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! 
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:
- Preheat oven to 350 degrees Fahrenheit. Grease and/or line muffin tins; set aside.
- 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.
- 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
This looks like a really good recipe – I’m just wondering why you added cornstarch.
What would happen if I omit the cornstarch?
Thanks!
Sent from my iPod
I added cornstarch to ensure a fluffier, more cake-like muffin. You can certainly omit the cornstarch and just add 2 more tablespoons of flour, but the muffins will be a tad denser and less fluffy.
Yummy and healthy too! Awesome! Good luck with school!
I’m glad you have a good schedule! That can totally make or break a school year. These look SO good and I have to check out the pumpkin link too!
a healthy and delicious muffin to start the day. i LOVE muffins and am always on the hunt for new recipes to try! So glad you made these because I’m also on an apple kick.
hmm i just might have to try these..! i have some apples to use (i already made a crisp last week!) r you still doing cross country? i dont know how you have time for everything! i am a junior in AP us his II and h english III; xc; and love to bake but so little time!!!
Hi Malerie!
Yes, I am still doing cross country. Finding time for everything (schoolwork, running, baking, blogging, friends/family, etc.) is challenging, but I manage to make it work. I’m very careful with my time.
These muffins look incredible. I love everything about them!
I’m glad the start of school went well! It sounds like everything has worked out nicely for you
These Apple Cinnamon Roll Muffins just look and sound amazing! Apple and cinnamon is one of my favourite food combinations so they sound perfect to me!
Nom nom nom. I’m really loving apples right now — they’re perfect for this fall season!
What a great recipe, Erika. They look AMAZING! 
Oh man, these could sure get me out of bed in the mornings! They look amazing! Apples, cinnamon roll, cream cheese frosting, what’s not to like!?
Oh yeah….these muffins look insanely good! I love the chunks of apple peaking through.