A breakfast muffin packed with apples and warm spices.  
 

I fell in downright in love with baked apples in 8th grade. UN day is a huge thing at our school- if you’ve been reading my blog, you’ll know what I mean. We used to have designated time for workshops- we selected the ones we liked best and if there was enough place, we’d be able to participate. I selected the Apple Pie making workshop, and I got it. The apple pie I had changed my life for the better.

My ES librarian was leading the workshop- she’s also happens to be my former cross country coach- and perhaps one of my favorite people: She is so nice.

Anyway- she made the pie for us, and I couldn’t stop eating it. We got the recipe, and the very next day, I got down to making it. I’ve made it for several years now, with a different crust. You can check out the apple pie recipe here. From then on, my favorite sweet thing has been something with baked apples. I could eat a whole pie in a single sitting. All day long. Yum.

These muffins are full of bits and chunks of apples. The top is sweet and crisp, and the muffin is very moist and fluffy. It is so easy to put together as well. This recipe is based on the one found on Christy Denney’s blog. I’ve made several of her recipes- none of them have failed. They are almost guaranteed to come out well. These came out more then well though- the smell that wafts out of the oven will literally have you standing right there, deeply inhaling the cinnamony
goodness. Will I be making them again? Heck yes!

Apple Cinnamon Muffins

A breakfast muffin packed with apples and warm spices.  
Yield: 20 muffins
Prep: 15 minutes
Cook: 24 minutes
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Ingredients

  • 3 apples - peeled, cored and cubed (should make around 3 cups of chopped apples)
  • 1 ½ cups granulated sugar
  • 2 whole eggs
  • 1 cup vegetable oil, I've heard that applesauce works well instead if you want a healthier option
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3 cups all purpose flour
  • ⅓ cup brown sugar for sprinkling the tops

Instructions

  • Preheat the oven to 350 F (180 C) and line a muffin tray with 18 liners
  • Prepare the apples and sprinkle cubes with a bit of lemon juice to keep from browning
  • In a medium sized bowl, whisk together the eggs, sugar, oil and vanilla
  • Add in the cinnamon, soda and salt, whisk again to incorporate
  • Blend in a cup of flour at a time, switch to a spoon or spatula to make it easier to stir. The batter will be quite thick
  • Fold in the apple chunks so that they are well-distributed through out the batter
  • Using an ice cream scoop (or spoon), fill the liners 3/4 of the way full with batter
  • Sprinkle tops with around 1-2 tsp of brown sugar, and pop into the oven
  • Bake for 20-24 min or until a toothpick comes out clean, and serve warm or at room temperature

Notes

Adapted from The Girl Who Ate Everything
Course: Breakfast
Keyword: Breakfast, Eggs, recipes
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