Soy-Free Apple Cinnamon Muffins
Indulge in the cozy, comforting flavors of fall with these Soy-Free Apple Cinnamon Muffins, perfect for breakfast or an afternoon snack. Made with tender bites of freshly chopped apple and a warm hint of cinnamon, these muffins are a delightful treat that the whole family will love. The simple combination of pantry staples, like all-purpose flour, brown sugar, and vanilla, comes together in just 15 minutes of prep time, making this a quick and easy bake without any soy-based ingredients. Lightly sweetened and spiced, these muffins achieve the perfect balance of flavor and texture, with a moist crumb that’s irresistible. Whether enjoyed warm out of the oven or stored for later, they're a wholesome, homemade snack tailored for those with soy sensitivities. Ideal for autumn gatherings or a cozy treat year-round!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 1.5 cups Apples, peeled and chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a medium bowl, combine the melted butter, granulated sugar, and brown sugar, mixing until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the milk until the wet mixture is smooth and well combined.
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix.
In a small bowl, toss the chopped apples with lemon juice to prevent browning. Fold the apples into the muffin batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 235.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1025 mg | 22% | |
*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.
