There’s something about a bowl of apples on the counter that begs to be turned into something warm. Most of the time, they end up simmering away into applesauce… but this time, I was craving something a little different.
These apple cinnamon mini muffins came together at just the right moment. Made with fresh-milled spelt flour, brown sugar, and a splash of vanilla, they bake up soft, tender, and full of that classic apple-cinnamon warmth that feels like home.
They’re the kind of muffin that fits into any part of the day, tucked into a kiddo’s lunchbox, enjoyed with coffee in the morning, or served warm with a scoop of vanilla bean ice cream when you want something simple but special for dessert.
A small recipe with big cozy energy.
Apple Cinnamon Mini Muffins with Fresh-Milled Spelt Flour
Description
A bowl of apples on the counter usually means applesauce in our house… but this time, they had other plans.
These apple cinnamon mini muffins are soft, tender, and filled with that warm, nostalgic flavor that only apples, brown sugar, and vanilla can bring. Made with fresh-milled spelt flour, they have a light, delicate texture with just a hint of that signature spelt sweetness.
They’re perfect for slow mornings, quick snacks, or tucked into a lunchbox for something homemade and comforting. And if you’re feeling a little extra, serve them warm with a scoop of vanilla bean ice cream and they instantly turn into the simplest kind of dessert magic.
Apple Cinnamon Spelt Mini Muffins
Instructions
-
- Preheat oven to 400°F and line a muffin tin with liners (mini or standard).
- In a medium bowl, whisk together the dry ingredients:
fresh-milled spelt flour, sugar, brown sugar, baking powder, cinnamon, and salt. - In a separate bowl, mix the wet ingredients:
avocado oil, milk, egg, and vanilla extract until well combined. - Combine wet and dry ingredients, mixing just until incorporated. Do not overmix.
- Fold in the chopped apples until evenly distributed throughout the batter.
- Let the batter rest for 10 minutes.
(This helps hydrate the fresh-milled flour for a softer texture.) - Scoop batter into prepared muffin tins, filling each about ¾ full.
- Bake at 400°F for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
(Mini muffins will be on the lower end; larger muffins may need slightly more time.) - Remove from the muffin tin and transfer to a cooling rack. Let cool slightly before serving.
Makes approximately 24 mini muffins or 6 standard muffins.
Note
Fresh-milled spelt: For best results, use freshly milled flour. Spelt absorbs liquid differently than all-purpose flour, so avoid overmixing.
Apples: Finely chop for even distribution. Peeling is optional.
Texture tip: Letting the batter rest helps hydrate the flour and creates a softer muffin.
Oil substitute: Melted butter can be used in place of avocado oil for a richer flavor.
Muffin size: This recipe makes ~24 mini muffins or ~6 standard muffins. Adjust bake time as needed.
