You already know that cinnamon apple muffins are a great option for cool winter mornings with a warm cup of coffee. Now it is the holiday season; you are at home and maybe bored with scrambled eggs or cereal every morning, so try these easy muffins instead.
Everyone will have a great morning if you serve cinnamon apple muffins with cinnamon sugar topping. The muffins are easy to make and get ready in less than half an hour. So don’t worry if you’re a beginner. It’s a beginner baking recipe that uses simple ingredients and a simple mixing method.
This recipe does not contain any unique ingredients. All you need are apples, flour, sugar, and milk. An electric mixer is sufficient for creaming butter and sugar, and even if you add icing, the mixer does a fine job.
This recipe is going to surprise you if you’ve ever experienced dry muffins. Cinnamon apple muffinsare moist right after they come out of the oven and stay moist for up to five days.
They are also light, soft, and their texture is cakey like a cupcake because we start with creamed butter and sugars. These muffins have the perfect harmonious balance between dense and soft and can be an ideal choice for your evening tea with guests as well.
Preheat the oven to 190ºC (374 ºF). Spray the muffin tray with oil spray or coat the tins well with butter and flour. Make sure to shake them to remove any excess flour after coating.
In a big clean bowl, mix 2 cups of flour, salt, two teaspoons of cinnamon, and baking powder. Set the mixture aside.
Mix the remaining flour with ½ teaspoon of cinnamon powder. Cut the peeled apples into small cubes and toss with the cinnamon and flour mixture. Be sure they are fully coated and set aside.
In a clean and dry bowl, cream together sugar and butter using an electric mixer until lightened in color. Three to 4 minutes will be enough. Then, one by one, add the eggs. Be sure to mix in before adding the next one thoroughly. After mixing the last egg, add the vanilla extract and mix well.
Add the flour to the egg mixture and fold gently, alternating with milk. Stir until combined well. Then fold in the diced coated apples gently and after that, scoop the muffin mixture into the prepared tins. Fill every muffin tin about 2/3 complete and put them in the oven to bake for half an hour. To test their doneness, use a toothpick, insert it in the middle of one muffin, and see if it comes out clean.
Let the cinnamon apple muffins cool in the tins and prepare the topping. Melt half of the buttercup in the microwave, then let it cool slightly. Pour the butter into a dry clean bowl which is easy to dip the tops of muffins in. Mix the granulated sugar and cinnamon in another bowl and set aside.
In a big clean mixing bowl, whisk together the powdered sugar and the buttermilk, then add the apple cider vinegar. Mix them to get a smooth mixture. Cover the bowl and store it in the refrigerator until you are ready to use it. This step is optional.
Remove each muffin from the tin and brush the butter on top with a pastry brush or dip the top of them into the melted butter. Then dip your cinnamon apple muffins into the cinnamon-sugar mixture, and place them onto a serving plate to finish cooling. Add the prepared icing on top and serve with a warm cup of coffee or milk and enjoy
If you prefer more apple bits in your muffins, increase the apple amount as you desire. Make sure not to add too many apple cubes to the muffin batter.
You can use any apple in this recipe, but the recommended ones are SweeTango, Jon Gold, Gala, Granny Smith, Braeburn, Honey Crisp, and Rome apples.