These delicious rounds make a fantastic apple English muffin breakfast, whether you are relaxing with coffee or rushing kids out the door. We also like them as an afternoon snack with tea! They’re easy and fast to make, and both kid- and adult-approved. I’ve included my notes on English muffins and sweeteners below, since I have made this sweet recipe a few times.
If you prefer softened apples, you can add the apples, sugar, buttery spread, and cinnamon to a skillet and cook, over medium-low heat, until the apples soften a little and the sugar dissolves into a glaze.
Special Diet Notes: Apple English Muffin Breakfast
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 4 dairy-free English muffins, split (see English Muffin Note below)
- ½ cup peanut butter, almond butter, or sunflower seed butter (for nut-free)
- 1 red apple, cored, halved, and thinly sliced (optionally peeled)
- ¼ cup packed brown sugar (see Sweetener Note below)
- 2 tablespoons dairy-free buttery spread
- ¼ teaspoon ground cinnamon
- Toast the English muffins.
- Spread 1 tablespoon of the nut or seed butter onto the split side of each English muffin half.
- Top each half with a few apple slices.
- In the microwave or in a small saucepan over medium-low heat, melt the brown sugar, buttery spread, and cinnamon together. If using the microwave, just heat in 15 to 30 second intervals and stir frequently. Cook just until smooth.
- Drizzle as much of the cinnamon mixture over the apple slices as you would like.
- Leftover cinnamon mixtures can be stored in an airtight container in the refrigerator and warmed to use on future mornings!
Sweetener Note: I attempted these with coconut sugar, and it stubbornly wouldn't melt. For an unrefined option, I recommend trying maple syrup in place of the brown sugar.