Extra-Moist Apple and Cinnamon Muffins
If you liked my recipe for extra-moist blueberry-maple muffins, I think you’ll love this apple-cinnamon version for fall! These big, bakery-style muffins are packed with apple chunks and have just the right amount of crunch on top thanks to the cinnamon sugar!
This is the kind of recipe I love to make on Sundays so I have lunches and snacks for the week!
- Servings: 6 giant muffins
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Cut the apples into small cubes rather than large chunks. They’ll be distributed more evenly throughout the batter, and you’ll have apples in practically every bite, without making the muffins too heavy.
- Don’t overmix the batter after adding the flour. As soon as it’s smooth, gently fold in the apples with a spatula. This is one of the keys to keeping the texture nice and moist.
- This recipe is designed for a 6-cup jumbo muffin pan. Don’t be afraid to fill the cups all the way to the top: that’s what gives you big, hearty muffins with a beautiful, bakery-style top.
- Let the muffins cool for about 20 minutes before removing them from the pan. Because they contain so many apples, they’ll be especially tender right out of the oven but will 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 diced
Cinnamon sugar
- In a small bowl, mix the sugar with the cinnamon.
Apple Muffins
- Preheat the oven to 375°F and place the rack in the center. Line a jumbo muffin pan with 6 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, and gently fold in with a spatula until the mixture is smooth. Gently fold in the apples.
- Divide the batter among the 6 muffin cups, filling them to the brim. Sprinkle the cinnamon sugar on top of the muffins and 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.
