We strive to provide our children with delicious treats that bring smiles to their faces and nourish their growing bodies. Homemade apple cinnamon muffins with nutrition-packed ingredients are the perfect way to satisfy fussy eaters. Bake these delicious muffins to enjoy the sweet aroma of apples and the warming spice of cinnamon. Pop a muffin in the kids’ school lunches, or enjoy one for breakfast on the go or for afternoon tea.
How to Keep Your Muffins Moist
Keeping your apple muffins moist ensures an enjoyable eating experience. Here are some great tips to prepare moist and fluffy apple cinnamon muffins:
- Avoid overmixing, as this can result in dense, dry muffins. A few lumps in the batter are okay.
- Fold in applesauce, mashed bananas, yoghurt, or grated zucchini to add moisture and enhance the texture.
- Pay close attention to the baking time and oven temperature specified in the apple muffins recipe. When you insert a toothpick into the centre of a muffin, and it comes out with a few moist crumbs, they’re ready.
- If your muffins have lost moistness after being stored, wrap them in a damp paper towel and pop them in the microwave for a few seconds.
The Best Cinnamon and Apple Muffins NZ-Wide
Making muffins is so simple with this super easy recipe. Why not make a double batch to freeze for later? Save prep time and use Kiwigarden’s freeze-dried crunchy apple slices.
- Two large eggs
- 125 grams butter, melted and slightly cooled
- 1 cup milk
- 1 ½ fresh apples grated (peeled and cored)
- 1 ½ small apple chunks (peeled and cored)
- 1 tsp vanilla essence
- 2 ½ cups plain flour
- ¾ cup brown sugar
- 4 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 2 tbsp caster sugar or brown sugar
- 1 ½ tsp cinnamon
- Preheat oven to 200 °C and grease a 12-cup muffin tray with cooking spray or line with paper cases.
- Melt the butter and set aside.
- Sift plain flour into a large mixing bowl and whisk in the brown sugar, baking powder, baking soda and cinnamon.
- Add the grated apple and apple pieces to the other dry ingredients and combine.
- Grab another bowl for the wet ingredients. Whisk the eggs, add milk and vanilla essence until just combined, then mix in the melted butter.
- Combine the wet mixture with the dry mixture and stir until just combined.
- Pour or spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Brush with butter or lemon juice (optional). Mix the caster sugar or brown sugar and cinnamon topping together and sprinkle over the top.
- Bake for 20 minutes until they have risen and look golden.
- Once cooked, remove the muffin tray from the oven and rest for 5 minutes on a wire rack before removing.
Serving the Muffins
Serve warm or at room temperature. These muffins are perfect on their own, but spreading some cream cheese or other topping on them is perfect for a quick boost in flavour.
What to Do with All Those Leftover Apples…
If you have leftover apples, try these yummy recipes:
Salted Caramel Apple Pie
This classic dessert combines sweet and tart apple slices with a rich buttery caramel sauce and is baked in a golden pastry crust. A sprinkle of salt adds a delightful balance to the flavours.
Homemade applesauce is a great accompaniment to roasted meats and a versatile ingredient in baking recipes. Peel, core, and chop the apples and cook in water. Stir in sugar (if desired) and cinnamon or nutmeg. Cook until tender, cool and blend.
Turn your leftover apples into yummy candied treats. Combine caster sugar, vinegar and water, dip each apple into the sticky, sweet coating and allow to set. Roll each muffin in a topping of crushed nuts or sprinkles for a flavour and texture explosion.
Storage Tips for Freshness
Store leftover apple and cinnamon muffins in an airtight container at room temperature for up to 3 days. If you live in a hot climate, or if your muffins contain perishable ingredients like cream cheese or fresh fruit, place them in an airtight container and pop them in the fridge. Refrigerated muffins stay fresh for 3-4 days. Extend shelf life by tightly wrapping each muffin with Glad wrap and placing them in sealable bags or a freezer-safe container. Label, date and freeze. Frozen muffins can last up to 2-3 months.
Recipe Variations and Tips
- Fill with chocolate chips, nuts, dried fruits, oats, chopped walnuts, slivered almonds or shredded coconut.
- Consider adding other spices like ginger, nutmeg, or cardamom.
- Mix in almond or oat flour for gluten-free muffins.
- For vegan options, use flax eggs, applesauce or mashed banana. Swap cow’s milk with almond or soy, and use vegan butter or coconut oil instead of dairy butter.
- Use maple syrup or honey to reduce sugar content and calories.