You will love these Apple Cinnamon muffins that have fresh apple chunks baked into them and a cinnamon sugar topping, keeping them perfectly moist and packed with apple flavor! Another reason to love these muffins is their gorgeous bakery-style domed tops. Keep reading for a few techniques to help “lift” these and all your muffins into large, domed tops!
- Let it rest – Let batter rest for 15 minutes before scooping into the muffin tin.
- Fill every other cup – Cook 6 muffins at a time in a 12 cup muffin tin, to allow each muffin room to expand its lovely domed top.
- Start at a high temperature – Cook muffins at 425 degrees for 7 minutes, then turn the oven down to 350 degrees for the remainder of the baking time.
- Fill it up – Use muffin liners, and fully fill each muffin well, and mound more on top! Trust me- it works!
That’s it! So grab some sweet and juicy apples, and welcome fall with these beautiful Chunky Apple Cinnamon Muffins!
Chunky Apple Cinnamon Muffins
Course: Brunch6
servings15
minutes23
minutes38
minutesYou will love these Apple Cinnamon muffins that have fresh apple chunks baked into them and a cinnamon sugar topping!
Ingredients
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
¼ cup + 2 tablespoons buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup diced apples- cut into 1/2 inch chunks
- Cinnamon Sugar Topping
1 tablespoon unsalted butter – melted
1 ½ teaspoons cinnamon
2 tablespoons granulated sugar
Directions
- Preheat the oven to 425ºF. Peel and dice an apple into ½ inch chunks. You want 1 cup of diced apples. Set aside. In a mixing bowl, combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract. Stir to combine. Gradually mix in the dry ingredients and the apple chunks, mixing just until combined. Cover the bowl with a towel and allow the batter to rest for 15 minutes.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, only filling every other muffin well with batter. Fully fill each muffin liner, and mound more on top. This is how you get the domed top! Bake muffins for 7 minutes at 425ºF initially. Then, while muffins remain in the oven, turn the temperature down to 350ºF and bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and allow to cool in the pan for 15 minutes before removing. Once the muffins are cool, mix up the cinnamon sugar topping. Melt butter in the microwave, and use a pastry brush to brush the melted butter on top of the muffins, then roll the top of each muffin in a bowl of cinnamon sugar. Enjoy!
