Fresh baked apple cinnamon muffins make a great breakfast for the weekend. Soft baked with a crumble top and a drizzle of vanilla icing, make a batch and watch them disappear!
5 reasons to make these apple cinnamon muffins
- They’re just like coffee shop muffins
- Easy to make and perfect for weekend breakfasts.
- Great cinnamon flavor with a sweet glazed crumble topping.
- They go perfectly with your favorite coffee.
- Make a batch and freeze some for later.
what’s in these apple cinnamon muffins?
- Butter- Use good quality for the best flavor.
- Flour- All purpose is perfect.
- Balking powder-Make sure your BP isn’t on the old side or it’ll lack the rise the muffins need.
- Sour cream- This keeps the batter moist and adds that slight tart flavor.
- Apples- I always recommend using Granny Smith apples, they hold up the best and won’t turn too soft.
tips for making excellent muffins
- Don’t over stir the batter. Gently fold the wet and dry ingredients together until they just combine.
- Lightly spray the pan with a non stick spray and use good pan liners, preferably the tall kind.
- Don’t over cook the muffins. As soon as they feel springy to the touch on top. they’re done.
- Any add-in ingredients such as blueberries or chocolate chips should be added at the end and folded through the batter with a spatula.
- Use an ice cream scoop to fill the pan. This means less mess and evenly sized muffins.
- If you don’t have enough batter to fill the whole pan, fill the empty spaces with water. This will help the muffins bake evenly and stop the pan from twisting as it heats up.
more muffin recipes
Apple Cinnamon Muffins
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 2 cups all purpose flour
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 1 ¼ cups diced apples
- Preheat the oven to 400°F
- Spray a muffin pan lightly with non stick spray and then place muffin liners in each space.
- In a stand mixer or hand held mixer cream the butter and sugar until light.
- Add the eggs one at a time and vanilla, mixing until the mixture has come together, scrape down the sides of the bowl.
- Add the sour cream on low speed.
- In a separate bowl whisk together the flour, baking powder and cinnamon.
- Using a spatula gently fold the flour into the batter and then add the diced apples making sure to fold them through as well.
- Distribute the batter evenly between each muffin paper, about a generous ¼ cup.
- Bake the muffins at 400° for 5 minutes and then lower the temperature for the duration of baking time to 375° for about 17-20 minutes in total.
- Let the muffins cool while you make the icing.
- Combine the powdered sugar and milk and mix until smooth and lump free.
- Drizzle the icing over the muffins and serve warm.