The Comfort Kitchen

Simple. Seasonal. Delicious.

Breakfast Muffins and Scones

Apple Cinnamon Muffins

For some reason, it’s perfectly fine if I have the same breakfast of cereal and orange juice every Monday through Friday for years, but I can’t stand to see my husband suffer from breakfast boredom. So, after he had been eating these Savory Breakfast Muffins for weeks, I wanted to change it up and introduce something sweet, simple and full of juicy, plump fruit.

Over the weekend, I mixed up a batch of these scrumptious apple cinnamon muffins, and as they baked the cinnamon aroma filled our apartment and made me SO eager for my first bite!

Fortunately for my waistline, Mark took the rest of the muffins to the office, but after a few “test bites” each, we were in total apple-cinnamon heaven. Big chunks of fresh apple rested inside the muffin, surrounded by warm, fluffy cinnamon-sugar dough and topped with a crumbly butter-sugar mixture.

These muffins were even so good that he didn’t mind the frilly pink cupcake liners!

I love to try delicious, homemade breakfasts for my guy to take the office instead of shake-and-pour oatmeal, and it looks like we found a winner in these muffins! They give him the warm, filling morning meal and apple-cinnamon flavor he loves, and they’re super simple for me to make the weekend before.

If you have any ideas or links you’d like to share for portable, yummy breakfast recipes, feel free to share them with me in the comments, and I just might give ’em a try!

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Print Recipe

Apple Cinnamon Muffins

Ingredients:

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/4 cup butter or margarine, melted
1 1/2 cups chopped, peeled tart apples
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine

Directions:

Preheat oven to 400 degrees.
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples.
Spray paper muffin cups with nonstick cooking spray and fill cups to the top.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.
Bake for 20-23 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
To store: Place in an airtight container in the refrigerator. Reheat one muffin in the microwave for 10-15 seconds, if preferred warm.
Enjoy!
Adapted from All Recipes
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39 Comments

Comments

  7. Thanks Georgia, and my 2nd graders loved them. I saved a couple for our cafeteria cooks, and they also loved them. I had to sit down and show Donna the website. The next day she made a batch for us teachers! A couple weekends later I made them for my daughter and her friends home from college. They were such a big hit that they have requested them for breakfast in the morning! I believe they may become a favorite around here. : )

  10. These look delicious! I love a welcome break from the ordinary, and fun liners like yours! I always send my husband to work with leftover treats…his coworkers are super grateful and so is my waist line :)

  12. I can totally see why you chose the name ‘comfort of cooking’ for your blog. This is what i call a comforting muffin!!

    I also totally know what you mean about being able to eat the same boring thing over and over but feeling guiltridden if your hubby gets bored of the same old same old. Sometimes I’m totally happy with a plain bowl of rice for dinner but i still feel the need to make something for my husband.

  15. Tried your recipe for weekend breakfast and they were delicious :)
    I used 3/4 cups sugar instead of 1 cup, also substituted yoghurt for sour cream.
    As for spraying the muffin tins, I double lined the tin with cupcake papers and did not spray any oil..

    will use this recipe for future batches.. thank you,
    Jamileh

  17. Aww, that is so wonderful! I hope the kids liked them as much as you and your husband seemed to! I’m so glad they turned out well for you. Thanks for sharing this with me!

    Georgia

  18. I tried this recipe to take to school for my 2nd graders who have been studying Johnny Appleseed. My husband and I should have never tried them. If we don’t stop soon, I”ll have to make another batch for tomorrow! Delicious!!

  19. I made these yesterday and were a hit. They were absolutely delicious. Thanks for sharing the recipe.

  23. We’ve been on a muffin kick lately because my husband is limited with the kinds of breakfast foods he can have these days, and these look totally awesome! I love the huge chunks of apples!

  24. These look outstanding. I also believe in switching it up for breakfast. Why bore the family? I can’t wait to try these.

  25. These look so delicious! I love the big pieces of apple in the muffin and the picture of the cinnamon-y topping is making me hungry.

  28. I love apple muffins…especially when you can bite into those soft chunks of apples (I always dice my apples a bit larger than called for). I have been trying to get out of a breakfast rut lately, so unfortunately I don’t have any brilliant ideas. I may try these muffins for myself though!

  29. I am a muffin addict! Just made a batch today…three-grain blueberry. Another portable breakfast that I like is apple cheddar quesadilla. You slice the apple thin, and make quesadillas on whole wheat tortillas with a little cheddar cheese. These re-heat well if you want to make a big batch ahead of time!

  31. Your muffins look and sound delicious…I can practically smell the delicious combination of cinnamon and apple when looking at those pics.

  32. These were amazing!! So much so that I cannot stop eating them!!Only changes I made were adding a little more cinnamon, a tsp of apple pie spice (nutmeg, allspice, cinnamon), I grated about half of an apple and chopped the rest, and lastly… I only had about 1/2 cup of sour cream so I subbed the other 1/2 with Buttermilk. Turned out light, moist, and just super yummy. Only issue I had was that the tops didn’t rise as much as I would have hoped. They were just kinda flat across the top (I didn’t do the topping either). Didnt affect the taste though. Maybe I mixed the batter too much? Anyway.. Thanks so much for posting this!

  33. Georgia, i made them and THAT is an AMAZINGLY wholesome-tasty muffin! I loved them, my girlfriend loved them, her sister went head over heels for them, you get the drift :D I just wanted to check with you, is it necessary to store in the fridge? (Andrik from http://www.KitchenOfFriends)

  34. Andrik, I’m so glad you all enjoyed these muffins! No, it’s not necessary at all to store them in the fridge. Leave them on the counter for up to five days and they should be fine. Thanks for stopping by to let me know how they turned out for you. Enjoy!

  36. These Muffins were delicious!!

    I substituted two black bananas for the sour cream the second time I made this recipie and it turned out amazing!

  37. Oh my!! Absolutely delicious! I have made apple muffins before that came out dry or with too strong of a cinnamon taste. These were moist, melt in your mouth, perfectly sweet muffins and I will be making them time and time again. My three little guys are quietly munching on them as I type:)

  38. Hey Georgia…just made these, fantastic ! Was in a hurry so just grated two apples and cooked in smaller muffins tins for 16 mins….will be making these again for sure!
    Pamela in New Zealand :-)

  39. Hi there, I found your blog by way of Google whilst searching for a comparable topic, your web site came up, it seems good. I have bookmarked it in my google bookmarks.

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