Cinnamon Granny Smith Apple Muffins with Tender Shredded Apple Crumb
By Liam Carter
Cook
18 min
Total
18 min
Servings
4
Level
Easy
Choose a firm, tart Granny Smith apple with unbruised skin for these cinnamon apple muffins; finely shredded fruit distributes moisture through every bite. The result is a soft, tender breakfast-style muffin with lightly golden tops and a balanced tart apple flavor.
All-purpose flour provides the structure, while granulated sugar keeps the sweetness moderate against the tart apple. Fresh baking powder is the main source of lift, so it needs to be evenly whisked with cinnamon and salt before the wet ingredients are added. Whole milk gives a slightly richer result, and melted butter makes the milk, egg, and apple mixture quick to combine.
The key visual cue is a smooth wet mixture with shredded apple strands spread throughout rather than gathered in a clump. Fold the wet and dry mixtures with a fork, lifting from the bottom and turning the batter over, then stop with a few flour traces remaining. Aggressive stirring develops too much gluten and can leave the muffins firmer instead of tender.
Serve cooled muffins with coffee, tea, or a glass of milk, or add softened butter for a richer breakfast. Berries, sliced pears, and fresh apple work alongside them. Once completely cooled, the muffins pack well for work, school lunches, picnics, or an afternoon snack.
Why you'll love this recipe
- Finely shredded Granny Smith apple stretches one large piece of fruit through the whole batch, bringing tart flavor and moisture to nearly every bite.
- Fresh baking powder earns its place as the primary leavener, helping the straightforward flour-and-milk batter rise into evenly shaped muffins.
- Moderate granulated sugar lets the firm, tart apple remain noticeable, while cinnamon supplies warmth without burying the fruit character.
- Melted butter adds richness without requiring creaming, so the wet ingredients blend quickly and the finished crumb stays soft.
- Whole milk is optional but useful when available because its extra richness supports the tender, breakfast-style texture described in the recipe.
- A short ingredient list uses pantry staples around one apple, making the muffins practical when fresh Granny Smith fruit needs using.
Ingredients
- •1.75 cups all-purpose flour
- •0.75 tsp salt
- •1.5 tsp ground cinnamon
- •0.33 cup granulated sugar
- •2.5 tsp fresh baking powder
- •4 tbsp butter (melted)
- •1 cup Granny Smith apple (peeled and finely shredded)
- •0.75 cup milk (preferably whole milk for added richness)
- •1 large egg (brought to room temperature)
Instructions
- 1
Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners.
- 2
Peel and grate enough Granny Smith apple to produce approximately 1 cup of shredded fruit.
- 3
In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, granulated sugar, cinnamon, and salt. Set the dry mixture aside.
- 4
In a separate bowl, whisk the milk, room-temperature egg, and melted butter until the mixture is smooth and evenly blended.
- 5
Add the shredded Granny Smith apple to the liquid mixture and stir gently until the fruit is distributed throughout.
- 6
Pour the apple and wet-ingredient mixture into the bowl containing the dry ingredients.
- 7
Using a fork, carefully fold the mixture together by lifting the batter from the bottom and turning it over the top. Continue only until the ingredients are just combined; a few remaining traces of flour are acceptable.
- 8
Divide the batter evenly among the prepared muffin cups.
- 9
Bake at 375°F (190°C) for 18–25 minutes, until the muffin tops begin to turn lightly golden and a toothpick inserted into the center comes out clean.
- 10
Remove the muffins from the oven and allow them to cool before serving.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
