Hey y'all! There's nothing quite like biting into a warm, fresh-from-the-oven muffin filled with the sweet aroma of apples and cinnamon. Whether you're looking for the perfect on-the-go breakfast, a snack for school lunches, or a cozy weekend treat, these Apple Cinnamon Muffins for Breakfast are sure to hit the spot. Fluffy, moist, and bursting with flavor, they're simply irresistible. Let's get cooking!
Why You'll Love This Apple Cinnamon Muffins for Breakfast Recipe
- Incredibly easy and quick to whip up with simple pantry staples.
- Bursting with juicy apples and warm cinnamon flavor in every bite.
- Perfectly moist texture that stays fresh for days.
- Great make-ahead breakfast or snack option for busy mornings.
- Kid and family approved – picky eaters love them!
Ingredients for Apple Cinnamon Muffins for Breakfast
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs, room temperature
- ½ cup (120ml) milk
- 2 teaspoon pure vanilla extract
- 1 ¼ cups (about 2 medium) peeled and diced apples (crisp, tart variety like Granny Smith preferred)
Directions: How to Make Apple Cinnamon Muffins for Breakfast
Step 1: Preheat and Prepare Pan
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt until well combined.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the oil, eggs, milk, and vanilla extract until smooth.
Step 4: Combine and Fold in Apples
Pour the wet ingredients into the dry ingredients and gently mix together until just combined – don’t overmix! Fold in the diced apples.
Step 5: Fill Muffin Tin and Bake
Evenly divide the muffin batter among the prepared muffin cups, filling each about ¾ full. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes for Making Perfect Apple Cinnamon Muffins for Breakfast
- Don't overmix the batter – a few lumps are perfectly okay for super tender muffins.
- Use tart, crisp apples like Granny Smith for the best flavor and texture (best apples for baking).
- You can add a crumb topping or nuts for extra crunch if desired.
Apple Cinnamon Muffins for Breakfast Variations
- Streusel-Topped Muffins: Sprinkle with cinnamon streusel before baking for a crunchy, sweet topping.
- Healthy Swaps: Substitute half the flour with whole wheat flour and use coconut oil for a healthier twist.
- Nutty Delight: Stir ½ cup chopped walnuts or pecans into the batter for added texture and flavor.
Required Equipment for Apple Cinnamon Muffins for Breakfast
- 12-cup muffin tin
- Paper muffin liners (optional)
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
Storage Instructions for Apple Cinnamon Muffins for Breakfast
Keep the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze muffins (wrapped tightly) for up to 2 months. Thaw overnight at room temperature or warm in the microwave for 10-15 seconds.
Serving Recommendations & Pairings for Apple Cinnamon Muffins for Breakfast
- Pair with freshly brewed coffee or chai tea for a cozy breakfast.
- Serve with a side of Greek yogurt or scrambled eggs for extra protein.
- Drizzle with a little honey or warm apple butter for a comforting treat.
Pro Tips for Apple Cinnamon Muffins for Breakfast
- For bakery-style muffin tops, let the batter rest for 15 minutes before baking (tall muffin tips).
- Chop apples finely to ensure they cook evenly and distribute well in the muffins.
- Add a dash of nutmeg for a subtle, warming spice boost (nutmeg benefits).
FAQ: Apple Cinnamon Muffins for Breakfast
- Can I use applesauce instead of oil? Yes, you can swap half the oil for unsweetened applesauce for lighter muffins.
- Can I make these muffins gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- How do I prevent muffins from sticking to the pan? Use high-quality nonstick spray or parchment liners to ensure easy release.
Prep time: 15 minutes
Total time: 35 minutes
Yield: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup milk
- 1 ½ cups peeled and diced apples (about 2 medium apples)
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
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2In a large bowl, whisk together the flour, sugar, ground cinnamon, baking powder, baking soda, and salt until well combined.
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3In a separate bowl, beat the eggs. Stir in the melted butter, milk, and vanilla extract.
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4Add the wet ingredients to the dry ingredients and mix gently until just combined. Fold in the diced apples.
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5Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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