Growing up, my family had a tradition of picking apples every autumn. We’d drive out to the countryside, spend the day in the orchards, and come home with bags full of fresh apples. The house would soon be filled with the warm, comforting aroma of baked apple treats. One of my absolute favorites was Apple Cinnamon Muffins, a recipe my grandmother used to make. These muffins are a delightful combination of sweet, juicy apples and the warm spice of cinnamon, making them perfect for breakfast or an afternoon snack.
The recipe I’m sharing today is one that has been tweaked and perfected over the years. It’s simple to make and doesn’t require any fancy ingredients, yet the results are always impressive. The muffins are moist and fluffy, with tender pieces of apple in every bite. A crunchy streusel topping adds a wonderful texture contrast, and a drizzle of vanilla glaze takes them to the next level.
One of the things I love about this recipe is its versatility. You can easily adapt it to suit your taste or what you have on hand. For a bit of a nutty twist, you could add some chopped walnuts or pecans to the batter. If you’re a fan of dried fruits, a handful of raisins or dried cranberries would complement the apple and cinnamon flavors beautifully. For those who prefer a little extra spice, a pinch of nutmeg or allspice in the batter can add a warm depth of flavor.
These muffins are also a great way to use up any apples that might be slightly past their prime. The baking process brings out their natural sweetness, and the cinnamon enhances their flavor perfectly. Plus, the streusel topping and vanilla glaze make them look and taste like they came from a fancy bakery.
Whether you’re looking to recreate a cherished family tradition or simply want to enjoy a delicious homemade treat, these Apple Cinnamon Muffins are sure to delight. They’re quick to whip up, making them perfect for busy mornings or last-minute guests. Give this recipe a try, and I’m sure it will become a favorite in your household, just as it has in mine.
Preparing Apple Cinnamon Muffins
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Ingredients
For the Muffins:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups diced apples
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
For the Streusel Topping:
- 4 tablespoons melted butter
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
For the Vanilla Glaze:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
Directions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Add the diced apples and stir to coat them evenly with the flour mixture.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- In a small bowl, use a fork to mix the melted butter, brown sugar, granulated sugar, cinnamon, and flour until it forms a crumbly mixture.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
- While the muffins cool, whisk together the powdered sugar and heavy cream to make the glaze.
- Drizzle the vanilla glaze over the cooled muffins before serving.
Storing Suggestions:
Store the muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, or freeze them for up to 3 months. If freezing, thaw at room temperature before serving and add the glaze after thawing.
FAQs:
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients are gluten-free, particularly the baking powder and baking soda.
Can I use a different type of oil instead of vegetable oil?
Yes, you can use other oils such as canola oil, sunflower oil, or even melted coconut oil. Just keep in mind that coconut oil may add a subtle coconut flavor to the muffins.
What are some good apple varieties for baking?
Good apple varieties for baking include Granny Smith, Honeycrisp, Braeburn, and Fuji. These apples hold their shape well and have a nice balance of sweetness and tartness.
How do I prevent the streusel topping from sinking into the muffins?
To prevent the streusel topping from sinking, make sure the batter is thick enough and that you distribute the topping evenly over the muffins. Avoid pressing the streusel into the batter.
Can I make these muffins without the streusel topping?
Yes, you can make the muffins without the streusel topping. They will still be delicious, but the texture and flavor will be slightly different. You could also add nuts or oats to the batter for some extra crunch.
Is it possible to substitute the heavy cream in the glaze?
Yes, you can substitute the heavy cream with milk or a non-dairy milk alternative. Keep in mind that the consistency of the glaze may vary, so adjust the amount of liquid to achieve the desired thickness.
Apple Cinnamon Muffins
Ingredients
For the muffins:
- 2 1/2 cups plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 2 cups diced apple
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
For the streusel topping:
- 4 tablespoons melted butter
- 1/3 cup packed brown sugar
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup plain flour
For the vanilla glaze:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
Instructions
For the muffins
- Heat your oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and white sugar.
- Stir in the chopped apples, ensuring they are well coated with the flour mixture.
- In a separate medium bowl, whisk together the milk, oil, and eggs.
- Pour the wet mixture into the dry ingredients and stir until fully combined.
- Spoon the batter into the muffin cups, filling each about ⅔ full. Set aside.
For the streusel topping
- In a small bowl, mix the melted butter, brown sugar, white sugar, cinnamon, and flour with a fork until they form a crumbly mixture.
- Sprinkle the streusel evenly over the muffin batter.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden.
For the vanilla glaze
- Whisk together the powdered sugar and heavy cream until smooth.
- Drizzle the glaze over the cooled muffins.
