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Easy Apple Cinnamon Muffins

Easy Apple Cinnamon Muffins

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Mindy

A really easy apple cinnamon muffin recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 78.9g
  • 25%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
  3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Reviews

canuwrite
967
9/8/2008

There is so much wrong with the directions and measurements. 1. it yields 12 regular muffins, not 6. I suspect it might actually be a recipe for jumbo muffins and she forgot to mention that. 2. two apples made up more than 50% of the batter and was definitely too much so 1 apple is plenty. 3. She states to fill the cups to the top, however if you do, this is what you will end up with: 4 hours of scouring your oven and kitchen floor from all the overflow butter and sugar that leaked out of the oven. Just follow the cardinal rule of muffins/cupcakes: never fill more than 2/3 full and you'll be fine. 4. Do NOT use 1/2 Cup butter for the "sprinkle" topping or you will end up with grainy pasty goo that will never (on planet Earth) sprinkle. I suggest cutting back to 1/4 cup to keep the mixture on the dry side, allowing you to sprinkle it as she suggests. I appreciated the taste she was going for. Trust me, follow these 4 EASY corrections to this recipe and they will come out right!

annanthony
325
10/17/2006

Great muffins! I substitute whole wheat flour for 1/2 cup of white, and I use about half brown sugar and half white. I also use applesauce for half of the oil, and that works well. I like Granny Smith apples in these muffins because they hold their shape and flavor nicely (I cut them into big chunks because I like the apples to be noticeable!). I find that extra cinnamon doesn't dry these out because the apples are so moist. And for the topping, I use 1/4 cup of softened butter instead of 1/2, and this seems to be plenty. I wouldn't fill the muffin cups more than 3/4 because the muffins do rise, and the topping can be messy in the oven. Overall, this is a great recipe--wonderful flavor, texture, sweetness, moistness, etc. :)

LUCKYSTONE LANDING
237
9/26/2002

The finished product tasted wonderful, but you really need to fill muffin tins with batter only two thirds full at most, and make only one third the amount of butter crumb mixture. We spent the balance of our post muffin morning cleaning the horrible burned on mess in the bottom of our oven from too full muffin cups. Filling the tin less would probably yield a full dozen normal sized muffins. With this correction they should be excellent!