Cinnamon Apple Muffins

This classic recipe uses tons of apples and cinnamon for that cozy autumnal flavour. Drizzled with a luscious caramel vanilla glaze, this will become one of your favourite muffins!

There’s something about the smell of cinnamon baking in the oven. Such wonderful and warm scents wafting through the house, a must during this tie of year! 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.

Sugared apples

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. 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.

I hope you guys love these muffins as much as my family and I did.

How to freeze muffins

I love having muffins on the go for a fast breakfast or quick snack. These muffins freeze extremely well. Once you’ve allowed them to cool and without a glaze, wrap each one well with clingfilm/plastic wrap and place into an airtight container or zip lock bag. Store them in the freezer for up to 3 months. Whenever you have a craving, take one out and let it thaw to room temperature and enjoy.

Remember to tag or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see all your dutch baker bakes.

Other muffin favourites

• Apple date muffins
• Banana muffins
• Gingerbread muffins

Cinnamon Apple Muffins With Brown Sugar Vanilla Glaze 

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Recipe by Linda @thedutchbaker

Servings

12

Muffins

Prep time

20

minutes

Cooking time

18

minutes

Total time

38

minutes

Cook Mode

Keep the screen of your device on

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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