Apple-Cinnamon Mini Muffins

Small sweet treats, full of apple flavor and coated with sugar and spice.  What more could you ask for?

Course Breakfast, Brunch, Cake, Dessert, Snack
Cuisine American, Canadian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24 mini muffins
Author Donna


  • 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


  1. 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. 

  2. 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.   

  3. 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.  

Recipe Notes