Apple and Cinnamon Muffins

There is nothing quite like the comforting aroma of warm spices filling the kitchen to start your day right. If you are looking for a budget-friendly treat that pairs perfectly with your morning coffee, these Vegetarian Apple and Cinnamon Muffins are a total game-changer. They are incredibly moist, packed with juicy chunks of fresh apple, and simple enough to whip up on a busy weekday morning without any fuss.

Yields: 12 muffins Prep Time: 10 minutes Cook Time: 20 minutes Total Cost: ~$0.25 per muffin

Ingredients

• 1 large egg
• 1 tsp (5ml) vanilla extract
• 1 cup (8.5 fl oz / 240ml) buttermilk
• 0.25 cup (2 fl oz / 60ml) vegetable oil
• 1.75 cups (7.5 oz / 210g) all-purpose flour
• 0.5 cup (3.5 oz / 100g) granulated sugar
• 1.5 tsp (6g) baking powder
• 0.5 tsp (3g) baking soda
• 0.75 tsp (2g) ground cinnamon
• 0.5 tsp (1g) ground nutmeg
• 0.125 tsp (1g) salt
• 1.5 cups (6 oz / 170g) diced apple (peeled and cored)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin pan generously with cooking spray or butter.
2. In a small mixing bowl, add 1 large egg and 1 tsp (5ml) vanilla extract to 1 cup (240ml) buttermilk and beat lightly.
3. Add 0.25 cup (60ml) vegetable oil to the wet mixture and whisk until fully combined.
4. In a separate large bowl, combine 1.75 cups (210g) all-purpose flour, 0.5 cup (100g) granulated sugar, 1.5 tsp (6g) baking powder, 0.5 tsp (3g) baking soda, 0.125 tsp (1g) salt, 0.75 tsp (2g) ground cinnamon, and 0.5 tsp (1g) ground nutmeg, stirring to blend well.
5. Pour the wet egg mixture into the dry flour mixture and stir gently with a spatula just until a batter forms.
6. Stop mixing as soon as the flour streaks disappear; do not overmix, even if there are still small lumps remaining.
7. Gently fold in 1.5 cups (170g) diced apple until they are evenly distributed throughout the batter.
8. Spoon the batter into the prepared muffin tins, filling each cup so that they are between 0.5 and 0.6 full.
9. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the middle of a muffin comes out clean.
10. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
11. Store the cooled muffins in a sealed tin or airtight container to maintain moisture.

Nutritional Information

• Serving Size: 1 muffin
• Calories: 160 kcal
• Total Fat: 5g
• Carbohydrates: 25g
• Sugars: 10g
• Dietary Fiber: 3g
• Protein: 3g
• Sodium: 140mg

Pro Tips for Success

To ensure your Vegetarian Apple and Cinnamon Muffins turn out perfectly moist and fluffy every time, follow these expert chef tips:

• Do Not Overmix the Batter: This is the golden rule of muffin making. Once you add the wet ingredients to the dry, mix only until the flour streaks disappear. Overmixing develops the gluten in the flour, which will result in tough, dense muffins rather than soft and tender ones.
• Choose the Right Apples: For the best texture and flavor, use crisp apples that hold their shape while baking. Granny Smith apples provide a nice tart contrast to the sugar, while Honeycrisp or Fuji apples add natural sweetness. Avoid softer varieties like Red Delicious, as they can turn mushy in the oven.
• Room Temperature Ingredients: Try to have your egg and buttermilk at room temperature before you start. Room-temperature ingredients emulsify much better, creating a smoother batter that traps air more effectively, leading to a better rise.
• Make Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes until it curdles slightly. This acidity helps activate the baking soda for a fluffy lift.

Frequently Asked Questions (FAQ)

Which apples are best for baking apple cinnamon muffins? The best apples for baking are varieties that are firm and crisp so they don’t turn into applesauce in the oven. Granny Smith apples are a top choice for their tartness, which balances the sweetness of the muffins. Honeycrisp, Braeburn, and Jonagold are also excellent options that maintain their texture well.

Can I freeze these Vegetarian Apple and Cinnamon Muffins? Yes, these muffins freeze beautifully. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. To serve, simply thaw them at room temperature or warm them in the microwave for 20–30 seconds.

Can I make this recipe vegan? Yes, you can easily adapt this recipe to be vegan. Substitute the chicken egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer. Swap the buttermilk for a plant-based milk (like almond or soy) mixed with a teaspoon of apple cider vinegar to mimic the acidity needed for the baking soda to react.

Why did my muffins turn out dry? Dry muffins are usually caused by either over-baking or over-measuring the flour. Be sure to check the muffins at the 18-minute mark; a toothpick should come out clean or with just a few moist crumbs. When measuring flour, it is best to use a kitchen scale for accuracy (grams), or use the “spoon and level” method if using cups to avoid packing the flour down.

There is truly nothing better than pulling a tray of these hot, fragrant muffins out of the oven. Whether you are meal-prepping for a busy week ahead or just looking for a cozy weekend baking project, these Vegetarian Apple and Cinnamon Muffins are sure to become a household favorite. Give this recipe a try, and do not forget to leave a comment below letting me know how they turned out—I would love to hear which apple variety you decided to use!