Loaded with apples and cinnamon with a crunchy sugar crust. These Apple Cinnamon Muffins are delightfully moist and absolutely delicious
A bothersome morning it is!
Have you had one of those days where everything seemed to go wrong and ended up being reduced to a puddle of nerves? Well, this is me today! I want to reach for the nearest bottle of wine and crack it open. This is where I should be a responsible blogger and write, ‘alcohol doesn’t solve problems, folks!’
Well, if I had these Apple Cinnamon Muffins waiting for me with a good coffee, I would then reconsider and go for this instead! This way I can still drive, as I’m always taking my toddler, Kai out of the house.
This morning I broke one of my favourite coffee cups, walked into some kitty vomit and discovered that this website had been down for two days! The latter annoyed me the most. I just upgraded my plan with my web host because they promised me a quicker site with premium service. I hate to say it, but I’m starting to regret staying with them!
Apologies if you’ve been trying to access this site and it’s either laggy or getting silly error messages. It was truly out of my control, and my host has promised me they’ve permanently fixed the error on their end.
However, I’m still anxious and checking this site every hour or so. I hate the thought of my readers being unable to access my website.
Apple Cinnamon Muffins
Now that I’ve vented my frustrations over this unfortunate morning, let’s get back to these Apple Cinnamon Muffins.
I made these muffins a while back when I started this blog. I had this recipe in my archive for a while now and was a little reluctant to post it. Don’t get me wrong, it’s a brilliant and easy recipe, but there are a million apple and cinnamon muffin recipes online.
These muffins may not be a unique or creative recipe, but it’s one my family loves. After all, this is the purpose of this website, to share recipes my family approved and loved. This one is even more special because Kai adores these muffins too.
Usually, I would write a few paragraphs as you should try my recipes, but this one is pretty much self-explanatory. I mean, Apple and Cinnamon Muffins, how could you go wrong? Each muffin is packed with juicy apples with a crunchy top from the demerara sugar.
Like most muffins, these are easy to make, freeze really well and make a great snack. It’s also relatively healthy because it contains 2 apples in there?… hmm maybe I’ll leave that one for you to decide!
More delicious and easy baking recipes to try:
Chocolate Rum Raisin Muffins
Black Bean Choc cakes
Chocolate & Pear Pudding
Banana Oat Muffins
Ingredients for Apple Cinnamon Muffins
Apples – Peeled or unpeeled red or green apples would work in these muffins. I didn’t peel my apples, as I don’t mind eating their skin.
Plain flour (All-purpose flour) doesn’t have any leavening (raising agents) such as baking powder mixed in.
Mild or light Olive oil – I love extra virgin olive oil, but it has a strong flavour and may overwhelm the muffins. To still get the goodness of olive oil, I used light olive oil for a more neutral taste. You could also swap olive oil for vegetable or canola oil.
Buttermilk – No buttermilk in your fridge? Make 1 cup of buttermilk substitute by mixing 1 cup of milk with 2 tablespoons of vinegar or lemon in a jug/bowl. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using.
Demerara sugar is a form of raw sugar. Its crystals are larger, coarser and darker than regular white sugar with a subtle molasses flavour. You could swap raw sugar or turbinado sugar for demerara sugar.
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How to make Apple Cinnamon Muffins
Step-by-step guide with photos
Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a 24-hole muffin tin with paper cases and spray the inside of the cases generously with oil to prevent the muffins from sticking.
Roughly chop and peel (optional) apples into little cubes.
For the dry ingredients – In a large bowl, place in the flour, baking powder, baking soda, cinnamon and salt. Whisk the dry ingredients well to combine.
For the wet ingredients – In a separate bowl, pour in the buttermilk and oil, then add in the eggs, sugar and vanilla extract, then whisk well to combine.
Make a well in the dry ingredients, then pour in the wet ingredients. Fold the mixture until almost combined, then add the apples. Fold a few more times until no dry bits are showing, but don’t over-mix the batter.
Divide the batter evenly into the prepared muffin tin. Mix the demerara sugar and cinnamon together in a small bowl, then sprinkle the sugar mixture over the muffins. Bake for 18 to 20 minutes, or until a skewer comes out clean when inserted in the middle of a muffin.
Leftovers – Allow the Apple Cinnamon Muffins to cool completely at room temperature, then transfer them into an airtight container and store them at room temperature for up to 3 days. If humid, store them in the fridge. When frozen they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Apple Cinnamon Muffins
Ingredients
- 2 medium apples (cut into little cubes) (NOTE 1)
- 2½ cup plain/all purpose flour (NOTE 2)
- 2 tsp baking powder
- 1 tsp baking/bi-carb soda
- 2 tsp cinnamon
- ¼ tsp salt
- 1 cup buttermilk (NOTE 3)
- ⅔ cup light/mild olive oil (NOTE 4)
- 2 large eggs
- ¾ cup brown sugar (packed)
- 1 tsp vanilla extract
For the topping
- 1½ tbsp demerara sugar (NOTE 5)
- ½ tsp cinnamon
Instructions
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a 24-hole muffin tin with paper cases and spray the inside of the cases generously with oil to prevent the muffins from sticking.Roughly chop and peel (optional) apples into little cubes.
- For the dry ingredients – In a large bowl, place in the flour, baking powder, baking soda, cinnamon and salt. Whisk the dry ingredients well to combine.
- For the wet ingredients – In a separate bowl, pour in the buttermilk and oil, then add in the eggs, sugar and vanilla extract, then whisk well to combine.
- Make a well in the dry ingredients, then pour in the wet ingredients. Fold the mixture until almost combined, then add the apples. Fold a few more times until no dry bits are showing, but don't over-mix the batter.
- Divide the batter evenly into the prepared muffin tin. Mix the demerara sugar and cinnamon together in a small bowl, then sprinkle the sugar mixture over the muffins. Bake for 18 to 20 minutes, or until a skewer comes out clean when inserted in the middle of a muffin.
