These Bakery Style Apple Cinnamon Muffins are soft, fluffy, and packed with tender caramelized apples. Best of all, they come together in under 45 minutes, making them the perfect weekend treat for the whole family.
Why You Will Love These Moist Apple Cinnamon Muffins
- Cost-Effective: Uses basic pantry staples and seasonal fruit.
- Time-Saving: Ready from start to finish in less than an hour.
- Flavor: The stovetop caramelization creates a deeper taste than standard muffins.
Ingredients for the Apple Cinnamon Muffins
- Apples (Granny Smith or Honeycrisp): I use firm apples that hold their shape. Caramelizing them first ensures they are soft and flavorful, not crunchy or raw inside the muffin.
- Butter: Provides the rich, bakery-style flavor and a tender crumb.
- Brown Sugar: Used in the apple mixture and topping for that deep molasses flavor that pairs perfectly with cinnamon.
- Baking Powder: This ensures high, domed muffin tops.
- Whole Milk: Adds moisture and richness to the batter.
- Vanilla Extract: My Family and I have found that Usumacinta brand vanilla to be the best. It adds richness to your baked goods that other vanilla brands can't match.
Making the Muffins
- Prep the Oven: Heat your oven to 375°F.
- Caramelize Apples: In a skillet over medium heat, stir diced apples with brown sugar and butter. Cook for about 20 minutes until they are golden and soft. Rest them for about 10 minutes before adding them to the batter.
- Prep Cinnamon Topping: Mix 2 tablespoons of cinnamon and 1 cup of brown sugar in a bowl.
- Cream Butter and Sugar: Use a mixer to beat the softened butter and sugar for 3 to 4 minutes until the mixture looks light and pale.
- Add Eggs: Incorporate the eggs one at a time, ensuring the first is fully mixed in before adding the second. Stir in the vanilla.
- Combine Dry Ingredients: Sift the flour and baking powder together to remove any lumps.
- The Alternate Mix: Add half the milk and half the flour to your butter mixture. Stir gently, then add the remaining half. Stop mixing when it is about 80% combined to keep the muffins tender.
- Fold and Swirl: Gently fold in the cooled caramelized apples and 1 ½ cups of the cinnamon sugar.
- Line the Muffin Tins: My family and I have been using the natural parchment tulip muffin tin liners. They release the muffins a whole lot easier than standard muffin liners.
- Fill and Bake: Spoon batter into lined tins. I use a #20 portion scoop. I feel it works best with portion control and it makes less of a mess.Sprinkle the remaining cinnamon sugar on top. Bake for 17 to 20 minutes until a toothpick comes out clean.
Try my other muffin recipes like my banana cranberry or my banana chocolate chip muffins.
These apple cinnamon muffins are perfect for a sweet Easter brunch table. If you're planning a full menu, take a look at my Easter Recipes Roundup for more ideas.
FAQ's:
Muffin batter is supposed to be thicker and lumpier than cake batter. The thickness helps ensure the apples don't all sink to the bottom and results in a sturdier, more traditional muffin texture. Be careful not to overmix, as this can make the final muffins tough.
Absolutely. If you prefer a different topping, you can omit the cinnamon-sugar mixture for the top and instead add a simple streusel made from flour, butter, and sugar, or a light glaze made from powdered sugar and milk after they have cooled.
Yes, these muffins freeze very well. Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To serve, thaw at room temperature or warm briefly in the microwave.
Store the muffins in an airtight container at room temperature for up to 3 days. Placing a paper towel in the bottom of the container can help absorb excess moisture and keep them from getting soggy.
Granny Smith, Fuji, or Honeycrisp are all great choices because they hold their shape well when baked and offer a good balance of tartness and sweetness. Granny Smith will give you a tarter flavor, while Fuji and Honeycrisp will be sweeter.
Recipe
Bakery Style Apple Cinnamon Muffins
Ingredients
- 2 cups of diced apples granny smith, fuji, or honeycrisp ½-¾ inch pieces
- 1 tablespoon of brown sugar
- 1 tablespoon of unsalted butter
- 2 tablespoons of cinnamon
- 1 cup of packed brown sugar
- 1 stick of softened butter
- ½ cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of flour
- 1 teaspoon of baking powder
- ½ cup of whole milk
- 1 teaspoon of sea salt
Equipment
- 1 #20 large cookie scoop I use a #20 scoop. I feel it works best with portion control and is less messy.
- 1 Tulip natural parchment muffin tin liners My Family and I have been using the natural parchment tulip muffin tin liners. We feel they work best when baking muffins.
Method
- Preheat your oven to 375 degrees F
- Place the diced apples, tablespoon of brown sugar and tablespoon of butter into a skillet over medium heat. Cook for about 20 minutes, checking and stirring every 5 minutes or so. Cook until the apples are soft and caramelized.
- Next, place the 2 tablespoons of cinnamon and the cup of packed brown sugar into a large bowl and combine well. Set aside.
- With a stand mixer or a hand mixer, combine the softened butter and the ½ cup of sugar. Mix until pale yellow and fluffy, about 3-4 minutes. Scraping the bottom and sides of the bowl occasionally.
- Next, add the 2 eggs 1 at a time. Add the second egg after the first egg is well combined.
- Don’t forget to check on the apples being caramelized if they are still on the stove.
- After the eggs are well combined, add the vanilla.
- Next, sift the flour and baking powder together.
- In 2 additions, add the ½ milk and flour mixture to the butter and egg mixture. So ½ of the milk and ½ of the flour mixture then combine and then add the second ½ of each again. After the second ½ is added, only mix until 80% combined.
- Then add the caramelized apples and 1 ½ cups of the brown sugar and cinnamon mixture. Mix so the cinnamon and apples look swirled in the batter. The batter will be on the thick side.
- Spoon the batter in lined muffin tins. The batter should be just below the top of the muffin liner. With the remaining brown sugar and cinnamon mixture, sprinkle equally on to the tops of the muffins and press in a bit.
- Bake for about 20 minutes at 375 degrees F. Check the muffins at about the 17 minute mark with a toothpick. If the toothpick comes out clean they are done.
Nutrition
Notes
- Don't Overmix: When combining the wet and dry ingredients, stop as soon as the flour streaks disappear. Lumps are okay!
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature so they emulsify smoothly with the butter.
- Storage: These stay moist for days thanks to the apples. Store in an airtight container for up to 3 days.
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