By Jolene Goodman | Lake Panorama Times
When Cheryl Castile shared a bag of freshly picked apples with me, I knew exactly what to do — turn them into something warm, comforting and perfect for sharing. I love to bake, and these apple cinnamon muffins are the result: soft, fragrant and filled with cozy autumn flavor in every bite. There is something special about baking with fruit that comes straight from someone’s tree.
As they bake, the kitchen fills with the irresistible scent of cinnamon and caramelizing apples, promising a treat that is both nostalgic and homemade. These muffins strike the right balance — tender on the inside with just a hint of golden crispness on top. They are wonderful for breakfast, a mid-morning snack or an afternoon pick-me-up with coffee or tea.
Simple to make and even better to share, these muffins are a sweet way to say thank you or to celebrate the small gestures of kindness that brighten an ordinary day. So, if you have a handful of apples and a little time, this recipe transforms them into something truly special — a batch of warm, cinnamon-kissed gratitude.
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Apple cinnamon muffins
Ingredients:
- 1 ½ teaspoons cinnamon
- ½ cup brown sugar, packed
- 1 large apple, granny smith works well
- ⅔ cup sugar
- ½ cup butter
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- 1 pinch salt
- ½ cup milk (can use soy, almond or other varieties)
Directions:
Combine cinnamon and brown sugar and set aside. Peel apple, dice into small pieces and set aside. Mix flour, baking powder and salt and set aside. Cream together sugar and butter using a mixer. Add eggs and vanilla and mix well. Stir in flour mixture. Slowly stir in milk until combined. Grease a 12-muffin pan. Divide dough, diced apples and cinnamon/brown sugar mixture in half. Place one half of the dough among the 12 muffin cups. Follow with one half of the apples and then the cinnamon/brown sugar mixture. Repeat. Bake at 350 degrees for 25-30 minutes. These can be frozen up to three months or enjoy warm.