Perfect Recipe Apple Muffins!
I have taken a while to post many recipes, including this one. I always thought there would be so many recipes for apple cinnamon muffins on the web I didn’t even want to try and write mine up. Except for the fact that I have been making these apple muffins that are somewhat healthy for over a decade.
Now they are not going to be gluten free and keto and without dairy. What I have tweaked with this recipe was simply the amount of sugar that they required. We also make sure we load them with apples.
Before this recipe I have tried many other healthy apple muffins with substitute ingredients such as bananas and other types of flours. Because those are definitely considered healthy apple muffins I will post those in the future as well.
Apple Cinnamon Muffins
- 1 1/2 cups of flour
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 1 1/2 tsp. of baking powder
- 1 t. of cinnamon
- 1/2 tsp. of salt
- 1 tsp. of vanilla
- 1/2 cup of milk
- 1/3 cup of butter softened, even better if melted for 12 seconds in the microwave.
- 1 egg
- 1-2 finely chopped apples
- Preheat oven at 375 F or 180 C.
- Wash, peel, and finely dice the apples.
- Begin by adding all the dry ingredients down the salt. Mix gently with a fork to allow everything to blend in well. Create a small hole in the center like a volcano and add the wet ingredients. Using a mixer blend on low all the ingredients gently until they are well incorporated. Pause the mixer, add the apples and mix them in with a spoon or a spatula.
- Grease a muffin tin or use muffin paper liners for a quicker and less messy job. Fill each muffin tin up to 3/4 of its capacity. If you over fill them they will come out during the baking process. Make sure no extra batter stick since any droplet will burn while cooking. Make also sure each muffin tin has an even amount of batter otherwise the muffins will not cook at the same pace and some may burn or undercook.
- Bake for 20 minutes. If dealing with an oven that doesn’t bake evenly, rotate the muffins half the way through. To make sure muffins are ready, poke one of the muffins in the very center with a fork or a toothpick. If they come out clean the batter has fully cooked.
- Place muffins on a metal or cork each and allow to cool for 5 minutes, then proceed to remove from our of the pan.
Ghee and coconut oil are also great substitutes for this recipe. For added fiber use 3/4 cup of whole wheat flour and 3/4 cup of regular flour instead.