Apple Cinnamon Muffins

Apple cinnamon muffins are moist and tender. With chunks of apples and a cinnamon sugar topping, they’re perfect for breakfast or a snack.

Nothing beats a warm cinnamon and sugar topped apple muffin! They’re great for after school snacks a weekend treat or even for breakfast.

easy apple Muffins

There’s something oh so delicious about apples and cinnamon (just like in our Apple Cake and Apple Crisp)!

With that in mind, we decided to combine these 2 delicious flavors for the perfect easy muffin recipe – Apple Cinnamon Muffins.

They’re fluffy and moist on the inside, with beautifully golden muffin tops. The muffin has a delicious buttery flavor, hint of cinnamon, and sweet apples. Then they’re sprinkled with cinnamon sugar for the most delicious muffin recipe.

If you’re looking for a less sweet muffin recipe you could skip the cinnamon sugar topping – but we think it makes them just a little extra special.

Best apples for muffins

As we mentioned above, we prefer to use Granny Smith apples for these muffins, but most apples work great. It often depends on how sweet or tart you like your flavors, but these are some of the most popular apples to use in muffins:

• Honeycrisp
• Granny Smith.
• Braeburn
• Fuji
• Pink Lady

How to Make Apple Cinnamon Muffin

1. PREP. Preheat your oven first, then line a muffin pan with papers. Lightly grease with non-stick cooking spray if you prefer.
2. WET INGREDIENTS. In a large bowl beat the butter and sugars until fluffy. I like to use a little brown sugar because it adds more flavor. Then mix in the eggs 1 at a time, and then the vanilla extract.
3. DRY INGREDIENTS. In a separate bowl whisk the flour, baking powder, baking soda, remaining cinnamon & salt together. Mix the flour mixture into the butter mixture a little at a time, alternating with a little milk until it’s evenly mixed.
4. APPLES. Chop & peel the apples, then lightly toss them with cinnamon. Then stir in the chopped apples. I like to use green apples when baking because they sweeten and soften as they bake.
5. BAKE. Spoon the batter into the prepared muffin pan, then sprinkle the top of each with cinnamon sugar. The muffins will bake for about 17-20 minutes, or until the tops look golden and an inserted toothpick comes out clean.

Tips + Storing Info

Room temperature ingredients: When making muffins its really important that all the ingredients are at room temperature before getting started because it ensures that everything mixes together evenly without having to over mix the batter. Over-mixing causes the muffins to get tough, which we don’t want.

STORE freshly baked muffins for about 1 week in the fridge. To make sure they last this long, store in a plastic bag, seal and place in the fridge. They can also be kept in a bag on the counter for about 3 days.

To FREEZE, let them cool completely and then wrap in foil or plastic wrap and place in freezer safe Ziploc bags. They can be kept in the freezer for up to 3 months.

More Yummy muffins:

• Zucchini Muffins
• French Toast Muffins
• Cinnamon Sugar Pumpkin Muffins
• Glazed Donut Muffins

4.95 from 18 votes

Apple Cinnamon Muffins

By: Lil’ Luna

Apple cinnamon muffins are moist and tender with chunks of apples and a deliciously sweet cinnamon sugar topping!

Servings: 12 muffins

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

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Equipment

• muffin tin
• paper liners
• apple slicer

Ingredients 

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Apple Cinnamon Muffins

• ▢ ½ cup unsalted butter
• ▢ ¾ cup sugar
• ▢ ¼ cup brown sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ⅔ cups milk
• ▢ 1 large apple, pealed & chopped, about 1½ cups chopped
• ▢ ½ teaspoon cinnamon

Cinnamon Sugar Topping

• ▢ 3 tablespoons sugar
• ▢ ½ teaspoon cinnamon

Instructions 

• Preheat the oven to 375°F and line a muffin pan with papers. 
• In a large bowl beat the butter, white sugar & brown sugar until fluffy. 
• Mix in the eggs 1 at a time, then the vanilla.
• In a separate bowl whisk together the flour, 1 teaspoon cinnamon, baking powder, baking soda & salt.
• With the mixer on low speed beat about ⅓ of the flour mixture into the butter mixture, alternating with about ⅓of the milk. Repeat the process until everything is combined.
• In a separate bowl toss the chopped apple with the ½ teaspoon cinnamon. 
• Gently fold the chopped apple into the muffin batter using a large rubber spatula or wooden spoon.
• Spoon the batter into the prepared muffin pan – you'll get about 12 muffins total. 
• In a small bowl stir the sugar and cinnamon for the cinnamon sugar topping together. Then sprinkle it on top of each muffin.
• Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean. 

Notes

*Muffins are best if eaten the same day they’re made. 

STORE. Store cooled muffins in an airtight container on the counter for about 4 days or in the fridge for up to 1 week.

FREEZE. Let them cool completely and place them in a freezer Ziploc. Use a straw to suck out as much air as possible before sealing and freezing for up to 3 months. 

Nutrition

Calories: 245kcal, Carbohydrates: 37g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 56mg, Sodium: 116mg, Potassium: 92mg, Sugar: 20g, Vitamin A: 310IU, Calcium: 46mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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