These Cinnamon Stuffed Apple Muffins are filled with a delicious hazelnut filling and make for a perfect fall treat!
Make breakfast extra special for your kids with this easy homemade fall treat. These Apple Cinnamon Muffins are the BEST!
A simple batter made from scratch stays ultra moist thanks to plenty of grated fresh apple.
The filling is stuffed with nuts and spices and stays hidden in the middle of these jumbo brunch goodies!
Please, just look at them. Aren’t they pretty? I’m convinced I’ve never seen anything that beautiful.
Except for my daughter. And my beautiful husband. And my cute boots.
OK, let’s just settle for the most beautiful thing on my breakfast table lately. Just like I promised in my post about food photography, today I’m telling you all about those gorgeous Stuffed Apple Muffins.
Why stuffed apples? Oh I’m glad you asked my friend. It’s because these appley guys are stuffed with the most delicious filling reminiscent of, well you guessed it, stuffed apples!
Aren’t they gorgeous?
Alright, alright, I’m starting to sound like a broken record (can we actually still use that saying or do we have to say “a faulty iTunes download”?). But really, I’m so in love with them it’s almost ridiculous.
They are one of the goodies I look most forward to during the fall/winter months as I have been successfully making them for years! Right next to the apple fritters you can find here and the soft and fluffy apple barsI’m sharing here.
I might have a thing with apples.
This is my go-to recipe if I need to bring a dessert when it’s still appropriate to make apple-flavored anythings.
And it’s actually the recipe I used when I had to make a cake for meeting my in-laws for the first time. I baked myself right into their hearts!
Well, maybe that was a slight exaggeration. (It was actually not, Branimir’s dad loves anyone giving him cake and when they are staying with us he asks me everyday if I’m not going to bake something.)
Now over the years I have perfected this recipe to make sure it bakes up into delicious bakery-style muffins.
Here’s a few things you need to do to make sure these stuffed apple muffins work out perfectly:
First of all I’m using a jumbo muffin tin because did you see the muffins from bakeries (OK, Starbucks)?
They are HUGE! And that’s what makes them so awesome, right? I mean, yes, that’s probably two breakfasts in one muffin right there but you got to treat yourself every once in a while.
Why not do it with a delicious muffin?
Secondly, don’t be afraid to fill the muffin cups almost to the top.
The recipe asks for a higher baking temperature during the first 20 minutes which will result in the outside of your muffins setting while the inside is still baking. This will get you a nicely domed muffin but no overspill!
And last but not least – don’t overmix the batter.
Really, I never paid much attention to it but it makes such a difference! Lumps are completely okay (really, really. really.) and will make your muffins light and airy and perfect.
They come out of the oven all pretty and golden and your entire house will smell like fallen leaves, crisp air and apple orchards.
And there you have it – the best ever apple recipe for fall.
Still not convinced? Look at them again.
They are SCREAMING “Make me! Make me! Make me!”.
Make them. Now.
Cinnamon Stuffed Apple Muffins
For the Filling
- 1 cup ground hazelnuts
- 1/4 cup brown sugar
- 1/4 cup cream
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 cups flour
- 3/4 cups sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- teaspoon Pinch of ground vanilla OR 1/2 vanilla extract
- 1/4 teaspoon salt
- 2/3 cups vegetable oil
- 4 eggs
- 12 ounces finely grated apple about three small ones
To Make the Filling
- Mix all ingredients in a small bowl and set aside.
To Make the Muffins
- Preheat the oven to 420°F. Lightly grease a six cup jumbo muffin tin (OR a 12 cup regular muffin tin) .
- In a large bowl mix dry ingredients well. In a separate bowl whisk together the oil and the eggs, then stir in the grated apple.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Evenly distribute 3/4 of the batter between the muffin cups. Roll the filling into 6 balls for jumbo muffins (OR 12 balls for regular sized muffins) and gently push onto the batter in each muffin cup. Top with the remaining batter.
- Reduce the oven temperature to 400°F. Bake the muffins for 20 minutes for jumbo muffins (or 15 for regular sized muffins). reduce the heat to 350°F and finish baking for 15 minutes for jumbo muffins (or 10 minutes for regular sized muffins) or until a toothpick inserted comes out clean. Switch off the oven and open the door, but leave the muffins in for another ten minutes. Remove from the muffin tin and cool on a wire rack.