It’s that time of year again! September always gets me excited because the fall decorations come out, pumpkin spice lattes are back on the menu at Starbucks, and I can make Cinnamon Apple Bread. I love this recipe for more reasons than it’s sugary top, chunky apples, and doughy middles…it can be made in bread or muffin form! I make the bread version when I want to give a gift to a friend or send my hubby with something for his coworkers. But I make apple muffins when it’s just us at home. I guess I feel like it’s a portion control thing…but I don’t know why because we all just end up eating 2 or 3 anyway! So basically it doesn’t matter, however you bake this cinnamon apple bread, it is irresistible!
Cinnamon Apple Bread or Muffins
I originally got this recipe from my Mama who has been making it for decades! So you can bet this recipe is a keeper!
Start by peeling and chopping up 4 medium apples. Any type is fine, but I gravitate toward a Gala, Fuji, or Braeburn apple. In a large bowl, you’ll need to combine 1/2 cup of melted shortening, 1 cup of sugar, 2 eggs, and a teaspoon of vanilla extract. Cream these together until smooth.
In a separate bowl, combine 2 cups of all purpose flour, 1 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Whisk these together and then slowly add them into the wet ingredients. Once the batter is thick and sticky, add in the apples and 1/2 cup of nuts. My kids don’t like nuts inside of breads, so I opted out on this batch. But walnuts and pecans taste lovely in this recipe.
If you are making cinnamon apple bread, grease and flour a loaf tin and then spread the batter evenly in the pan. If you are making the muffin version, fill a muffin tin with cupcake liners and then fill each cup nearly full of batter. Combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon in a small bowl and then sprinkle the mixture on top of each muffin. You can also put this on the cinnamon apple bread too.
Bake the apple bread for 50 to 60 minutes at 350 degrees or until a toothpick comes out clean. Bake the muffins at the same temperature but only for about 20 to 25 minutes. Their tops should be golden brown and a bit sparkly from the sugar.
If you are making the bread, it is important to pull the apple bread out of the tin and let it cool completely on a wire rack. The muffins can cool in or out of the pan.
If these apple muffins get you excited about fall baking, I have some other great recipes you should try too! My top favorites are Crockpot Cinnamon Applesauce (because it makes my house smell like a Yankee Candle Shop) and Pumpkin Muffins with Vanilla Frosting. There are also some great cookie and dessert options in my Baked Goods category. For even more ideas, please follow my Pinterest boards. Happy cooking y’all!
Cinnamon Apple Bread and Muffins
- 4 medium apples peeled and chopped
- 1/2 cup shortening melted
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp each baking powder and baking soda
- 1/2 tsp salt
- 1/2 cup nuts optional
- Topping: 1 Tbsp sugar and 1/4 tsp cinnamon
- Preheat oven to 350 degrees.
- Grease bread pan with shortening and flour or line muffin tin with cupcake liners.
- Peel and chop the apples. Set aside.
- In a large bowl, combine the shortening, sugar, eggs, and vanilla. Cream until smooth.
- In a separate bowl, combine the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients until the batter is thick and sticky.
- Add in the apples and nuts if you want them.
- Add batter to bread tin and even out so it is level.
- If making muffins, fill each muffin tin almost full.
- Combine the cinnamon sugar topping and sprinkle on top of apple bread and muffins.
- Bake bread at 350 degrees for 50-60 minutes or until inserted toothpick comes out clean.
- Bake muffins at 350 degrees for 20-25 minutes or until golden brown.