Apple Cinnamon Muffins Recipe are healthy snacks and healthy muffins, light and fluffy muffins loaded up with bits of fresh apple and spiced with a hint of cinnamon. Super moist apple cinammon muffins with caramelized cinnamon apples and a crunchy crumbly brown sugar crumb topping.
The Moist and Fluffy Muffins
These moist, fluffy muffins are full of cinnamon and apples, as well as the buttery crumbs on top are the best part as they give a nice crunchy contrast to the tender bread, and really this is a super easy and straightforward recipe to make at home. Apple muffins are also freezer-friendly, so you can put them in the freezer and enjoy them daily for your breakfast. I usually serve them with a cup of coffee on a cozy afternoon. These muffins are everything a muffin should be – moist & fluffy, full of fresh apples and warm fall spices, and topped with a delicious crumb topping. These apple cinnamon muffins are easy to make in 30 minutes, plus they are freezer-friendly so you could bake them and enjoy them for weeks.
Healthy Apple Cinnamon Muffins Recipe – let’s make it.
Simply warm the muffins in the microwave for 30-60 seconds. You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 180 degrees C for 10-15 minutes or until warmed through.
Preheat oven to 180°C. Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.
In a large bowl, combine the muffin base ingredients: 130 ml oat milk, 80 ml avocado oil, 100 gr coconut brown sugar, 1 egg, and whisk to combine. Then, add 200 gr whole wheat flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 vanilla bean, 1 tbsp ground cinnamon and stir until well incorporated.
Peel 2 apples and cut into small chunks, and then in a medium bowl stir together 65 g flour, 60 g brown coconut sugar and crumble together using your finger tips, then add 50 g butter and stir until completely mixed. The mixture is going to seem a little wet, but don’t worry about it.
Putting it together
Drop 1 scoops of the muffin base into the prepared muffin tin, and after this line your muffin tin with cupcake liners and begin scooping out the batter, using a large ice cream scoop.
Add about 1 tbsp of crumble topping to each muffin, spread it over the top of the batter.
Bake at 180°C for 20 minutes or until a toothpick inserted into the center comes out clean, and then let the muffins cool in the muffin tin on a wire rack for 10 minutes before transferring them to a wire cooling rack to cool completely (or serve slightly warm).
For the fresh fruit, just be sure it’s fruit that won’t bleed too much and become mushy when baked.
Note: Apple Crumb Muffin themselves keep well in an airtight container at room temperature or you can put the cakes in the fridge for approx. 5-6 days.
Also, this Apple Muffins Recipe you can make it vegan, just by replacing the eggs with flax eggs.