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Cinnamon Apple Muffins

The smell of Apple Cinnamon Muffins is like a tight hug from a good friend wearing the softest sweater and offering you a steaming mug of your favourite hot drink. They’re that cozy.

I pack most of my muffins with fruit and these are no exception. Chunks of apple generously stud the batter, making them more breakfast and less poorly-disguised cupcake.

 

I’ve been pairing them with delicious drip coffee every morning, because I was gifted a Precision Brewer coffee machine from my partner Breville.

I haven’t had tremendous luck with drip coffee makers in the past (or any other method of coffee making, really) which is why I fell so hard in love with the espresso machine I befriended last spring.

The four problems I have had with making non-espresso (drip, french press, chemex, etc.) coffee are controlling the water temperature (slightly too hot scorches the aromatic oils and makes the brew taste burnt), the grind (electric blade grinders are awful – the pieces are all different sizes so some get over-extracted and the blades create too much heat – again, burnt-tasting coffee), getting the perfect right quantities (I hit the nail on the head only occasionally with the amount of ground beans to water), and timing (having the coffee beans in contact with the water for just the right period to brew strong enough but not over-extract).

I have sunk many, many (geeky) hours into trying to solve these problems and in my pre-espresso life, used a meat thermometer and a kitchen scale just to get my morning cup.

 
 

Breville paired the Precision Brewer they sent me with their Smart Grinder, and a subscription to freshly-roasted beans, and this trifecta makes for crazy-good coffee, without any of the above-mentioned problems. I have never made brewed coffee that tastes as good as my go-to coffee shop (JJ Bean, if you’re local) before. This does. And I have never been so happily awake.

The Precision Brewer has precisely-controlled water temperature, bloom time, contact time, flow rate, etc. for a perfect cup of craft coffee (read: GOOD coffee). Coffee nerds rejoice.

It has lots of well-thought-out details, like the ability to make a single cup (to convert those pod fans), and an adapter to make it a pour-over coffee maker. It also does cold brew. And it’s the fastest 12-cup machine on the market. Plus, the insulated carafe keeps it piping hot. Pretty fabulous machine for coffee lovers, and I’m giving one away over on Instagram so get in there.

 
 

The Smart Grinder is not what they invited me to review, but it is really impossible for me not to totally geek out on that. As a conical burr grinder, it grinds the beans evenly and with minimal heat. I’ve only used a burr grinder for years, but my old one is hand-cranked.

This grinder doses automatically for the number of cups (or shots) you want, and selects the best grind size for the way you’re brewing (from French press all the way to espresso). It takes the most variable, challenging part of making consistently excellent coffee and turns it into a no brainer. This thing is tops. (And you get it for 25% off with purchase of the Precision Brewer. Also, a free bag of freshly-roasted coffee beans from a micro-roaster in your region.)

That was a major digression from the muffins, I’m sorry. I’m very caffeinated and get excited about food and beverage science even without 6 cups of freshly-roasted Guatemalan brew in my bloodstream. I hope I didn’t lose you because these muffins are so fluffy and delicious that you need them in your life.

This post is sponsored by Breville, but of course (and as always) thoughts and opinions are my own. Thank you, dear friends and readers, for supporting me in the thoughtfully-chosen collaborations that keep the Foodess kitchen running! xo

 

Cinnamon Apple Muffins

Prep Time 15 mins
Cook Time 20 mins
Servings 12
Breakfast
American

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp kosher salt
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup buttermilk
  • 1 ½ cup peeled chopped apple (from 1 large or 2 medium)
  • Thinly sliced apple plus a dusting of cinnamon for topping (optional)

Instructions
 

  • Preheat oven to 400 degrees F. Prepare a 12-cup muffin tin by lining with paper liners or greasing well.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, egg and buttermilk. Add to dry ingredients and gently incorporate using a rubber spatula until about 80% combined. Fold in chopped apple to finish combining. (You don't ever want to over-stir muffins or they'll be tough).
  • Divide batter among muffin cups and top with apple slices and a dusting of cinnamon, if desired. Bake for 20-22 minutes, until golden brown and tops spring back when lightly touched. Transfer to wire racks to cool.

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christine
christine
8 years ago

This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it 🙂

Jennifer Pallian
8 years ago
Reply to  christine

Hi Christine, welcome! 🙂 The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

BB'sCulinaryJourney
8 years ago

That looks so delicious and comforting. I bet it smells heavenly 🙂

Jennifer Pallian
8 years ago

Thanks BB, it definitely smells like fall comfort food!

Jennifer Pallian
8 years ago

Thanks BB, it definitely smells like fall comfort food!

Vicky
Vicky
8 years ago

Really want to try this at home! Looks and Sounds Delish

Jennifer Pallian
8 years ago
Reply to  Vicky

Thank you, Vicky!

Jennifer Pallian
8 years ago
Reply to  Vicky

Thank you, Vicky!

leaf
leaf
8 years ago

I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

Jennifer Pallian
8 years ago
Reply to  leaf

Thanks, Leaf 🙂

Liz
Liz
8 years ago

Made this soup for dinner tonight, with your grilled apple & cheddar cheese sandwiches on the side. Perfect soup & sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

Jennifer Pallian
8 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

Jennifer Pallian
8 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

Your Newest Fan
Your Newest Fan
8 years ago

What type of apple would you choose?

Jennifer Pallian
8 years ago

I’ve used many different varieties – this time I used granny smith for a bit of tartness. They’ve all been good!

Cheryl
Cheryl
8 years ago

This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

Natalie
Natalie
8 years ago

I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

Guest
Guest
7 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

Amanda Amos
Amanda Amos
7 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

Jennifer Pallian
7 years ago
Reply to  Amanda Amos

YAY! I’m so happy to have you addicted 🙂 Glad you’re enjoying the soup!

Heather Boersma
Heather Boersma
7 years ago

If I don’t have five spice, is there something i can replace it with?

Jennifer Pallian
4 years ago

You can use allspice instead.

christine
christine
8 years ago

This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it 🙂

Jennifer Pallian
8 years ago
Reply to  christine

Hi Christine, welcome! 🙂 The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

leaf
leaf
8 years ago

I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

Jennifer Pallian
8 years ago
Reply to  leaf

Thanks, Leaf 🙂

Lynne Polischuik
Lynne Polischuik
8 years ago

You totally read my mind! Just glanced at the squash I heaved home from the West End market this morning and thought “soup with apples”–then sat down and immediately happened upon this recipe 🙂 I love the idea of five spice powder–I usually go the Madras curry powder route in squash soup, but am definitely going to give this a swing. And seriously: These photos are amazing. This blog just gets better and better with every post. Cheers Jenn !

Jennifer Pallian
8 years ago

I’m so glad I read your mind! And thank you so much for your nice comments, Lynne, you make my day 🙂

Your Newest Fan
Your Newest Fan
8 years ago

What type of apple would you choose?

Cheryl
Cheryl
8 years ago

This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

Natalie
Natalie
8 years ago

I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

Guest
Guest
7 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

Amanda Amos
Amanda Amos
7 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

Jennifer Pallian
7 years ago
Reply to  Amanda Amos

YAY! I’m so happy to have you addicted 🙂 Glad you’re enjoying the soup!

Heather Boersma
Heather Boersma
7 years ago

If I don’t have five spice, is there something i can replace it with?

Vicky
Vicky
2 years ago

Really want to try this at home! Looks and Sounds Delish

Jennifer Pallian
2 years ago
Reply to  Vicky

Thank you, Vicky!

Jennifer Pallian
2 years ago
Reply to  Vicky

Thank you, Vicky!

Guest
Guest
2 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

Your Newest Fan
Your Newest Fan
2 years ago

What type of apple would you choose?

Jennifer Pallian
2 years ago

I’ve used many different varieties – this time I used granny smith for a bit of tartness. They’ve all been good!

BB'sCulinaryJourney
2 years ago

That looks so delicious and comforting. I bet it smells heavenly 🙂

Jennifer Pallian
2 years ago

Thanks BB, it definitely smells like fall comfort food!

Jennifer Pallian
2 years ago

Thanks BB, it definitely smells like fall comfort food!

Liz
Liz
2 years ago

Made this soup for dinner tonight, with your grilled apple & cheddar cheese sandwiches on the side. Perfect soup & sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

Jennifer Pallian
2 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

Jennifer Pallian
2 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

christine
christine
2 years ago

This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it 🙂

Jennifer Pallian
2 years ago
Reply to  christine

Hi Christine, welcome! 🙂 The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

Cheryl
Cheryl
2 years ago

This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

Heather Boersma
Heather Boersma
7 years ago

If I don’t have five spice, is there something i can replace it with?

leaf
leaf
8 years ago

I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

Jennifer Pallian
2 years ago
Reply to  leaf

Thanks, Leaf 🙂

Natalie
Natalie
8 years ago

I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

Jennifer Pallian
4 years ago

You can use allspice instead.

leaf
leaf
8 years ago

I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

Jennifer Pallian
2 years ago
Reply to  leaf

Thanks, Leaf 🙂

christine
christine
2 years ago

This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it 🙂

Jennifer Pallian
2 years ago
Reply to  christine

Hi Christine, welcome! 🙂 The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

Amanda Amos
Amanda Amos
2 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

Jennifer Pallian
7 years ago
Reply to  Amanda Amos

YAY! I’m so happy to have you addicted 🙂 Glad you’re enjoying the soup!

Lynne Polischuik
Lynne Polischuik
2 years ago

You totally read my mind! Just glanced at the squash I heaved home from the West End market this morning and thought “soup with apples”–then sat down and immediately happened upon this recipe 🙂 I love the idea of five spice powder–I usually go the Madras curry powder route in squash soup, but am definitely going to give this a swing. And seriously: These photos are amazing. This blog just gets better and better with every post. Cheers Jenn !

Jennifer Pallian
2 years ago

I’m so glad I read your mind! And thank you so much for your nice comments, Lynne, you make my day 🙂

Guest
Guest
2 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

Cheryl
Cheryl
2 years ago

This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

Amanda Amos
Amanda Amos
2 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

Jennifer Pallian
7 years ago
Reply to  Amanda Amos

YAY! I’m so happy to have you addicted 🙂 Glad you’re enjoying the soup!

Natalie
Natalie
2 years ago

I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

Heather Boersma
Heather Boersma
2 years ago

If I don’t have five spice, is there something i can replace it with?

Your Newest Fan
Your Newest Fan
2 years ago

What type of apple would you choose?

BB'sCulinaryJourney
2 years ago

That looks so delicious and comforting. I bet it smells heavenly 🙂

Jennifer Pallian
2 years ago

Thanks BB, it definitely smells like fall comfort food!

Jennifer Pallian
2 years ago

Thanks BB, it definitely smells like fall comfort food!

Your Newest Fan
Your Newest Fan
2 years ago

What type of apple would you choose?

Jennifer Pallian
2 years ago

I’ve used many different varieties – this time I used granny smith for a bit of tartness. They’ve all been good!

Vicky
Vicky
2 years ago

Really want to try this at home! Looks and Sounds Delish

Jennifer Pallian
2 years ago
Reply to  Vicky

Thank you, Vicky!

Jennifer Pallian
2 years ago
Reply to  Vicky

Thank you, Vicky!

Guest
Guest
2 years ago

I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

Heather Boersma
Heather Boersma
2 years ago

If I don’t have five spice, is there something i can replace it with?

Jennifer Pallian
2 years ago

You can use allspice instead.

Cheryl
Cheryl
2 years ago

This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

Liz
Liz
2 years ago

Made this soup for dinner tonight, with your grilled apple &#038 cheddar cheese sandwiches on the side. Perfect soup &#038 sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

Jennifer Pallian
2 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

Jennifer Pallian
2 years ago
Reply to  Liz

You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

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