Healthy Apple Cinnamon Muffins (Indian Style, Beginner Friendly)
Simple and healthy apple-cinnamon muffins using whole wheat flour and fresh apples — perfect for breakfast or snack in Indian kitchens.
Ingredients
Equipment
Method
- Preheat oven to 180 °C. Grease a muffin tray or line it with paper liners.
- In a large bowl, sift whole wheat flour, cinnamon powder, baking soda and salt. Mix well.
- In another bowl, mix milk, oil (or melted butter), jaggery (or brown sugar) and vanilla essence till jaggery dissolves.
- Add the wet mixture to the dry ingredients. Stir gently with a spoon or whisk until combined — small lumps are fine.
- Fold in the chopped (or grated) apples gently.
- Divide the batter into the muffin tray, filling each cup about ¾ full. Sprinkle a little extra cinnamon on top (optional).
- Bake in the preheated oven at 180 °C for 18–22 minutes or until a toothpick inserted into center of a muffin comes out clean.
- Let the muffins cool for 5 minutes in the tray, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container.
Notes
You can substitute milk with plant-based milk and use jaggery to keep muffins less refined. Avoid overmixing (just combine wet & dry) for soft texture. Muffins stay fresh for 1–2 days; reheating lightly before serving improves taste.