I think it’s still too early for “pumpkin-spice everything”, don’t you? But I’m okay with apple-cinnamon as an introduction to the flavors of fall. Mini muffins are quick and easy, and satisfy that craving for a small bite of sweetness and warm spice. This recipe also gives me the opportunity to make use of the small, tart apples that are abundant on our trees.You will get twenty-four little muffins that are spiced with cinnamon and boosted with apple flavor from fresh fruit. Then, just to ensure maximum spicy impact, the muffins are brushed with melted butter and rolled in a mixture of sugar and more spice.
These burnished little treats are irresistible. I use Penzeys Pie Spice to coat the muffins. I love its more complex flavor and the addition of vanilla sugar to the mix.
Who could resist these little beauties? A minimum of effort and a maximum of flavor, comfort, and satisfaction; this is my kind of sweet treat recipe. Give the pumpkin a pass for now and make these apple-cinnamon muffins. Your family and friends will thank you.
Apple-Cinnamon Mini Muffins
Small sweet treats, full of apple flavor and coated with sugar and spice. What more could you ask for?
- 8 ounces all-purpose flour
- 4 ounces light brown sugar
- 1 teaspoon Kosher salt
- 2 teaspoons baking powder
- 1 heaping teaspoon ground cinnamon
- 8 ounces whole milk, at room temperature
- 2 large eggs, at room temperature
- 4 ounces unsalted butter, melted and cooled
- 3/4 cup peeled and grated tart apple
For the sugar and spice coating:
- 3 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 heaping tablespoon mixed spice or cinnamon I use Penzeys Pie Spice
Preheat the oven to 350°F. Grease a mini muffin tin. In a large mixing bowl, whisk together the flour, brown sugar, salt, baking powder, and ground cinnamon. In a medium mixing bowl, combine the milk, eggs, and melted butter. Whisk to blend well.
Add the wet ingredients to the flour mixture and stir to combine. Work quickly and make sure all the flour is moistened. Fold in the grated apple. Portion the batter into the prepared muffin tin (a cookie scoop works well here). Bake in the oven for about 15 minutes, or until lightly golden and a tester inserted in the center of a muffin comes out clean. Set aside on a rack to cool for 5 to 10 minutes.
Place the melted butter for the coating in a small bowl. Combine the granulated sugar and pie spice in another shallow bowl. Brush each warm muffin with a little melted butter, then roll in the sugar and spice mixture to coat. Place back on the rack to cool completely. Serve while the sugar coating is still crunchy. Store any leftovers in a tightly covered container for a day or two.