Easy Apple & Cinnamon Muffins

Apple and cinnamon is a classic combination of flavours for a muffin and these are perfect for breakfast, brunch or an afternoon cup of tea. I added a hint of orange zest to liven it up.

This week I was working on an apple TV shoot and I needed to make a variety of recipes that included apples. So thinking I would kill two birds with one stone so to speak, and to expand on my somewhat limited collection of muffin recipes on this blog, I decided to play around and do an apple and cinnamon one.

These are quick and easy to whip up and are light and fluffy. I used Tru Cape red Cripps apples (or Pink Lady’s) – they are the right amount of tart and sweet for baking.

A few muffin recipes you might like:

Orange & pecan muffins (one of my all-time favourite muffin recipes)

The best morning glory muffins

The best easy plum muffins

Apricot & blueberry muffins

Blueberry muffins with oats and almonds

Apple and Cinnamon Muffin Storage Instructions:

1. Room Temperature:
   • Allow the muffins to cool completely before storing them.
   • Store in an airtight container at room temperature for up to 2–3 days.
2. For Longer Freshness:
   • If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
3. Freezing Muffins:
   • To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
   • Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
4. Reheating:
   • For a warm, freshly baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
5. Avoid Stale Muffins:
   • Don’t store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.

What to serve with these muffins:

Apple and cinnamon muffins, warm from the oven, are a treat on their own. Top them with generous spreads of butter and your favorite jam for the perfect bite.

Recipe | makes 12 large muffins – or 16 smaller ones

Apple and cinnamon muffins with a hint of orange

Delicious and easy apple and cinnamon muffins with a hint of orange

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Ingredients

• 125 gram butter (1 stick) room temperature
• 1 cup of light brown sugar 200 grams
• zest of an orange
• 1 tsp cinnamon
• 2 free-range eggs large – at room temperature
• 1/2 tsp vanilla extract
• 1/2 cup milk 125ml
• 220 grams flour 1 3/4 cup
• 2 tsp baking powder
• 1 1/2 cups of apples peeled and cored cut into small dice
• 1/2 cup of grated apple with the juice squeezed out

Instructions

• Pre-heat your oven to 180C/350F and line one a muffin tins with paper liners.
• Using an electric mixer, beat the butter, orange zest, and sugar until fluffy.
• Add the eggs one at a time ensuring that they are well mixed before adding the next one. Add the cinnamon and beat further until fluffy
• In a separate bowl, sift the flour with the baking powder. Add half the milk to the mix and half the flour and briefly mix until combined.
• Add the remaining milk and flour and mix. Do not over mix. By hand stir the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Bake for 25 – 30 minutes and until they are well risen golden brown, and springy to the touch.

Notes

Muffin Storage Instructions:

1. Room Temperature:
   • Allow muffins to cool completely before storing.
   • Store in an airtight container at room temperature for up to 2–3 days.
2. For Longer Freshness:
   • If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
3. Freezing Muffins:
   • To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
   • Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
4. Reheating:
   • For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
5. Avoid Stale Muffins:
   • Don’t store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.

Servings: 16

Author: Sam Linsell

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