Apple Cinnamon Roll Muffins

September 5, 2012 § 12 Comments

I suppose it’s that time of year again – time to go back-to-school!  :-?

In all honesty, I wasn’t dreading going back-to-school that much this year. Thursday was my first day of school [junior year - ahhhh!] and I couldn’t be happier with my classes, schedule, and teachers.  Heck, I even have friends in most of my classes!  This semester I only have U.S History II, AP English, Religion, Gym, and First Aid, so I’m hoping it will be an easier semester.

And, to celebrate, I made muffins.  They aren’t just any muffins though, they’re Apple Cinnamon Roll Muffins based on the fabulous Pumpkin Cinnamon Roll Muffins I made last year!

Muffins are one of my favorite grab-and-go breakfasts for those school mornings when I’m in a hurry.  They’re delicious, portable, and, boy, are they addictive!  Talk about making me look forward to breakfast  school every morning!

Seriously, just go make them!  :-D

Apple Cinnamon Roll Muffins

“Moist, fluffy muffins filled with fresh diced apples and a cinnamon swirl.”

Adapted from my Pumpkin Cinnamon Roll Muffins

Ingredients:

For muffins:

  • 2 eggs
  • ¼ cup canola oil
  • ¾ cup granulated sugar
  • 1  cup applesauce
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup apples, diced small

For topping:

  • 2 tablespoons unsalted butter, softened
  • ¼ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • Cream Cheese Frosting

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease and/or line muffin tins; set aside.
  2. Blend the eggs, oil, sugar, and applesauce in a large mixing bowl; set aside.  Stir together dry ingredients in a separate bowl.  Add dry ingredients to applesauce mixture and beat until well blended.  Stir in apples and pour batter into muffin tins about 2/3 of the way filled.
  3. Meanwhile combine butter, brown sugar, and cinnamon in a small bowl and swirl into the batter-filled muffin tins. Bake for 25 minutes, let cool, drizzle with frosting, and serve.

Yield:  12 muffins

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