Friday, February 14, 2014

Apple cinnamon muffins

I seem to be on a pretty good baking spree lately, much to the delight of my husband (okay, and myself, ha). We had a lot of apples in the fridge and I was looking to make a “breakfast” item so these babies were the natural progression. And we loved them. Perfect for a quick breakfast treat, snack during the day or dessert after dinner!

apple cinnamon muffins3

Apple cinnamon muffins with simple sugar glaze
Adapted from Add a Pinch
*makes about a dozen (I was able to get a few more than a dozen)

Ingredients:

  • For muffins
  • 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups apples, peeled and diced
  • 1/3 cup (half a stick) unsalted butter, room temperature
  • 1/3 cup coconut oil, melted
  • 1 cup organic cane sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
  • For glaze
  • 1/2 cup powdered sugar
  • 2-6 tablespoons milk or other liquid (depending on how quick you’d like it)

Instructions

  • For muffins
  • Preheat oven to 375º F. Coat muffin or cupcake pans to prevent sticking or line with cupcake liners.
  • Stir together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  • Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
  • Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time and then the vanilla.
  • Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples.
  • Scoop mixture into prepared pans, filling them about 3/4 cup full. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes.
  • For glaze
  • Stir together powdered sugar and liquid until glaze is formed. Add more powdered sugar or liquid to desired consistency.

*Note: batter will be pretty thick

apple cinnamon muffins

apple cinnamon muffins2

Enjoy!

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7 comments:

  1. So pretty! Saw them on FG just now. Pinned!

    ReplyDelete
  2. I wish I could make these for my fiancé! He's allergic to eggs, though! boo! Any variations you could think of? They look MARVELOUS!

    ReplyDelete
    Replies
    1. Yes, I've had great results with other baked goods in the past using a flaxseed "egg". Simply whisk together 3 Tablespoons water and 1 Tablespoon ground flaxseed and let it sit for 5-10 minutes until it thickens (those measurements make the equivalent of one egg). Hope that helps :)

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  3. Hi there! Nice blog and photos you have!

    Can I ask in which part do u add coconut oil? Because I saw coconut oil in the ingredients list but do not see which part do u add in the coconut oil.. Thanks!!

    Cheers,
    Carmen

    ReplyDelete
    Replies
    1. Whoops, you are right!! Add it in with the butter and sugar :)

      Delete
  4. What would be the total number of carbohydrates as well as sugar per muffin?

    I am making there for my daughter's kindergarten class, and one of her classmates is a diabetic.

    Thank you
    Julia

    ReplyDelete

Thanks for stopping by!

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