We would hate to be too gratuitous in our second-ever blog post when describing these cinnamon apple muffins. After all, you’re probably still getting used to us. Maybe you’re unsure about who we are and what we’re doing here anyway. We would hate to put you off by describing a muffin, of all things, in too much giddy detail.
But if, for argument’s sake, we were to wave our crazy flag early, we might dive deep into describing these little apple muffins as the epitome of fall baking at its most glorious. We would tell tales of the lacy cinnamon-sugar topping that shelters a pillowy, crazy moist interior. We might recount how a brown sugar swirl weaves its way around tender apple pieces. And we may try our best to describe the scent of cinnamon apple muffins baking in the oven, filling our home with the essence of fall and reminding us of the best, simplest days of our childhood spent in the kitchen with our mothers.
So, for now, we will try to keep our heads about us. And so, we politely suggest that you try these (glorious) apple cinnamon muffins in your own kitchen, and in due time, report back to us with your own composed reaction.
- 2 tbsp. packed dark brown sugar
- 2 tsp. all-purpose, gluten-free flour (with xanthan gum)
- ½ tsp. ground cinnamon
- ⅛ tsp. salt
- 2 tbsp. granulated sugar
- ½ tsp. ground cinnamon
- 2 large eggs, at room temperature
- 6 tbsp. coconut oil, plus more for coating pans, if desired, slightly warmed to liquefy
- ¼ cup coconut milk, or other nut milk
- 1 tsp. vanilla extract
- 1½ cups all-purpose gluten-free flour (with xanthan gum)
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 2 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. salt
- ¼ tsp. xanthan gum (if flour doesn’t have it)
- 1 large apple, like pink lady, honeycrisp or granny smith, cored, peeled and chopped into ½” pieces
- Heat oven to 350℉. Fill cups of standard 12-cup muffin tin with paper liners, or using pastry brush, coat cups with melted coconut oil. Set in refrigerator until ready to fill.
- In small bowl, mix together brown sugar, gluten-free flour, cinnamon and salt until well combined; set aside. In separate small bowl, mix together granulated sugar and cinnamon; set aside.
- In medium bowl, whisk together eggs, coconut oil, coconut milk and vanilla until just combined. In separate large bowl, whisk together gluten-free flour, granulated sugar, dark brown sugar, baking powder, cinnamon, salt and xanthan gum (if using), until completely combined. Pour reserved egg mixture into bowl with flour mixture. Using spatula or wooden spoon, stir until just combined. Fold in chopped apples. Then, gently fold in reserved brown sugar swirl mixture.
- Using ice-cream scoop, evenly divide apple batter among muffin tins. Sprinkle reserved cinnamon sugar on top.
- Bake until thin knife inserted into center of muffins comes out clean, about 20-22 minutes. Let pan cool slightly on cooling rack; remove muffins and let cool slightly before serving.
Thanks for finally talking about >An Ode to Apple Cinnamon Muffins | The Muffin and the Bird
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