Apple Cinnamon Muffins
W is skeptical in general of any muffin not made of bananas or studded with blueberries. Or he was.
We’re in Vancouver this weekend, me doing shows at the Wellness Show, cooking with apples from our next door neighbours at BC Tree Fruits. It’s Apple Month! So I’ll leave you with a batch of warm apple-cinnamon muffins, which seem to have replaced the usual banana loaves around here this winter. Partly due to the way they make the house smell, and definitely due to their deliciousness, but also because making them doesn’t depend on having blackening bananas in the fruit bowl. There are always apples – I take a whole one and grate it, skin and all – no need for applesauce, nor big chunks of apple which I find often wind up lopsidedly dispersed in my muffins.
You’ll notice the ingredients are very straightforward, and the quantity of sugar differentiates them from cake, although they’re perfectly sweet as they are and could be easily topped with cream cheese or brown sugar frosting and presented confidently as cupcakes. They would also take on nuts or raisins well, if you like that sort of thing in your muffin. If I was at home this morning, the house would most likely smell like these baking; I’d be in my stretchy jeans and plaid robe and wooly socks, trying not to eat too many while they were still warm (with coffee!) so there were enough left for breakfasts and lunches for the rest of the week.
Apple Cinnamon Muffins
AuthorJuliePreheat the oven to 375F and line muffin tins with paper liners.
In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
In another bowl, whisk together the sugar, oil and eggs until thick and pale; whisk in the milk and vanilla. Add to the dry ingredients along with the grated apple and stir just until combined.
Divide the batter between 11-12 muffin tins, almost filling them. Bake for 25 minutes, or until pale golden and springy to the touch. Tip the muffins in their tins to help them cool.
Ingredients
I just made a batch of double chocolate rye (but I used 1/2 barley and 1/2 regular multigrain flour because I didn’t have multigrain rye flour) and spelt muffins. Like all muffins I make, they come out with flat, horizontal tops. I do know NOT to over stir muffins, just to combine until barely mixed. Strangely, there was enough batter for two extra muffins (total 14) so the two extra took about 4 more minutes before I could get out another pan and parchment liners. The two later ones ROSE!
Why? Am I actually getting them into the oven too quickly before the baking powder and baking soda can act? I would like to make muffins that had a bit of a rounded shape.
I’m in Cochrane, up high on the hill. Altitude?
Try cooking your muffins at 400f, 200° for the first 5-7 minutes. Then turn the heat down to 350f ,180° for the rest of the stated cooking Time.
yum! very tempted to make these tomorrow to help stave off the february blues.
Pamela – so the two that baked on their own rose, or did they bake along with the others, only for 2 extra minutes?
Made them this afternoon. They were delicious.
I made these today as written, except I used brown sugar rather than white. Have you ever tried these with part whole wheat flour, or part oats?
Made these today and they were lovely. So thanks from your New Zealand fan. 🙂
Made a pear spice version! They were devoured! Thanks!!
I did make them–replaced 1/2 cup of flour with whole wheat, which worked great. I’ve been enjoying them out of the freezer ever since.
Made these today with added walnuts and raisins. Yum. Not too sweet, but delicious.
made them this morning. Absolutely delicious!
Yay – I’m so glad Caitlin!
I just made these – so good!
I used 1 cup of a-p flour and 1 cup of whole wheat flour and added half a cup of wheat bran for a little extra healthiness, and i also used brown sugar.
Pamela, i’m in calgary but i’m from NB and i find the altitude affects lots of things… Try leaving them to sit for 5 minutes once the ingredients are mixed but before you put them in the muffin tins. Also try preheating the oven to 400, then once you put the muffins in leave it at 400 for 5 minutes then lower it to 375. My muffins (and breads) have been rising much better since i learned these tips!
These muffins are delicious – you can really taste the apple. I added a streusel topping with brown & white sugar, flour, oatmeal, cinnamon and butter, which really put these muffins over the top!
Do you think these would work as an apple cinnamon LOAF, like a banana bread, as well?!
I made this recipe, and my kids loved them. I cut the sugar in half. Used about 3 medium apples. Used 2/3 of the oil. Added raisins. Great recipe! A definite keeper! Thanks!
Yahoo!
I made these today and they are good, but muffin papers leave almost have the muffin stuck in the paper.
Not completely happy.
The combination of sweet apples and warm cinnamon is perfect for cozy mornings or as a tasty treat any time of day.
Thanks for sharing. It’s outstrip quality.
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