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.
Apple and Cinnamon Muffins Recipe
- 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
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup dessert rub or cinnamon sugar
- 12 serving muffin tray
- 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.
- 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.