A simple recipe that needs no introduction as the name...Read More
Apple Cinnamon Muffins
Fluffy one bowl muffins that come together in under 30 mins. They are packed with fresh apples, cinnamon and topped with sugar making for a very delicious caramelized crunch on the top.
It is apple season Ninjas! Which means this is the time to get baking, cooking and drinking with apples. I have so many fun apple recipes coming out but this one has to be one of the easiest and tastiest recipes. I have adapted mine from Pinch of yum, I saw Jennifer Garner make these muffins a few weeks ago and wanted to eat one asap!
So what is different in this recipe? I have made these Apple Cinnamon Muffins eggless, reduced the amount oaf sugar and added a bit more cinnamon. I tried out Pinch of yum recipe and it was absolutely delicious but I waned to make an eggless version so here you go. It is the perfect introduction into autumn/fall baking.
How to make these Apple Cinnamon Muffins?
To start with, you must weigh out all the ingredients ahead of time to ensure the muffins turn out perfectly. This is the weighing scale I use. The recipe calls for milk, yogurt, lemon juice, baking soda, baking powder, flour, cinnamon, a mixture of red and green apples, olive oil, brown sugar, white sugar, vanilla and salt. There is a sugar topping to make the muffins crusty once baked, it is a mixture of cinnamon, melted butter and granulated sugar.
We start by mixing the yogurt, milk, baking soda, baking powder, lemon in a large mixing bowl. Let this sit for a 1-2 minutes until frothy. Add the brown sugar, white sugar, olive oil and mix to combine. Add the flour, cinnamon, vanilla, salt and fresh apples. Fold together until no dry pockets. Line the muffin tins with baking paper and scoop the batter into the tin. To make the topping mix the melted butter, granulated sugar, cinnamon together and spoon over the top of the muffins. Bake in a preheated oven at 175℃ for 20-23 mins until risen. Let them cool down a little before serving but they are yummy eaten warm with some milk.
What substitutes can you use to make these Apple Cinnamon Muffins?
To make this recipe gluten free, you can use Bobs Red Mill gluten free flour mix, there is no difference in the texture. I have also used cake flour to make this recipe.
The recipe uses three types of sugar, for the muffin batter we use white and brown sugar which adds flavor and texture but the crunchy top is achieved with the granulated sugar. I use this granulated sugar.
I love using a combination of red and green apples for flavor and texture but you can use either or. they must be fresh, I peel the apples, cut them and chop them up into cubes.
The original recipe calls for coconut oil but I love the flavor of olive oil and apples. You can check out this one I use. You can use melted butter or any other oil if you like.
The recipe is eggless because we use yogurt, milk, lemon, baking soda and baking powder together. We mix this in the beginning and this binds the batter together.
Now that we have covered how to make these Apple Cinnamon Muffins, you can have a look at the recipe video below but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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Apple Cinnamon Muffins
- Large mixing bowl
- Muffin Tray
- Muffin liners
- 30 gm yogurt
- 1/2 cup milk
- 1 tsp lemon juice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp olive oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 1/4 cup flour
- 1 tsp cinnamon powder
- 1 cup apples peeled, chopped into cubes
- Pinch of salt
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon powder
- 2 tsp butter melted
- Preheat the oven to 175℃ and line your muffin tray with muffins liners.
- In a large mixing bowl add the yogurt, milk, baking soda, baking powder, lemon. Let this sit for a 1-2 minutes until frothy. Add the brown sugar, white sugar, olive oil and mix to combine.
- Add the flour, cinnamon, vanilla, salt and fresh apples. Fold together until no dry pockets. Scoop the batter into the tin.
- To make the cinnamon topping, mix the melted butter, granulated sugar, cinnamon together and spoon over the top of the muffins. Bake in the oven at 175℃ for 20-23 mins until risen. Let them cool down a little before serving but they are yummy eaten warm with some milk.
- You can use pears in place of the apples but then it will be Pear Cinnamon Muffins.
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