Apple Cinnamon Muffins
Servings: 12 muffins
- 3 large apples
- 1½ teaspoons cinnamon
- ½ cup (120 grams) milk any
- ¼ cup (50 grams) sugar + 1 tablespoon to marinate the apples
- ¼ cup (50 grams) olive oil
- 1 tablespoon vanilla extract
- 1 lemon the grated zest + 1 tablespoon of juice to marinate the apples
- 2 cups (300 grams) all-purpose flour or 1 cup whole wheat + 1 cup all-purpose
- 1 tablespoon (12 grams) baking powder
- 1 teaspoon baking soda
- Preheat oven to 350°F or 180°C. Line muffin pan with muffin liners.Cut 1½ apples with the peel on into small dice and add it to a bowl.Toss with 1½ teaspoons cinnamon, 1 tablespoon sugar, and 1 tablespoon lemon juice. Set aside to marinate while you make the batter.
- To a mixing bowl, add ½ cup milk, ¼ cup sugar, ¼ cup olive oil, 1 tablespoon vanilla extract, and the grated zest of 1 lemon.Whisk until well combined.Grate the remaining 1½ apples (peel on) with the large holes of a box grater and add them to the bowl with the liquids. Stir with a spoon.Sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon baking soda and stir until combined without overmixing.Now, stir in the diced marinated apples.
- With a spoon, arrange the batter into your prepared muffin pan. Optionally, sprinkle the muffins with a pinch of sugar.
- Bake at 350°F or 180°C for about 25 minutes or until a toothpick inserted in the center comes out mostly dry. Cool down on cooling rack.
Nutritional information is an estimate for 1 apple muffin out of 12.
SUBSTITUTIONS
Apples: You can use any apple. If you like sweeter muffins, use a sweeter apple variety like Fuji, Pink Lady, or Golden Delicious. If you like more tart muffins, you can use green apples or Granny Smith. We use Fuji.
Flour: You can use all-purpose flour or half all-purpose flour and half whole wheat flour. For gluten-free baking, use GF flour.
Sugar: You can use white or brown sugar.
Olive oil: You can substitute avocado oil or a neutral vegetable oil like canola oil or sunflower oil for olive oil. You can also replace oil with melted butter. For oil-free baking, substitute two tablespoons of milk for the oil.
Milk: This apple muffin recipe works with cow’s milk, almond milk, rice milk, cashew milk, oat milk, and soy milk. Pick your favorite.
Aromas: We use cinnamon and vanilla extract. You can also use a pinch of nutmeg, allspice, ginger, and clove.
Lemon zest: Lemon zest is optional. You can substitute orange for lemon.
TIPS
Use olive oil instead of butter. Apple muffins with oil are moister, tenderer, taller, and last longer. Everyone loves moist apple cinnamon muffins.
Line your tin with muffin liners: In our experience, most muffin pans make muffins stick. So unless you use a lot of oil or butter to prevent the batter from sticking, we recommend lining your muffin tin with muffin liners. If you don’t have liners, you can make them at home by cutting twelve 5-inch square pieces of parchment paper.
Marinate the apples while you make the batter. Even if it’s just 5 minutes, this step infuses the apples with flavor.
For the fluffiest and lightest muffins, avoid overmixing the batter and sift the flour with a fine mash sift.
STORAGE
Make ahead: Apple muffins are excellent for making ahead as they keep moist for several days.
Room temperature: Let the muffins cool to room temperature and store them in a plastic bag in a dark corner of your kitchen. They will keep for up to five days.
Freezer: Let cool down completely, transfer to a freezer-friendly bag, and freeze for up to 3 months.
Thaw: Defrost muffins at room temperature. This only takes about 30 minutes, and you can speed things up with a microwave.
Reheat: Microwave for 20-30 seconds.
