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–+ servings
Apple Cinnamon Breakfast Muffins

Discover why these Apple Cinnamon Breakfast Muffins are a must for your mornings. Easy to make and perfect for busy days! Enjoy the aroma and taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar (white or brown)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 large eggs
  • 0.33 cup vegetable oil or melted coconut oil
  • 1 cup milk (any kind, including almond or oat)
  • 1 teaspoon vanilla extract
  • 1 cup grated apple (about 2 medium apples, unpeeled)
  • 0.5 cup applesauce (optional, as a substitute for some oil)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Ice cream scoop or large spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with paper liners or spray with cooking oil.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a second bowl, whisk together the eggs, oil or melted butter, milk, vanilla extract, and applesauce if using.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Gently fold in the grated apple until evenly distributed.
  7. Fill muffin cups about two-thirds full with the batter.
  8. If using, mix the streusel ingredients until crumbly and sprinkle over the muffins.
  9. Bake for 18-22 minutes or until the tops are golden brown and a toothpick comes out clean.
  10. Allow muffins to cool before serving.

Nutrition

Calories: 180kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 2IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

These muffins freeze beautifully, so wrap and store extras for a quick breakfast later. For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour and reduce the sugar. Try adding a dash of nutmeg or cardamom for an extra flavor twist. If baking for a crowd, make jumbo muffins or mini versions for easy grab-and-go breakfast options. Avoid overmixing the batter to ensure light and fluffy muffins. You want the batter to be slightly lumpy.
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