Description
Whole30 Cinnamon Apple Muffins are a delightful and healthy treat that perfectly balances the sweetness of fresh apples with the warm, inviting flavor of cinnamon. These muffins are gluten-free and free from refined sugars, making them an ideal choice for anyone on the Whole30 program or those simply seeking nutritious options. With a soft, moist texture and bursts of apple in every bite, they serve as a perfect breakfast companion or a convenient snack throughout the day. Easy to prepare in just a few simple steps, these muffins can be enjoyed fresh out of the oven or stored for later. Pair them with your morning coffee or spread some nut butter on top for a satisfying indulgence that won’t derail your health goals.
Ingredients
Dry
2 cups (240 g) all‑purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon fine sea salt
Apple Prep
1 ½ cups (180 g) peeled & diced Honeycrisp or Granny Smith apple
1 Tablespoon all‑purpose flour (to coat apples)
½ teaspoon ground cinnamon (to coat apples)
Wet
½ cup (113 g) unsalted butter, softened
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup (120 g) plain Greek yogurt or sour cream
¼ cup (60 ml) milk or buttermilk (2–3 %)
Optional Streusel Topping
¾ cup (90 g) all‑purpose flour
⅓ cup (65 g) packed brown sugar
1 teaspoon ground cinnamon
4 Tablespoons (56 g) melted unsalted butter
Instructions
- Preheat & prep – Set oven to 425 °F / 218 °C. Line a 12‑cup muffin tin and lightly grease the liners so nothing sticks.
- Optional streusel first – Stir ¾ cup flour, ⅓ cup brown sugar, and 1 tsp cinnamon. Drizzle in 4 Tbsp melted butter until clumps form; chill while you mix the batter.
- Apple insurance – Toss diced apples with 1 Tbsp flour + ½ tsp cinnamon; this keeps them from sinking.
- Dry bowl – Whisk 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, 2 tsp cinnamon, and ½ tsp salt.
- Cream butter & sugars – In a large bowl beat ½ cup softened butter, ½ cup brown sugar, and ½ cup granulated sugar until pale and fluffy (about 2 min).
- Add eggs & vanilla – Beat in 2 eggs one at a time, then 2 tsp vanilla.
- Add dairy – Mix in ½ cup Greek yogurt (or sour cream) and ¼ cup milk; batter may look a bit curdled—totally fine.
- Combine – Fold dry ingredients into wet just until no flour streaks remain; thick batter = tall domes.
- Fold in apples – Gently stir in the cinnamon‑coated apple pieces.
- Fill & top – Divide batter to the brim of each cup. Sprinkle with chilled streusel if using.
- Bake high, then lower – Bake 5 min at 425 °F; without opening the door, reduce heat to 350 °F / 177 °C and bake 15–17 min more, until a toothpick comes out clean.
- Cool & enjoy – Rest muffins 5 min in the pan, transfer to a rack, and inhale that cinnamon‑apple aroma while they cool. Optionally brush warm tops with melted butter and dust with cinnamon‑sugar for extra flair.
Notes
- Use fresh ingredients for the best results.
- Feel free to substitute apples with pears or add nuts like walnuts for extra texture.
- Store leftovers in an airtight container at room temperature or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 130
- Sugar: 5g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg