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Apple Cinnamon Muffins

These Apple Cinnamon Muffins are a comforting snack featuring warm apple pieces, gentle cinnamon spice, and a simple vanilla glaze, perfect for breakfast, snacks, or light dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup flour Measure by spooning into the cup and leveling with a knife.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
Wet Ingredients
  • 1/4 cup milk Can use plant-based milk.
  • 1 large egg, beaten
  • 1 tablespoon butter, melted Allow to cool slightly before adding.
Fruits and Sweeteners
  • 1/2 apple finely chopped or grated Use finely chopped or grated apple to prevent heavy moisture pockets.
  • 1 tablespoon sugar Use this to macerate the apple.
Glaze
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract Use pure vanilla extract for a stronger flavor.
  • 1 teaspoon milk or cream Add one teaspoon at a time to achieve desired consistency.

Method
 

Preparation
  1. Mix dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) together in a bowl.
  2. In a separate bowl, combine milk and beaten egg.
  3. Add the milk and egg mixture to the dry ingredients and mix until combined.
  4. Stir in the melted butter.
  5. In another bowl, combine 1 tablespoon sugar with the chopped apples and stir into the batter.
Baking
  1. Fill greased muffin tins with the batter and bake at 350 degrees for about 20 minutes or until the tops are golden brown and spring back when pressed.
Glazing
  1. For the glaze, combine powdered sugar with vanilla and milk, adding one teaspoon of milk at a time until the desired consistency is reached.
  2. Drizzle the glaze over cooled muffins before serving.

Notes

Serve warm or at room temperature. Pairs well with coffee or tea. Store in an airtight container for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.