Apple Cinnamon Muffins From The Daily Bread Recipe

Name: Apple Cinnamon Muffins From The Daily Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/8 tablespoons butter; 4 1/4 tablespoons ground hazelnuts; 2 9/16 tablespoons flour; 2 2/3 tablespoons powdered sugar; 3 1/2 cups whole wheat flour; 1 1/3 tablespoons baking powder; 1 1/4 tablespoons cinnamon; 13/16 teaspoon salt; 1 11/16 cups apple juice; 1/2 cup agave syrup or honey; 1 egg; 5 3/8 tablespoons sunflower oil; 3 apples

Servings: persons

1 3/8 tablespoons butter
4 1/4 tablespoons ground hazelnuts
2 9/16 tablespoons flour
2 2/3 tablespoons powdered sugar
3 1/2 cups whole wheat flour
1 1/3 tablespoons baking powder
1 1/4 tablespoons cinnamon
13/16 teaspoon salt
1 11/16 cups apple juice
1/2 cup agave syrup or honey
1 egg
5 3/8 tablespoons sunflower oil
3 apples

1
Preheat oven to 350F.
2
Grease and flour a muffin pan with 12 cups.
3
In a small bowl, mix the butter, hazelnuts, flour, and sugar to a crumble with your fingertips. Set aside
4
In a large bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
5
In another bowl, whisk the apple juice, agave syrup, egg, and oil together. The syrup must be fully dissolved .
6
Combine the liquid with the flour mixture, mix quickly with a wooden spoon to get a smooth batter.
7
Wash and cut the apples into strips, and add them to the mixture.
8
Divide the batter into the 12 muffin pans. Place a little bit of crumble on top of each muffin.
9
Cook for about 15 minutes.

818

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/8 tablespoons butter, 4 1/4 tablespoons ground hazelnuts, 2 9/16 tablespoons flour, 2 2/3 tablespoons powdered sugar, and more.

Yes, Apple Cinnamon Muffins From The Daily Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Cinnamon Muffins From The Daily Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions