These delicious little two-bite muffins are the apple version of my viral Pumpkin Cinnamon Mini Muffins. They have fresh apples in the batter which helps to make them soft and moist. They’re rolled in cinnamon sugar after baking, which gives them a subtle crunch on the outside. These delightful mini muffins have the flavor and texture of cake donuts. They’re perfect on their own, but I love to serve them with caramel sauce for dipping which takes them over the top.
| Servings |
muffins
|
Ingredients
Muffins
- 1 1/2 cups (191g) all purpose flour, sifted
- 3/8 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 3/8 teaspoon ground nutmeg, preferably freshly ground
- 1/4 teaspoon ground ginger
- 1/3 cup (66g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/3 cup (80ml) vegetable oil or neutral oil of your choice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (113g) puréed peeled apples or unsweetened applesauce**
- Caramel sauce for dipping purchased or homemade
Cinnamon Sugar
- 2/3 cup (132g) granulated sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons (85g) melted butter
Ingredients
Muffins
Cinnamon Sugar
|
|
Instructions
Muffins
- Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter in the last step.)
- In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In a large bowl, whisk the granulated sugar, brown sugar, oil, egg and vanilla extract together until smooth and well combined. Stir in the puréed apples. Stir in the flour mixture just until combined. The batter will be thick.
- Transfer the batter to prepared pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.
Cinnamon Sugar
- Whisk the cinnamon and granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar.
Recipe Notes
*To find the mini muffin pan I used, click here.
**If your applesauce is very watery, drain the excess liquid before measuring.