Striped Apple Cinnamon Muffins
Bursting with warm cinnamon spice and tender apple goodness, these Striped Apple Cinnamon Muffins are as visually stunning as they are delicious. Featuring a unique striped layering of apple-infused batter and classic cinnamon-spiced batter, each bite offers a delightful harmony of flavors and textures. The recipe is quick and easy, with just 20 minutes of prep time before these charming muffins bake up golden and fragrant in your oven. Perfect for breakfast, brunch, or a cozy snack, these muffins are enhanced by the natural sweetness of grated apple and a touch of nutmeg, making them moist and irresistible. Serve them warm for a comforting treat, or enjoy them at room temperature with your favorite tea or coffee. Elevate your baking game with these bakery-worthy striped muffins that are sure to impress family and friends alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter (melted and cooled)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 1 medium Apple (peeled, cored, and finely grated)
- 0.5 teaspoons Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners, or grease the tin well.
In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
Mix the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly into two bowls. Into one half of the batter, stir in the grated apple. Leave the other half plain.
To assemble the striped muffins, spoon about 1 tablespoon of the apple batter into the bottom of each muffin liner. Then, layer 1 tablespoon of the plain batter on top of the apple batter. Repeat the layering, alternating between the two batters, until the liners are about 3/4 full.
Using a toothpick, gently swirl the batters together at the top for a marbled effect if desired (optional).
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 249.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 467 mg | 36% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1007 mg | 21% | |
*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.
