them in for work or school, and they’ll be ready for a late breakfast! To make them even healthier, use wholewheat flour instead of all-purpose flour.
– To make the surface of the muffins slightly crispy, add a sprinkling of sugar over the muffins before baking. Alternatively, make a more indulgent cinnamon crumb topping. Whisk together ¼ cup sugar, 2 tablespoons flour, 2 tablespoons melted butter, and 1 teaspoon cinnamon. Sprinkle over the muffins and bake.
– This recipe will work with other fruits too. Use 2 cups of any of the following: chopped pear, mango pieces, blueberries, raspberries, or chopped strawberries.
– Make sure to chop the apple into equally sized pieces.
Store the Apple Cinnamon Muffins in an airtight container for up to 5 days. You can also freeze them Wrap each muffin tightly with plastic wrap, then freeze for up to 3 months. Allow to thaw at room temperature before serving.
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Grease the muffin pan well with butter or use muffin baskets. Peel and chop the apples into small cubes.
You will get about 290 g of diced apples. Sprinkle the apples with a little lemon juice and set aside.
In a large bowl, mix flour, salt, baking powder, sugar, and cinnamon.
In a medium bowl, mix the eggs, water, and melted butter.
Mix the egg mixture well into the flour mixture with a spatula.
Add the chopped apples and stir until combined.
Divide the dough into 12 greased muffin tins and bake in a preheated oven at 200 °C-390°F for about 17 minutes or until lightly golden on top.
After the muffins are baked and cooled, sprinkle them with powdered sugar.