Bakery Style Apple Cinnamon Muffins

These bakery style apple cinnamon muffins get their depth from caramelizing the apples on the stovetop first, rather than folding them in raw. That one extra step is what separates these from a standard apple muffin, and the whole thing comes together in about 45 minutes.

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 about 45 minutes.
• Deeper Flavor. Caramelizing the apples on the stovetop creates a richer taste than muffins made with raw apples.
• Genuinely Swirled. The cinnamon sugar mixes into the batter itself rather than just sitting on top.
• Freezer Friendly. These freeze well individually wrapped, so a batch keeps well past the first few days.

Ingredients for the Best Apple Cinnamon Muffins

• Apples, Granny Smith or Honeycrisp, hold their shape well. Caramelizing them first ensures they are soft and flavorful throughout the muffin, not crunchy or raw in the center.
• Butter provides the rich, bakery style flavor and a tender crumb.
• Brown sugar, used in both the apple mixture and the topping, brings a deep molasses note that pairs naturally with cinnamon.
• Granulated sugar sweetens the muffin batter itself.
• Eggs bind the batter and add structure.
• Baking powder gives the muffins their high, domed tops.
• Whole milk adds moisture and richness to the batter.
• Flour provides the structure that holds everything together.
• Sea salt balances the sweetness in 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

1. Preheat the oven to 375 degrees F.
2. In a skillet over medium heat, cook the diced apples with the brown sugar and butter for about 20 minutes, checking and stirring every 5 minutes, until they are soft and caramelized. Let them rest for about 10 minutes before adding them to the batter.
3. Combine the cinnamon and packed brown sugar in a bowl for the topping and set aside.
4. With a stand mixer or hand mixer, beat the softened butter and sugar until pale and fluffy, about 3 to 4 minutes, scraping the bowl occasionally.
5. Add the eggs one at a time, making sure each is fully incorporated before adding the next.
6. Add the vanilla and mix to combine.
7. Sift the flour and baking powder together.
8. Add half the milk and half the flour mixture to the butter and egg mixture, stir to combine, add the remaining half of each, and mix only until about 80 percent combined.
9. Fold in the caramelized apples and 1 ½ cups of the cinnamon sugar mixture, just until swirled through the batter.
10. 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.
11. 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.

Tips on Making the Best Apple Muffins with Caramelized Apples

• Do not overmix once the flour is added. Stop as soon as the streaks disappear, a few lumps are fine, since overmixing is the most common reason apple muffins turn out tough instead of tender.
• Use room temperature eggs and milk so they blend smoothly into the butter mixture rather than seizing it up.
• If your baking powder has been sitting in the pantry a while, test a spoonful in hot water before using it. If it does not bubble, it is time for a fresh container, since flat muffins are often a baking powder problem rather than a technique problem.
• Bake at 375 rather than a lower temperature like 350, since the higher heat helps these muffins rise into a dome before the crumb has a chance to set.

Troubleshooting the Caramelized Apple Cinnamon Muffins

• Muffins turned out dense or tough. This almost always means the batter was overmixed after the flour went in. Mix only until about 80 percent combined and let a few lumps remain.
• Muffins sank in the middle. Check the baking powder first, since this is the most common cause, followed by opening the oven door too early during baking.
• Batter seems thicker than expected. This is normal for this recipe. A thicker batter helps keep the apples from sinking to the bottom rather than settling in one dense layer.
• Used frozen apples instead of fresh. Thaw them completely and drain off any liquid before using, since frozen apples release extra moisture that can make the batter too wet if added straight from frozen.

Try my other muffin recipes like my banana cranberry or 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:

Caramelizing the apples is really what separates these from a standard apple muffin, that extra 20 minutes on the stovetop concentrates the flavor in a way raw apples never quite manage. Between that and the cinnamon sugar swirled right into the batter instead of just dusted on top, these hold up as a genuine bakery style muffin rather than something that just tastes like one.

Recipe

Bakery Style Apple Cinnamon Muffins

Author: Dan Harper

222kcal

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Prep 10 minutes mins

Cook 20 minutes mins

Caramelizing apples 15 minutes mins

Total 45 minutes mins

These easy Apple Cinnamon Muffins feature tender, caramelized apples swirled into a soft muffin base, all crowned with a crisp cinnamon-sugar topping. A delightful treat for breakfast or a snack that's ready in just 45 minutes.

Servings 12 muffins

Course Breakfast, Snack

Cuisine American

Ingredients

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For the Caramelized Apples:

• ▢ 2 cups of diced apples granny smith, fuji, or honeycrisp ½-¾ inch pieces
• ▢ 1 tablespoon of brown sugar
• ▢ 1 tablespoon of unsalted butter

For the Cinnamon Swirl & Topping:

• ▢ 2 tablespoons of cinnamon
• ▢ 1 cup of packed brown sugar

For the Muffin Batter:

• ▢ 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

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1. Preheat your oven to 375 degrees F
2. 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.
3. Next, place the 2 tablespoons of cinnamon and the cup of packed brown sugar into a large bowl and combine well. Set aside.
4. 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.
5. Next, add the 2 eggs 1 at a time. Add the second egg after the first egg is well combined.
6. Don’t forget to check on the apples being caramelized if they are still on the stove.
7. After the eggs are well combined, add the vanilla.
8. Next, sift the flour and baking powder together.
9. 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.
10. 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.
11. 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.
12. 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

Serving12muffinsCalories222kcalCarbohydrates48gProtein4gFat2gSaturated Fat1gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.04gCholesterol31mgSodium250mgPotassium102mgFiber2gSugar30gVitamin A103IUVitamin C1mgCalcium71mgIron1mg

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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