Cinnamon Apple Muffins Recipes

APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.
• In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full.
• In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.
• Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 375.
• In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon. Mix together.
• Add all remaining ingredients and stir until flour mixture is moistened.
• Spoon batter into 2 greased or paper-lined 12-cup muffin pans.
• Bake at 375 for 19-23 minutes or until lightly browned. Cool for about 5 minutes before removing from pan.

APPLE SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
• Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

APPLE CINNAMON MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CINNAMON STREUSEL APPLE MUFFINS

Steps:

• In a small mixing bowl, whisk together the flour, brown sugar, cane sugar, and cinnamon until combined.
• Stir in the melted butter until incorporated, then use your fingers to form thick crumbs. Set aside.
• Preheat the oven to 425℉. Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick baking spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Using a stand up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
• Turn the mixer down to low, and add the eggs, one at a time, followed by the vanilla, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add the flour mixture to the mixer along with the chopped apples, and switch to a spatula to mix until just combined. Be careful not to over mix. The batter will be very thick.
• Use a medium cookie scoop to divide the batter between the prepared muffin cups. Top with the streusel, pressing the crumbs gently into the tops of the muffin batter.
• Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350℉, and continue baking for another 12-15 minutes, until the muffin tops are golden and a cake tester inserted into the center comes out clean.
• Remove from the oven, and allow the muffins to cool for a few minutes in the muffin tin, before transferring to a baking rack to cool completely.
• In a small mixing bowl, whisk together the confectioners sugar, milk, and vanilla until smooth. Drizzle over the warm muffins. Enjoy!!

EASY APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
• Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
• In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

APPLE AND CINNAMON MUFFINS

Steps:

• 1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
• 2. In a small sauce pan place sultanas and apple table spoon of water, cinnamon/ginger and 1 table spoon of soft brown sugar bring to a simmer about 5 min then leave to cool
• 3. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard planet mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix
• Fill muffin cases two-thirds full and bake for 20-25 mins, Little longer if ex large until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.