These mini apple muffins are a big hit with adults and kids alike. I made these when my niece Daisy was visiting Vancouver and she gobbled them up. She also said “Auntie Bonnie is a good cooker”, which is the best compliment I have ever received about my cooking. Ever! Cinnamon scented and not too sweet, serve them up as little pastries to go alongside your brunch or have them as a light, poppable snack. Another bonus, your house will smell incredible as they bake. -bvox
Apple Cinnamon Muffins
Source: Dinner with Julie
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. poudre douce (optional)
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/3 cup canola oil or melted butter
- 2 large eggs
- 1 cup milk
- 1 tsp. vanilla
- 1 large apple, coarsely grated (I like to peel the apple)
This recipe makes approximately 24 mini muffins or 12 regular muffins.
Preheat the oven to 375F and spray muffin tins with cooking spray.
In a medium bowl, stir together the flour, baking powder, cinnamon, poudre douce and salt.
In another bowl, whisk together the sugar, oil/ melted butter and eggs until thick and pale; whisk in the milk and vanilla. Add to the dry ingredients along with the grated apple and stir just until combined. Don’t over stir!
Divide the batter between 24 mini muffin tins and four regular muffin tins, almost filling them. (Tip: add water to the empty regular muffins tins with no batter, to ensure even baking in the oven)
Bake 14ish minutes for mini muffins and 20-ish minutes for regular muffins, or until pale golden and springy to the touch. Tip the muffins in their tins to help them cool.
Then, pile them up on a plate and just try to resist eating them!