Cinnamon Apple Muffins

Honeycrisp apples are one of my favorite fruits. As soon as this delicious variety comes into season at our local orchard back home, we hoard as many apples as we can. So it wasn’t surprising when my mom and my mother-in-law both generously gave Robert and me  two large bags of honeycrisps a few weeks ago. We ate a lot of them as is, but we still had plenty left over.

Not wanting to waste the treasures, I made a batch of these cinnamon apple muffins. The actual recipe only calls for one apple, but I included a whopping five apples instead. The end result was a muffin packed with lots of apple chunks, just the way I like it.  These muffins are great for breakfast on the go or for an afternoon snack.

Get ready for plenty more apple recipes in the next coming weeks- Robert and I  went apple picking this past weekend (after we finally used up all our honeycrisps) and we collected so many that we are seeing apples in our sleep! 🙂

Dog-friendly apple picking

Can’t…stop… picking…. apples…

Athena had fun 🙂

Cinnamon Apple Muffins

Printable Version

Yield: 2 dozen muffins


  • 3/4 cup plus 3 tablespoons packed brown sugar
  • 1 tsp teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 5 medium-sized apples, peeled, cored and cut into 1/4-inch pieces (I used Honey Crisp)


Preheat oven to 400 degrees F. Coat 2 standard-sized muffin pan with cooking spray.

In a small bowl, mix together 3 tablespoons of the brown sugar and cinnamon.

In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Add the vanilla.

Mix in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently fold in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the brown sugar/cinnamon mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 18 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them. Cool completely on the rack.

Source: Adapted from Ellie Krieger

4 Comments Add yours

  1. khaki says:

    oh yay baby…cue drool…any idea the caloric content before i chow down? i believe elie includes them in her cookbook,right?

    1. Lolly says:

      Hey Khak- Ellie’s recipe yields 1/2 as many muffins, but she also uses 1 cup of applesauce and only 1/4 cup oil (and pecans). With her recipe, each muffin is 213 cals- so I would imagine these would be a little less since the yield is higher.

      1. khaki says:

        s a gonna make em…very cute BTW

  2. Selby @Selby says:

    These look great!! I am in a muffin kinda mood!! Send some my way…

Leave a Reply to Selby @Selby Cancel reply

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