Sweet and aromatic these apple and cinnamon muffins are wonderful for breakfast, brunch, snack, or even a dessert. The cinnamon sugar on top and sweet apple base is a great substitute for frosting or icing on top, which won’t travel as well.
These fruity muffins are perfect to take on your next outdoor adventure whether a hike, picnic, or boat trip. If you are adventurous, they can even be baked at your campsite in a camp oven.
No apples? No problems. They can be exchanged for similar fruits like pears. If you’re looking for more of a change add additional spices to the topping like pumpkin spice, mixed spice, or nutmeg.
An ice cream scoop works well to scoop the apple and cinnamon batter into the muffin tray.
The baked muffins are dipped into melted butter, then the cinnamon sugar to finish.
The muffins are cooked directly in the muffin tray, not with liners.
The smaller the apple is diced the better it cooks, too large and it could be raw or create soggy areas.
Fill the muffin holes about three-quarters full to allow for rising while baking.
The apple and cinnamon muffins are best served and eaten the day they are baked.
Apple and Cinnamon Muffins Recipe
Sweet and aromatic apple and cinnamon muffins are topped with butter and cinnamon sugar. Perfect to make at home to take on a picnic, hiking, or cook while camping.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 12 Servings
Ingredients
Muffins
- 2 cups all-purpose flour (plain flour)
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 cups diced apples
- 2 teaspoons all-purpose flour (plain flour)
- 1/4 cup salted butter, at room temperature
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Topping
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup dessert rub or cinnamon sugar
Equipment
- 12 serving muffin tray
Directions
Muffins
- Preheat the camp oven to 375 degrees F (190 degrees C). Prepare the muffin trays with butter and flour, making sure to discard any excess flour from the tray after coating.
- Sift together the flour, baking powder, and cinnamon in a bowl. Set aside.
- In a separate bowl, toss together the diced apples and 2 teaspoons flour to coat the apples. Set aside.
- Cream together the butter and sugar until lightened in color, about 3 minutes.
- Add the eggs, one at a time, taking care to fully incorporate the first before adding the second. Mix in the vanilla.
- Gently fold in the flour mixture, alternating with the milk. Stir until just combined. Fold in the diced apples then scoop the mixture into the prepared muffin tins, filling about ¾ full.
- Bake in the preheated camp oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Topping
- While the apple and cinnamon muffins are baking, melt the butter then allow to cool slightly. Pour the butter into a small bowl, sized for dipping the tops of the muffins. Place the dessert rub or cinnamon sugar in a separate bowl then set both aside.
- Once muffins have baked, remove them from the oven and allow to cool slightly in the muffin tray.
- Remove each muffin and dip first into the melted butter then into the dessert rub or cinnamon sugar mixture. Place onto a plate to finish cooling and serve.
Nutritional Information
Calories: 261kcalCarbohydrates: 50gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 40mgSodium: 114mgPotassium: 92mgFiber: 1gSugar: 33gVitamin A: 203IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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