Apple Breakfast Muffins: Easy Freezer Breakfast Recipe
Apple breakfast muffins are a great way to start your day with a filling and delicious treat. Packed with fresh apples, warm cinnamon, and wholesome ingredients, these easy apple muffins are perfect for busy mornings. Plus, they freeze beautifully, making them an excellent make-ahead breakfast option.
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
Wet Ingredients
- 2 Large Eggs Room temperature works best
- 1/2 cup Brown Sugar
- 1/4 cup Melted Butter Unsalted
- 1 tsp Vanilla Extract
- 1 cup Milk
- 1 Apple Peeled & diced
Instructions
Preheat & Prepare
- Preheat your oven to 350°F and grease a muffin tin, or line it with paper liners. I opted for unbleached parchment paper to make my muffin pan liners.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Mix Wet Ingredients
- In a medium bowl, or large glass measuring cup, beat the eggs, melted butter, brown sugar, vanilla extract, and milk until well combined.
Combine and Fold Muffin Ingredients
- The wet ingredients of a muffin batter being poured from a glass measuring cup into the dry ingredients in a stainless steel mixing bowl.
- Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over mix.
- Gently fold in the chopped apples until just combined. The muffin batter should be thick but scoopable.
Fill and Bake the Breakfast Muffins
- Using a 1/4 cup measuring cup or ice cream scoop, evenly distribute the batter into the muffin tins, filling each cup about 3/4 full.
- Bake at 350°F for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
Cool and Store
- Let the muffins cool in the muffin pan for 5 minutes before transferring them to a wire rack.
- Store in an airtight container for up to 3 days or freeze for longer storage.
How to Freeze:
- Let the muffins cool completely.
- Place them in a single layer on a baking sheet and freeze for 1 hour.
- Transfer to an airtight container or freezer bag for up to 3 months.
How to Reheat:
- In the microwave: Warm a muffin on a microwave-safe plate for 20-30 seconds. If the muffin isn't done after 20 seconds, add 10 seconds at a time, checking in between, until done.
- In the oven: Reheat at 300°F for 10 minutes until warmed through.
Notes
Use the Best Apples: A mix of tart apples like Granny Smith and sweet apples like Honeycrisp provides more interesting flavors.
Don’t Overmix: Stir the batter until just combined to for the best muffin texture.
Make Mini Muffins: Reduce the bake time to 10-12 minutes for smaller, bite-sized muffins in a mini muffin tin.