Easy Apple Cinnamon Muffins

I added a touch more milk and cinnamon. They were a bit.

Alternative: So i was a little short of ingredients and feeling crafty, so I added here and substituted there by the vibe that wet ingredients were wet and dry ingredients were dry. Recipe calls for: ⅓ cup vegetable oil ⅓ cup milk All purpose flour 1 Teaspoon Cinnamon I substituted with: 1/3 browned butter A big spoon of sour cream A big spoon of applesauce (Both of the previous spoons, when measured together are a scoshe over 1/3 cup) Using Bread Flour instead of All Purpose 3 x the cinnamon 1/8 teaspoon ground ginger 1/4 teaspoon ground allspice Mix the butter with the sugar Separately cream the rest of the wet ingredients (including a fee dashes of vanilla extract) Incorporate dry ingredients (with an extra pinch of salt and baking powder) Finally incorporate the apple chunks (but make sure the chunks are a teensy bit wider and thinner) Hopefully the batter is a bit thicker than normal bread batter, so then add a tiny squeeze of lemon juice and a few dashes of whole whipping cream. Spoon into greased 3×4 muffin tin Bake until toothpick comes back clean (I forgot the crumble on top but was pleased with the outcome; there’s a gentle flavor there, but one that’s pleasant for breakfast)

Added 2 tbsp of sour cream, and used half brown and half white sugar. Made 12 delicious muffins

We loved these muffins. Shared them with my neighbor who loved them too. The recipe makes 12 normal size muffins. Does anyone know if they freeze well?

My family loves these muffins, but like many I too adjusted the recipe to my family’s taste. I am not a measuring kind of gal, but here is what I did. I split the sugar to about 1/3 white and 1/3 brown, added about a tsp of vanilla and a shake of nutmeg. I used 3 small gala apples cut into small chunks. The mix was too thick for my liking, so at the end I added a splash of apple cider (maybe 1/3 cup). For the topping I cut the butter to about 1/4 of a stick. This recipe made 12 muffins which I had filled about 2/3 full. I cooked them a bit longer than the recipe recommended and then eyeballed them and checked the middle before removing them from the oven. I would say they were in about 30 minutes. They came out great!

These turned out amazing! I made mine gluten free with brown rice and 1/4 almond flour. Used a little less butter for topping but melted it to mix easier. My husband said they taste like mini apple pies

Like a different review said, DON’T fill to top it will overflow. Also make sure the butter for the topping is room temp. Otherwise it doesn’t turn out like a crumbly topping and it spills over.

Too much of butter topping, and 400 might be a bit too hot

I made regular sized muffins (12), and did not need all the topping. The amounts for the topping could have been cut in half. What I have left will be great tossed into pancake batter!! Yummy

I baked these this morning and they were great! I did some modifications as I’ve read some suggestions on the reviews – not filling it up to the brim, instead of white sugar, half of it was brown sugar, butter for topping was reduced to 1/4 cup! Turned out really well! Thank you for this recipe.

Good but followed the suggestions on the prior reviews.

Too many apples for the amount of batter made. I would substitute part of the oil for applesauce. I would also like to try 1:1 ratio of white to brown sugar next time instead of only white sugar

Definitely should have read the reviews BEFORE I tried this recipe. I ended up with a ridiculous mess in my oven. The thing about it is that while adding the ingredients, I was questioning the proportions but still continued. I should have listened to those doubts obviously.

Fantastic! Held together like a muffin should. 1) Added about 1/3 cup cooked mashed sweet potato just to use it up! 2) Didn’t add the “topping ingredients”. Smelled great baking and taste great too!

Excellent! My husband, who is not a “sweet breakfast” eater asks for these. I left off the topping, used only one apple, added chopped pecans, and doubled the cinnamon. Yes it makes 12 regular size muffins.

Don’t bother with this recipe. It’s a waste of time, effort and money. As an experienced cook, I should have known there was something wrong but I went ahead anyway, much to my chagrin. The directions may have been corrected by this time, but the recipe makes not 6 muffins but at least 8 or 9 ‘regular’ size muffins or perhaps 6 very large muffins. The topping cannot be ‘sprinkled’ on top; it’s far too paste-like for that. It’s a good thing I have a self-cleaning oven. What a mess.

They were so delicios! I made them three times this week!

Haven’t eaten it yet, but based on the smoke billowing out of my oven from following the recipe to the letter, I’m gonna hate it. Really needs to not be set to fill the muffin cups.

The ingredients for this recipe were very difficult to follow! I adjusted for 6 muffins and was told to only use 1/3 cup of flour, causing my batter to come out very soupy. Ended up having to dump another cup of flour in!

Don’t use this! It’s is all ring, for 6 cupcakes it says “1-1/2 cups of flour” but for 12 it says “2/3 of flour” and for 24 cupcake sales (which we didn’t) it said “1-1/3 cups of flour” which is less than the amount for 6 cupcakes. IT also says “fill cupcake liners to top” if you do they over-flow and makes a big mess.

My family has lots of apples so I decided to give these muffins a shot. Like others have said, I do not suggest filling the liners to the top. Doing so can leave a big mess in your oven. Instead, I filled up my liners 3/4ths way full. Another reason I gave this recipe 4 stars instead of 5 is because I used very little of the cinnamon topping (the stuff you put on the muffins before you bake them). There is so much extra that I could probably make 5-10 more batches of these muffins before running out. The recipe also claims to make 6 muffins but, as someone who loves raw batter, I still ended up with 11 muffins. However, I’m not very bothered by having more muffins. The more the better. This recipe is on the easier side which is always a good thing. My muffins are in the oven right now and I’m excited to see how they taste. Thank you for the recipe!