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Moist and tender muffins are filled with chunks of apples and topped with a dusting of cinnamon and sugar!

Apple cinnamon Muffins on a white plate.

Apple cinnamon goodness

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

With that flavor combo in mind, we combined these 2 delicious flavors for the perfect easy muffin recipe – apple cinnamon muffins.

The kids have always loved our apple muffins, but now they also love this cinnamon-filled version.

Why we love them:

  • Sweetness. For a less sweet muffin, skip the cinnamon sugar topping – but we think it makes them a little extra special!
  • For every occasion. Muffins are convenient for breakfast, a snack, or even an after-school treat, making them versatile and satisfying any time of the day.
  • Perfect flavor pairing. This muffin has a delicious buttery flavor, a hint of cinnamon, and bursts of sweet apples.
Apples on cutting board.

Ingredients

Apple Cinnamon Muffins

  • ½ cup unsalted butter
  • ¾ cup granulated 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, peeled & chopped, about 1½ cups chopped – we prefer Granny Smith, but Honeycrisp, Braeburn, Fuji, and Pink Lady will also work
  • ½ teaspoon cinnamon

Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon

Room Temperature Ingredients

When making muffins all the ingredients must be at room temperature to ensure that everything mixes evenly without having to over-mix the batter. Over-mixing causes the muffins to get tough.

Stirring apples into muffin batter and filling a muffin tin.

How to Make Apple Cinnamon Muffins

  1. PREP. Preheat the oven to 375°F and line a muffin pan with papers
  2. BATTER. In a large bowl beat ½ cup butter, ¾ cup white sugar & ¼ cup brown sugar until fluffy. Mix in 2 eggs 1 at a time, then 2 teaspoons vanilla.
    • In a separate bowl whisk 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
    • With the mixer on low speed beat about ⅓ of the flour mixture into the butter mixture, alternating with about ⅓ of the ⅔ cups milk. Repeat the process until everything is combined.
  3. APPLES. In a separate bowl toss 1 large chopped apple with 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. 
  4. TOPPING. In a small bowl stir 3 tablespoons sugar and ½ teaspoon cinnamon for the cinnamon sugar topping together. Then sprinkle it on top of each muffin.
  5. BAKE. Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean. 

Add a Crumb Topping

Use the ingredients listed below. In a separate bowl whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps. Then, sprinkle the streusel topping over each muffin before baking. 

  • ½ cup brown sugar
  • ½ cup flour
  • 2 teaspoons cinnamon
  • ¼ cup unsalted butter melted
  • ½ cup walnuts or pecans (optional)
Apple Cinnamon Muffins Recipe on plate.
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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
Cook: 20 minutes
Total: 40 minutes

Ingredients 

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
  • cups milk
  • 1 large apple, peeled & chopped, about 1½ cups chopped
  • ½ teaspoon cinnamon

Cinnamon Sugar Topping

  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
Save This Recipe!
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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, 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 ⅓ of the milk. Repeat the process until everything is combined.
  • In a separate bowl toss the chopped apple with 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. 

Topping

  • 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. 

Video

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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Recipe FAQ

  • Looking at the nutritional values, these muffins would not fall under the healthy category. However, they are homemade without the hard-to-pronounce preservatives found in muffins from the grocery store. For more nutritious muffins, try making our Healthy Apple Muffins.
  • Store cooled muffins in an airtight container on the counter for about 4 days or in the fridge for up to 1 week.
  • Let them cool completely and place them in a Ziploc freezer bag. Use a straw to suck out as much air as possible before sealing and freezing for up to 3 months.

For More Muffins:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




23 Comments

  1. maple says:

    amazing and fantastic i loved the recipe.

    1. Lil'Luna Team says:

      Yay!! That makes me so happy to hear! Thank you!

  2. Megan says:

    5 stars
    This is my go-to fall recipe, or just year round! My whole family lOves them. My friends love them just as much as they do!

    1. Kristyn Merkley says:

      Glad it’s your go-to! Thank you for letting me know 🙂

  3. elana beth fariss says:

    5 stars
    Hi fiona, I’m a food critic. This is the second time i’ve made these and they are so yummy! The only thing I did differently was to use 1/4 less sugar, 2 apples instead of 1, which was one large and 1 medium. i used 2/3 gluten free flour and 1/2 cup regular flour. they were still the bomb, best muffins ever, thank you.

    1. Kristyn Merkley says:

      I love hearing this!! Thanks for sharing!

  4. Ana says:

    5 stars
    I made them for my host family and they loved them. They are delicious ??
    I made half the recipe just in case, of course i regretted it after because they were super Good

    1. Kristyn Merkley says:

      LOL..well, now you know for next time! Thank you for trying them. I am glad everyone liked them!

  5. Amanda says:

    5 stars
    Delicious! I love the taste of apples with whole Wheat and oatmeal, so i subStituted 1.5 cups of whole wheat flour and .5 cups Old fashioned oats for the 2 cups all purpOse flour. It turned out great! Thanks for the delicious recipe.

    1. Kristyn Merkley says:

      That is a great option! Thank you for sharing what you did. Glad you liked them!

  6. Sue Pierce says:

    4 stars
    I liked these muffins. Definitely use granny smith or pippin apples for the more tart taste. Easy to make too.

    1. Kristyn Merkley says:

      Glad you liked them! Thank you for letting me know that!