Description
Delight in these moist and tender Apple Cinnamon Muffins, bursting with the fresh zest of Granny Smith apples and a warm hint of cinnamon. Perfectly spiced and lightly sweetened, these muffins make an ideal breakfast or snack for any time of day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- 1/3 cup oil (vegetable or canola)
- 1 egg (lightly beaten)
- 1/3 cup milk
Add-ins and Spices
- 3 Tablespoons Granny Smith apple (grated)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and prepare a muffin tin by placing muffin liners inside the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including flour, sugar, salt, and baking powder until evenly combined.
- Combine Wet Ingredients: Pour the oil into a 1-cup glass measuring cup, then beat the egg and add it to the oil. Fill the measuring cup up to the 1-cup mark with milk and beat the mixture thoroughly until well combined.
- Incorporate Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients bowl and gently stir until everything is just combined. Be careful not to overmix to keep the muffins tender.
- Add Apples and Cinnamon: Fold in the grated Granny Smith apples and ground cinnamon evenly throughout the batter.
- Fill Muffin Tins: Divide the batter evenly among the 12 muffin liners, filling each approximately two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool slightly before serving warm or at room temperature. Store any leftovers in an airtight container for up to four days.
Notes
- Apple cinnamon muffins are a perfect breakfast on a crisp fall morning or an easy go-to after school snack on busy afternoons.
- Use Granny Smith apples for their tartness which complements the sweetness and cinnamon flavor perfectly.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute milk with a plant-based alternative for a dairy-free version.
- To add crunch, sprinkle some chopped nuts on top before baking if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 172 kcal
- Sugar: 13 g
- Sodium: 106 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 14 mg
