Author: Susanne at Dish With Me
**Some links on dishwithme.com are affiliate links. I may receive a commission, at no extra cost to you, if you click on a link and make a purchase from a partner company. **
Jump to RecipeWho is feeling the need for fall? I, most definitely am! Every year about half way through summer I start dreaming of the cooler temperatures, crisp air, and, also, the beautiful foliage and the smell of fireplaces when out for a walk. And…all of my fall recipes. Aaaah, I love it! These Apple Cinnamon Mini Muffins fit right in with all the feels of fall!
Isn’t it a wonderful time of the year when you walk into a grocery store and that they have put out tons of different apples, pumpkins and gourds? I love it so much!
Speaking of apples, they are the star ingredient in this recipe (well except for the sugar…that’s pretty important!) and make it the perfect thing to make for a fall get-together, a brunch, or simply for a breakfast treat. Oh, you really must try these delightful little bites in the morning with coffee…yum! Or, tea or milk for you non-coffee drinkers. How do you guys survive without coffee, or very weak coffee, like someone I know! Yeah, you know who you are! I like it stout!
The sugar or crumb coating gives these Apple Cinnamon Mini Muffins a slight crunch when you bite into them and, thanks to the applesauce and ricotta cheese, the center is so soft and moist. A perfect contrast.
HELPFUL HINTS FOR APPLE CINNAMON MINI MUFFINS
ALWAYS use REAL BUTTER. Always.
I use pure vanilla extract.
Speaking of pure vanilla, I am making my very first batch of pure homemade vanilla extract. It will be ready in December, which is just in time for Christmas baking! I’m pretty excited about it! It has to sit an entire YEAR before it is ready! If you’re interested in making your own vanilla, I got my vanilla beans for a very good price from this site: https://indrivanilla.com/ I am new to the world of making vanilla, so their site will have much more information than I can give you.
In the recipe I give you two different options for toppings; a crumb topping and a butter/sugar/cinnamon topping.
It is not uncommon to run out of the butter/cinnamon/sugar mixture used to dip the muffin tops in. If you do run out, simply make another batch, or half batch, depending on how many muffins you have left to dip.
I use a sometimes silicone mini muffin pan. I spray it with vegetable oil spray and the muffins slide right out.
Equipment
- Hand mixer
Ingredients
- non-stick cooking spray, or paper liners neutral in flavor like vegetable or canola oil
- 1 Honeycrisp apple peeled and shredded, approximately 1 cup,
- 3/4 cup Pecans or walnuts optional, chopped
- CINNAMON SUGAR TOPPING
- 1/4 cup butter melted, wait until muffins are baked to melt
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- CRUMB TOPPING
- 2/3 cup all-purpose
- 1/3 cup dark brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter room temperature
- MUFFINS
- (DRY INGREDIENTS)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- (WET INGREDIENTS)
- 2 eggs whisked
- 1/2 cup butter room temp
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup milk
- 1/2 cup cinnamon applesauce
- 2 Tablespoons Sour cream
- 2 teaspoons pure vanilla
- 3/4 cup walnuts or pecans optional, finely chopped
Instructions
- Preheat the oven to 350°F
- Spray muffin pan with non-stick cooking spray or paper liners. Set aside.
- Peel and shred the Honeycrisp apple. Set aside.
- Chop pecans or walnuts, if using. Set aside.
- Decide whether you would like to make the crumb topping, or the cinnamon sugar topping and follow the instructions.
- SUGAR TOPPING
- Stir the granulated sugar and cinnamon together until well mixed. Set aside.
- Measure out the butter, but don't melt it just yet. Set aside.
- After the muffins are baked, melt the butter.
- Dip each muffin top into the melted butter and then into the sugar cinnamon mixture.
- Set the muffins on a wire rack to cool.
- CRUMB TOPPING
- Blend the flour, sugars and cinnamon together until well blended.
- Add the room temperature butter to the flour sugar mixture, using the back of a fork to work the mixture to a crumbly state. Do not over mix. You want a crumbly consistency.
- After the muffin mixture is prepared, fill the muffin pan about 3/4 full with batter, leaving room to add the crumb topping.
- Add the crumb topping to each muffin before baking.
- MUFFIN BATTER
- In a small bowl, whisk the eggs. Set aside.
- In a bowl, blend or sift the dry ingredients together. Set aside.
- In a large bowl, beat the butter, granulated sugar and dark brown sugar with an electric mixer until light and fluffy.
- Add the whisked eggs, milk, applesauce, sour cream and pure vanilla extract. Mix until well blended.
- Pour half of the dry ingredients into the wet ingredients and mix just until blended.
- Add the other half of the dry ingredients to the wet ingredients and, again, mix just until well blended.
- Make sure not to overmix. There may be some lumps in the mixture and that is perfectly okay.
- Stir in the Honeycrisp apple.
- Stir in the nuts, if using.
- Scoop mixture into the muffin pan. Fill each cup about 3/4 full.
- Bake in a pre-heated oven for between 10-15 minutes (it just depends on your oven), until a toothpick inserted in the middle comes out clean.
- Let stand for 5 minutes, then move to a cooling rack.
- Can be stored on the countertop for a couple days, covered with a flour sack towel, or in the refrigerator.