These muffins are quickly becoming my favorite this fall!
Super cinnamon-y, with chunks of chopped up apple! The muffins are soft and fluffy, perfect for a snack or even breakfast!
Can I make these gluten-free?
I haven’t tested them with a gluten-free flour yet. I’m actually trying to find another one (I’ve been using the Red Bob’s mill one, but seems really grainy recently). So, if you have a favorite let me know!
Can I add more apple than what’s called for?
You can try, but keep in mind the muffins may become soggy since there is more fruit in it.
Now on to the recipe!
Ingredients:
2 eggs
½ c butter, melted and slightly cooled (1 stick)
1 1/3 cup milk (I use whole milk, but any kind will work)
3/4 cup of sugar
2 cups flour
3 tsp baking powder
½ salt
2 tsp ground cinnamon
2.5 – 3 cups of apple (I did 3 apples, which gave a bit more than 3 cups)
Instructions:
In a small saucepan, melt the butter and then set aside to cool
Preheat oven to 400 degrees fahrenheit
In a medium bowl, whisk the eggs till slightly fluffy and pale. Add the sugar, butter and milk, whisk till combined
Sift the flour and baking powder into the wet ingredients, add salt and cinnamon. Stir just a few times and then add the apple, and now mix till combined.
Add batter into the muffin pans and bake for 15-20 minutes, or until they bounce back when you poke it. Let them cool for a minute or two, take them out of the pan and place them on a wire rack to cool completely.
Smother some butter on it or plop the whole thing in your mouth, either will work.
Hope you enjoy these delicious apple cinnamon muffins!
~Becky 🙂
Notes:
- The pans I made the muffins in are bigger than standard size tin. It made twelve, but with a standard size and fill up to 3/4th then it could probably make 18-24 muffins
- If you use a silicone muffin pan, no need to grease them. But if you use a normal pan, make sure you do grease them well!
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