These cinnamon apple muffins make a great breakfast treat and are perfect for your next fall gathering!
This post contains affiliate links. If you have any questions about this, just click here! All images copyright Teaspoon of Nose.
It’s funny how memories can get so closely intertwined with food. Recently I was daydreaming about my time studying abroad in Sydney, and I suddenly remembered that the cafe on campus sold these lovely apple muffins that my friends and I loved to grab between classes as an afternoon pick-me-up. They were massive things and packed full of apple bits and I was a tiny bit obsessed with them.
Since then, I rarely see apple muffins in stores, so I mostly forgot about them. But like all great food memories, I haven’t stopped craving them since I remembered them.
Naturally, I had to make some. These cinnamon apple muffins are my best attempt!
The muffins themselves aren’t overly sweet, so the cinnamon sugar topping gives them a lovely little punch of sweetness in every bite.
I love these muffins as housewarming or hostess gifts because they’re fun but don’t make the host feel like they need to share them at the dinner table.
Cinnamon Apple Muffins
- 2 1/2 cups flour
- 3/4 tsp allspice
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1 egg
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/3 cup vegetable oil
- 1 1/2 large gala apples, diced (about 2 cups)
- 5 tbsp salted butter, melted
- 5 tbsp sugar
- Preheat the oven to 350ºF and line two muffin tins with cupcake liners. This recipe makes about 18 muffins.
- Mix together flour, allspice, salt, baking powder, baking soda, and 1/2 tsp cinnamon. Set aside.
- In a small bowl, combine the melted butter with the sugar and remaining cinnamon. Set aside for the moment.
- In a large mixing bowl, combine buttermilk, egg, brown sugar, vanilla, and oil. Mix until well combined, then the dry ingredients. When nearly combined, add the apples and stir gently.
- Scoop the batter into muffin tins and spoon or brush the butter mixture over the top.
- Bake 18-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the muffin tin for 10-15 minutes, then transfer to a cooling rack.
Love these? Sharing is caring!