Apple Cinnamon Muffins
Apple cinnamon muffins with a fresh milled hard white wheat crumb, chunks of apple, and a cinnamon-sugar crackle top. Twelve muffins in under 40 minutes.
Key Takeaways
- Browned butter is the upgrade that separates these from ordinary muffins.
- High-then-low oven temp gives a domed top with set centers.
- Rest the batter 5 minutes before folding in apples — softens bran.
- Use firm apples that hold shape in the oven.
- Cinnamon-sugar topping crackles into a sweet crust as it bakes.
About this recipe
Apple cinnamon muffins are the perfect introduction to baking with fresh milled flour. Whole wheat plus warm spice plus tender apple is a combination so familiar that nobody will notice the recipe contains 100% fresh milled flour — only that they're delicious. The key tricks: brown butter for depth, a 5-minute batter rest to soften the bran, and a cinnamon-sugar topping that crackles into a sweet crust as the muffins bake. Use a firm apple like Honeycrisp or Granny Smith that holds shape in the oven.
Prep: 15 min
Bake: 22 min
Ingredients
- Freshly milled hard white wheat flour300 g
- Brown sugar150 g
- Whole milk200 g
- Eggs2 large
- Browned butter (cooled)100 g
- Vanilla extract10 g (2 tsp)
- Baking powder10 g (2.5 tsp)
- Cinnamon8 g (1 tbsp)
- Fine sea salt5 g
- Apple (peeled, diced 1/4 inch)250 g (about 2 medium)
- Topping: 2 tbsp sugar + 1 tsp cinnamon
Instructions
- 1
Brown the butter: melt in a light-colored pan, swirl until amber and fragrant, then cool 5 minutes.
- 2
Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
- 3
Whisk milk, eggs, brown sugar, browned butter, and vanilla in a large bowl.
- 4
In another bowl, whisk flour, baking powder, cinnamon, and salt.
- 5
Add dry to wet and fold gently — a few streaks of flour is fine.
- 6
Rest the batter 5 minutes.
- 7
Fold in the diced apples.
- 8
Divide evenly among muffin cups, filling each about 3/4 full.
- 9
Stir together topping sugar and cinnamon and sprinkle generously over each muffin.
- 10
Bake at 400°F for 5 minutes, then reduce to 375°F (190°C) and bake 16–18 more minutes (internal 200°F).
- 11
Cool 10 minutes in pan, then transfer to a rack.
home grain milling tutorial — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.