Light, moist Apple Cinnamon Muffins are dusted with coarse sugar for a lovely breakfast muffin with a nice crunch.
There are certain things we almost never buy. Cookies, for instance, unless they are a special variety that we don’t or haven’t made at home. Taco seasoning is another good example (why buy when it’s so easy to make?!?). And muffins — because that’s something I enjoy making and find it so easy to do so.
It’s not that I have anything against store-bought muffins (well, besides their overwhelming sweetness). I just don’t see a need to purchase something that I have all the ingredients for at home. It seems silly.
So, naturally, when my son said he’d like muffins for breakfast recently, I set out to make some. It’s good for the morning routine to have easy, grab-and-go options like muffins on hand. Blueberry muffins are always a favorite, but we had some apples that needed to be used so Apple Cinnamon Muffins seemed like the perfect solution.
Plus, apple muffins are delightful.
Apple Cinnamon Muffins start with the usual muffin batter with flour, oil, milk, egg, sugar, salt
Just before baking, sprinkle these with some coarse sugar. As you can see, I sprinkled green on these. But any color will do.
For the apples, I shred them by hand. It takes a minute or two and only dirties a single, easy to clean piece of equipment. But if you prefer, you could use a food processor to shred them.
Once baked, these muffins will keep for up to five days in a sealed container. If they don’t all get eaten sooner.
Good muffins? Check! Happy kids? Check! Totally a win-win.
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup grated apple
- Preheat oven to 400 degrees and line 12 muffin cups with paper liners.
- In a large bowl, prepare the muffin batter. Whisk together the milk, oil and egg. Stir in flour, sugar, cinnamon, baking powder and salt. The batter should be moistened and will still be lumpy, but it’s supposed to be.
- Stir in the apple
- Use a large cookie scoop or a tablespoon to drop batter into the 12 lined muffin cups, dividing equally.
- Place the pan into the preheated oven and cook for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire cooling rack immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.