Description
These moist and tender cinnamon apple muffins are packed with warm spiced apple flavor, perfect for a delicious breakfast or snack. Topped with a buttery crumble and a sweet glaze, they offer a delightful balance of textures and flavors, but they are just as tasty without any topping for a less sweet option.
Ingredients
Crumble Topping
- ½ cup all-purpose flour, spooned and leveled
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup soft coconut oil
Muffins
- ¾ cup plus 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup plus 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ½ cup unsweetened applesauce
- ½ cup cane sugar
- ¼ cup avocado oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apple
Glaze
- ¾ cup powdered sugar
- 1 to 1½ tablespoons unsweetened almond milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin to prevent sticking.
- Make the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the softened coconut oil and use a spatula to combine gently until the mixture is crumbly with no dry flour visible. Be careful not to overmix.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together all-purpose flour, whole wheat flour, almond flour, baking powder, apple pie spice, and sea salt. This ensures even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate medium bowl, vigorously whisk almond milk, applesauce, cane sugar, avocado oil, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the texture tender.
- Fold in Apples: Gently fold the peeled and diced apples into the batter to evenly distribute the fruit without breaking it down.
- Fill Muffin Cups and Add Topping: Using a ⅓-cup measuring cup, scoop batter into each prepared muffin cup. Evenly sprinkle the crumble topping over each muffin for added texture and sweetness.
- Bake Muffins: Bake for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but still moist.
- Cool Muffins: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely to prevent sogginess and allow the glaze to set properly.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon almond milk until smooth. If the glaze is too thick, add more almond milk 1 teaspoon at a time until it reaches a drizzleable consistency.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins evenly. Allow the glaze to set slightly before serving for a sweet finishing touch.
Notes
- You can omit the crumble topping and glaze for a less sweet muffin suitable for a more subtle breakfast treat.
- Feel free to substitute the almond milk with any other plant-based milk, such as oat or soy milk, for a different flavor or dietary preference.
- Use apples that hold their shape well when baked, like Honeycrisp or Granny Smith, to keep chunks distinct in the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze well; wrap individually in plastic and freeze up to 3 months. Thaw overnight in the fridge before enjoying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American