Extra-Moist Apple and Cinnamon Muffins
If you liked my recipe for extra-moist blueberry-maple muffins, then I think you’ll love this apple-cinnamon version for fall! These big, bakery-style muffins are packed with apple chunks, and the cinnamon sugar on top gives them just the right amount of crunch!
- Servings: 6 giant muffins
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Cut the apples into small cubes instead of large chunks. This will distribute them more evenly throughout the batter, ensuring you have apples in practically every bite without making the muffins too heavy.
- After adding the flour, don’t overmix the batter. As soon as the batter is smooth, gently fold in the apples with a spatula. This is one of the keys to maintaining a nice, moist texture.
- This recipe is designed for a 6-cup jumbo muffin pan. Fill the cups all the way to the top for big, hearty muffins with a beautiful, bakery-style top.
- Let the muffins cool for about 20 minutes before removing them from the pan. They’ll be especially tender right out of the oven because they contain so many apples, but they’ll hold their shape better once they’ve cooled slightly.
Yes! Once they’ve cooled completely, freeze them either individually or in an airtight container. This is especially useful for large muffins because you can take one out the night before for breakfast the next day.
I prefer apple varieties with a good balance of sweetness and acidity that don’t turn to mush when cooked. Good options include Cortland, Empire, Honeycrisp, and Granny Smith.
Yes! The recipe just makes more muffins. Divide the batter among a standard muffin pan. Start checking to see if they’re done after 18 to 22 minutes rather than waiting the full 35 minutes.
Both regular and dairy-free yogurt work. I recommend using a fairly thick variety, such as Greek yogurt, since it makes the batter moist without adding too much liquid.
Cinnamon Sugar
- 1 tablespoon (15 ml) white sugar
- 1/2 teaspoon (2.5 ml) cinnamon
Apple Muffins
- 2 large eggs
- 1/2 cup (125 ml) vegetable oil
- 1/3 cup (85 g) dairy-free or regular Greek-style yogurt
- 1/3 cup (80 ml) maple syrup
- 1/2 cup (105 g) brown sugar
- 1/4 cup (60 ml) plant-based milk
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) vanilla
- 2 cups (280 g) flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) salt
- 2 Cortland apples, peeled and cut in half
Cinnamon Sugar
- In a small bowl, combine the sugar and cinnamon.
Apple Muffins
- Preheat the oven to 375°F and place the rack in the center. Line a jumbo muffin pan with six muffin cups.
- In a large bowl, whisk together the eggs, oil, yogurt, maple syrup, brown sugar, plant-based milk, vanilla, and lemon juice.
- Add the flour, baking powder, ground ginger, cinnamon, and salt. Gently fold the ingredients together with a spatula until the mixture is smooth. Gently fold in the apples.
- Divide the batter among the six muffin cups, filling each one to the brim. Sprinkle cinnamon sugar on top of the muffins. Bake for 32 to 35 minutes or until a knife inserted into the center of a muffin comes out mostly clean. Let cool for about 20 minutes.
