Cinnamon and Apple go hand in hand the same way Muffins and Breakfast do. Only, it’s even better when you combine them all together! Cinnamon Apple Spiced Breakfast Muffins are perfect for those mornings when time is running short. They also happen to be great on those slow, easy going mornings…you know, when you just want to hang out in bed as you catch up on Netflix shows.
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The Pecan Oat Streusel that sits on these hearty tops add a little crunch to this already tender and moist little piece of heaven. It’s what every muffin should be…perfectly balanced! A Cinnamon Apple Spiced Breakfast Muffin fits the bill “As-Is” straight out of the oven. But…if you like to walk on the wild side, a light Vanilla Icing drizzle will add a touch of sweetness. Or divide them up. Drizzle some icing on half and leave the rest without. Problem solved!
A Note on Making Them
Make the Pecan Oat Streusel first then pop the bowl in the freezer to sit while you make the batter. The recipe will yield a dozen standard sized muffins and as you can see in the picture below, each liner has been filled almost to the top.
The liners sit slightly above the surface of the baking pan and this space is perfect for the streusel topping. Use as much or as little streusel as you like…you can even omit it if you prefer but why? You WANT this, trust me! In the recipe, you’ll see that I used buttermilk blend and you can get it at your local grocery store. When using it in the recipe, add the powder to the dry ingredients…you do not add it in liquid form.
Most apple muffins are have apple chunks because they dice the apples. That’s okay if it’s what you love but for me, I prefer to peel and grate my apple. It’s a super easy and quick process. Plus, no chunks! Use a bowl to grate the apple over and do not throw out the juice it gives because you’ll need to use it! Once done grating, use your hand to scoop out the shredded apple and squeeze as much of that delicious juice out. Place the squeezed apple pieces on a separate plate. Transfer remaining apple juice from bowl into a measuring cup. My one large apple gave me almost 1/2 cup of apple juice! To this juice, you will add UNSWEETENED apple cider until you have a measured total of 1 cup. Keep in mind that some apples aren’t as juicy and that’s okay. You’ll just need to use more apple cider 🙂
This is a muffin top I can live with any day of the week! It’s always the first part I attack and with good reason. Doesn’t it just make your mouth water! A perfect layer of toasted oats, pecans, and buttery brown sugar that gives a light crunch with each bite… that sweet vanilla drizzle that brings a smile to your face… Yeah, it’s going to be a great day!
Cinnamon Apple Spiced Breakfast Muffins
- 1/2 cup Flour, All Purpose
- 1/4 cup Brown Sugar, packed
- 1 tsp Cinnamon
- 1/4 cup Old Fashioned Oats
- 1/4 cup Unsalted Butter, frozen then grated
- 2 tsp Pecan Chips
- Pinch of Salt
- 2 cups Flour, All Purpose
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tbsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 4 tbsp Buttermilk Blend
- 1 Egg
- 1 large Apple (I used Honey Crisp), peeled and grated
- 1 cup Apple Juice/Apple Cider, unsweetened
- 1/2 cup Unsalted Butter, room temp
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
- 1 1/2-2 tbsp Milk
In a small bowl, combine all ingredients. Using a fork, mix the ingredients until well blended. Place in freezer until ready to use.
Preheat oven to 375 degrees (F). Place liners in muffin pan. Set aside.
Peel and grate apple over a bowl. Remove shredded apple and squeeze juice out of it then place on a separate plate. Transfer juice into a measuring cup and pour enough apple cider to make a combined total of one cup of juice. Set aside.
In a bowl, combine flour, cornstarch, buttermilk blend, salt, cinnamon, baking soda and baking powder. Stir and set aside.
In a mixing bowl, mix butter and both sugars until well combined. Scrape bowl and add apple, egg and vanilla. Continue mixing until well combined. Add dry ingredients and mix well.
Divide batter evenly between the prepared muffin cups. Remove streusel from freezer and stir to loosen/break up. Using a spoon, add streusel mixture to muffins. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool completely. Drizzle with Vanilla Icing if desired.
Combine all ingredients into a cup and stir well to combine. Using a fork, drizzle as much or as little over cooled muffins.
In the picture above, you’ll see I’m using my favorite silicone cups. These flexible, nesting measuring cups worked perfectly in this recipe. I used the small one to mix the Vanilla Icing in and the large one, I used for the dry ingredients. I love them for their ease of use, the fact that they’re nesting, easy to grip, lightweight and because they are a gorgeous color! You can find them on Sale for 50% off PLUS Free Shipping with Code: SANTA here now thru Dec 25, 2017 so better hurry and snag a set!