Recipe insights & TIPS
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.
- Sugar
- Eggs
- Vanilla
- 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.
- Cinnamon
- 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.
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