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Soft Apple Cinnamon Muffins | Breakfast Recipes

I wake up and the kitchen smells like warm apples. I reach for a bowl. I whisk. I smile. These Soft Apple Cinnamon Muffins land in the sweet spot for Breakfast Recipes and they do it with little fuss. The crumb feels tender and the tops rise with a gentle dome. I eat one warm and I do not wait for coffee. We use a simple base and it works with apple muffin recipes and an apple cider muffins recipe twist. The batter stirs by hand. The fruit stays juicy. The spice sits cozy. I fold in small chunks and I keep the mix light. The result tastes like a fall market visit that fits into a weekday morning. I love easy muffin recipes that give a quick win. I promise the best muffin recipes ever do not need special tools. Quick Muffin Recipes help when life feels loud and you want a soft bite that calms the room. Try orange muffins recipes on the next round and see how bright citrus plays with cinnamon.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keywords: apple cider muffins recipe, apple muffin recipes, best muffin recipes ever, breakfast recipes, cozy baking, easy muffin recipes, fall baking, orange muffins recipes, Quick Muffin Recipes, soft apple cinnamon muffins
Servings: 12 muffins
Author: Linda

Ingredients

  • 2 cups all purpose flour
  • 1 cup finely diced apple peeled and cored
  • 3 or 4 tablespoons granulated sugar to taste
  • 1 tablespoon brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 or 2 pinches ground nutmeg
  • 1 or 2 pinches fine sea salt
  • 2 large eggs at room temperature
  • 3 or 4 tablespoons neutral oil or melted butter cooled
  • 1 cup apple cider or milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar for tops optional

Instructions

  1. Heat the oven to 375 F and line a 12 cup muffin pan with papers.
  2. Whisk flour baking powder cinnamon nutmeg and salt in a large bowl.
  3. Whisk eggs sugar oil apple cider and vanilla in a second bowl until smooth.
  4. Tip wet mix into dry mix and stir with a spatula until the flour looks just moistened.
  5. Fold in the diced apple with light strokes so the batter stays airy.
  6. Scoop into cups and fill each about three quarters full. Sprinkle turbinado sugar if you like a crisp top.
  7. Bake 16 to 20 minutes until the tops spring back and a tester comes out clean.
  8. Cool five minutes in the pan then move muffins to a rack. Eat warm or at room temperature.

Notes

Use tart firm apples like Honeycrisp or Granny Smith. Small dice keeps pockets of fruit in every bite. For extra apple lift swap in warm apple cider for the milk. Rest the batter five minutes for higher domes. Store on the counter in a covered tin for two days or freeze for one month. Rewarm in a low oven.