Description
These moist and tender cinnamon apple muffins are packed with spiced apple flavor and topped with a delightful crumbly crumble and sweet glaze. Made with a blend of all-purpose, whole wheat, and almond flours, these muffins offer a wholesome yet indulgent breakfast or snack treat that’s easy to prepare and perfect for autumn or any time you crave a cozy baked good.
Ingredients
Scale
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 Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and thoroughly grease a 12-cup muffin tin to prevent sticking.
- Make the Crumble Topping: In a medium bowl, whisk together ½ cup all-purpose flour, ⅓ cup brown sugar, and ¼ teaspoon cinnamon. Add ¼ cup soft coconut oil and use a spatula to combine just until no dry flour remains and the mixture is crumbly. Avoid overmixing to maintain the crumbly texture.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together ¾ cup plus 2 tablespoons all-purpose flour, ¾ cup whole wheat flour, ½ cup plus 2 tablespoons almond flour, 1 tablespoon baking powder, 2 teaspoons apple pie spice, and ½ teaspoon sea salt.
- Combine Wet Ingredients: In a medium bowl, vigorously whisk ½ cup unsweetened almond milk, ½ cup unsweetened applesauce, ½ cup cane sugar, ¼ cup avocado oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Carefully fold in 2 cups peeled and diced apple, ensuring they are evenly distributed without overmixing the batter.
- Fill Muffin Cups and Add Topping: Using a ⅓-cup measuring cup, evenly distribute the batter into the prepared muffin tin cups. Sprinkle the prepared crumble topping liberally over each muffin.
- Bake the Muffins: Bake in the preheated oven for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, remove from oven and let cool in the tin for 10 minutes.
- Cool Muffins Completely: After initial cooling, transfer the muffins to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together ¾ cup powdered sugar and 1 tablespoon unsweetened almond milk until smooth. If the glaze is too thick, add additional almond milk teaspoon by teaspoon until it reaches a drizzleable consistency.
- Drizzle Glaze Over Muffins: Once the muffins are completely cooled, drizzle the glaze over the tops for a sweet finishing touch. Serve and enjoy.
Notes
- These muffins are moist, tender, and wonderfully spiced with apples and apple pie spices.
- The crumble topping adds a delightful crunchy texture, but you can omit it for a less sweet version.
- The glaze enhances sweetness and visual appeal but is optional if you prefer a simpler muffin.
- Use peeled and diced apples for the best texture in the muffins.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
