Save on Pinterest

Cinnamon Apple Muffins

"These muffins smell delicious coming out of the oven," 15-year-old Amy Hunter reports form Renton, Washington. "But we usually burn our fingers getting them out of the pan, we're so eager to eat them!" Reduced-fat milk, buttermilk and ricotta cheese keep the fat count down in the moist and tender muffins, while apple bits add sweetness to every bite.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1-1/2 dozen


  • 2-1/3 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar, divided
  • 3 teaspoons ground cinnamon, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 1 cup buttermilk
  • 1/3 cup 2% milk
  • 1/3 cup reduced-fat ricotta cheese
  • 3 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1-1/2 cups finely chopped peeled tart apples


  • In a bowl, combine the flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda and salt. In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples.
  • Coat muffin cups with cooking spray or use paper-liners; fill three-fourths full. Combine the remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 155 calories, 3g fat (1g saturated fat), 14mg cholesterol, 193mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • kmpatch
    Jan 30, 2021

    These are pretty tasty for a light-ish muffin. I used two whole eggs instead of the egg + egg whites, and whole milk ricotta because that's what I had on hand. I found that the muffins stuck to the paper liners. If I make these again, I would spray the muffin tins.

  • hkarow9713
    Aug 5, 2015

    These were a hit with my family! I doubled the batch and put some in the freezer for a quick and easy breakfast later. Definitely keeping this recipe!

  • brat85
    Sep 30, 2011

    These are fabulous. I used the mini muffin silicon baking pan. I put in 1/2 to 1 tbsp of mixture in each cup, and baked for about 10 minutes. Also made a vanilla glaze to drizzle over the top. It was just the right about of sweetness. It also made about 72 mini's. I will definite keeper!!

  • muffbear74
    Apr 27, 2010

    Just finished making these for a church bfeakfast and they are delicious. Nice and light and just the right amount of sweetness. I will definitely make these again.