Cinnamon Apple Muffins Recipe

Cinnamon Apple Muffins Recipe photo by Taste of Home

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Apple, pecans and coconut give these cinnamon-spiced muffins a hearty texture. They're tender and delicious baked in paper liners or greased muffin cups. —Carol, Stine, Dayton, Ohio

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Cinnamon Apple Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 11 Servings

20 15 35

Ingredients

1/4 cup butter, softened
1/3 cup sugar
2 tablespoons brown sugar
1 egg
1/2 cup milk
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans, toasted
1/4 cup flaked coconut
GLAZE:
1 cup confectioners' sugar
2 tablespoons unsweetened apple juice

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in milk. Combine the flour, baking powder, salt and cinnamon; add to creamed mixture just until moistened. Fold in the apple, pecans and coconut.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over muffins. Serve warm. Yield: 11 muffins.

Nutritional Facts 1 serving (1 each) equals 243 calories, 10 g fat (4 g saturated fat), 32 mg cholesterol, 240 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Apple Muffins in Taste of Home August/September 2007

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas