Sunday, September 28, 2014

Cinnamon Apple Muffins

Pin It Cinnamon Apple Muffins

Cinnamon Apple Muffins
One of my favorite fruits are Apples and they are currently in season. My local Stop & Shop has great prices right now on New York Apples so for the past three weeks, I buy a bag and end up with many Apples. I found this recipe online and baked Cinnamon Apple Muffins last weekend. The muffins were moist and super yummy bursting with Cinnamon spice and bits of Apple in each bite. Recipe from Add A Pinch: ( I skipped the Cinnamon/Sugar topping, since the muffins are divine as is, but see the recipe if you want to add it.

Cinnamon Apple Muffins right out of the oven
2 cups All Purpose Flour + 2 teaspoons for coating Apples

1 1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

2 teaspoons Ground Cinnamon + 1/2 teaspoon for coating Apples

2 cups Diced Apples (5-6 Apples)

1/2 cup (1 stick) Unsalted Butter, softened

1 cup Granulated Sugar

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1/2 cup Milk
Cinnamon Apple Muffins close-up on cooling rack

Preheat oven to 375 degrees.

Spray muffin tin with Baking Spray or coat with Butter and Flour, getting rid of excess Flour.

Peel and remove core (I use a corer) and dice Apples. In a medium size bowl, using a spatula coat Apples with Flour and Cinnamon. Put aside for now.

In a large bowl, sift together Flour, Baking Powder, Salt and Cinnamon and combine with a spatula. Put aside for now.

Cinnamon Apple Muffins, yum!
In a stand or hand held mixer fitted with paddle attachment, cream together Butter and Sugar on medium speed, about 3 minutes.

Add Eggs one a time fully incorporating before adding the other.

Add Vanilla Extract and mix until combined.

On low speed, add Flour mixture, alternating with Milk until combined. Do not overmix.

Turn off mixer and with a spatula, fold in diced Apples.

Use a small ice cream scoop or tablespoon to fill muffin tins, filling until 3/4 full.

Cinnamon Apple Muffins
Bake for 18-20 minutes, or until a cake tester or toothpick inserted in the middle comes out clean.

Cool in tins for 10 minutes and run a knife or small spatula around the edges and remove from tins and place on cooling racks to finish cooling, about 30 minutes.

Enjoy warm with your favorite cup of coffee, cover in container and keep at room temperature. No need to refrigerate.

Makes 12 muffins.


-Sophia/Two Frys

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