Description
These Whole30 Cinnamon Apple Muffins are a delightful breakfast treat, bursting with warm cinnamon and fresh apple flavor. Featuring a lightly sweetened batter, tender crumb, and optional cinnamon streusel topping, these muffins are perfect for a cozy morning or snack. The recipe includes a two-step baking process that ensures a golden, fluffy muffin topped with a delicious, crumbly streusel that complements the tender apple pieces inside.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all‑purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
Apple Coating
- 1 ½ cups (180 g) peeled & diced Honeycrisp or Granny Smith apple
- 1 Tablespoon all‑purpose flour
- ½ teaspoon ground cinnamon
Batter
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120 g) plain Greek yogurt or sour cream
- ¼ cup (60 ml) milk or buttermilk (2–3 %)
Streusel Topping (Optional)
- ¾ cup (90 g) all‑purpose flour
- â…“ cup (65 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons (56 g) melted unsalted butter
Instructions
- Preheat & prep: Set the oven to 425 °F (218 °C). Line a 12‑cup muffin tin with liners and lightly grease them to prevent sticking.
- Prepare optional streusel: In a bowl, stir together ¾ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Drizzle in 4 tablespoons melted butter until clumps form. Chill this mixture while you prepare the batter.
- Coat apples: Toss the diced apples with 1 tablespoon flour and ½ teaspoon cinnamon to prevent them from sinking during baking.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, and ½ teaspoon salt.
- Cream butter & sugars: In another large bowl, beat ½ cup softened butter, ½ cup packed light brown sugar, and ½ cup granulated sugar until pale and fluffy, about 2 minutes.
- Add eggs & vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add 2 teaspoons pure vanilla extract.
- Incorporate dairy: Mix in ½ cup Greek yogurt (or sour cream) and ¼ cup milk (or buttermilk). The batter may look slightly curdled, which is normal.
- Combine wet and dry: Fold the dry ingredient mixture into the wet ingredients just until no flour streaks remain. The thick batter will create tall muffin domes.
- Fold in apples: Gently stir the cinnamon-coated apple pieces into the batter.
- Fill muffin cups & top: Divide the batter evenly among the muffin cups, filling to the brim. Sprinkle the chilled streusel topping over each muffin if using.
- Bake in two stages: Bake in the preheated oven at 425 °F for 5 minutes. Without opening the oven, reduce the heat to 350 °F (177 °C) and bake for an additional 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool. Optionally, brush the warm muffin tops with melted butter and dust with cinnamon-sugar for added flavor and flair.
Notes
- Using tart apples like Granny Smith provides a nice balance to the sweetness.
- Coating the apples with flour and cinnamon prevents them from sinking to the bottom of the muffins.
- The two-stage baking process ensures a nicely domed top and thorough cooking.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use a dairy-free milk.
- The streusel topping is optional but adds a delightful texture and flavor contrast.
- Ensure ingredients like eggs and butter are at room temperature for better mixing and texture.
