Breakfast in my household is usually a bowl of cereal and a piece of fruit, especially when I need to get the kids off to school in a hurry! However, when it’s the weekend or a birthday celebration, I love to do a bit of comfort baking and make these yummy muffins.
Sweet and crispy, these muffins are packed with delicious fruit and crowned with a spicy cinnamon crumble. Great for breakfast, lunch, dinner, dessert… or a sneaky snack when the kids are in bed!
It may seem like this recipe has many steps, but it’s easier than it looks. Plus, it’s great for family baking as you can get the little ones to make the crumble and the older kids to cut the fruit.
Family baking: Apple cinnamon breakfast muffins
Sweet and spicy, these fluffy breakfast muffins are delicious at any time of the day! And best of all,
they’re perfect for a family baking session.
Ingredients
For the muffin mix
- 120ml vegetable or sunflower oil
- 200g white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 230g sour cream
- 150ml buttermilk
- 300g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the apple mix
- 250g white granulated sugar
- 20ml cold water
- 1/2 tsp lemon juice
- 1tbvp vanilla extract
- 1tsp cinnamon powder
- 60g unsalted butter
- 500g red gala apples, peeled and cubed/grated
For the crumble (optional, but definitely worth making!)
- 60g all-purpose flour
- 30g brown sugar
- 90g melted butter
- 1/2 tsp cinnamon powder
Instructions
My apple cinnamon breakfast muffins recipe
- Prepare a muffin tin with paper muffin liners or grease with oil
- Start by making the apple mixture. Mix the sugar, water, lemon, and vanilla on high heat and
bring to a boil. Lower the heat until the mixture thickens and turns golden brown. - Remove from the heat and mix in the butter until it melts and makes a glossy sauce. Add the apples and coat in the sauce. Set aside to cool
- Mix the dry ingredients for the muffin mix (flour, salt, baking powder and baking soda) in a bowl and set aside
- Beat the oil and sugar using a handheld electric mixer with a paddle attachment, then add the eggs and vanilla extract
- Switch to slow speed. Add half the buttermilk, half the sour cream, and half the flour mixture. Once this is just about incorporated, add the remainder of the buttermilk, sour cream, and flour mixture
- Gently fold the apple mixture into the batter using a silicone spatula or spoon. Cover the bowl with clingfilm and place in the refrigerator for an hour – this step makes your muffins extra fluffy
- While the muffin mix is in the fridge, make the crumble. Mix the flour, sugar, melted butter, and cinnamon powder in a bowl. Set aside 30 minutes before baking, preheat the oven to 220°C. Right before baking, lower the heat to 180°C
- Take the batter out of the fridge and fill the muffin tins, sprinkling the tops with the crumble mixture
- Bake in the oven for 20 minutes until fully risen and golden brown. Allow the muffins to rest on a wire rack for 15 minutes, and enjoy!
These muffins will keep fresh for a week in an airtight container – perfect for several days’ worth of breakfasts!
Notes
Making muffins: my top tips
- I like using gala apples for this recipe as they have a mild flavour and aren’t too tart.
However, other apples like Braeburn, Golden Delicious, and Honeycrisp all work well too - Filling a pastry bag with the muffin mixture and piping it into the muffin tins makes them
nice and neat, but a spoon or ice cream scoop work well too - Be gentle with your muffin mixture – overmixing it can lead to a tough and uneven bake
Have you tried these mouth-watering muffins? Let me know what you think
I love this recipe – when I’m in the mood for comfort baking, I put on one of my favourite podcast
episodes and start peeling those apples.
I hope you love it too – if you give it a try, please let me know what you think in the comments or on
social media. Don’t forget to share your photos!
