Apple Cinnamon Blossom Muffins

The apple trees are blooming! Sitting under a flowering fruit tree is absolutely stunning to look at and full of life, as the pollinators buzz around. These blossoms will magically become the fruit in the next few months. Each year year I like to gather a few flowers to add to some delicious Apple Cinnamon Blossom Muffins. These edible flowers are delicate and light in flavor and are often made into jelly. I prefer the apples over the blossoms for eating, so only a handful are gathered for the muffins.


Apple Cinnamon Blossom Muffins


2 cups all-purpose flour (I used a gluten free flour blend)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 -2 apples diced

1/2 cup (1 stick) of butter, room temperature

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup milk

Handful of freshly picked apple blossoms *Be sure to gather flowers from trees free of pesticides!*

Optional – Add a 1/4 cup of dandelion petals or additional apple blossom petals to the batter. To do this, gently snip the green part from the petals. 


Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
Mix together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and optional dandelion & apple blossom petals.
Scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Gently place apple blossoms on top. You may need to push them into the batter slightly.
Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes. Place onto a rack to finish cooling.  Enjoy! 

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