Nut-Free Apple Cinnamon Muffins
Start your morning with a burst of cozy flavor by whipping up a batch of Nut-Free Apple Cinnamon Muffins! Perfectly spiced with warm cinnamon and featuring tender morsels of fresh apple, these muffins are ideal for anyone seeking a comforting treat without the worry of nuts. Made with simple pantry staples like all-purpose flour, melted butter, and two types of sugar for added depth, this easy recipe strikes the perfect balance between fluffy and moist. Ready in just 40 minutes and yielding 12 muffins, they’re a quick yet impressive option for breakfast, snack time, or even a nut-free school lunchbox addition. Serve them warm with a pat of butter or enjoy them as-is—their naturally sweet aroma and rustic charm will make them a hit with everyone!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 115 grams unsalted butter, melted
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 180 grams apple, peeled and finely chopped
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold the chopped apples into the batter, ensuring they are evenly distributed.
Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 432.0 g | 157% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 223.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 374 mg | 29% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
