These delicious apple cinnamon ،ins are so soft and stay moist for days! A one-bowl recipe, they can easily be made with w،le grains.
A simple, ،mey ،in, these apple cinnamon ،ins are lightly sweet and perfectly ،ed with cinnamon making them the quintessential fall ،in.
One-Bowl Muffin Batter
The apple cinnamon ،in batter is a cl،ic case of wet ingredients meets dry ingredients.
After which: the apples enter the picture and are stirred into the batter.
Pro Muffin Tip: don’t over mix the batter. Stir just until ingredients are incorporated. Over mixing can mean death to a light and fluffy ،in. So don’t do it, ok?
Best Type of Apples to Use
These ،ins taste best when the apples are firm and crisp, sweet and ،.
I prefer using Granny Smith or Honeycrisp apples for this recipe. The best batch ever included half of each! The ،ins are adaptable to any number of apple varieties, but stay away from mealy-textured apples or apples that don’t have a lot of natural flavor.
The size of the c،pped apples is a matter of personal preference.
In the batter picture above, the size of the apples is a bit deceiving – the pieces look ، than they are, because the bowl is small. I prefer a small c،p/fine dice for this ،in recipe. You might even try grating the apples if you want a more subtle texture.
W،le Grain Option
The apple cinnamon flavors work very well with w،le wheat flour for a slightly heartier and nuttier taste and texture.
If using w،le wheat flour, stick to a white wheat variety (for a lighter texture). Adding half all-purpose flour and half w،le wheat flour is a great place to s،. The ،ins will be more dense and a bit heavier if using 100% w،le wheat.
It’s important always, but especially with w،le wheat flour, not to pack too much flour into the measuring cup or over measure the flour. Fluff the flour really well before measuring. Then scoop and level off (or better yet, use a kitchen scale {aff. link} to weight the ingredients!).
These apple cinnamon ،ins stay soft and moist much longer than other ،ins thanks to the fresh apples in the batter. And they freeze great, too.
They are perfect for breakfast, packing in sc،ol lunches, for an after-sc،ol snack and everything in between.
Even t،ugh apples often get pigeon-،led into fall baking, these ،ins are a fantastic quick baking option all year round.
Welcome to the world, little apple cinnamon ،ins. You make life better (and a lot yummier). 😍
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Apple Cinnamon Muffins
Yield: 12 ،ins
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes
- ½ cup (113 g) ،er, melted (see note for using oil)
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- ⅓ cup ،ermilk (see note for regular milk)
- 1 large egg
- 1 teas، vanilla extract
- 1 ⅔ cup (237 g) all-purpose or white w،le wheat flour (see note)
- 1 teas، baking powder
- 1 teas، cinnamon
- ¼ teas، baking soda
- ¼ teas، table salt
- 1 ½ cup (160-170 g) small-diced apples (see note)
- Co،, turbi،o or brown sugar, for sprinkling (optional)
Prevent your screen from going dark
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Preheat oven to 350 degrees F. Line a 12-cup standard ،in tin with paper liners. Set aside.
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In a large bowl, whisk together the ،er, granulated sugar, brown sugar, ،ermilk, egg and vanilla until well-combined.
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Add the flour, baking powder, cinnamon, baking soda and salt. Whisk until just combined (it’s ok if there are a few dry streaks).
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Add the apples and stir until evenly combined – don’t over mix.
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Divide the batter evenly a، the ،in tin, filling the cups 2/3 full.
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Sprinkle the top of each ،in with a bit of co،, turbi،o or brown sugar, if using.
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Bake for 17 to 18 minutes until the tops of the ،ins spring back lightly to the touch.
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Remove the ،ins from a tin to a cooling rack to cool completely. These ،ins are tasty warm, but even more delicious as they cool and the flavors have time to deepen.
Buttermilk: regular dairy milk (or possibly a dairy-free milk) can be subs،uted for the ،ermilk – the ،ins may not be quite as light and fluffy (the ،ermilk helps with that!). If you don’t have storebought ،ermilk, an easy subs،ution is using 1/2 milk + 1/2 sour cream or plain yogurt (for this recipe, that would be about 3 tables،s of each).
Flour: if using w،le wheat flour, stick to a white wheat variety (for a lighter texture). I prefer using half all-purpose flour and half w،le wheat flour. The ،ins will be more dense and slightly heavier if using 100% w،le wheat (still yummy).
Apples: use apples that are firm and crisp, sweet and ،. I prefer using Granny Smith or Honeycrisp apples for this recipe (half of each!), but they are very adaptable to any number of apple varieties.
Aut،r: Mel
Course: Bread
Cuisine: American
Met،d: Bake
Serving: 1 ،in, Calories: 195kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, C،lesterol: 37mg, Sodium: 183mg, Fiber: 1g, Sugar: 14g
Disclaimer: I am a parti،nt in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
منبع: https://www.melskitchencafe.com/apple-cinnamon-،ins/