Last Updated on
A simple cinnamon muffin recipe. Donut-style muffins with tender apple pieces and a sugar and cinnamon coating.
Apple Donut Muffins with Cinnamon Sugar
There is no easier way to make your kids thoroughly happy than presenting them with a nice donut or a nice muffin. And when the two things come united, well, you can imagine…
I made these muffins for the first time on a hot late summer day (a few years ago) when I had 7 kids running around the garden and the house. They were here for quite a long time and after one of the girls came in and asked for some sweets, I thought about making something to satisfy their cravings without filling them up with gummy bears or Kinder chocolate bars.
I had this recipe in mind for a while, so I immediately started. I was finished in no time and the children devoured all the muffins (except the one I ate) while still warm. Ever since, the cinnamon muffins became a staple in our house.
Tips for making good muffins
- Just like these apple muffins with oil, this cinnamon muffin recipe is made with oil as well.
- I love baking with oil, the baked goods are moister, there is absolutely no risk of them getting dry.
- Especially, when it comes to muffins, using butter can involve a little bit of a risk. But if you use oil, there isn’t any, I have never managed to bake a dry oil muffin.
- Get your muffin tin prepared and preheat the oven before you start mixing the ingredients.
- The batter has to go in the oven as soon as you mix it, you don’t want to have to wait for the oven to get hot.
- Prepare all the ingredients before you start mixing.
- That means: place all the wet ingredients in a large bowl and all the dry ingredients in another bowl. Grate the apples and set aside.
- Whisk the wet ingredients very all. Add the dry to the wet and incorporate it very carefully. Do not over mix, it is OK if you see a few flour streaks here and there.
- If you over-mix muffin batter, the muffins will be dense, not tender, and not fluffy.
- Once the muffins are baked leave them in the tray for another 5 minutes, so they can set. But not longer, they have to be hot when you dip them in the butter and the coating.
- In the meantime, melt the butter for the donut coating and mix together the cinnamon and the sugar.
- Dip the hot apple donut muffins into the butter and cinnamon sugar coating while they are still hot.
More cinnamon muffin recipes?
- 2 small apples
- 150 g/ 5.3 oz/ ¾ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 60 ml/ 2 fl.oz/ ¼ cup vegetable oil
- 180 ml/ 6 fl.oz/ ¾ cup milk
- 180 g/ 6.3 oz/ 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- a pinch of salt
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter
- 4 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Lightly brush a muffin tray with oil. Grate the apples and set aside.
- Beat together the sugar, vanilla extract, and egg until pale and fluffy. Slowly add the oil and milk and incorporate it.
- In another bowl mix together the flour, baking powder, salt, and cinnamon. Carefully fold the flour mixture into the egg mixture. Don't over mix. Fold in the apples.
- Fill the muffin cups with the mixture and bake for about 15 minutes or until a skewer inserted in the middle comes out clean. Prolong the baking time for 1 or 2 minutes if necessary. Take out of the oven and let the muffins sit in the muffin form for another 5 minutes but not longer, they have to be hot when you coat them.
- In the meantime melt the butter in a small pot. Mix together the sugar and the cinnamon in another small bowl. Take each hot muffin out of its mold, dip it in butter, and then in the sugar-cinnamon mixture. Leave to cool on a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 82mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 3g
Nutrition information isn’t always accurate.