Apple Cinnamon Muffins | Cooking with Nana Ling

Apple and cinnamon are perfect companions—especially when found in soft and fluffy muffins with a crunchy, sweet muffin top. Find out below why this apple cinnamon muffins recipe just works—provided you follow one little muffin prep rule.

This recipe is:

• simply – You simply measure, chop, melt and mix without flouring the apples or making any other fuss
• hard to screw up – Really, if you read through the post and heed the “rule,” I’d be surprised if you don’t have muffins to brag about with this recipe, even if you’re a newbie to home cooking
• a winner – this is my tried and tested recipe for muffins, and with the combination of apple and cinnamon these are small, enthusiastic snacks
• Muffin top perfection – Sprinkle with raw sugar and cinnamon to create a perfectly sweet and crunchy muffin base.

Ingredients for Apple Cinnamon Muffins

Keep scrolling to the bottom of this post for ingredient quantities. Here I’ve listed the ingredients to give you an idea of ​​what to add to the shopping list.

• SR flour
• Cinammon
• Brown sugar
• milk
• Greek or plain yoghurt (unsweetened)
• vegetable oil
• butter
• eggs
• apples
• Raw sugar (or any other coarser sugar).

Which apples work best in this apple cinnamon muffins recipe?

I like to use Granny Smith or other cooking apples like Braeburn, Fuji or Pink Lady.

As you can see, I also like to mix it up and use two different types of apples.

How to make apple cinnamon muffins

Muffins are super easy to make provided you save them a crucial rule in mind:

DO. NOT. OVER STlR. THE. MIXTURE.

Just enough to combine the ingredients. And that’s it. COMPLETED.

got it

Alright, let’s make muffins!

Prepare

Preheat the oven to 220 degrees Celsius (circulating air).

Prepare the cupcake molds by lining them with (14) patty molds.

Measure out the ingredients and then:

• melt the butter
• beat the eggs
• Peel and core the apples, grate one apple and cut the other into cubes of about 1 cm.

Sieve and mix

Sift the flour and the first portion of cinnamon place in a large mixing bowl.

Add the sugar and stirbreak up any lumps of sugar by rubbing them between your fingers.

Next add the remaining ingredients — aside from that second helping of cinnamon and raw sugar you sprinkle on top of the muffins — and stir gently to mix everything.

Remember the muffin baking rule above? Don’t stir too much or you’ll end up with chewy muffins rather than light and fluffy ones.

Pour into pans, sprinkle and bake

Spoon or pour the mixture into patty pans.

Mix the second portion of cinnamon and raw sugar and sprinkle over the muffins.

Mmmmm…imagine how delicious these muffin tops will taste after baking.

Place in the oven and bake for 5 minutes before lowering the oven temperature to 190 degrees Celsius (convection).

Make sure you set a timer as they will burn if you leave them at this temperature throughout the baking time.

Once you’ve lowered the temperature, bake an additional 12 minutes (or until a metal skewer inserted into a muffin comes out clean).

Remove the muffins from the oven and allow them to cool for a few minutes before removing from the pan and placing on a cooling rack.

After cooling down Store the muffins in an airtight container for a few days. If they’re more than a day old, I like to freshen them up in the air fryer for a few minutes before eating.

These muffins are also great for freezing and Should keep for a few months in the freezer.

Interested in more apple recipes?

Check out my apple sponge and apple amber recipes.

Want more muffin flavor?

Check out the entire collection of muffin recipes. My favorites are orange and poppy seeds, as well as raspberry and white chocolate.