These cinnamon apple muffins make a great breakfast treat and are perfect for your next fall gathering!
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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.
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