As fall draws near, there’s something so comforting about baking. I have so many favorites – pumpkin muffins, pumpkin pie, pumpkin bread – but also, these delicious apple cinnamon muffins. I love apples and pumpkins alike! And the ones at the farmers market this time of year are so juicy and delicious. Usually I just snack on them, but every once and a while, it’s nice to have a sweet treat when company is coming over. Or just for me and Steve (cause, why not?). I’ve made these for friends and family, as well as for my zero waste Halloween party last year! More on that to come, so be on the lookout. If you just went apple picking, or plan to, here’s how to make these scrumptious apple cinnamon muffins.
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Easy Homemade Apple Cinnamon Muffins From Scratch
Why make muffins from scratch?
Before I tell you about my recipe, I just wanted to take a moment to talk about why I’m sharing this recipe on a zero waste blog. It’s quite simple really: Cooking homemade is good for the environment!
Think about it: When you go to the store and buy muffins, they’re almost always packaged in plastic clamshells, or a box with a plastic see-through lid.
And don’t get me started on the ingredients list: Some of the ingredients used in these store-bought muffins are just fillers and preservatives. Forget about reading the nutrient label: It’s probably loaded with sugar and salt.
But when you make your own, you get to use up whatever ingredients you have in your kitchen. There’s no excessive packaging, and you’re fully in control of the ingredients. Want to use less sugar? No problem. Done.
I think taking the time to slow down and reconnect with our food is so important. We’re stuck in this “convenience” mindset and it’s truly hurting our planet (and our gut health!).
According to Anna Brown, an Integrative & Functional Registered Dietitian specializing in women’s gut and hormone health, mindful eating is great for foundational support of our gut health. Aka, using all 5 senses to eat to help slow down eating and improve digestion and satiety.
Yes, I’m quite aware talking about gut health in a muffin recipe post is ironic. But the way I see it, eating a homemade muffin every so often is a lot better for you than anything you can find at the store. Everything in moderation, right?
Cooking and baking at home is also a GREAT way to beat the rising cost of eating out. Just one box of muffins could cost you anywhere from $10-$20 depending on how and where it’s made. But you can get all the ingredients to make these muffins for around the same price (if not less) and make SO much more of them too.
All this to say: You should definitely be making your own muffins. And you can make it even more sustainable by buying organic ingredients package free at the bulk bins or a refillery. No access to one? Try opting for paper, cardboard and glass packaging whenever possible – these tend to get recycled more.
Ingredients:
- 1 1/2 cups of whole wheat flour (all-purpose works too, I just prefer whole wheat for this one)
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon (+ extra for muffin tops – optional)
- 1/2 teaspoon of salt
- 1 large egg
- 1/2 cup of unsalted butter, melted (can be vegan)
- 1/2 cup of light or dark brown sugar
- 1/4 cup of granulated sugar (+ extra for muffin tops – optional)
- 1/2 cup of milk (I use almond milk)
- 2 teaspoons of vanilla extract
- 1-2 cups of peeled and chopped apples (about 2 apples – use the peels and cores for DIY apple cider vinegar!)
Directions:
- Preheat oven to 425 F and line a muffin tin with compostable paper muffin cups (I use the ones from If You Care).
- In a bowl, whisk the flour, baking powder, cinnamon, and salt together.
- In a separate bowl, combine the butter and both sugars until it’s smooth and creamy (I just used my elbow grease, but feel free to do this in a stand mixer too, if you like). Add in the egg, vanilla extract, and milk. Beat together until combined.
- Add the dry ingredients into the wet ingredients until combined. Then fold in the chopped apples.
- Spoon the batter into your paper muffin cups and sprinkle the tops with some granulated sugar.
- Bake for five minutes at 425, then, keeping the muffins in the oven, adjust it to 350F. Bake an additional 15-18 minutes, or until a fork comes out clean. Total time should take ~20-23 minutes.
- Allow muffins to cool for five minutes in the muffin pan, then transfer to a wire rack (or a plate, if you’re like me) to cool further. Serve and enjoy!
So, would you give these homemade apple cinnamon muffins a try? Let me know in the comments!
For more low waste, from-scratch recipes, check out my homemade blueberry muffins, homemade pasta and artisan no-knead bread!
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