Apple Cinnamon Muffins

After being at my job for a month now, I am getting bored with my breakfast ideas. I already get up around 5:15am every morning, so getting up earlier just to eat breakfast doesn't excite me. So normally I feel my mug with juice and grab something to eat in the car on my way to work. My drive and eat options are limited and I was bored with what I have been having. So I decide to make some apple cinnamon muffins and freeze them, so I can grab one each morning and go, and not worry about them going bad!

These have GREAT flavor and will work perfect for breakfast!

Cinnamon Apple Muffins (From: Penzeys)
  • 4 Cups apples, peeled, cored and chopped
  • 4 large eggs, beaten
  • 1 Cup vegetable oil (I used cinnamon applesauce instead)
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract (I used vanilla)
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 tsp. cinnamon
  • 3 Cups all-purpose flour
  • 2 Cups granulated white sugar

  • 3/4 Cup all-purpose flour
  • 1/4 Cup granulated white sugar
  • 2 tsp. cinnamon
  • 6 TB. butter, room temperature
Preheat oven to 350°. Lightly grease two muffin pans and set aside (you may have enough batter for more than 24 muffins). Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size.

In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, almond, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Then turn the mixer to high and beat until mixture is smooth. The batter will be very thick.

Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two muffin pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each muffin.

Bake for about 20-25 minutes on the center rack of the oven. The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Prep. time: 10 minutes
Baking time: 20-25 minutes
Yield: 24-28 muffins


Annie said...

These look really great and I bet they taste so good too! I just got a bunch of apples from the orchard so I may give these a try.

~Amber~ said...

These do look like a great grab and go item for breakfast. Thanks for sharing.