Go Back
Five apple cinnamon muffins with one split open
Print Recipe
4.67 / 3 votes

Apple Cinnamon Muffins

These plump muffins pack a wallop of apple flavor due to apple chunks sautéed in butter and brown sugar. A sprinkle of cinnamon sugar crowns these breakfast jewels.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 281

Ingredients

For the topping

  • 2 tablespoons granulated sugar
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon

For the muffins

  • Vegetable oil spray
  • 2 tablespoons (1 oz) unsalted butter, plus 4 tablespoons (2 oz) melted
  • 2 Granny Smith, Empire, or Braeburn apples (1 lb or 454 g), peeled, cored, and cut into 1/4 inch (6-mm) pieces (3 cups)
  • 2 tablespoons packed brown sugar
  • 3/4 teaspoon ground cinnamon, divided
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons table salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup mild vegetable oil
  • 1/2 cup apple cider
  • 1/2 cup plain whole-milk yogurt
  • 1 teaspoon vanilla extract
US - Metric

Instructions

Make the topping

  • In a small bowl, combine the granulated sugar, brown sugar, and cinnamon and stir until mixed thoroughly.

Make the muffins

  • Adjust oven rack to upper-middle position and preheat oven to 400°F (200°C). Spray a 12-cup muffin pan generously with vegetable oil spray.
  • In a 12-inch (30-cm) skillet over medium-high heat, melt 2 tablespoons butter. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, about 9 minutes. Remove skillet from heat and let cool for 10 minutes.
  • Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together.
  • In a separate bowl, whisk granulated sugar, eggs, oil, and 4 tablespoons melted butter together until thick and homogeneous, about 30 seconds. Whisk cider, yogurt, and vanilla into sugar mixture until combined.
  • Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3 cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping.
  • Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin pan halfway through baking.
  • Let muffins cool in muffin pan on a wire rack for 10 minutes. Remove muffins from muffin pan and let cool on wire rack 5 minutes. Serve. (Muffins can be stored at room temperature for up to 3 days.)

Nutrition

Serving: 1muffin | Calories: 281kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 285mg | Fiber: 2g | Sugar: 27g