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Soft & Fluffy, Packed With Apples And So Yummy! – Apple Cinnamon Muffins

These easy Apple Cinnamon Muffins are sure to make your kitchen smell incredible and your taste buds jump for joy. They’re also super simple to make and use common ingredients you may even have in your pantry and refrigerator. Simple ingreďïệnts such as eggs, milk, and flour are used for muffins, yet the taste is enticing. And when the recipe combines apples and cinnamon for a rich, delicious flavor, quick apple muffins are a light variation of conventional muffins.

They’re PACKED with flavor and all that healthy goodness you would want in an on-the-go breakfast muffin. Also, can I say that they’re SO moist and tender and fluffy? So, what are you waiting for? Let’s get started on this easy but delectable cake recipe.


350 grams (2 and 1/2 cups) plain flour or all purpose flour

200 grams (1 cup) caster sugar or granulated sugar

240 ml (1 cup) buttermilk

120 ml (1/2 cup) vegetable oil

2 small red apples (approximately 2 cups), roughly chopped

2 large eggs

3 level teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon ground cinnamon


1 and 1/2 tablespoons caster sugar or granulated sugar

1 teaspoon cinnamon

1 tablespoon butter, melted


Step 1: Preheat the oven to 390 degrees F (200 degrees C), line a muffin pan with 12 small pans with x butter or use cupcake liners to completely distribute the batter.

Step 2: Combine flour, sugar, baking powder, and cinnamon in a mixing bowl, stir well, and strain through a sieve to obtain a fine powder.

Step 3: Gently incorporate the chopped apples into the flour mixture in step 2 with a spatula until the apple pieces are completely

Step 4: In a separate small dish, combine the vanilla and oil, then add the egg yolks and beat until thoroughly incorporated.

Step 5: Gently stir the wet mixture from step 4 and the buttermilk into the dry mixture from step 2 until mixed, being careful not to overmix the dough or your muffins will be chewy.

Step 6: Pour the batter evenly into the prepared cake pan and bake for about 5 minutes at 350 degrees F (177 degrees C), then reduce the heat to 350 degrees F (177 degrees C) and bake for another 13 to 15 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.

Step 7: Remove the cake from the oven when it’s done and, while it’s still warm, melt the butter and put it on top.

Step 8: Toss the sugar and cinnamon together in a small basin, then dust the cake with the mixture, cut the cake, and enjoy.


If you can’t locate buttermilk in the recipe, make your own by mixing 1 cup ordinary milk with a tablespoon of lemon juice or whíte vinegar and letting it sit for a few minutes until it curdles.

The leftover cake is wrapped in plastic wrap and kept in the refrigerator.

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