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Cinnamon Apple Muffins

I have been on a bit of a mission lately to try and eat every scrap of food in our fridge before it reaches its Best By date. Vegetables can easily be made into soup or tossed in some olive oil and thrown into the oven as Roasted Veggies - but fruit is a little tricky. I discovered a rather lovely Banana Chocolate Chip Bread recipe the other day, which totally takes care of the bananas (and even better, you can freeze bananas and whip them out when you are dying for banana bread or a smoothie). But apples are a little trickier, especially as I don't like stewed apples and am a little tired of Apple Crumble!


Enter these Cinnamon Apple Muffins that use apples and a few other ingredients that you will already have in your fridge and pantry. And they are DELICIOUS. Stephen said they are the nicest muffins he has ever had, and they tasted amazing for three days after they were baked! Even better - Kayla (now 8) actually made these - I just chopped and cored the apples.

Such a quick and lovely recipe - ideal for breakfast or afternoon tea. Yum!



  • 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
  • 2 cups diced apples
  • ½ cup (113g) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk

For the Topping:

  • ½ cup (113g) butter, melted
  • ½ cup granulated sugar
  • ½ cup ground cinnamon (Ed's Note: I used MUCH less than this - just enough to color the sugar brown)


  1. Preheat oven to 190º C. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating. (I used paper cupcake cases.)
  2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
  4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full (I used a level ice-cream scoop and it worked out perfectly!) Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
Source: Add a Pinch
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