Apple Cinnamon Muffins Recipe

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Most Helpful Positive Review

Jun 01, 2004

This recipe makes good, healthy muffins. I use a mixture of brown sugar and regular sugar instead of the "Splenda" sweetener. I also use two eggs instead of one to make the muffins a bit fluffier. Good recipe!

—FATLENNY

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Most Helpful Critical Review

Aug 01, 2011

maybe I did something wrong but these didn't turn out very well. Firstly, they're very dark; they look like chocolate muffins, which I thought was strange. I did everything the same except used raw sugar instead of splenda (I didn't make the topping). I make muffins all the time and these are probably the most disappointing ones I've ever made :(.

—hansberryd

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68 Ratings

Oct 12, 2006

I made some minor changes, but on the whole they were very good and moist. I used all wheat flour, added 2 ripe mashed bananas, used Splenda Brown sugar instead of white and an extra 1/4 C. lowfat milk. I filled the muffin cups full and they raised beautifully. These have become a easy, healthy favorite in our family.

—Inks4fun

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May 01, 2006

This is such a great recipe. I halved the oat topping and it was just the right amount. I also added an extra 1/4 cup nonfat milk and extra 1/2 tsp cinnamon to the batter. I used 1.5 cups whole wheat and 1/2 cup white. I got exactly 12 muffins out of it. Since I used more whole wheat flour, I filled the muffin tins up almost full and baked for 25-28 min at 375 instead. They made the house smell great and are a nice healthy treat.

—CHICH009

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Jul 12, 2004

This was my first attempt at low-fat muffins, and they were delicious! Even better after they've sat for a day. I used regular sugar instead of splenda, but I used a little less than suggested. Delicious!

—EJANZEN

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Sep 13, 2005

These muffins are delicious! I used sugar instead of the splenda, and didn't do the topping, and they're just wonderful. So healthy too. I found they did make about 30% more than the recipe stated. My kids love these!

—MOM2BREE

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Jul 12, 2005

I love the taste of apples and cinnamon together, but have never had a muffin with apple pieces in it. I was a bit hesitant about how this would turn out, but I loved it! I used real sugar, and cut it back to 1/2 cup. I still thought it was too sweet, so I'll cut it back even more next time. The amount of cinnamon was perfect! 1/3 cup milk for 1 1/2 cups flour didn't seem enough, so I added a bit more. I also used all whole wheat flour because I couldn't find my all purpose flour. Since the whole wheat flour is heavier, ti didn't rise very much. The topping was great straight out of the oven, but it got soft the next day. I only put the topping on half the muffins.

—poofietomato

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Jan 12, 2005

I made these for my family as a quick, out the door breakfast. They loved them! I followed the recipe except I used 2 eggs instead of one. I thought the topping was a little too sweet and may cut back on the amount of sugar substitute next time...I have been asked to prepare them again ASAP.

—ROBIN1025

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Nutrition

Calories
130 kcal
7%

Carbohydrates
26.9 g
9%

Cholesterol
18 mg
6%

Fat
1.3 g
2%

Fiber
3.2 g
13%

Protein
4 g
8%

Sodium
167 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Cinnamon Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 130
Calories from Fat: 12

% Daily Value *
Total Fat 1.3g 2 %
Saturated Fat 0.3g 2 %
Cholesterol 18mg 6 %
Sodium 167mg 7 %
** Potassium 128mg 4 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 3.2g 13 %
Protein 4g 8 %
Sugars 6.6g
** Vitamin A 1 %
** Vitamin C 2 %
** Calcium 8 %
** Iron 13 %
** Thiamin 18 %
** Niacin 17 %
** Vitamin B6 4 %
** Magnesium 10 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.