Cinnamon Apple Muffins

Happy Friday everyone! Today I am sharing my favorite muffin recipe. Admittedly, these are a bit labor intensive, but trust me they are WORTH IT. This is a great recipe–I’ve made it several times!


Cinnamon Apple Muffins

Adapted from: Add a Pinch



For the Muffin:

2 cups all-purpose flour (plus 2 teaspoons for coating apples)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon (plus 1/2 teaspoon for coating apples)

2 cups diced apples

1/2 cup butter, room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup milk

For the Topping:

1/2 cup butter, melted

1/4 cup granulated sugar (original recipe calls for 1/2 cup)

1/4 cup ground cinnamon (original recipe calls for 1/2 cup)


Preheat oven to 375º F. If you are not using paper cupcake liners, be sure to grease the muffin tins.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.

In a large bowl, cream together butter and sugar until lightened in color. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Then, fold in diced apples.

Next, scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes (my oven runs hot, so I only bake about 23 minutes).

While the muffins are baking, prepare the topping for the muffins. First, melt the butter in a bowl that can easily accommodate the top of a muffin (for dipping) and allow it to cool slightly. In a separate bowl, mix together granulated sugar and cinnamon in a separate bowl and set aside.

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.


Since this recipe makes enough muffins to last for days, I usually reheat them in the microwave for about 15 seconds (on 70% power) to recreate that “fresh from the oven” deliciousness.


3 Comments (+add yours?)

  1. shelleyrae @ Book'd Out
    Jan 21, 2014 @ 20:04:42

    I have been wanting to try these – they sounds delicious!


  2. exlibrisheather
    Jan 23, 2014 @ 13:57:48

    They definitely are! I highly recommend them!


  3. Trackback: Thursday Thoughts 32.0: January Recap | Ex Libris

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: