08 November 2011
I was originally going to bake the cupcakes found here, but my husband mentioned cinnamon doughnuts and I was on a mission! I found a Cinnamon Doughnut Muffin recipe here and modified it by filling it with the apple pie filling listed in the original recipe. There was no question when it came to the topping! I discovered the perfect buttercream frosting recipe over the summer and haven't turned back!
I've listed the recipes below as I've modified them for you to bake these DELICIOUS muffins at home.
Cinnamon Doughnut Muffins
Makes 1 dozen muffins
Source: Noble Pig
1-3/4 cups All-Purpose Flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees (F).
In a large bowl, sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine.
Combine sugar, oil, egg and milk in another bowl.
Stir the wet ingredients into the dry ingredients until moistened.
Fill greased or paper-lined muffin cups about two-thirds full. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean.
For topping: Place melted butter into a small bowl. Combine sugar and cinnamon in another bowl. As soon as muffins are not too hot to handle, dip the tops in the melted butter and then in the cinnamon/sugar mixture.
Apple Pie Muffin Filling
Makes enough filling for 1 dozen muffins
Source: Annie's Eats
1 tablespoon butter
1 tablespoon cinnamon
1-1/2 tablespoons sugar
1-1/2 large Granny Smith apples; peeled, cored and diced
Heat butter in a medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute - until mixture begins to bubble. Lower heat to medium and stir in apples - mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
To fill muffins with apple pie filling, cut out a 'cone' shape from the muffins (same method you'd use to cut the top off of a pumpkin). Make sure to leave a rim around the muffin! Fill holes with cooled apple pie filling. Use a large round decorating tip (or any large decorating tip of your choice) to pipe the vanilla buttercream frosting (recipe below) on top of the apple pie filling.
Easy Vanilla Buttercream
Makes enough frosting for 2 dozen cupcakes (frosted completely - this is way more than you need for just 1 dozen Cinnamon Apple Pie Muffins!!!)
Source: Annie's Eats
20 tablespoons (2-1/2 sticks) unsalted butter
2-1/2 cups confectioner's sugar
1/8 tablespoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
Beat butter at medium-high speed until smooth. Add sugar and salt and beat at medium-low speed, scraping down sides of bowl. Add vanilla and heavy cream and beat at medium speed until fully incorporated. Increase speed to medium-high until light and fluffy.
Cinnamon Apple Pie Muffins are always a hit at parties! But you don't have to save them for special occasions! Bake them as mini muffins (leaving out the apple pie filling and frosting) and they make great, on-the-go breakfast muffins!
I hope you've been inspired!