Cinnamon Apple Muffins for Easy School Snacks
Cinnamon apple muffins hit that sweet spot between snack and treat: soft, packed with real apple, and sturdy enough for a lunchbox, with a simple cinnamon-sugar topping.
Equipment
- 12-cup muffin tin
- Paper liners (or nonstick spray)
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Wire rack
Ingredients
Dry ingredients
- 190 g all-purpose flour (1 1/2 cups)
- 150 g granulated sugar (3/4 cup)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground cinnamon
Wet ingredients
- 120 ml buttermilk at room temperature (or 1/4 cup milk + 1/4 cup plain yogurt or sour cream)
- 60 ml neutral oil canola, sunflower, or light olive oil
- 60 g unsalted butter melted and cooled
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Apple
- 1 large firm apple peeled and finely chopped (about 180 g / 1 1/2 cups; Honeycrisp, Gala, Pink Lady, or Granny Smith)
Cinnamon sugar topping
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat and prep the pan. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease each cup lightly with butter or nonstick spray.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until everything looks evenly speckled with spice.
- Combine the wet ingredients. In a separate large bowl, whisk the buttermilk, oil, melted butter, eggs, and vanilla until smooth and unified.
- Fold in the chopped apple. Add the finely chopped apple to the wet mixture and stir to coat.
- Bring the batter together. Tip the dry ingredients into the bowl with the wet ingredients. Fold gently until you no longer see dry flour; the batter will be thick and a bit lumpy. Do not overmix.
- Portion the batter. Divide the batter evenly among the 12 muffin cups.
- Mix the cinnamon sugar topping. In a small bowl, stir together the sugar and cinnamon until evenly mixed. Sprinkle about 1/2 teaspoon over each muffin, using it all.
- Bake. Bake on the center rack for 16–20 minutes, until the tops are puffed and lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool just enough. Let the muffins cool in the pan for 5 minutes, then lift them out to a wire rack.
- Pack or store. Cool completely before packing in lunchboxes or freezing.
Nutrition
Calories: 210kcalCarbohydrates: 29gProtein: 3.5gFat: 9.5gSaturated Fat: 3.2gCholesterol: 38mgSodium: 210mgPotassium: 85mgFiber: 1.2gSugar: 15gVitamin A: 170IUVitamin C: 1.8mgCalcium: 55mgIron: 1.2mg
Tried this recipe?Let us know how it was!
