Last Updated on 4 months by Neha Deshmukh

Apple Cinnamon Chocolate Chip Muffins Recipe – Easy Bake

Introduction

Oh, these muffins! They’re seriously the best of both worlds – warm, comforting apple cinnamon goodness with little pockets of melty chocolate. I first made these on a particularly chilly monsoon evening, and the aroma filled the whole house. It instantly felt like hygge – cozy, comforting, and just…right. They’re super easy to whip up, perfect for a weekend breakfast, a mid-week treat, or even a little something to share with friends. Trust me, you’ll want to add these to your regular baking rotation!

Why You’ll Love This Recipe

These Apple Cinnamon Chocolate Chip Muffins are a winner for so many reasons! They’re quick to make (under 30 minutes!), incredibly moist, and bursting with flavour. The combination of sweet apples, warm cinnamon, and rich chocolate is just divine. Plus, they’re wonderfully adaptable – I’ll share tons of variations later on. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make a batch of these delightful muffins:

• 2 cups flour (maida) – about 250g
• 2 medium apples (peeled, cored, chopped, tossed in cinnamon sugar) – about 300g
• 0.75 cup brown sugar – about 150g
• 1 tbsp baking powder – about 15g
• 0.5 cup unsalted butter (melted) – about 113g
• 2 tsp cinnamon powder – about 6g
• 0.5 cup chocolate chips (optional) – about 85g
• 0.75 cup low-fat milk – about 180ml
• 2 eggs (lightly beaten)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Flour (Maida) – Types and Substitutions

I’ve used all-purpose flour (maida) here, which works beautifully. You could also experiment with whole wheat flour for a slightly nuttier flavour – just replace up to half of the maida with whole wheat. For a lighter texture, cake flour is also a good option.

Apples – Best Varieties for Baking

Granny Smith, Honeycrisp, or Gala apples are my go-to choices for baking. They hold their shape well and have a lovely tart-sweet flavour. Avoid apples that turn mushy quickly, like Red Delicious.

Brown Sugar – Molasses Content & Flavor

Brown sugar adds a lovely depth of flavour and moisture to these muffins. Light or dark brown sugar both work – dark brown sugar will give a more intense molasses flavour.

Cinnamon – Ceylon vs. Cassia & Freshness

Cinnamon is key! I prefer Ceylon cinnamon for its delicate flavour, but Cassia cinnamon (the more common variety) works just fine. Just make sure your cinnamon is relatively fresh – it loses its potency over time.

Unsalted Butter – Quality & Temperature

Using unsalted butter allows you to control the salt level in the recipe. Make sure it’s fully melted but not hot when you add it to the sugar and eggs.

Chocolate Chips – Types & Vegan Options

Semi-sweet chocolate chips are classic, but milk chocolate or dark chocolate would also be delicious. For a vegan version, use dairy-free chocolate chips!

Baking Powder – Freshness & Activation

Baking powder is what gives these muffins their lift. Make sure yours is fresh (check the expiration date!). You can test it by adding a teaspoon to hot water – it should fizz vigorously.

Milk – Full Fat vs. Low Fat & Plant-Based Alternatives

I’ve used low-fat milk here, but full-fat milk will result in even richer, more tender muffins. You can also use plant-based milk like almond or soy milk – just be aware that it might slightly alter the texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 200°C (392°F) and place the oven rack in the middle position. This ensures even baking.
2. In a large bowl, whisk together the flour, baking powder, and cinnamon powder. Give it a good whisk to make sure everything is evenly distributed. Set this aside for now.
3. In a separate bowl, combine the brown sugar and lightly beaten eggs. Whisk until the mixture is smooth and creamy.
4. Pour in the melted butter into the sugar-egg mixture and mix until everything is fully incorporated. It should look lovely and glossy.
5. Now, it’s time to combine the wet and dry ingredients. Add the flour mixture and milk to the wet ingredients in 3-4 batches, starting and ending with flour. Mix until just combined – don’t overbeat! Overmixing develops the gluten in the flour, resulting in tough muffins.
6. Gently fold in the chocolate chips and cinnamon-sugar-coated apples. Be gentle! We want to keep the batter light and airy.
7. Spoon the batter into muffin liners, filling each one about three-fourths full. This prevents them from overflowing.
8. Bake for 23-25 minutes, or until a toothpick inserted into the centre comes out clean.

Expert Tips

A few little secrets to muffin perfection!

Achieving the Perfect Muffin Dome

For a beautiful, high muffin dome, don’t overmix the batter and make sure your oven is properly preheated.

Preventing Dry Muffins

Overbaking is the biggest culprit for dry muffins. Start checking for doneness at 23 minutes and remove them as soon as a toothpick comes out clean.

Working with Melted Butter

Melted butter creates a more tender crumb, but it also means the batter will be thinner. Don’t worry, that’s perfectly normal!

Folding in Ingredients – Technique

Folding is a gentle way to combine ingredients without deflating the batter. Use a rubber spatula and cut down through the centre of the batter, then lift and fold over.

Doneness Test – Beyond the Toothpick

Besides the toothpick test, the muffins should also be golden brown on top and spring back slightly when gently pressed.

Variations

Let’s get creative!

Vegan Apple Cinnamon Muffins

Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and vegan chocolate chips.

Gluten-Free Apple Cinnamon Muffins

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

Spice Level – Adjusting Cinnamon & Adding Nutmeg

Feel free to adjust the amount of cinnamon to your liking. A pinch of nutmeg adds a lovely warmth too!

Festival Adaptations – Diwali/Christmas/New Year

Add a sprinkle of chopped nuts (walnuts, pecans) for a festive touch. During Diwali, a tiny pinch of cardamom would be divine!

Sugar Level – Reducing Sugar Content

You can reduce the sugar by up to 1/4 cup without significantly affecting the texture.

Serving Suggestions

These muffins are delicious served warm with a dollop of cream cheese frosting or a simple glaze. A cup of chai or coffee is the perfect accompaniment!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

Got questions? I’ve got answers!

Can I use different types of apples in this recipe?

Yes, absolutely! Just choose apples that hold their shape well during baking.

Can I make these muffins ahead of time?

Yes, you can bake them a day or two in advance and store them in an airtight container.

How do I prevent the muffins from sticking to the liners?

Using good quality muffin liners helps. You can also lightly grease the liners with cooking spray.

What can I substitute for chocolate chips?

Chopped nuts, dried cranberries, or raisins are all great alternatives.

Can I freeze these muffins?

Yes! Let them cool completely, then freeze them in an airtight container for up to 2 months.

Is it necessary to use melted butter, or can I use softened butter?

Melted butter creates a more tender crumb, but softened butter will also work. Just cream it together with the sugar and eggs until light and fluffy.