Description
These Whole30 Cinnamon Apple Muffins are a delicious and wholesome treat featuring tender apple pieces coated in cinnamon and baked into moist, fluffy muffins. Topped optionally with a spiced streusel, these muffins are perfect for breakfast or a snack, combining warm spices with the sweet tang of apples for a comforting bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all‑purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
Apple Coating
- 1 ½ cups (180 g) peeled & diced Honeycrisp or Granny Smith apple
- 1 Tablespoon all‑purpose flour (to coat apples)
- ½ teaspoon ground cinnamon (to coat apples)
Wet Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120 g) plain Greek yogurt or sour cream
- ¼ cup (60 ml) milk or buttermilk (2–3 %)
Streusel Topping (Optional)
- ¾ cup (90 g) all‑purpose flour
- â…“ cup (65 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons (56 g) melted unsalted butter
Instructions
- Preheat & prep: Set your oven to 425 °F (218 °C). Line a 12‑cup muffin tin with liners and lightly grease them to prevent sticking.
- Prepare the optional streusel: In a small bowl, mix together ¾ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Drizzle in 4 tablespoons melted butter and stir until clumps form. Chill this mixture while you prepare the batter.
- Prepare the apples: Toss the diced apples with 1 tablespoon flour and ½ teaspoon cinnamon. This coating helps prevent the apples from sinking to the bottom of the muffins during baking.
- Mix dry ingredients: In a separate bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, and ½ teaspoon salt.
- Cream butter and sugars: In a large bowl, beat ½ cup softened butter with ½ cup light brown sugar and ½ cup granulated sugar until the mixture is pale and fluffy, about 2 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons vanilla extract and mix well.
- Incorporate dairy: Mix in ½ cup Greek yogurt (or sour cream) and ¼ cup milk. The batter may appear a bit curdled at this point—that’s normal.
- Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture gently, mixing just until no flour streaks remain. The batter will be thick, which helps produce tall, domed muffins.
- Fold in apples: Gently stir in the cinnamon-coated apple pieces, ensuring even distribution without overmixing.
- Fill muffin cups and add streusel: Divide the batter evenly among the muffin cups, filling each to the brim. If using, sprinkle the chilled streusel topping over each muffin.
- Bake in two stages: Bake the muffins for 5 minutes at 425 °F. Without opening the oven door, reduce the temperature to 350 °F (177 °C) and bake for an additional 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Optionally, brush the warm tops with melted butter and dust with cinnamon sugar for an extra special finish.
Notes
- Using tart apples like Granny Smith or Honeycrisp balances the sweetness and adds a fresh flavor.
- Coating apples in flour and cinnamon helps prevent them sinking and keeps the muffins tender.
- The two-stage baking method helps create tall muffins with nicely domed tops.
- The optional streusel provides a delightful crunchy cinnamon-sugar topping.
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- You can substitute the Greek yogurt with sour cream for a slightly different tang.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
