These Ceylon cinnamon apple muffin tops have a warm, gently sweet cinnamon flavor. They use a short list of everyday ingredients, a simple mix-and-bake method, and they are dairy-free. There’s no special equipment needed.

These Ceylon cinnamon apple muffin tops are made with almond flour, a touch of vanilla, and a whisper of Ceylon cinnamon. This is a small batch recipe that results in 4 dairy-free muffin tops. And these can be shaped with a spoon and baked on any baking sheet!

The tops of muffins are my favorite part of a muffin, so I am adding this one to the list of other muffin tops recipes on here. 

Recently, I had a discussion with my mom on the benefits of Ceylon cinnamon vs. other cinnamon. After listening to her, I came home and raided my cabinets to find some Ceylon cinnamon that she had given me a while ago. I figured I would use that Ceylon cinnamon to make some Apple Muffin Tops for breakfast for the next couple of days. 

What is Ceylon cinnamon?

Ceylon cinnamon (Cinnamomum verum), sometimes called true cinnamon, comes from Sri Lanka, where my family is from. Sri Lanka was called Ceylon many, many years ago. 

Ceylon cinnamon has a milder, sweeter, and more floral flavor than cassia cinnamon, which is the stronger, spicier kind sold in most supermarkets. Cassia also contains considerably more coumarin than Ceylon cinnamon, which is one reason many bakers prefer Ceylon cinnamon for everyday baking.

If you only have regular (cassia) cinnamon, you can use it, but start with a little less because it is stronger.

Ingredients for Ceylon cinnamon apple muffin tops

• Almond flour & All-purpose flour: I used a blend of both to get a nuttier taste, add texture, and add a slight protein boost to these muffin tops. However, if you don’t have almond flour, then use 1 cup of all-purpose flour instead.
• Salt.
• Baking powder.
• Ceylon cinnamon or cassia cinnamon.
• Sugar: I used granulated sugar in this recipe. Brown sugar tends to make muffin tops spread a bit more, so if using brown sugar, use a 1:1 ratio of brown sugar to granulated white sugar. If you want to keep these refined sugar-free, swap monk fruit sweetener for the sugar.
• Egg.
• Vegetable oil: This keeps the center moist and the outer part slightly crispy. I have made these with extra virgin olive oil, canola oil, as well as walnut oil, and they have worked well too.
• Almond milk: I wanted to keep these dairy-free. Oat milk or coconut milk can be swapped in. Or, if you don’t have issues with lactose, dairy-full milk can also be used.
• Pure vanilla extract.
• Apple: I used a Fuji apple I had on hand. You could use a Gala or Honeycrisp apple instead. However, if you prefer a more tart-flavored muffin top, swap in a Granny Smith apple.

How to make Ceylon cinnamon apple muffin tops

1. Prep. Heat the oven to 375°F. Line a baking sheet with a Silpat or parchment paper. Then, peel and dice the apple into small pieces and set them on a kitchen towel or paper towel. I do this so any extra liquid is absorbed.
2. Mix the dry ingredients. In a bowl, combine the almond flour, all-purpose flour, salt, baking powder, Ceylon cinnamon, and sugar.
3. Add the wet ingredients. Stir in the egg, oil, almond milk, and vanilla extract, and stir until incorporated. Then fold the chopped apple into the wet mixture. Mix until everything is combined. The dough should be very thick, not runny.
4. Shape the muffin tops. Drop 4 spoonfuls onto the baking sheet. Then, split the remaining mixture between the four mounds. Shape the mounds using the back of the spoon so they are slightly domed. No muffin top pan is required.
5. Bake. Place the muffin tops in the oven and bake for 20 to 22 minutes at 375°F, until golden.
6. Cool. Let the muffin tops cool completely before removing them from the baking sheet.

Tips 

• Measure the almond milk and oil carefully, since the batter relies on the balance of the two. Too much liquid and the batter will not be able to be formed into domed muffin tops. 
• If your batter is too thick after mixing it, then add in 1 tsp of oil. 
• Dry your apple chunks on a kitchen towel so they do not add too much moisture to the batter. If the batter is too thin, add in a tablespoon or two of all-purpose flour.
• Do not overmix once the wet ingredients go in.
• Ovens differ in temperature. I use a gas oven, but when I use an electric oven, these tend to bake quicker. So make sure to check these around the 18-minute mark. If they are domed and golden, then take them out to cool.

Storage

Store leftover muffin tops in an airtight container for 4 to 5 days. These do lose their crisp exterior after a couple of days, so pop them back into a 375-degree Fahrenheit oven for about 5 minutes. 

These also freeze well. Place them in a freezer-safe container or bag and freeze them for up to a month or two. Thaw on the counter, then reheat in the oven to crisp the top.

More muffin top recipes

• Walnut Coffee Muffin Tops (Easy, Sugar Free)
• Double Chocolate Muffin Tops
• Pumpkin Spice Streusel Muffin Tops
• And, if you love muffin tops, then check out Muffin Top Mania: my collection of muffin top recipes.

Ceylon Cinnamon Apple Muffin Tops (Easy, No Special Pan)

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Author: Shashi

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These Ceylon cinnamon apple muffin tops have a warm, gently sweet cinnamon flavor. They use a short list of everyday ingredients, a simple mix-and-bake method, and they are dairy-free. There’s no special equipment needed

Ingredients

• ½ cup almond flour
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon Ceylon cinnamon
• ⅓ cup sugar
• 1 egg
• 1 tablespoon vegetable oil
• 1 tablespoon almond milk
• 2 teaspoons pure vanilla extract
• ⅓ cup chopped apple (I used Fuji)

Instructions

• Heat the oven to 375°F.
• Line a baking sheet with a Silat or parchment paper.
• Peel and dice the apple into small pieces and set them on a kitchen towel or paper towel. I do this so any extra liquid is absorbed.
• n a bowl, combine the almond flour, all-purpose flour, salt, baking powder, Ceylon cinnamon, and sugar.
• Stir in the egg, oil, almond milk, and vanilla extract and stir until incorporated. Then fold the chopped apple into the wet mixture. Mix until everything is combined. The dough should be very thick, not runny.
• Drop 4 spoonfuls onto the baking sheet. Then, split the remaining mixture between the four mounds. Shape the mounds using the back of the spoon so they are slightly domed.
• Place the muffin tops in the oven and bake for 20 to 22 minutes at 375°F, until golden.
• Let the muffin tops cool completely before removing them from the baking sheet.

Notes

• Measure the almond milk and oil carefully, since the batter relies on the balance of the two. Too much liquid and the batter will not be able to be formed into domed muffin tops. 
• If your batter is too thick after mixing it, then add in 1 tsp of oil. 
• Dry your apple chunks on a kitchen towel so they do not add too much moisture to the batter. If the batter is too thin, add in a tablespoon or two of all-purpose flour.
• Do not overmix once the wet ingredients go in.
• Ovens differ in temperature. I use a gas oven, but when I use an electric oven, these tend to bake quicker. So make sure to check these around the 18 minute mark. If they are domed and golden, then take them out to cool.

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