Whole Wheat Apple Cinnamon Muffins
These healthy Whole Wheat Apple Cinnamon 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 breakfast muffin!
Ingredients
For the batter:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 egg
- 2/3 cup light brown sugar
- 3/4 cup buttermilk or plain yogurt
- 1/4 cup oil
- 2 apples cored and grated or shredded
- 1 teaspoon cinnamon
For the topping:
- 2 tablespoons oats (any type)
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 2 tablespoon almonds slivered, sliced or chopped
Instructions
For the muffins:
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Preheat your oven to 375 degrees F.
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Grease or line your muffin pan with paper liners.
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In a small bowl whisk in the flour, baking soda and salt. Set that bowl aside.
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In a large bowl, add the egg, yogurt, brown sugar, oil and cinnamon and whisk them well. then add in the flour mixture and apples.
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Use a spatula to mix everything together until it’s blended—but still has some visible lumps of batter. Do not over mix the batter.
For the crunch topping:
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Mix all the ingredients for the topping in a small bowl.
To assemble:
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Divide the batter among the muffin pan and sprinkle a generous 1/2 teaspoon of crunchy topping on top of each muffin. It's best if the muffins rest 10 minutes before baking to allow for the whole wheat flour to soak up some moisture.
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Bake the muffins for 15-18 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
Recipe Video
Recipe Notes
- 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
- 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.
- 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.