Apple Cinnamon Muffins

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4.95 from 18 votes

Apple Cinnamon Muffins

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

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Lil' Luna

Equipment

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
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