Apple Cinnamon Muffins

This should really be called, #whenyougotothemarketandalltheyhaveareapples

But that is a really long hashtag title and it’s hard to read. Long hash-tag short; I went to the market one Saturday morning with Ferah. I had hoped to get some kind of fruit but it was the end of the Canadian Thanksgiving holiday season, so there wasn’t much left in terms of fruit – summer had come and gone. That being said, there were plentiful amounts of apples. I grabbed a small basket and figured there’s got to be a few good recipes out there with some apples – maybe even some easy apple crumble!

I scoured the internet for a good recipe that included ingredients I already had at home to save me running out again. I found a few fancy ones where I was missing a couple of things here in there, but ultimately I settled on a basic Apple Cinnamon Muffin recipe. I changed it up a bit though; the original recipe I had found only had white sugar, there was no brown sugar.

The first time that I tried this recipe, I only adjusted and added brown sugar to the topping. I left the main bit because I wasn’t sure if it would change the muffin texture. The second time I made the muffins, I was with Ferah. I had told her that I adjusted the recipe, and changed the white sugar to be 50/50 white and brown sugar. We ended up doing it for the white sugar in the muffin as well. They still turned out quite delicious – moist. Next time though, I’d like to try adding banana to the recipe somehow…



  • 2 cups of flour (plus 2 tsp for apple coating)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon (1/2 tsp for apple coating)
  • 2 cups of dived apples
  • 1 cup of unsalted butter
  • 1 cup of sugar (or 1/2 brown and 1/2 white sugar)
  • 2 large eggs
  • 2 tsp vanilla
  • 1/2 cup of milk


  • 1/2 cup of melted unsalted butter
  • 1/4 cup of brown sugar
  • 1/4 cup of white sugar
  • 1/4 cup of cinnamon

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Heat the oven up to 375 degrees. While you do that, mix together the flour baking powder, salt and cinnamon. Then coat the apples in a separate bowl. In another bowl, mix together the butter and the sugar. Add the eggs and then then the vanilla. Add the flour mixture to the butter mixture and gradually add the milk. Once that’s all mixed together, throw in the apples.

Pour about a tablespoon or so into each muffin circle and bake them for about 23 – 28 minutes – you know, until a toothpick comes out clean. While the muffins cool, you can whip up the topping. Melt the butter, add in the sugar and the cinnamon, then mix away. I found that this topping was best drizzled on top of the muffins – the texture is very runny. I was also thinking, it might not be bad to put it on top of the muffins halfway through so it bakes into the top? I’m still experimenting though! Next time, bananas!


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