Last Updated on 18/02/2020 by Adina
These easy apple muffins made with oil are so good, you will not believe it! Soft and fluffy, sweet and aromatic, the perfect treat on a rainy afternoon.
EASY APPLE MUFFINS (WITH CINNAMON AND OIL)
These are some of the best cinnamon apple muffins (or muffins generally) I have ever eaten! Really!
I made them for my son’s birthday a few weeks ago and I think I was the one eating most of them. All the kids present enjoyed them and had at least one, but we had other cakes there as well…
Me, I kept going for the muffins… I think I had three in half an hour and the two remaining ones the next day…
CINNAMON APPLE MUFFINS
I’ve made so many muffins over the years, plain muffins, chocolate muffins, carrot muffins, you name it, I have probably already baked them. Muffins are always good, easy to make, ready in no time, good to take to a party.
But these easy apple muffins (and my absolute favorite muffins – the sour cream muffins) do stand out. I just love that cinnamon flavor, that sugary topping, the soft apples inside and that perfect crumb. Really the best apple muffins I have ever made! You should definitely give these moist apple and cinnamon muffins a try!
Especially now, in autumn, when apples are so good and so cheap, I have so many apples at the moment, I could bake some apple muffins or apple cake every day.
What apples are good for muffins?
- A tarter sort of garden apple would be fine, but use whatever you happen to have. I have no idea how all the garden apples I keep getting from all our neighbors are called, every neighbor has a different apple tree in the garden and I never remember to ask about the name of a particular apple.
- Their general name would be cooking or baking apples, apples that are not very sweet or crispy, the kind of apple you would probably not choose to eat as it is.
- The fact that they are not particularly sweet or juicy makes them perfect for baking cakes or apple muffins.
What can you do with these overripe apples?
I get lots of cooking apples from my neighbors every autumn. But how to keep them for longer?
- Store them in the cellar, in one layer, on a table lined with old newspapers.
- Make sure you check them regularly (I do that at least twice a week) and remove those that are starting to get bad.
- Use those first, cutting away the parts that are not so nice or discard them entirely if they are really bad.
- Use the overripe or old cooking apples to make these easy apple muffins, apple cakes, apple pies, desserts, apple sauce, apple butter and so on.
- Or use for cooking, apples are great when combined with any kind of meat. How about this roast chicken with apples or a vegan apple curry?
- The recipe also calls for brown sugar. You could replace it with white sugar if that’s is all you have, but I do recommend using brown sugar, I think it gives these moist apple and cinnamon muffins their special flair, a bit of a caramel note, something a bit more than just sweet.
- And I have read somewhere that brown sugar helps baked good retain their freshness and moisture longer than white sugar does.
- Maybe that’s the reason these easy apple cinnamon muffins are so good even after two or three days. Not as fluffy as on the first day anymore, but moist and incredibly delicious still.
- I used oil to make the batter of the cinnamon apple muffins. I think many muffins made with butter are just fine, but when looking for a new muffin recipe, I ALWAYS look for some muffin batter recipe made with oil first.
- I am convinced that using oil when baking muffins makes them indeed better. Not what taste is concerned, I am not sure I could taste the difference, but when the texture is concerned, I am positive I could spot an oil muffin just by looking at it and taking one bite.
- Most butter muffins tend to be rather on the dry side and although scrumptious on the day you baked them, you will notice that they will get drier as the hours pass.
- That’s not the case with oil muffins, they are incredibly moist when freshly baked and manage to retain that wonderful moisture as the days go on.
- OK, I would not keep them for a week and still expect them to be good, but 2 or 3 days in an airtight container is no problem.
HOW TO MAKE CINNAMON APPLE MUFFINS
This is a super easy recipe, as all muffin recipes are, actually. I always recommend using a kitchen scale when baking, it guarantees for best results.
- Weigh the apples before peeling. 250 g/ 8.8 oz apples should be about 3-4 medium-sized apples, but that really depends on the size of the apples. However, unless you go way beyond the required amount, a few grams more or less should not be a problem.
- Peel the apples, halve and core them. Peeling is important in this case, especially if you are using older cooking apples.
- Cut 12 slices of apple for the topping and mix them with 1 tablespoon lemon juice. This will prevent them from getting brown too quickly. Set these 12 apple slices aside.
- Chop the remaining apples into small cubes, you should have about 2 cups of apple cubes. Place them in another bowl, mix them with one tablespoon lemon and set them aside as well.
- Mix together 2 tablespoons granulated sugar and 2 teaspoons cinnamon in a small bowl. Set aside.
- Mix together the flour, baking powder, brown sugar, cinnamon, and salt in a medium bowl. Set aside.
- In another bowl whisk the eggs (medium in Germany, large in the US), oil, milk and vanilla extract. Add the flour mixture, one tablespoon at a time, to the egg mixture and incorporate. Add the cubed apples.
- Divide the batter between the 12 prepared muffin cups. Place once slice of the remaining apples on top of each muffin and press it lightly into the batter.
- Sprinkle each muffin with some of the sugar-cinnamon topping.
- Bake the muffins into the preheated oven for about 20 – 23 minutes or until golden.
- A toothpick inserted in the middle of the muffin should come out clean. Unless you hit an apple piece which will cause the toothpick to be wet, so pay attention that you only hit the batter. Do not overbake.
- Leave the muffins in the muffin pan for about 5 minutes, then take them out and let them cool completely on a wire rack.
The muffins are best on the day you baked them but are still delicious for 2 or 3 days longer. Keep them in an airtight container. This easy apple muffin recipe with oil is also suitable for freezing.
So, that was it: the best moist apple and cinnamon muffins ever! You should definitely give them a try!
PIN FOR LATER!
MORE MUFFIN RECIPES?
Easy Chocolate Cherry Muffins – the perfect treat during the cherry season.
Easy Banana Muffins with Oats – my son’s favorite muffins.
Sour Cream Muffins – the best basic/universal muffin recipe there is!
Apple Cinnamon Doughnut Muffins – better than real doughnuts!
- 250 g/ 8.8 oz/ about 2 cups peeled and chopped apples + 12 slices for the topping, cut before you chop the apples (See note)
- 2 tablespoons lemon juice, divided
- 2 tablespoons granulated sugar
- 4 teaspoons cinnamon, divided
- 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
- 3 teaspoons baking powder
- 150 g/ 5.3 oz/ ¾ cup brown sugar
- 1 pinch of salt
- 2 eggs (medium Germany, large US)
- 125 ml/ 4.2 fl.oz/ ½ cup vegetable oil (neutral tasting oil, for instance canola)
- 150 ml/ 5 fl.oz/ 2/3 cup full-fat milk
- 1 teaspoon vanilla extract
I always recommend using a kitchen scale" target="_blank">kitchen scale when baking, it guarantees for best results.
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a 12 muffin baking tray with muffin paper cases.
- Weigh 250 g/ 8.8 oz apples and peel them. Halve and core them. Cut 12 thin apple slices, place them in a bowl together with 1 tablespoon lemon juice and toss them with the juice. Set aside, you will need them to top the apple cinnamon muffins. The lemon juice will prevent the apples from browning too quickly.
- Chop the rest of the apples and place them in another bowl, toss them with the remaining lemon juice and set aside.
- In a small bowl mix together the white granulated sugar and 2 teaspoons of the cinnamon. Set aside.
- Mix together the flour, baking powder, brown sugar, salt and the remaining 2 teaspoons of cinnamon. Set aside.
- In another bowl, large enough to hold all the batter, whisk the eggs, oil, milk and vanilla extract very well. Add the flour mixture, one tablespoon at a time, to the egg mixture and incorporate. Add the cubed apples.
- Place the batter in the prepared muffin tin. Place once slice of the remaining apples on top of each muffin and press it lightly into the batter.
- Sprinkle each muffin with the sugar-cinnamon topping mixture.
- Bake the muffins into the preheated oven for about 20 - 23 minutes or until golden. A toothpick inserted in the middle of the muffin should come out clean. Unless you hit an apple piece which will cause the toothpick to be wet, so pay attention that you only hit the batter. Do not overbake.
- Leave the muffins in the muffin pan for about 5 minutes, take them out and let them cool completely on a wire rack.
250 g/ 8.8 oz are about 3-4 medium apples, depending on size. Remember to cut 12 slices of apples to top the muffins with before you chop the rest of the apples into cubes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 156mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 4g
Nutrition information isn’t always accurate.