Description
Delight in these moist and flavorful Whole30 Cinnamon Apple Muffins featuring tender chunks of apple and a cinnamon-spiced streusel topping. Baked to perfection with a high-then-lower oven temperature technique, these muffins offer a perfect balance of sweetness and spice, ideal for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
Apple Coating
- 1 ½ cups (180 g) peeled & diced Honeycrisp or Granny Smith apple
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120 g) plain Greek yogurt or sour cream
- ¼ cup (60 ml) milk or buttermilk (2–3 %)
Streusel Topping (Optional)
- ¾ cup (90 g) all-purpose flour
- â…“ cup (65 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons (56 g) melted unsalted butter
Instructions
- Preheat & prep: Set your oven to 425 °F (218 °C). Line a 12-cup muffin tin with liners and lightly grease them to prevent sticking.
- Optional streusel first: In a small bowl, combine ¾ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Drizzle in 4 tablespoons of melted butter, stirring until clumps form. Chill this streusel topping while you prepare the batter.
- Apple insurance: Toss the peeled and diced apples with 1 tablespoon of flour and ½ teaspoon cinnamon to coat. This helps prevent the apples from sinking during baking.
- Dry bowl: Whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, and ½ teaspoon salt in a medium bowl.
- Cream butter & sugars: In a large mixing bowl, beat ½ cup softened unsalted butter, ½ cup light brown sugar, and ½ cup granulated sugar until the mixture is pale and fluffy, about 2 minutes.
- Add eggs & vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
- Add dairy: Mix in the Greek yogurt (or sour cream) and milk. The batter may appear slightly curdled, which is normal.
- Combine: Gently fold the dry ingredients into the wet ingredients just until the flour streaks disappear. A thick batter will yield tall, domed muffins.
- Fold in apples: Carefully stir the cinnamon-coated apples into the batter, distributing them evenly.
- Fill & top: Spoon the batter into the muffin cups, filling them to the brim. If using, sprinkle the chilled streusel topping over each muffin.
- Bake high, then lower: Bake the muffins at 425 °F for 5 minutes. Without opening the oven door, reduce the heat to 350 °F (177 °C) and bake for an additional 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & enjoy: Allow the muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool. For extra flair, brush the warm tops with melted butter and dust with cinnamon sugar if desired.
Notes
- Using a firm apple variety like Honeycrisp or Granny Smith ensures the apples stay tender but intact.
- Coating the apples with flour and cinnamon helps prevent them from sinking to the bottom of the muffins.
- The initial high-temperature bake helps muffins rise quickly and form a beautiful dome.
- Do not open the oven door when lowering the temperature to prevent muffin collapse.
- Substitute Greek yogurt with sour cream for a slightly different tang and moistness.
- Optional streusel topping adds a delicious crunchy texture and enhanced cinnamon flavor.
- Brush warm muffin tops with melted butter and sprinkle cinnamon sugar for a glossy, flavorful finish.
