These Apple and Cinnamon Muffins are delicious, especially for breakfast on a cool autumn morning. They are moist and fluffy, with a warm cinnamon taste that perfectly complements the apples.
We love this Apple and Cinnamon Muffin recipe as it's made out of pantry staples and can be prepped and baked in 30 minutes.
Why You'll Love This Recipe
- The muffins stay moist for up to 3 days and can be warmed quickly in the microwave.
- It's a simple one-bowl recipe that requires no fancy equipment - just a manual whisk.
Note: The full quantities are shown in the recipe card below.
Self-raising flour - also known as self-rising flour.
Brown sugar - adds moisture to the muffins.
Milk - use full-fat or low-fat milk.
Vegetable oil - use canola or sunflower oil.
Vanilla extract - or vanilla essence.
Apples - we love to use red apples, but you could use green apples. Tinned apples also work well; however, you won't be able to achieve the pretty topping if you use them.
Egg - use one large egg at room temperature.
Cinnamon - use ground cinnamon.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Add the milk, brown sugar, oil and vanilla extract to a large mixing bowl. Mix until combined.
2. Crack the egg into the mixture and whisk until combined.
3. Add the sifted flour and cinnamon.
4. Fold very carefully to make a thick batter.
5. Add the apple pieces to the batter.
6. Carefully stir the apple pieces into the batter.
7. Scoop the batter into the muffin cases. Using an ice cream scoop makes it easier if you have one.
8. Add the apple slices to the top of each muffin.
9. Sprinkle a little cinnamon over the top of each one.
10. Bake in the oven for 18-23 minutes until risen and a toothpick inserted into the middle comes out clean.
Sweeter - add a handful of raisins to the batter before baking.
Nutty - add some chopped walnuts.
Top Tip: Do not overmix the batter; otherwise, the muffins will be dry.
FAQs & Expert Tips
Yes, Apple and Cinnamon Muffins freeze well for up to 3 months. To freeze, let the muffins cool completely, then wrap them up well to prevent freezer burn. Allow them to thaw in the fridge or at room temperature before serving.
Store the cooled Apple and Cinnamon Muffins in an airtight container for up to 3 days.
Yes, you can use tinned apples; however, you won't be able to achieve the same pretty topping with tinned apples.
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Apple and Cinnamon Muffins
- 12-hole muffin tin
- 12 muffin cases
- 2 red apples, or green apples, note 1
- 125 g soft brown sugar
- 80 mls vegetable oil (⅓ cup), such as sunflower or canola oil
- 125 mls milk (½ cup), either full-fat or low-fat
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 250 g self-raising flour, sifted
- 1 teaspoon cinnamon, plus, a little extra for sprinkling
- Preheat the oven to 160℃ fan/180℃ and line a 12-hole muffin tin with cases.
- Core and peel one of the apples and cut it into small cubes (approximately 1cm). Leave to one side.
- Add the brown sugar, vegetable oil, milk and vanilla extract to a large mixing bowl. Whisk together until combined. Add the egg and whisk until combined.
- Add the sifted flour and cinnamon and fold into the mixture until just combined (the batter will look a little lumpy). Stir in the apple pieces. Divide the mixture between the 12 muffin cases.
- Before baking, cut the remaining apple in half, core it, and then chop each half into thin slices. If the apple slices are too large to fit each muffin, trim them a little. There may be a few pieces left over. Top each muffin with three slices and a sprinkle of cinnamon.
- Bake in the oven for 18-23 minutes until a toothpick inserted into the middle comes out clean. The baking time may differ depending on the size of the muffins and the oven.
- After baking, let the muffins cool completely on a rack before serving.