Introduction

Apple cinnamon muffins are a warm and comforting treat perfect for breakfast or an afternoon snack. Moist and flavorful, these muffins combine tender apples with a gentle cinnamon spice that fills your kitchen with delightful aroma.

A close-up view of five muffins with a golden-brown, slightly cracked top layer sprinkled with a coarse cinnamon sugar mix, showing a rough, crumbly texture. The middle muffin is the focus, displaying a light beige base with darker brown cinnamon spots, wrapped in a white paper cup with vertical ridges. The muffins sit on a white marbled surface, with a soft background blur highlighting their texture and warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, melted
¾ cup granulated sugar
½ cup milk
1 ½ cups peeled and diced apples
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
Step 3: In another bowl, beat the eggs with the melted butter, sugar, milk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Fold in the peeled and diced apples evenly through the batter.
Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and tang.
Add a handful of chopped nuts or raisins for extra texture and flavor.
For a streusel topping, mix together brown sugar, butter, and cinnamon and sprinkle over muffins before baking.
Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Reheat in the microwave for 20-30 seconds to enjoy warm.

How to Serve

A close-up view of a group of cinnamon sugar muffins, each with a golden-brown top layer that is slightly cracked and textured with a crispy cinnamon sugar coating. The muffins have a light tan bottom layer visible through white paper liners, showing a soft and moist cake. The muffins sit on a white marbled surface, with the background softly blurred to keep the focus on the muffin in the front center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

It’s best to use fresh apples as frozen ones release extra moisture that can affect the muffin texture. If you use frozen, be sure to thaw and drain them well before folding into the batter.

Can I make these muffins dairy-free?

Yes, substitute the butter for a plant-based alternative and use any unsweetened non-dairy milk such as almond or oat milk. The texture and flavor will remain delicious.

Apple Cinnamon Muffins Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

These delicious Apple Cinnamon Muffins are a perfect blend of soft, moist texture with a warm cinnamon-spiced apple flavor. Ideal for breakfast or a cozy snack, they combine tender diced apples and a subtle cinnamon aroma in every bite.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast Muffins
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients

2 large eggs
½ cup unsalted butter, melted
¾ cup granulated sugar
½ cup milk
1 teaspoon vanilla extract

Other

1 ½ cups peeled and diced apples

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the melted unsalted butter, granulated sugar, milk, and vanilla extract until smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together just until combined; avoid over-mixing to keep the muffins tender.
Add Apples: Fold in the peeled and diced apples evenly into the batter.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer to a wire rack to cool completely before serving.

Notes

Use tart apples like Granny Smith for a balance of sweetness and tartness.
Do not over-mix the batter to avoid dense muffins.
For extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: apple cinnamon muffins, cinnamon muffins, apple muffins, breakfast muffins, easy muffins, homemade muffins