There’s something about the smell of cinnamon baking in the oven that is so wonderful and warm, it just makes you feel good.
I made these cinnamon apple muffins because they’ve been on my mind since the beginning of summer! ever since I posted these apple date muffins, I’ve been itching to make a cinnamon version so when I got my hands on some lovely big and juicy apples I knew it was a go.
I went all out with the cinnamon here because I really wanted that flavour to shine and let’s face it, cinnamon is the best! I added 1 teaspoon to the muffins themselves AND another 1/2 teaspoon to soak into the apples along with some sugar and brown sugar of course! lots of wonderful brown sugar here.
Speaking of brown sugar, I initially set out to make a vanilla caramel glaze to dunk the muffins into but I didn’t have any butter so I ended up making the best glaze I’ve ever had. This brown sugar glaze is very simple to make. Just icing sugar, soft brown sugar, some warm cream and a splash of vanilla. I like to add a pinch of salt too and you can also add in a tablespoon or two of butter for some extra volume. However you make it, just make it! it’s so good!
As I mentioned above, I like to finely chop up my apples, add them to a bowl and sprinkle some sugar on top as well as cinnamon. Let this mixture sit as you prepare the muffin batter, which is just a very easy wet to dry mix recipe, and by the time you’re ready to add the apples, they’ll be all nice and flavourful and have released lots of delicious juices. Make sure to add all of this juice to the batter along with the apples.
Fill your muffin tray to the top and bake away. As usual you bake them for a few minutes at 200C then lower the temperature to 180C to continue baking until the muffins are cooked through. This gives the muffins that beautiful big muffin to so don’t skip this step.
I hope you guys love these muffins as much as my family and I did.
Remember to tag me @dutchbakerblog on Instagram, Facebook or Twitter with all you dutch baker bakes <3
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Ingredients
1 3/4 cups (220gms) all purpose flour
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon, divided
1/3 cup (65gms) soft brown sugar, I used dark brown
1/4 cup (50gms) white sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup (60mls) oil
1/2 cup (120mls) buttermilk or sour milk*
1 1/2 cups finely chopped apples, about 1 large or 2 medium apples
- For the glaze
1 Tablespoon soft brown sugar, make sure it’s fresh so the sugar is soft, I used dark brown
1 1/2 tablespoons warm cream or milk
1/2 – 3/4 cup (60gms – 90gms) icing sugar
1/2 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon salted butter
Directions
- Preheat oven to 200C. Grease and flour a muffin tray or line with cups.
- In a small bowl, add the chopped apples and sprinkle 2 tablespoons brown sugar, 2 tablespoons white sugar and 1/2 teaspoon cinnamon on top. Stir the mix and let it sit aside as you prepare the muffins.
- In a bowl, whisk together flour, baking powder and soda, salt and 1 teaspoon cinnamon until well combined.
In a separate large bowl, whisk together egg, vanilla, remaining white and brown sugar and oil until well combined. Add in half of the dry mix then the buttermilk then the rest of the dry mix and whisk until barely mixed in. It’s okay if a few flour streaks remain. Fold in the apple mixture along with all the juices and stir until just combined. - Divide batter between muffin cups filling each to the top and bake for 8 minutes then lower the heat to 180C, keeping the muffins inside, and bake for another 10 minutes until cooked through. Cool muffins on wire rack slightly before glazing.
- For the glaze
- Whisk the soft brown sugar and warm cream or milk until the sugar has dissolved
- Add in the salt, optional butter and enough icing sugar until desired consistency is reached. I like to keep it on the thick side. Add in the vanilla and whisk smooth. Glaze the muffins and place on a wire rack to set slightly.
- Muffins can be stored in an air tight container at room temperature for up to 3 days.
Notes
- *To make your own ‘buttermilk’ measure 1/2 cup milk in a cup. Remove 1 1/2 teaspoons milk and replace with 1 1/2 teaspoons vinegar. Set aside while you prepare batter, it will seem curdled and slightly thickened. Stir and use as stated in the recipe.
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