Apple Cinnamon Muffins
Here’s a tasty muffin full of fall flavors. I have been waiting to start doing some apple recipes for a few weeks now and I just can’t wait any longer. I know I am rushing the end of summer but I am so ready for these hot, hot days to end. I’m trying to fool myself into thinking it is happening. I want to put the top down on the car and not be toast when the ride is over.
I bought my first bag of apples the other day and made these muffins this morning. I have always liked this recipe, the muffins are full of cinnamon and the apples makes the muffins very moist. This is a muffin that will still be good the next day if kept covered. I used Granny Smith apples but any cooking apple will work. Courtlands, Johnagolds, Fujis, Granny Smiths or McIntosh are a few apples that come to mind real quick when I think about the kinds of apples I like to bake with.
Apple cinnamon muffins are full of bites of apple with cinnamon. Muffins stay moist for several days.
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups diced apples
- 1/4 cup butter, melted
- 1/4 cup oil
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup buttermilk
- For the Topping:
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- Preheat oven to 400 degrees. Put 12 cupcake liners in a cupcake pan.
- Melt the butter in the microwave.
- Peel and chop up the apples in small pieces.
- Mix together the flour, salt, baking powder, cinnamon and sugar in a mixing bowl.
- In a small bowl combine the eggs, buttermilk, vanilla, butter and oil. Stir until well mixed.
- Combine the sugar and cinnamon for the topping together in a small bowl. Set aside.
- Add the wet ingredients to the dry ingredients. Stir until everything is mixed together. Do not overmix. Stir in the apples.
- Fill the muffin cups almost to the top. Sprinkle with the topping ingredients.
- Bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees. Bake for about 8 - 10 minutes. Remove when baked to a wire rack to cool.
You will notice in the recipe I use half oil and half butter. I do this because I think that some things like muffins are moister when I do a mix instead of all butter. I think that butter by itself can sometimes make a baked product drier, especially when there is no creaming of the butter and sugar together to lighten it. It’s your call, use all butter if you desire.
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