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Whole Wheat Apple Cinnamon Muffins

Whole Wheat Apple Cinnamon Muffins are bursting with tender apple chunks, coated with cinnamon sugar, and even include wholesome ingredients like whole wheat flour and coconut oil!

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com

Well, October is in full swing and this past week began to feel decidedly autumn-ish around here. So after a few days of temps not quite reaching 90Β°F, I no longer have to feel like a poser as I bake with pumpkin and simmer soups…fall recipes are finally legit! πŸ˜‰ And if you’ve been searching for the perfect muffin to celebrate fall (or enjoy all year long), look no further than these Whole Wheat Apple Cinnamon Muffins! Y’all. These things are good.

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com

I adapted this recipe from my Whole Wheat Strawberry Muffins…and don’t tell my little strawberry muffin friends, but I think I may like this apple version even better! It’s hard to decide for sure…I suppose I’ll have to do a side-by-side comparison one day. But for now, suffice it to say that these Whole Wheat Apple Cinnamon Muffins are pretty darn irresistible.

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com First off, these muffins are extremely moist and soft, thanks to the plethora of diced apples folded into the batter. I used Honeycrisps, because that’s what I had on hand, and I finely diced them. The apples turned pretty soft, almost melting into my muffins. If you prefer more noticeable chunks of apples in your muffins, cut them into larger pieces and/or use a variety of apple known for retaining its shape when baked, such as Granny Smith or Golden Delicious.

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com

The fact that these muffins contain coconut oil, sour cream, and brown sugar also inhibits them from drying out. I baked them up using whole wheat pastry flour, which lends baked goods a nice, light texture — more akin to that of using white flour — but with the wholesome nutritional benefits of 100% whole wheat. I typically substitute whole wheat pastry flour for white flour in my pancakes, waffles, and just about any quick bread you can think of with excellent results. Along those lines, you’ll find that these cinnamon-spiced muffins don’t taste wheat-y…but because of all that whole wheat, you don’t have to feel too guilty about eating a few, since I’m pretty sure you won’t be able to stop at just one. πŸ˜‰

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com Since they are rather on the wholesome side, with all of those apple chunks and coconut oil in addition to whole wheat, I decided to indulge in a teensy bit of decadence for the topping. Now you could certainly enjoy these muffins perfectly plain. Or you could sprinkle them with sparkling sugar for a bit of crunch. You might even decide to top them with a streusel topping or a praline crumble, which is honestly what I intended to do when I first devised this recipe. However, as often happens, I was running short on time, and dipping the tops in melted butter before pressing them into cinnamon and sugar ended up being a quicker way to finish off these babies.

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com And boy was I happy with that outcome! Because what could be a better complement to cinnamon-spiced muffins than a buttery, cinnamon-sugar coating on top?

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com These Whole Wheat Apple Cinnamon Muffins are sure to be a hit with your family and — if they should be so lucky — friends. As they bake, your house will smell like a fall, and the texture and flavor of the fresh-from-the-oven muffins are even better than the aroma. So go ahead and make a double batch! I’ll venture a guess that they’ll be gone in no time.

Whole Wheat Apple Cinnamon Muffins are soft and moist, bursting with tender apples, made wholesome by whole wheat flour and coconut oil, and topped with a cinnamon sugar coating | FiveHeartHome.com

Whole Wheat Apple Cinnamon Muffins

Yield: 12 to 15 muffins

Whole Wheat Apple Cinnamon Muffins

Whole Wheat Apple Cinnamon Muffins are bursting with tender apple chunks, coated with cinnamon sugar, and even include wholesome ingredients like whole wheat flour and coconut oil!

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • Β½ teaspoon salt
  • 1 large egg, at room temperature
  • 1 cup brown sugar
  • 1/3 cup coconut oil, melted and cooled
  • 1 cup sour cream, at room temperature
  • ΒΌ cup milk
  • 1 1/2 cups diced apples
  • For the topping:
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350Β°F. Line muffin pans with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, use an electric mixer to beat together the egg and sugar until thick and well-blended. Gradually mix in the coconut oil until incorporated, and then blend in the sour cream. Slowly mix half of the flour mixture into the wet ingredients, blend in milk, and then stir in remaining flour mixture until just combined. (Add a splash more milk if batter is too thick, but be careful not to add too much!) Gently fold the diced apples into the batter.
  3. Evenly divide batter between 12 to 15 muffin cups. Bake for 20 to 25 minutes or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in pans for a couple of minutes before removing them to a cooling rack.
  4. Once muffins are cool enough to handle (or you may wait until they're completely cool), pour melted butter into a bowl. Mix sugar and cinnamon together in another bowl. Dip the top of each muffin in butter and then press it into the cinnamon sugar mixture until generously coated.

Notes

If you can't find whole wheat pastry flour, you may substitute 1 cup all-purpose white flour plus 1 cup whole wheat flour. Or you may use all white flour, if you wish.

I leave the skin on my apples and dice them pretty finely. You may cut them in bigger chunks if you prefer. Any apples will work in these muffins, but some varieties will hold their shape better once baked.

If desired, you may substitute melted butter for the coconut oil.

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More glorious muffins

Classic Blueberry Muffins
Classic Blueberry Muffins ~ this quick, easy recipe proves that sometimes simple is best! | {Five Heart Home}

The BEST Chocolate Chip Pumpkin Bread {or} Muffins
The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}

Β Healthy Whole Wheat & Honey Banana Muffins
Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.com

Toddler-Approved Veggie Surprise (Carrot & Zucchini) Mini Muffins
Toddler Approved Veggie Surprise Muffins ~ like a combination of Carrot Cake and Zucchini Bread! | {Five Heart Home}

See our breakfast recipes <<< HERE!

And see ALL of our recipes <<< HERE!

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Comments

  1. What gorgeous results! I’d love to include them in Muffin Tin Month! If you have a chance, see my post from Wednesday, which explains more about it.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you so much, Julia! I just hopped over and checked out your Muffin Tin Month post…what a wonderful idea! Muffins are one of my favorite things to share. πŸ™‚

  2. Debbie Caraballo says:

    Delicious! I love the idea of the finely chopped apples, and thanks for the pointer on subbing for the pastry flour. I do have white and whole wheat already. Same applies for the Healthy Banana ones too, right? Thanks for such wonderful muffin recipes!

    (A little sad about the game; at least they came back a little!)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That’s right, Deb…if you don’t have whole wheat pastry flour, you can sub half regular whole wheat flour and half all-purpose white flour for similar results (as far as taste and texture). I like whole wheat pastry flour because it’s 100% whole wheat, but it tastes like there’s some white flour in there too…it’s not too heavy/wheat-y. But I know that it can be hard to find, so using the 50/50 combo works great, too! πŸ˜‰

      And yes, the game was depressing…probably inevitable at some point this season, but depressing all the same. πŸ˜‰ I just hope we can turn it around against Ole Miss this weekend!

  3. You did a great job of making these look light and fluffy, being whole wheat and all! Pinning!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Amber, and I appreciate the pin! You know, by using whole wheat pastry flour, these muffins actually are pretty light and fluffy. That’s why I’m such a fan of that stuff! πŸ˜‰ Hope you’re having a great week…thanks so much for stopping by!

  4. These look amazing. They remind me of cinnamon whole wheat toast. Such a comfort food!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you, Kristen! And now I think I’m going to have to eat cinnamon whole wheat toast for breakfast (yum!)…right after my muffin — ha! πŸ˜‰

  5. Big Hit!!!! Thanks for sharing!!! The recipe sounded so good that I decided to doubled the recipe so I could freeze some. So glad I did!!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay…I’m so happy to hear that y’all enjoyed these, Jennifer! And doubling this recipe is definitely the way to go…they just disappear too fast otherwise. πŸ˜‰ Thanks for stopping back by to let me know that these muffins were a hit. Hope you have a great rest of the week!

  6. Our temps are floating about 65 to 70. Perfect for doing things outside. Albeit I enjoyed a couple of hours outside merely lolling on my deck admiring my garden, drinking ice coffee and reading a book. Not a whole lot of ‘doing’ was going on.
    I loved it. Just like I love these muffins. Whole wheat to make me feel righteous and apple to not only to make me feel righteous and healthy, but fruit makes bakery items soooo moist. Of course it doesn’t hurt you have the sour cream to increase that aspect.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      65 to 70 does sound perfect, Carol! I think you’re smart to take advantage of those ideal temps to get some garden-admiring, iced coffee-drinking, and book-reading done on your deck before the weather turns too chilly. πŸ˜‰ And I do hope you enjoy these muffins! You’re so right…they derive their moisture from several different ingredients which I think makes them extra yummy!

  7. I would like your camera, and your photography skills, and your kitchen…maybe I should just come over for a muffin! These look amazing!

    ~Meaghan from DIYfaerie

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Meaghan…that made me laugh! And blush…thank you. πŸ™‚ I’d love to have you over for a muffin anytime!

  8. These look delicious! Thanks for sharing! Pinning!
    -Michelle @TheGraciousWife.com

  9. Those look great! I’ll have to try them…I used to make applesauce oatmeal muffins all the time, and my son was just saying the other day that he misses them–I bet he’d love these, too πŸ™‚

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Gretchen! If your son likes applesauce muffins, I think he would definitely enjoy these, so I hope you have a chance to try them! πŸ™‚

  10. I love these muffins, just wondering about one possible tweak. The sour cream does give them a little bit of a sourdough type taste. Is there something else I could us? Applesauce or maybe use more coconut oil and less sour cream? I’d love to hear your suggestions. Great website, will be sharing lots from it!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Jill! I apologize for my delay in getting back to you…I got a little behind on replying to comments! I have not experimented with substituting another ingredient for the sour cream in this particular recipe, but in other recipes I’ve used yogurt in place of sour cream with success. I’m not sure if yogurt would still be too ‘sour’ for you, however, and doing so may alter the texture of the muffins. If you wanted to experiment, you could definitely try some of the other combos you suggested…subbing applesauce or additional coconut oil or yogurt for part of the sour cream, or replacing some of the sour cream with milk. I would just watch the consistency of the batter and adjust amounts accordingly. And again, the texture of the muffins may change if you start altering ingredients like that, but I bet they’d still be tasty. πŸ˜‰ Good luck and let me know how things turn out if you decide to try any changes!

  11. Alright you have me curious now on Whole Wheat Pastry Flour! I’ve been using White Whole Wheat Flour and it has the same texture as whole wheat flour which is a little different.

    Definitely trying these and love the cinnamon sugar topping! Pinned girl!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for stopping by and for the pin, Krista! And oh my goodness, YES! You must try whole wheat pastry flour soon! I love white whole wheat flour as well when I bake bread and yeast rolls, etc. But for quick breads, pancakes, and waffles (even cakes and cookies if you’re aiming for 100% whole wheat), whole wheat pastry flour is the way to go! Let me know what you think if you try it. I rarely use white flour anymore when I bake for my kids, unless it’s a birthday cake or something special occasion-ish. πŸ™‚ Have a great weekend!

  12. Yay!! love it..Looks yummy!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Anne…my family definitely thinks these muffins are yummy. πŸ™‚ Hope you have a chance to try them soon!

  13. Lynnette says:

    I love these I have recently switched my household to all wheat flour based breads and organic healthy eating. This recipe is something I’ll be using over and over again. I used almond milk instead of regular milk and tasted great still. Your banana muffins and others are great as well too. Thank you for this healthy spin on muffins. Definitely will be keeping your site bookmarked for future recipes!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for the sweet comment, Lynnette! I’m so happy to hear that you’re enjoying some of my muffin recipes, and I hope you find some other recipes to try as well. Have a great weekend!

  14. Joanna Krell says:

    WOW! We made a trip to the orchard just to get the perfect apples for these muffins. Had a wonderful time making these with the kids and the muffins turned out AH-MAzing! Thank you for another great recipe. Trying your cream cheese coffee cake for Sunday school this weekend!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      So happy y’all enjoyed these, Joanna! That reminds me that I haven’t made them yet this fall…I’m going to have to remedy that soon! πŸ˜‰ Hope that the cream cheese coffee cake was a hit as well. Have a fabulous week ahead! πŸ™‚

  15. Has anyone tried subbing the brown sugar for maple syrup or honey? I would love to hear about a substitution like that.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I use honey in quite a few of my muffin recipes, Anto, but I haven’t tried it in this particular recipe so I’m not positive how it would turn out. Please let us know if it works, should you decide to give it a try…good luck! πŸ™‚

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