Mini Apple Muffins with Cinnamon Sugar
These adorable Mini Apple Muffins with Cinnamon Sugar are perfect for little hands and picky eaters! With sweet diced apples, warm cinnamon, and a delicious sugar coating, they make ideal lunchbox treats, after-school snacks, or weekend brunch additions that both kids and adults will love.
Equipment
- Mini Muffin Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Cookie Scoop or Tablespoon
- Pastry Brush
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour or white whole wheat flour for healthier option
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup unsalted butter melted and cooled slightly
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup milk dairy or plant-based
- 1 1/2 tsp vanilla extract
- 1 cup apples finely diced, about 1 medium apple (Honeycrisp, Gala, or Granny Smith preferred)
Cinnamon Sugar Topping
- 3 tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a 24-cup mini muffin pan. If using paper liners, choose ones specifically designed for mini muffins.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined.
- In a separate larger bowl, whisk together the melted butter and sugar until smooth and slightly lighter in color. Add the egg and beat until fully incorporated. Stir in the milk and vanilla extract until the mixture is smooth.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no dry flour remains – some small lumps are fine. Avoid overmixing.
- Add the finely diced apples and fold them in with just 4-5 strokes of your spatula for even distribution.
- Using a small cookie scoop or tablespoon, fill each mini muffin cup about ¾ full with batter.
- Bake for 11-13 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the muffins are still warm (but cool enough to handle), mix the sugar and cinnamon for topping in a small bowl. Brush each muffin top with melted butter, then immediately dip into the cinnamon-sugar mixture.
Notes
The finer you dice the apples, the more evenly distributed they'll be throughout your mini muffins. Aim for ¼-inch pieces for the perfect texture.
For a healthier version, substitute half the all-purpose flour with whole wheat flour, replace up to half the butter with unsweetened applesauce, or use coconut sugar instead of granulated sugar.
Store at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 95kcalCarbohydrates: 14.5gProtein: 1gFat: 3.5gSaturated Fat: 2.1gCholesterol: 15mgSodium: 70mgFiber: 0.5gSugar: 8.5g
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