The BEST cinnamon spice apple muffins are filled with fresh apples, and piled high with a crisp, buttery crumb layer.
For an easy baked treat, is there anything easier than baking muffins. Muffins are so versatile and these Cinnamon Spice Apple Muffins are just right for using up the surplus of apples you might have on the counter. Actually, these muffins were inspired by the pile of apples I got in my last CSA subscription box. I’ve made apple pie crumb bars, baked apples with dates, and apple crisp but today I was craving apple muffins.
To make these, I started with one of my favorite recipes – Deli Style Blueberry Muffins. I tweaked it to compliment the apples by adding LOTS of cinnamon to the batter AND the crumb topping. The muffins were made with margarine (plant based) instead of butter in a nod to eating healthier by reducing the amount of saturated fat. In my humble opinion, there is no difference in the way they taste or the way the muffins baked by using margarine instead of butter. Soft and fluffy and totally awesome!
Ingredients to Use For Cinnamon Spice Apple Muffins
- Apples – any baking apple is fine…the ones I used from my market box were Jonathan apples I think…they weren’t labeled.
- All Purpose Flour – nothing fancy here!
- Eggs – large eggs were used here.
- Vanilla Extract – this is my favorite vanilla extract for baking. The company has been around for more than 100 years!
- Sugar – this recipe is super tasty using either white or brown sugar…or both.
- Cinnamon – the fresher the better. Cinnamon spice will last on your shelf about 2 years, so if yours has been around awhile…you might want to replace it.
- Milk – 2% milk is what I used, but almond or soy milk are fine if that’s what you have.
- Margarine – okay, butter is really good too!
- Baking Powder – if you’re in doubt about whether it’s still fresh, spoon a little bit into a bowl and our about 1/4 cup of boiling water over it. If it starts to really bubble up immediately, you’re good to go. Otherwise, replace it.
Cinnamon Apple Muffins are the ultimate muffins for anytime snacking, dessert or anytime.
The batter plus the toppings fill up the muffin cups so I like to bake these muffins in seasonal cupcake liners to help them keep their shape and make them festive and pretty.
No worries if you don’t have cupcake liners or don’t want to use them – just be sure to generously oil each muffin well and the top of the pan too.
Cinnamon Spice Apple Muffins Recipe
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- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter or margarine, cold and cubed
- 2 tsp cinnamon
- Preheat oven to 400°F. Grease muffin tin or use paper liners.
- In the bowl of a food processor, pulse the sugar, flour, butter and cinnamon until fully blended and has the consistency of small crumbs. set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, beating until incorporated. Add the vanilla and cinnamon and beat until just mixed in.
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture and milk to the butter mixture until just combined. Scrape down the sides of the bowl as needed. The dough will be thick. Fold the apples into the muffin batter until well distributed.
- Using an ice cream scoop or spoon, fill muffin cups with batter 3/4 full. Divide the crumb topping mixture equally between muffins, completely covering the muffin batter.
- Place muffin pan on center rack of oven and bake for 20 – 25 minutes, or until knife stuck into center of muffin comes out clean.
- Place pan with muffins on cooling rack for 10 minutes before removing muffins from pan.
NUTRITION INFORMATION PER SERVING
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