Apple Cinnamon Muffins

Name: Apple Cinnamon Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Cuisine: Baking
Ingredients: 2 cups (250 g) all-purpose flour; ¾ cup (165 g) brown sugar, packed; 1½ cups (195 g) apples, peeled and diced; ⅓ cup (73 g) vegetable oil; ½ cup milk; 2 large eggs; 2 tsp ground cinnamon; 2 tsp baking powder; ½ tsp fine salt

Soft, spiced muffins with apple chunks and a crumb top.

Prep Time20 mins

Cook Time22 mins

Total Time42 mins

Yield12 muffins

Before You Start

These smell incredible baking: warm cinnamon, sweet apple and a buttery streusel top. They are quick to throw together and make the kitchen feel like autumn any time of year.

Instructions

1
Heat the oven to 190°C / 375°F and line a 12-hole muffin tin.
2
For a crumb top, rub together 2 tbsp each of flour, brown sugar and cold butter with a pinch of cinnamon until clumpy. Set aside.
3
Whisk the flour, brown sugar, cinnamon, baking powder and salt. In another bowl whisk the oil, milk and eggs.
4
Fold the wet into the dry just until combined, then fold in the diced apple.
5
Divide between the cases and scatter the crumb topping over each.
6
Bake for 20 to 24 minutes until domed and a skewer comes out clean. Cool a few minutes in the tin.

Ingredients

2 cups (250 g) all-purpose flour
¾ cup (165 g) brown sugar, packed
1½ cups (195 g) apples, peeled and diced
⅓ cup (73 g) vegetable oil
½ cup milk
2 large eggs
2 tsp ground cinnamon
2 tsp baking powder
½ tsp fine salt

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Dice the apple small so it cooks through and spreads evenly through the muffins.
Do not overmix. Fold just until the flour disappears for a tender crumb.

🔀 Make it your own

Add ½ cup (60 g) chopped walnuts to the batter.
Drizzle cooled muffins with a little caramel or icing.

📦 Storing & freezing

Airtight at room temperature for 3 days, or freeze for 2 months.

❓ Frequently asked

Can I use whole wheat flour?

Yes, swap up to half for whole wheat flour. The muffins will be a little denser and nuttier. Weigh it with the whole wheat flour converter.

Do I need the crumb topping?

No, the muffins are lovely plain. The streusel just adds crunch and a bakery look. A sprinkle of cinnamon sugar is a quick alternative.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.