Apple Cinnamon Muffins
Apple Cinnamon Muffins are a must-have treat for autumn days. Loaded with crisp, juicy apples and ground cinnamon these moist, fluffy muffins are topped with pretty apple roses.
Ingredients
Apple Rose Toppers
- 6 apples
Apple Cinnamon Muffins
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup full fat sour cream room temperature
- 2 tsp vanilla extract pure
- 2 Tbsp whole milk room temperature
- 2 cups all-purpose flour unbleached
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt fine
- 2 cups diced apples
Instructions
Apple Roses
- Cut apples in half horizontally then, with a sharp knife or mandolin, cut apples into very thin slices. Cut each slice into equal halves then remove and discard seeds.
- Arrange apple slices in a single layer on a heat-safe plate then microwave on high for approximately 2 minutes or until slices flex without breaking. Cover plate with plastic wrap and set aside while you prepare muffins.
Apple Cinnamon Muffins
- Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
- Add brown sugar, granulated sugar, oil, eggs, sour cream, vanilla and milk to a large mixing bowl then whisk vigorously until combined.
- In a separate bowl sift together flour, cinnamon, baking soda, baking powder and salt.
- Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
- Add diced apples then gently fold them into the batter with a spatula until evenly distributed.
- Place batter in muffin liners filling 2/3 of the way. Note: do not overfill or batter will spill over the apple roses in the oven.
- Tuck and roll a single apple slice then roll another slice around that one, repeating with more slices until they resemble rose petals. Gently place the finished rose into batter of one unbaked muffin then repeat until all muffins are topped with roses.
- Bake for 18 minutes or until muffins are golden brown and a tester placed in the center comes out clean. Avoid overbaking.
- Cool muffins in the pan for 5 minutes then remove from pan and cool to room temperature on a wire rack.
- Muffins can be stored at room temperature up to 2 days in an airtight container or frozen up to 2 months.