Apple Cinnamon Mini Muffins

Make these this weekend! We picked a ton of honeycrisp and McIntosh apples (whatever that big bag is…a bushel, a peck?) and needed to use them up! This recipe takes fresh apples and cooks them down so you can pack the muffin batter with a lot of apples. I have been serving 2 or 3 mini muffins per kiddo for breakfast and they love them! I store them in an airtight container for a few days, and if they last longer than that, put them in the fridge and either microwave for just 15 seconds or toast them up to bring them back to perfection. Also, feel free to use the apple saute method to have a generous helping of those around. Freshly sauteed apples make a great side dish with pancakes, pork, chicken, really just about anything.

Apple Cinnamon Mini-Muffins

Apple Cinnamon Mini Muffins
Recipe type: Breakfast, Dessert
Prep time:
Cook time:
Total time:
Serves: 24 mini muffins
I use this same apple saute method to cut thin apple slices and saute them, using them as a delicious side dish.
  • 3 small honeycrisp apples, or your favorite cooking apple
  • 2 tablespoons butter
  • 1 tablespoon light brown sugar
  • ¼ teaspoon cinnamon
  • 1 cup all purpose flour
  • ½ cup whole wheat pastry flour (I use Bob's Red Mill brand)
  • 2½ teaspoons baking powder
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup butter, melted
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1½ cups chopped sauteed apples (from the above 3 apples)
  1. Peel and small-dice the apples.
  2. In a medium saute pan, melt 2 tablespoons butter over medium-high heat and add chopped apples. Saute, stirring occasionally, for 5-7 minutes, until the apples are soft and a little brown on the edges if you like. Lower the heat if you don't want the apples to brown.
  3. Add brown sugar and ¼ teaspoon cinnamon and saute for one moment longer. Set apples aside to cool slightly.
  4. Preheat oven to 400°F. Grease muffin tins generously with butter or use paper muffin tin liners.
  5. In a large mixing bowl, add flour, whole wheat pastry flour, baking powder, sugar, salt, 1 teaspoon cinnamon and ½ teaspoon nutmeg. Use a whisk to combine.
  6. In a measuring cup or small mixing bowl, add the melted and cooled butter, egg, milk and vanilla extract. Mix well.
  7. Combine the wet and dry ingredients with a wooden spoon or rubber spatula, being careful not to over-mix. You can add up to ¼ cup more milk if the mixture seems too dry. Fold in the sauteed apples.
  8. Using a cookie scoop, fill the muffin tins ¾ full and bake in the oven's center rack for about 13 minutes. (Optional: Before baking, you can sprinkle the tops with cinnamon-sugar.) A toothpick inserted into the center of a muffin should come out clean or with just a few crumbs attached.
  9. Remove from the muffin tins to a cooling rack and enjoy! They can stand on the counter in an airtight container for 2 days, then transfer to the fridge.


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