Recipes for "apple cinnamon muffins"

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Combine grated and chopped apples with white and brown sugars in a small bowl; stir and set aside to sweat for 5 minutes.

Combine all-purpose and wheat flours, cinnamon, baking powder, baking soda, and salt in a second bowl.

Stir eggs, melted butter, olive oil, applesauce, and vanilla together in a large bowl. Add apple mixture and mix until well combined. Add flour mixture and stir until completely mixed; batter will be thick like cookie dough. Divide batter evenly among prepared muffin cups.

Bake in the preheated oven until tops spring back when lightly pressed, about 19 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 6 large (3½-inch) muffin cups with paper muffin liners.

To make the muffins: Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in egg, oil, and milk until just combined. Fold in chopped apples.

Spoon ½ cup of batter into each muffin liner.

To make the streusel topping: Place sugar, flour, butter, and cinnamon into a small bowl; mash mixture with a fork until mixture begins to cling together. Sprinkle topping evenly over unbaked muffins.

Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan briefly; remove muffins and cool on a wire rack.

Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Make topping: Mix oats, brown sugar, melted butter, and cinnamon in a small bowl; set aside.

Make muffins: Whisk together oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Whisk together applesauce, milk, oil, egg, and vanilla extract in a medium bowl. Stir applesauce mixture into flour mixture until all ingredients are moistened. Fold in chopped apple.

Spoon batter into the prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

Whisk bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat buttermilk, canola oil, and egg together in a separate bowl; stir into bran cereal mixture. Gently stir in apple, carrot, and walnuts. Spoon batter into the prepared muffin cups, filling them about 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack to completely cool.

Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.

Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.

Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.

Bake in the preheated oven until golden brown, about 25 minutes.

Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.

In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.

Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.

Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper muffin cups.

To make the muffins: Stir 2 ¼ cups flour, baking soda, and salt together in a large bowl.

Mix 1 ½ cups brown sugar, buttermilk, 1/2 cup melted butter, egg, and vanilla together in a separate smaller bowl until sugar has dissolved; pour into flour mixture. Sprinkle diced apple on top and stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.

To make the topping: Stir together 1/2 cup of brown sugar, 1/3 cup flour, and cinnamon in a small bowl. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended; sprinkle mixture over the tops of the muffins.

Bake muffins in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes.

To prep ingredients: Microwave or heat the coconut oil until it’s liquified. Repeat the same process for the milk to bring it to room temperature. (If you don’t do this, the coconut oil will clump together when it mixes with the cold milk.) Add the vinegar to the milk and let it sit for a few minutes to turn into “buttermilk” – or just use real buttermilk instead!

For the muffins: Preheat the oven to 350 degrees. In a large bowl, whisk the coconut oil, buttermilk, brown sugar, egg, and vanilla until smooth. Add the flours, baking soda, baking powder, salt, and allspice. Stir until just combined. Fold in the apples. Scoop the mixture into a greased or lined muffin tin – mini, regular, or jumbo sizes will all work.

For the topping: Melt the butter for the topping. Add the sugar and cinnamon; spoon over the tops of the muffins. You only need a little bit to get the crunchy top effect, but if you love those crunchy cinnamon sugar tops, I’d suggest making twice or three times as much topping as what’s listed here.

Bake the muffins for 15 minutes, more or less by a few minutes depending on size. The muffins should be golden brown with big round tops that spring back when you press them.