Apple Cinnamon Muffins

Apple Cinnamon Muffins are a must-have treat for autumn days. Loaded with crisp, juicy apples and ground cinnamon these moist, fluffy muffins are topped with pretty apple roses.

I finally figured out why I look terrible in selfies: it’s my face. I used to blame my front-facing camera, but it isn’t Samsung’s fault that I’m not photogenic–it’s my mother and father’s. Despite my faulty DNA, I keep trying for a miracle with hair and makeup but the fact that I melted my forehead with a curling iron this morning isn’t helping matters.

Between giving up on my hairdo halfway through and having blistery burns above my right eye I look like the Bride of Frankenstein four weeks before Halloween. If I go out in public, I risk terrifying small children and triggering an angry mob to attack with torches and pitchforks. My only recourse is to stay home and cover the mirrors to keep from breaking them with my own reflection.

Since making myself look presentable is a lost cause, I’m switching my makeover efforts to muffins. Let me tell you, I have my work cut out for me. Most muffins are boring and brown and look like they belong on a constipation commercial. Not wanting to bake fluffy, fiber supplements for this week’s blog, I’ve been racking my brain for inspiration. It finally hit when I saw Guns N’ Roses in concert Saturday and got a revelation to top a batch of muffins with apple roses.

Like the band’s front man, Axl Rose, Apple Cinnamon Muffins with Apple Roses rock. Headbanging and soft chewing don’t sound all that compatible but, trust me, they are. In fact, apple muffins go with anything–including big hair, loud music and leather pants. Just don’t eat too many at once or your leather pants won’t fit for the next concert.

Before sharing the recipe for Apple Cinnamon Muffins, here are a few tips and tricks to help you out:

Choose apples that are shiny, bruise-free and firm when you squeeze them. I like Honeycrisp apples for baking muffins, but Granny Smith, Gala and Fuji apples also work great.

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.

Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.

When making the apple roses, cut apples into very thin slices then soften in the microwave until they flex without breaking.

Have fun when arranging apple slices into rose patterns because free-form petals taste just as good as tight blooms.

Store muffins in an airtight container at room temperature up to 2 days.

Freeze muffins in an airtight container or freezer bag up to 2 months. Thaw overnight in the refrigerator then bring muffins to room temperature before enjoying.

I hope you enjoy this recipe for Apple Cinnamon Muffins. Please leave a comment and a rating at the bottom of this blog if you adore apple season. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally if you’re a muffin fanatic, you’ll love this recipe for Blackberry Muffins. Made from scratch with no refined sugar, these wholesome breakfast treats are the perfect use for juicy berries.