Cinnamon Apple Muffins
This muffin recipe is perfect for fall and back-to-school. This recipe is quick and easy and these muffins freeze well so they are easy to pull out for busy school morning or a last-minute after school snack. And once the glaze sets, these muffins are also easy to pack for a lunch treat or a breakfast on the go!
One of the best things about this recipe is that it doesn’t require a stand mixer or any special equipment. And you likely already have most of the ingredients in your pantry!
Ingredients to Make Cinnamon Apple Muffins
- KAMUT® White Flour or other All-Purpose White Flour
- Fine Salt
- Baking Powder
- Cinnamon
- Apples
- Unsalted Butter
- Olive Oil
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Whole Milk
- Powdered Sugar
Tools to Make Cinnamon Apple Muffins
- Muffin Pan
- Muffin Liners
- Saucepan
- Small, Medium & Large Mixing Bowls
- Whisk or Dough Hook
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Knife
- Cutting Board
- 2 oz Muffin/Cookie Scoop
- Small Whisk
- Optional: Kitchen Scale
All About Ingredients for Cinnamon Apple Muffins
Flour
I use KAMUT® White Flour in most of my recipes because it is healthier and tastes better than regular, all purpose flour. You can learn more about my love for this flour here but know that you can always make my recipes with regular, AP flour too! Use the flour that you love for baking because it makes up the bulk of most baking recipes!
Salt
Use any fine salt you have on hand. I tend to use fine sea salt but any salt will help bring out the flavors in these muffins.
Baking Powder
The baking powder in this recipe will help the muffins rise so they are more bakery-style. The combination of baking soda and baking powder is the reason that any cocoa powder will work in these cookies. Different types of cocoa powder will react with different leavening agents so this is the perfect workaround.
Cinnamon
You can’t have Apple Cinnamon Muffins without cinnamon! You’ll use cinnamon in both the muffin batter and in the glaze to really drive home that classic fall, apple pie flavor.
Apples
You can use any apples you have on hand but crisp, tart Granny Smith apples compliment the sweetness in this recipe and retain some crispness after baked.
Butter
I use melted butter in this recipe which is great because you don’t have to plan ahead to make this recipe! I also use unsalted butter but if you only have salted butter on hand, just omit the added salt.
Olive Oil
You will not taste the olive oil in this recipe so use the olive oil you have or substitute with another mild oil like avocado. The oil is there to help these muffins stay moist as they cool but the combination of oil and butter also gives a rich flavor.
White & Brown Sugar
For some reason, I feel like fall recipes demand brown sugar. Maybe it’s the molasses. Who knows? Brown sugar is more moist and flavorful but using only brown sugar would weigh these muffins down too much so the combination of white and brown sugar results in the perfect texture and sweetness!
Eggs
Just like for most ingredients, use the eggs you like! A high-quality, flavorful egg will help make your baked goods higher in quality and flavor! But if you’re someone who doesn’t notice the difference, then that is a perfect place to save a bit on your grocery bill!
Vanilla Extract
As always, the vanilla is subtle but adds a warmth and richness that you almost don’t notice but you would notice something is missing if you omit. I like to use pure vanilla extract but use the vanilla you have on hand. I sometimes substitute vanilla bean paste 1:1 and it works just fine in this recipe!
Milk
I’ve used whole milk every time I’ve baked these muffins. I think another milk would work, including non-dairy options but I wouldn’t recommend a non-fat milk because the fat in the milk helps add moisture to the muffins.
Powdered Sugar
I like to use organic powdered sugar because most conventional powdered sugars contain GMO cornstarch and I avoid GMO products at home since I have little to no control over the ingredients I encounter while eating out or on vacation. Sometimes organic powdered sugar contains organic cornstarch and sometimes it doesn’t have any non-caking agents. Either way, be sure to sift your powdered sugar!
How to Make Cinnamon Apple Muffins
Line one muffin tray with muffin liners. Set aside and preheat oven to 425℉.
Melt butter and set aside.
Combine dry ingredients including flour, salt, baking powder and 2 teaspoons of cinnamon then set aside.
Peel and dice apples. Set aside.
Whisk eggs and both sugars in a large mixing bowl and continue to whisk while you drizzle in the olive oil, melted and cooled butter and vanilla.
Add half of the dry ingredients into the wet, followed by the ½ cup of milk and finish with the remaining dry ingredients, stirring until just combined after each addition.
Add the diced apples and stir until combined.
Using a large, 2 ounce muffin scoop, place heaping scoops of batter into each muffin liner and bake for 5 minutes at 425℉ then reduce the temperature to 325℉ and bake for 20 more minutes.
While muffins bake, make the glaze. Combine sifted powdered sugar, remaining 2 teaspoons of cinnamon and slowly add the milk as you sift, stopping when you have a consistency that is still thick but thin enough to drizzle over muffins. Glaze will thicken as it sits.
Transfer muffin tray to a wire rack and when muffins are cool enough to handle, remove from the tray and place on a wire rack with a piece of parchment paper underneath. Using a small spoon, drizzle glaze over each muffin. Let the glaze set then enjoy!
Store in an airtight container at room temperature for 2 days or freeze. These muffins still taste great after frozen and can stay in the freezer for up to 3 months. To thaw, just bring to room temperature.
Cinnamon Apple Muffins
Ingredients
Muffins
- 1 ¾ cups (254g) KAMUT® White Flour (or 2 cups of all purpose flour)
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- 2 large (or 3 small) apples (Granny Smith works well)
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup olive oil
- ¾ cup (165g) sugar
- ½ cup (110g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Cinnamon Glaze
- ½ cup (52g) powdered sugar
- 2 tsp cinnamon
- 2 tsp whole milk
Instructions
- Line one muffin tray with muffin liners. Set aside and preheat oven to 425℉.
- Melt butter and set aside.
- Combine dry ingredients including flour, salt, baking powder and 2 teaspoons of cinnamon then set aside.
- Peel and dice apples. Set aside.
- Whisk eggs and both sugars in a large mixing bowl and continue to whisk while you drizzle in the olive oil, melted and cooled butter and vanilla.
- Add half of the dry ingredients into the wet, followed by the ½ cup of milk and finish with the remaining dry ingredients, stirring until just combined after each addition.
- Add the diced apples and stir until combined.
- Using a large, 2 ounce muffin scoop, place heaping scoops of batter into each muffin liner and bake for 5 minutes at 425℉ then reduce the temperature to 325℉ and bake for 20 more minutes.
- While muffins bake, make the glaze. Combine sifted powdered sugar, remaining 2 teaspoons of cinnamon and slowly add the milk as you sift, stopping when you have a consistency that is still thick but thin enough to drizzle over muffins. Glaze will thicken as it sits.
- Transfer muffin tray to a wire rack and when muffins are cool enough to handle, remove from the tray and place on a wire rack with a piece of parchment paper underneath. Using a small spoon, drizzle glaze over each muffin. Let the glaze set then enjoy!
- Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
