- Dish type
- Mini cakes
- Fruit muffins
- Apple muffins
These little morsels are perfect for snacking on. Make a double batch, because one will never be enough!
197 people made this
IngredientsMakes: 16 mini muffins
- 110g margarine or butter
- 125g caster sugar
- 2 eggs
- 200g plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 250g apple sauce or puree
MethodPrep:13min ›Cook:17min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Line a mini muffin tin with paper cases.
- In a large bowl, cream together the margarine and sugar. Add eggs and beat until smooth. Blend in cinnamon, allspice, baking powder and bicarbonate of soda. Alternately add in a half of the apple sauce, half of the flour, remaining apple sauce and remaining flour. Stir until just blended together. Pour mixture into muffin tin, no more than 2/3 full.
- Bake in preheated oven for 17 minutes.
Reviews & ratingsAverage global rating:(202)
Reviews in English (162)
Excellent... Very tastey...** Ok a few notes.. I leave it up to you....- I did the mix, all wet ingredients and then all dryingredients... A normal muffin like mixture.- I used brown sugar in place of regular sugar, tastebetter..- I also used 1 cup of regular flour and 1/2 cupwhole wheat.. I imagine you can use all whole wheat,if you like. Up to you...- I have to bake them for longer than 17 mins, I bakedthem for 20-25 mins and they were perfect.- I also added 1/2 teaspoon NUTMEG, as I ran out ofALLSPICE. :-)Ok.. those my notes...-12 Sep 2005
A quick easy muffin. Few changes: Used all butter, all brown sugar, did half whole wheat and half all purpose flour, added 1/4 tsp. vanilla and 1 small finely chopped apple, raisens and 1 Tbsp. Wheat Germ. This made 18 medium size muffins. It's a keeper-29 Aug 2006
Wow, this recipe was so easy and my 3 year old loved it. I lowered the butter by half and added a touch more applsauce. I didn't have allspice on hand, so I used cinnimon and ground cloves. I also used cinnamon applsauce. Very tasty and healty treat.-04 Apr 2002
Healthy Cinnamon Apple Mini Muffins
Over the holidays, one of my best friends flew to Southern California to visit her extended family. With a few free afternoons, she wrote to see if I was available to hang out, and I immediately said yes.
Although she lived in San Diego for four years while attending college, my friend rarely left the neighborhoods around campus, so after I gave her a tour of my new house, I offered to take her to one of my family’s favorite fish restaurants near the ocean. Her eyes lit up, and they widened even further once we reached the place and she scanned the menu. She loved every bite of her seafood tacos and onion rings!
With some spare time after lunch and before her bus left for Los Angeles, she suggested coffee. We found a local shop with a hipster vibe in Little Italy downtown, and we both ordered the same thing: a pour-over made with Guatemalan beans.
While waiting for the barista to grind the beans and make our cups, we wandered around the store, exploring their various bags of coffee, t-shirts and hoodies, and owl-printed coffee mugs (their shop’s logo!). As we browsed, my friend noticed a small display case with sweet and savory treats tucked around the side of the register.
Croissants, quiches, baguettes, tarts, macarons, éclairs… They all looked tempting from far away, but when I stepped closer, I noticed many of them looked a little peaked—and therefore not worth the hefty price tag, especially when I knew I had a batch of these Healthy Cinnamon Apple Mini Muffins in my fridge!
With their cozy spice flavor and sweet nibbles of fruit, these little muffins are perfect for breakfast or as a little snack alongside a mid-afternoon cup of coffee or tea. Since they contain no refined flour or sugar and just 32 calories, you could easily a second (or third, like me!) with absolutely no guilt!
Besides… Any breakfast that basically tastes like apple pie is a true winner in my book. Perhaps you’ve noticed that trend? ?
To make these healthy apple muffins, you’ll start with whole wheat flour (or gluten-free, if you prefer!) and a cozy blend of spices : cinnamon (← I’m completely obsessed with that kind!), nutmeg, and allspice. I know the recipe title just says “cinnamon,” but the nutmeg and allspice create an incredible richness and depth to the flavor. Totally worth the extra effort of pulling them out of your spice cabinet—I promise!
To cut down on calories, you’ll only use a mere ½ tablespoon of butter or coconut oil and 2 egg whites . Even so, these healthy muffins are as tender as cupcakes! And that’s all thanks to Greek yogurt. If you’ve been around my blog for a while, you probably knew I was going to say that! Greek yogurt adds the same moisture to your batter as extra butter or oil but for a fraction of the calories—and it gives them a big protein boost, too!
To make these muffins even healthier, you’ll skip the refined sugar and sweeten your muffins with another one of my favorite ingredients: vanilla stevia . Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!). It’s also really concentrated. You just need 1 ½ teaspoons for these easy apple muffins! This is the kind I use because I love its warm flavor, and although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Now for the star of the show… The apple ! I use Fuji apples because they’re naturally sweet and have a great texture for baking. However, it’s extremely important to cut the apples to be no larger than mini chocolate chips ! This is because (a) larger chunks cause your muffins to bake unevenly and (b) larger chunks also don’t fully bake and stay pretty crunchy and raw. Your mini muffins only require about 10 minutes in the oven, which is enough time to cook itty bitty apple pieces—but definitely not larger ones!
One last tip! If using muffin liners, remember to coat your muffin liners with nonstick cooking spray ! Low-fat batters like this one will stick to liners like superglue… But this handy trick ensures the liners easily peel away from your muffins!
How yummy do those look? Especially knowing they basically taste like apple pie?… ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your mini muffins!
Miracle stay-moist muffin recipe
This magic stay-moist muffin recipe is a great master muffin mix because it’s made with pantry staples:
flour – wholewheat OR white
cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
Made these and followed recipe to a T . They were dry, not sweet enough and not light but dense. Would not recommend. I did the syrup glaze but still not moist enough.
I doubled the recipe to make 12 regular sized muffins. It's true that the cider glaze takes a really long time to cook down, so I recommend starting it before you even begin to prepare the muffin batter. Mine never became syrupy, but I just poured it all over the muffins while they were still in the tin. They soaked up the cider really nicely to make a super moist (almost bread pudding-like) batch of muffins. If you skip the glaze, the muffins will certainly be dry and bland.
These came out so dry. Not delicious. I followed the ratios exactly. the glaze is nice, but not nice enough to compensate for a tasteless,dry muffin base. I did not have a mini muffin pan, so made 8 regular-sized muffins.
I used 1/2 cup apple sauce instead of a fresh apple and the muffins turned out superbly. They were very moist and tender and received rave reviews at brunch. I will certainly be making these muffins again.
These were ok. I added 1/2 cup of apple yogurt and a teaspoon of vanilla and they were still a bit dry and somewhat bland.(no nuts) Hopefully the kindergarteners I made them for won't mind. )
The muffins are a breeze to make and super tasty. The glaze, however, took a LONG time. I used regular apple cider from the supermarket and it took at least 40 minutes of the cider boiling for it to reach 1/2 cup. Another 15 minutes with the sugar added and stirring continuously to reach syrupy consistency.
These are SOOO yummy! I just finished making them for my 3 year old's b-day in preschool tomorrow. I doubled the recipe and got 36+ mini muffins. I grated one giant macintonsh apple, used cider in the muffins, but juice in the glaze. Skipped the nuts because they're not allowed at school. It all worked out very well and would say do NOT skip the glaze in this recipe. That might be why some cooks found it dry the glaze soaks in. Also, the glaze is DELICIOUS!
Makes 24 actual mini muffins. I don't know what's with this "sort of mini" muffin size but I got 24 in my seriously mini muffin pans. These are nice. I used frozen apple/passion fruit concentrate for the glaze and it turned out delish.
Really wonderful! I too grated a whole granny smith and they were moist and very flavorful.
Nice little recipe - not spectacular but quite tasty. Two and a half forks really. These were amazing warm but got a bit dry as they cooled (maybe I didn't use enough glaze). Only substitution I made was apple juice for cider - didn't have it on hand. Do start the glaze first.
my kids loved them. These are sweet little morsels and would be a nice addition to a brunch. The recipe whips up very quickly, I took the previous reviewer's suggestion and grated the apple. I skipped the nuts because of allergies and they really weren't missed. I found that the recipe easily made enough for 18 mini-muffins. I couldn't find unpasturized cider (something of a health concern these days anyway) but the local organic cider seemed good enough and didn't require straining. THe resulting glaze is slightly tart and jelly like. My recommendation is to start making the glaze before starting the recipe since it took at least 25 minutes to cook down as specified. A great easy project to do with kids.
Other reviews commented on this recipe being too dry so I used a whole apple and made sure to use a mini-muffin pan. Grating the apple instead of dicing is easier and makes for a nice texture. Definitely a keeper!
hey chef from virginia. so you didn't use cider or cider glaze, the muffins weren't mini and they weren't apple. and yet you still think you made this recipe? It amazes me that you think your comments represent a fair review of THIS recipe. it may only reflect on your own judgement in choosing replacement ingredients.
I multiplied it 4x and used regular muffin cups. They were a bit dry but the taste was good. Pouring the apple juice on the hot muffins helped a lot.
I increased the recipe x4 and added more apple cider to compensate for the dryness and it still came out dry. I did not make the glaze so I don't know if it would make a difference. There are plenty of other apple muffin recipes out there and I think I will stick with those.
I'm a Chef and was looking for muffin ideas for my son's pre-school class. I made regular-size muffins (recipe X4 - 25) and substituted dried blueberries for walnuts and apple juice for cider. Also skipped the glaze and sub⟭ cream cheese glaze. Recipe was good, but very dry and added 1/4 - 1/3 C. more AJ to make-up the difference. Also added vanilla extract. Turned out well - moist and good. Son loves it.
I didn't like these muffins as much as the reviews made me think I would. They smelled great,looked great, but I did think they were a bit on the dry side. Maybe I was expecting more "cakey" muffins instead of cornbread like consistency. Still, I had none left over and it's a nice way to use fall apples. Iɽ melt the butter in the microwave next time: I tripled the recipe to make 6 giant muffins and several mini muffins.
I have no idea where I went wrong. after the wonderful reviews this recipe received, I was surprised my muffins turned out so horribly. Although they looked beautiful, they came out very dense & dry even considering I had to add an unusually large amount of cider to batter (because the initial result ended up looking more like a cookie dough than a muffin batter). I guess even though I added more liquid, it still just wasn't enough. I seriously doubt I would try this recipe again.
This was my first attempt at muffins and they were fantastic! Very easy to make and deliciously light. I took the advice offered in the previous comment and used apple juice instead of the cider.
This recipe was great. I tripled it to make approximately 16 normal-sized muffins. Also, I used regular pasteurized, clear, cheap, unsweetened apple juice, so I didn't have to strain it. It worked really well. The only problem was that since it was unsweetened, I had to add alot more sugar to the glaze than I originially expected in order for it to thicken. Otherwise it was fine. Also, I didn't need to triple the amount of glaze. I used only 3 cups of apple juice and it made more than enough glaze for all of my muffins. They look beautiful and taste amazing!
These muffins were unbelievably delicious and moist. I couldn't find apple cider at the store, so I got cherry cider. It was wonderful. I think you can use any kind of fruit juice for the glaze. Also, the cherry juice I used was pasteurized, and it didn't seem to hurt the recipe. Also it simplified the recipe by allowing me to delete the straining step. Next time I make this recipe, I'm going to double it. These muffins went so fast that we didn't have any leftovers to enjoy the next day!
Step by Step Instructions
You can find the full recipe instructions and amounts in the recipe card at the bottom of this post. Here’s a helpful overview though:
You’re going to start by whisking together the liquid ingredients – the eggs, milk, olive oil, and honey.
Then go ahead and add your dry ingredients – the flour, baking powder, salt, and pepper.
Conventional baking wisdom calls for mixing those dry ingredients separately first. But I always just add them on top of the liquid ingredients, stir them lightly on top, then give it a full stir to mix in the liquids below. Hasn’t failed me yet!
Next, go ahead and fold your chopped apples in and cheddar cheese in. You want the apples pretty finely chopped, like this, so you get little bits of apple goodness in each bite:
Last step is to pour that in a muffin pan. The batter will be thick that’s normal. Fill up each muffin tin just about all the way full, like this:
Now go ahead and bake ‘em! When they come out, you’ll have a delicious savory muffin to enjoy.
These healthy apple muffins are only 48 calories a piece, making them a great option for breakfast or a afternoon snack!
It&rsquos nearly impossible to find a sugar free baked good in the grocery store so I started making my own with simple ingredients. When I started researching sugar free recipes I was kind of put off by the complex, expensive ingredients that so many people were using.
If you are just starting to go sugar free you probably don&rsquot want to break the bank buying these ingredients because you aren&rsquot sure if it&rsquos going to work out or not. So I made these muffins with ingredients that you probably have already in your kitchen.
on the land this past weekend when I found a few apple trees that I didn&rsquot know existed. The land is always giving us new surprises, pretty cool, right?
The batter for these muffins will be a little blueish due to the smashed blueberries. I love using my mini muffin pan for these!
Once baked, let cool for a few minutes and then eat them up! This recipe makes 20 mini muffins that you can share with family and friends, or keep them all to yourself! Each is only 48 calories!
Looking for more healthy recipes? Check out my Vegan Peanut Butter Cookies, Sweet Potato Cookies and Healthy Pumpkin Cookies!
8 months + this is perfect, children over the age of 1 may find they like it slightly sweeter and 1-2 tablespoons of honey or maple syrup can be added to the mixture to enhance the sweetness.
This recipe is extremely versatile and is actually a doubled batch of our popular Blueberry and Apple Pancakes, simply turned into muffin form!
You can easily interchange the apple and pear purees, depending on what you have to work with and similarly, blueberries can be easily substituted for raspberries. We used frozen, as we are just between seasons in Australia and they are extremely expensive, however, fresh would work equally well if they are available.
If you try these Mini Blueberry Apple Muffins, take a photo and tag us on Instagram!
For more finger foods head to our Finger Food & Toddler category!
1 cup Wholemeal Self-Raising flour (or wholemeal spelt)
6 blocks Nourishing Bubs Apple and/or Pear (150g apple / pear puree)
1/3 cup milk of your choice
1 cup Blueberries, fresh or frozen
- Preheat oven to 180°C and line a 24-hole tray with mini -muffin liners plus 6 additional, if you have a second tray (total of 30).
- Combine dry ingredients in bowl and mix to combine then create a well in the middle.
- Lightly beat eggs and combine with vanilla, milk and puree. Pour wet ingredients into dry and stir until just combined. Finally stir in blueberries.
- Spoon into muffin liners and bake in oven for 15-20 minutes or until brown and cooked in the centre. Remove from oven and allow to cool.
Mini muffins freeze well and can be enjoyed at breakfast or as a snack for bubs and kids aged 7/8 months up.
Whole Wheat Apple Cinnamon Muffins
Yep, I went there. The streak of healthy goodness continues. And guess what? Kevin loved these muffins. Not for one little second realizing that hello… they’re (1) whole wheat, (2) filled with fruit, and (3) not with sugar.
But before I get to the muffins: is it just me or did this week crawl by at a turtle’s pace? Scratch that. More like a snail. Whatever its speed, let’s just all be thankful that the weekend is here and it’s time to warm up and lounge around with healthy apple cinnamon muffins on our plates.
Cold weather necessity right here! ↓
As you’re probably aware, I don’t mess around when it comes to muffins. Especially when it comes to muffins of the healthy variety. Chocolate banana resembling brownies (seriously, have you tried them?), strawberry chocolate chip with shockingly low calorie count, and these skinny banana blueberry muffins that gain all sorts of buzz this time of year. Lightened-up muffins are the peanut butter to my jelly. Sprinkles to my birthday cake. Netflix marathons to my weekends. In short: I can’t live without ’em.
So let me show you a new way to make them, apple cinnamon style.
Today’s muffins are adapted from my simple morning glory muffins, which have all sorts of goodies packed inside like grated apple, grated carrot, raisins, nuts, etc. Thick: carrot cake, but lightened-up. For today’s apple cinnamon version, we’re leaving out the grated carrot and switching up a couple other ingredients. To keep them on the lighter side, I use a mix of applesauce and oil. This way the muffins keep their moist, rich texture but aren’t weighed down with fat. Sometimes I find that replacing all of the fat in muffin recipes results in a rubbery texture. I use melted coconut oil in these, but you can use canola or vegetable instead.
Other healthy superstars: whole wheat flour (yes to that!) and apples. The muffins get a lot of their flavor and sweetness from the grated apples, so I suggest using a sweeter variety. And, of course, a variety you love because you’ll taste a lot of apple. I use Pink Lady or Fuji.
Also inside: pure maple syrup. None of that breakfast syrup stuff! The real deal, for concentrated flavor. Maple syrup in muffins is my new thing. It replaces the need for refined sugar. They aren’t super sweet muffins so if you love the high sugar stuff, you’ll miss the sugar here. A lot of sweetness comes from the apple, so again– that’s why I urge you to use a sweeter variety.
We’ve also got lots of cinnamon, some allspice, and chopped pecans for all sorts of delicious spice and goodness.
You know how whole wheat muffins taste completely uninteresting? You don’t even want to waste your time. Or your calories. That’s not the story here. With all those sweet apple pieces overflowing every bite, the purely magical maple syrup lingering, that robust allspice, the cinnamon swirling, and fat-cutting applesauce… there’s so much to love. In every single warm, snuggly, healthy, unrefined sugary, whole wheat bite. ♥ I just described these as snuggly. And I’m OK with that.
15-Minute Mini Cinnamon Muffins
These EASY mini cinnamon muffins are the perfect quick breakfast for those busy mornings. With only 15 minutes, you can whip up AND bake a batch of these delicious moist muffins.
This recipe is a favorite of my little LouLee girl. She would prefer these simple cinnamon muffins over doughnuts, banana bread, danishes, or even pancakes… unless those “pancakes) are these thin pancakes (a family recipe for classic crepes). Even on mornings when we are short on time, I can whip out a batch of these fresh baked mini cinnamon muffins in about 15 minutes. As a matter of fact, we woke up just before 8 am this morning. LouLee needed to be leaving to school by 8:25 am. At 8:10 I started making this recipe and pulled them out of the oven at 8:23 am. LouLee shoveled a couple of muffins into her mouth and put a few in a bag to eat on the way. These muffins really are that quick! Here’s a little video to show you just how fast and easy they are.
You can jump to the printable recipe by clicking on the gold button below or by clicking HERE.
If you like this muffin recipe, you may also like these recipes:
How many mini cinnamon muffins does this recipe make?
This recipe will yield 2 dozen or 24 miniature muffins. If you’re making a batch for a crowd you can double the recipe but plan extra time because you’ll have to scoop, sprinkle sugar and bake 2 pans rather than just one. You can also double the batch and make 12 regular size muffins. They take much longer to bake (18-22 minutes) but it can be done. We love the mini cinnamon muffins because this recipe is a perfect batch size for our growing family and they cook in 10 minutes or less.
Can I bake these mini cinnamon muffins right in the pan (with no paper liners)?
Yes, you can. If you have liners, they make for easy fast cleanup. If you don’t have liners or prefer to bake your muffins right in the pan, you most definitely can do that. Just make sure to spray the pan with a non-stick spray before putting the batter in otherwise you might find it hard to get the muffins to release.
Can I substitute pancake mix for the dry ingredients?
Yes, you CAN! If you’re in a hurry to get these mini cinnamon muffins in and out of the oven, you can skip measuring out the flour, sugar, salt, baking powder, and baking soda and use pancake mix instead. This makes the batter prep so incredibly fast and turns this recipe into a 4-ingredient breakfast. I personally like the recipe without pancake mix but sometimes quicker is bettter. I know. If you need to save a couple minutes in the morning, go for the pancake mix. For this mini cinnamon muffins recipe you would substitute 1 2/3 cups dry pancake mix and omit the:
Do you add anything to the muffins when they’re done?
You don’t have to add anything to these muffins but you can. We like to add homemade sweet cinnamon butter. If you don’t have time to make that butter you can roll or sprinkle them with additional cinnamon sugar. If you like your muffins really sweet you’ll definitely what to do that. These muffins are delicious but not extremely sweet unless you add extra sugar after they’re baked.
What’s your go-to fast and easy breakfast?
I’d love to hear about your fast and easy breakfast. Feel free to leave me a comment! <3
Here’s the full printable recipe. Enjoy!
- 75g/2¾oz butter, melted, plus extra for greasing
- 100g/3½oz self-raising flour, plus extra for dusting
- 100g/3½oz caster sugar
- 1 free-range egg, beaten
- ½ tsp almond extract
- 60g/2¼oz Bramley apples, peeled and thinly sliced
- 15g/½oz flaked almonds , to serve (optional)
Preheat the oven to 180C/160C Fan/Gas 4.
Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper.
Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.
Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.
Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown.
Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche.
Tip 1: If you don’t have cooking rings you can make your own using small (200g/7oz) baked bean tins. Remove the top and bottom of each tin and grease with butter and dust with flour, taking care with the sharp edges, before filling with the cake mixture. Alternatively, you could use any straight-sided bun tins with a loose bottom.
Tip 2: It is important to weigh all the ingredients accurately or a dip may appear in the top of the cakes due to the moisture in the apple.
Tip 3: These can be made in advance and stored in an airtight tin for 3 days. The cooked cakes also freeze well.
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 Macintosh apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
- Crumb Topping for Muffins(optional)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.