Apple Muffins

These Apple Muffins have the perfect amount of sweetness, little fruity pockets of apples, and a sweet almond crunch topping! Start your morning right with this wholesome apple muffin! I’m sitting here smelling the sweet scent of these muffins baking and it’s a beautiful thing.

These  Apple Cinnamon Muffins are hearty, tender, light, and perfectly balanced. Not too sweet, packed with apples, spiced with cinnamon, and topped with an oatmeal almond cinnamon crunch.

The whole wheat flour adds extra fiber and a nutty taste. These healthy apple muffins are a guilt-free version of the favorite coffee shop apple cinnamon muffin we all know and love.  

Apple season for us means Apple Crisp Recipe, Homemade Apple Cider, Apple Crumble, Easy Candy Apples, Baked Apples, Swiss Apple Tart Recipe, Apple Pie Stuffed Apples, Baked Apple Fries With Raspberry Sauce, and those melt in your mouth apple muffins!

 

WHY APPLE CINNAMON MUFFINS

A good apple Muffin recipe is one of those essential breakfast muffin recipes to have on hand. For starters, it has apples and cinnamon as main ingredients – hello comfort food.

Also, it’s a super easy muffin batter, meaning you need one bowl and a whisk to get it ready. Simply whisk the batter while the oven preheats and after only 15 minutes of baking time there will be Muffins ready to be devoured!

As a bonus, these healthy Apple Cinnamon Muffins are not too sweet so you don’t feel heavy or guilty. They are made with whole wheat flour lending them a nice nutty flavor and a good hearty wholesome feeling.

Let’s not forget the oatmeal almond crunch topping which is like the icing on the muffin!

HOW TO MAKE APPLE MUFFINS

All baking fears aside, muffins shouldn’t really be considered baking. They’re straightforward, forgiving, and really really easy to make. If anyone tells you otherwise, I’d like to know who!

Ingredients for Healthy Apple Muffins

Whole Wheat Flour. Do it. You will be shocked out how lovely a whole wheat muffin turns out!

Baking Soda.

Salt.

Egg.

Apples. Cored and grated or shredded.

Yogurt. Use plain yogurt or buttermilk. Either will work.

Light Brown Sugar.

Oil.

Cinnamon.

Ingredients for the Crunch Topping

Oats. Any kind will work.

Cinnamon.

Sugar.

Almonds. Slivered, sliced, or chopped will work.

Preheat your oven to 375 degrees F and grease or line your muffin pan with paper liners. In a small bowl, whisk the flour, baking soda, and salt.

Take another large bowl and add the egg, yogurt, brown sugar, oil, and cinnamon and whisk them together well. Many muffin recipes call for granulated sugar but I find that brown sugar results in a much better texture and flavor.

Now, add in the flour mixture and apples and use a spatula to mix everything together until it’s just blended—but still has some visible lumps of batter.

The crunchy topping is very much optional, it does add a delicate crunch and an extra flavor from the oats and almonds.

I added cinnamon to the crunch topping because I already used cinnamon in the whole wheat apple muffins and wanted to spike the flavor even more. Any type of nuts will work here, and any spice. Either way, all you need is a big bowl and a whisk to whip up these wonderful whole wheat apple muffins and enjoy !:) To make the crunch topping simply mix the four ingredients together.

I divided the Apple Cinnamon Muffin batter up in a prepared muffin tin, but you could also use a mini muffin pan or a donut pan. After filling the pan spots with batter sprinkle a generous 1/2 teaspoon of crunchy topping on top of each muffin.

Bake the apple muffins for 15-18 minutes until a toothpick comes out clean when inserted in the middle of the muffin.

TOPPINGS FOR APPLE MUFFINS

While our oatmeal almond cinnamon crunch topping is the perfect addition to these muffins, you can choose from a variety of toppings if you would prefer one of these.

• raisins
• crushed walnuts or pecans or almonds
• streusel
• Rolled Oats
• powdered sugar (added after baking)
• Glaze made with apple juice and powdered sugar

APPLE CINNAMON MUFFIN TIPS

• Do not overmix the batter or your Apple Cinnamon Muffins will be tough.
• It’s best if the muffins rest 10 minutes before baking because of the whole wheat flour.
• I sometimes add ginger to the muffin batter, sometimes apple pie spice, and sometimes skip the cinnamon and all other spices, and just add vanilla.

STORING LEFTOVER APPLE CINNAMON MUFFINS

Make sure the muffins are room temperature before storing leftovers. Otherwise, they will become soggy. These Apple Cinnamon Muffins stay fresh for at least 3 days when stored in an airtight container. You can also wrap them in cling film individually.

If you’d like to get a headstart on quick and easy breakfasts for the school year and busy weekdays, you can wrap each muffin individually, freeze them, and then place the frozen muffins in a freezer-quality baggy for up to three months. Thaw and enjoy as needed! About thirty seconds in the microwave (give or take a few depending on your machine) will thaw muffins perfectly.

MORE GREAT MUFFIN RECIPES

Raspberry Muffins

Ultimate Blueberry Raisin Bran Muffins

Blueberry Muffins With Crumb Topping

Banana Bread Muffins

Cinnamon Rolls Muffins

Orange Chai Spice Date Muffins

Ginger Clementine Lemon Poppy Seed Muffins

Best Cornbread Muffins