Apple and cinnamon muffins

Name: Apple and cinnamon muffins
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 175 g (1 ¼ cups) self raising flour*; 75 g (½ cups) wholemeal flour; 50 g (¼ cup) butter; 1 ½ teaspoon baking powder; 2 teaspoon cinnamon; 75 g (½ cup) soft brown sugar; 1 large apple; 250 ml (1 cup) milk; 2 eggs; For the topping ((optional)); Demerara sugar

These delicious apple cinnamon muffins are beautifully soft and moist on the inside but still crispy on the outside. The perfect treat for a cold autumn or winter’s day.

Apple cinnamon muffins are the perfect autumn snack. If you have any apple lying around, this recipe is one of my favourite ways of using them up.

The cinnamon adds a delicious warming flavour to the apple muffins. I really don’t think you can beat apple and cinnamon for a flavour combination at this time of year.

These apple and cinnamon muffins are a little healthier than some of the other muffins we’ve made as it uses wholemeal flour and gets a lot of its sweetness from the fruit rather than just sugar. This makes them great for breakfasts, kids lunch boxes and after school snacks.

The sugar topping gives it a little added crunch, but they’re delicious without that if you’d rather avoid too much sugar, especially served straight from the oven. All in all they are the perfect easy apple muffin for kids!

How can kids help make apple cinnamon muffins?

Kids can get busy in the kitchen measuring out the ingredients and mixing them all together – these are both great jobs even for really young children and toddlers. They’ll also enjoy dolloping the the muffin mixture into the cases before they get baked in the oven.

If you have slightly older children, they might enjoy getting to chop the apple up. We used our apple slicer as a start then the kids got to chop them into little pieces. It’s a great recipe for practicing knife skills as it doesn’t matter whether the apple pieces are particularly even or not.

What apples should I use?

We used a large cooking apple as I like that it holds its shape and it’s slight tartness balances nicely with the sweetness of the muffins. If you like you can use an eating apple. Something like a Braeburn, Royal Gala or Pink Ladies would work well.

How long do the apple cinnamon muffins keep?

I like them still a little warm from the oven (that’s true for most things we bake!) but these will keep for a few days in an airtight container. You can freeze them for a few months – simply wrap them tightly in cling film/glad wrap. When you want to eat them, leave them out to defrost overnight.

What can I use instead of self raising flour?

If you don’t have any self raising flour, which is easy to find in UK supermarkets, you can swap it for an equal amount of plain or all-purpose flour, and add an extra 1 1/4 teaspoons of baking powder.

If you like these apple cinnamon muffins you’ll also like our tasty Mary Berry bluberry muffins, our banana bread muffins and our apple scones.

Similar recipes

If you liked these apple muffins and have some more apples to use up why not try one of these recipes:

Apple cake
Blueberry and apple muffins
Apple pinwheels
Caramel apple crumble
Apple cinnamon muffins
Apple and blackberry crumble
Plum and apple crumble
Apple flapjacks
Caramel apple loaf
Apple turnovers
Eve’s pudding (apple sponge pudding)
Apple traybake
Apple and blackberry cake
Caramel apple cinnamon rolls
Apple cupcakes

Useful equipment

You might need the following baking tools/gadgets to make these apple cinnamon muffins

Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Apple slicer
Peeler
Muffin tin
Cupcake cases
Wire rack

As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.

Difficulty: Easy

Time: 40 minutes plus 20 minutes baking

Serves: 12-14

Ingredients

175g (1 1/4 cups) self raising flour
75g (1/2 cup) wholemeal flour
50g (1/4 cup) butter
1 1/2 teaspoon baking powder
75g (1/2 cup) soft brown sugar
2 teaspoons ground cinnamon
1 large apple
2 eggs
250ml (1 cup) milk

For the topping (optional)
Demerara sugar

How to make apple and cinnamon muffins

Rub the butter and flours together

Get your kids to measure both the flours and add them to a large mixing bowl. Measure out the butter then cut it into small pieces (or grate it). Add that to your mixing bowl.

Using your finger tips, rub the butter and flour together until it resembles breadcrumbs.

Add the remaining dry ingredients

Get your kids to measure out the baking powder, cinnamon and sugar into a large bowl or mixer. When measuring the baking powder and cinnamon make sure your kids use their finger to level the teaspoon so that you add just the right amount

Mix it together with a spoon or spatula.

Prepare the apples

Peel and core the apples, then chop into small pieces. We used our apple slicer to core the apples, and then the kids used regular knives to chop them up.

Dishes like this are a great way to practice cutting skills as you can do it with a blunt knife and it doesn’t matter too much if the pieces are a little uneven. If there are any large pieces left after your kids have cut them up, chop them up as you don’t want any really large bits of apple in the muffins.

Add the apples to your mixing bowl and mix them in so they are well coated in the flour mixture.

Add the wet ingredients

Measure the milk. If you have digital scales the easiest way to do this accurately is to use the ml setting. Otherwise pour it into a measuring jug. Get your kids to crack the eggs into a small bowl, then add them to the milk. Whisk it all together.

Pour the egg/milk mixture into the mixing bowl with the dry ingredients.

Stir the eggs/milk in with a spatula or wooden spoon. Try not to over mix it – it’s ok if it ends up a little lumpy.

Make the apple cinnamon muffins

Divide the apple cinnamon muffin batter among the paper cases until they are about 3/4 full. If you have an ice-cream scoop, it’s an easy way of letting your kids spoon the muffin mixture in without making too much mess as they tend to dish out the perfect amount.

Sprinkle over a little Demerara sugar on to each muffin.

Bake the muffins in the oven for 20-25 minutes. They’re ready when they have risen, are springy to the touch and if you put a metal skewer in the middle it should come out clean.

Leave the apple cinnamon muffins in the tin for a few minutes before removing to cool on a wire rack.

Serve and enjoy!