Bake a batch of these sweet Cinnamon Apple Muffins, to carry one in your pocket or purse for a ridiculously delicious mid-morning snack!
The first time I read a recipe to bake muffins from scratch, I was left with a few unanswered questions after reading the directions. What does “fold in” ingredients mean? How much mixing is required to not “over-mix” the batter? Is Magic Baking Powder some kind of mysterious Harry Potter baking potion?
The truth is, if you familiarize yourself with the baking lingo, have access to the ingredients (and utensils), and love to fill your place with the aromas of freshly baked muffins, then baking from scratch isn’t nearly as confusing as it may seem at first.
BTW: Here’s a Baking Lingo and Utensil Cheat Sheet to learn the language of baking and acquire the tools you need to bake with ease. To get your hands on more free cooking resources (to become one skilled shiznit in the kitchen), subscribe to College Recipe Cafe’s Weekly Updates.
Healthy muffins like these moist apple cinnamon muffins don’t materialize from a mix in a box. They rise, freshly baked, from your oven as a reward for baking like a boss in your kitchen; measuring flour and peeling apples – with a tea towel slung over your shoulder. 😉
What I love about this recipe for cinnamon apple muffins is the muffins are conveniently sized to travel well in a jacket pocket, purse, or small bag as a snack.
Healthier than a candy bar. More stealth than chomping on crunchy chips, and made with THE BEST fall food combo ever – apples and cinnamon!
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Pocket-Size Cinnamon Apple Muffins
Makes: 12 Apple Cinnamon Muffins ~ Time: 15 minutes to prepare, 20 minutes to bake
Download Printable Recipe
2 medium apples, cored peeled, and diced (I used McIntosh)
1 Tbsp. fresh lemon juice
1½ cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda, ground cinnamon, and salt
1 ¼ cups unsweetened apple sauce
½ cup lightly packed brown sugar
1 ½ Tbsp. canola oil (or use vegetable oil)
1 tsp. vanilla extract
2 Tbsp. brown sugar for topping (optional)
Spray a 12-cup muffin pan with cooking spray. Set aside. In a bowl, toss diced apples with lemon juice (prevents apples from going brown). Set aside.
In a large mixing bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. In a separate mixing bowl, mix together egg, apple sauce, sugar, oil, and vanilla. Add dry ingredients to wet ingredients and mix just until dry ingredients are moistened. Gently stir in diced apples. Divide muffin batter evenly among 12 muffin pan cups.
Bake in a 375 F (190 C) oven for 18 to 20 minutes or until toothpick inserted in the center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack.
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Brent Garell – is the guy behind College Recipe Cafe. He visits local colleges to teach cooking 101 skills, and is the author of the digital cookbook 15-Minute Money Saving Meals for Students: Cup of Recipes for When You Need Food NOW! Available now on Amazon.