Apple Muffins

Glazed apple muffins with cinnamon

Apple muffins with a surprise inside: a warm center of cinnamon-spiced apples.






  1. Preheat oven to 375 degrees and prepare a muffin tin with liners. 
  2. In a medium saucepan, combine apples, granulated sugar, 1/2 teaspoon cinnamon, cornstarch, and water. Heat on medium heat for 6 minutes or until the liquid thickens. Set aside to cool.
  3. In a small bowl, mix the brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  4. In another small bowl, combine the sour cream and applesauce.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs and vanilla, mixing on medium until combined.
  6. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
  7. Add the flour mixture and sour cream mixture to the stand mixer in alternating parts, starting and ending with the dry. Mix until just combined.
  8. Fill each muffin cup ⅓ of the way with batter and top with a heaping tablespoon of the apple mixture. Then spoon 1 teaspoon of the spiced brown sugar over the apple mixture, saving some for later. Top with the remaining batter and sprinkle the remaining brown sugar all over the top.
  9. Bake for 20 minutes until the cupcakes are fully cooked.
  10. Meanwhile, make the glaze by stirring together the glaze ingredients until smooth.
  11. As soon as they are cool enough to handle, gently remove each cupcake from the pan and immediately spoon the glaze over the top.


The muffins are best warm, straight from the oven. Store tightly wrapped at room temperature for up to 3 days. The glaze will get sticky the longer they are stored.

To make in advance, bake the muffins and store rightly wrapped. Reheat the muffins and top with glaze 15 minutes before serving.