Apple Cinnamon Muffins 20 Minute Recipe

Got an abundance of apples and need to put them to good use? Try this apple cinnamon muffins recipe. Unlike other muffins, these use simple wholesome ingredients and pack in loads of apple flavor. They need little prep and are so good, you’ll be baking them all Fall!

Why this recipe works

These muffins may look complicated but honestly, they are so easy to whip up.

Healthier. Using applesauce helps cut down on the butter, and adding some almond flour adds protein and fiber. Made in one bowl. Everything for the muffin batter is mixed together, so clean-up is a breeze. Amazing texture and flavor. The texture is tender on the outside, moist and fluffy in the middle. They have a lovely apple cinnamon flavor without being overpowering.

Ingredients needed

These cinnamon apple muffins are so easy to make and besides some baking staples and apples, there isn’t much else that is needed to make. Here is what you’ll need:

Self rising flour. A mix of white flour, baking powder, and salt. If you don’t have any on hand, make your own. Almond flour. Blanched almond flour is preferred, but almond meal also works. Superfine sugar. Also known as caster sugar. It’s essentially halfway between standard sugar and powdered sugar. Cinnamon. Apples. Choose tart and crisp apples, like Granny Smith ones. Butter. Unsalted and softened to room temperature. Unsweetened applesauce. Has a similar texture to butter but with a fraction of the calories and none of the fat. Milk. I used unsweetened almond milk, but any milk works. Eggs. room temperature. Vanilla extract. A must for any good muffin.

For the crumb topping

Flour. Plain and sifted. Butter. Softened but not melted. Sugar. White or brown. Cinnamon. Rolled oats.

How to make apple muffins

Healthy apple cinnamon muffins are easy to make: the only thing to remember is to avoid overmixing the batter. Make the muffin batter: Start by whisking together the butter, applesauce, milk, eggs, and vanilla extract. Sift in the flour, sugar, and almond flour and mix until combined. Make the crumb topping: Next, in a separate bowl, mix the crumb toppings together. Bake the muffins: Now, transfer the muffin batter evenly amongst a 12-count muffin tin. Sprinkle the crumb topping on each one and bake for 15-17 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before carefully transferring them onto a wire rack to cool.

Tips to make the best recipe

Avoid over-baking the muffins: The muffins will continue baking as they are cooling in the muffin tin. Sift your ingredients: If your dry ingredients have clumps (e.g. the flour), sift them very well first to ensure the batter is smooth. Omit the topping: As mentioned earlier, the crumb topping is completely optional. These muffins taste just as delicious without them. Bake in the middle rack: When baking cakes or muffins, it’s always best to use the middle rack as they cook more evenly and are less prone to browning quickly on top. Add mix-ins: If you love texture in the muffins as well as the top, fold through some raisins, berries, or even chocolate chips.

Storage instructions

To store: Place the muffins in an airtight container, along with a sheet of paper towel. They will keep well for at least 5 days. If you’d like them to keep longer, store them in the refrigerator. To freeze: Once the muffins have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.