These cinnamon apple muffins are tender, fluffy, and bursting with warm cinnamon flavor and juicy apple bits. Finished with a buttery cinnamon-sugar topping, they make a comforting breakfast or snack any time of the year.
Why You’ll Love This Recipe
These muffins combine the cozy flavors of cinnamon and apples into a soft, bakery-style treat that’s simple to make and smells incredible while baking. They’re perfect for fall mornings, brunches, or anytime you crave a touch of sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 teaspoons all-purpose flour, for coating apples
1½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground cinnamon, for coating apples
2 cups diced apples
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup milk
For the topping:
½ cup melted butter
¼ cup granulated sugar
¼ cup ground cinnamon
Directions
Preheat oven to 375°F and grease or line a 12-cup muffin tin.
In a medium bowl, sift together flour, baking powder, salt, and cinnamon.
In a separate bowl, toss diced apples with 2 teaspoons flour and ½ teaspoon cinnamon.
Cream butter and sugar together until light and fluffy, about 3 minutes.
Beat in eggs one at a time, then mix in vanilla.
Gradually fold in the dry ingredients, alternating with milk, until just combined.
Gently fold in the coated apples. Divide the batter evenly among muffin cups, filling ⅔ to ¾ full.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
For the topping, melt butter and mix sugar with cinnamon in a separate bowl.
Dip warm muffin tops in melted butter, then in cinnamon sugar. Let cool slightly before serving.
Servings and timing
Makes 12 muffins.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations
Add chopped pecans or walnuts for a nutty crunch.
Substitute brown sugar for white sugar for a deeper caramel flavor.
Use different apple varieties like Honeycrisp or Granny Smith for varied sweetness and texture.
Add a streusel topping instead of cinnamon sugar for extra crunch.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days.
To freeze, wrap muffins in two layers of freezer wrap and store up to 3 months.
Reheat by microwaving for 15–20 seconds or warming in a 300°F oven for 10 minutes.
FAQs
How do I prevent my muffins from being dry?
Avoid overmixing the batter and don’t overbake—remove from the oven as soon as a toothpick comes out clean.
Can I use applesauce instead of diced apples?
You can replace half the diced apples with applesauce for a softer, moister texture.
What type of apples are best for this recipe?
Tart, firm varieties like Granny Smith or Honeycrisp hold their shape best during baking.
Can I make these muffins dairy-free?
Yes, use plant-based butter and non-dairy milk such as almond or oat milk.
How do I know when the muffins are done?
The tops should be golden and spring back when touched, with a clean toothpick test.
Can I skip the cinnamon sugar topping?
You can, but the topping adds wonderful flavor and texture.
Should I peel the apples first?
Peeling is optional, but peeled apples create a smoother texture.
Can I make the batter ahead of time?
It’s best baked right away, but you can prepare the dry and wet ingredients separately and combine them before baking.
How do I make jumbo muffins?
Bake in a jumbo muffin pan for 5–8 minutes longer, checking for doneness with a toothpick.
Can I add other fruits?
Yes, diced pears or cranberries pair beautifully with the cinnamon flavor.
Conclusion
These cinnamon apple muffins bring together everything we love about homemade baking—warm spices, sweet apples, and a perfectly tender crumb. Whether for breakfast, brunch, or a cozy snack, they’re a timeless treat you’ll make again and again.
Tender and fluffy cinnamon apple muffins filled with juicy apple bits and topped with a buttery cinnamon-sugar coating. A perfect cozy treat for breakfast, brunch, or snacking any time of year.
Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
In a medium bowl, sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon.
In a small bowl, toss diced apples with 2 teaspoons flour and ½ teaspoon cinnamon. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Gently fold in the coated apples.
Divide batter evenly among muffin cups, filling each ⅔ to ¾ full.
Bake for 30 minutes or until a toothpick inserted comes out clean. Let muffins cool slightly.
For topping: melt butter and mix sugar with cinnamon in a separate bowl. Dip warm muffin tops in melted butter, then in cinnamon sugar. Serve warm or at room temperature.
Notes
Use firm apples like Honeycrisp or Granny Smith for the best texture.
Don’t overmix the batter to ensure soft, fluffy muffins.
The cinnamon sugar topping adds a delightful crunch and flavor—don’t skip it if possible.
To freeze, wrap individually in plastic and store in a freezer bag up to 3 months.
Reheat in the microwave for 15–20 seconds or in a 300°F oven for 10 minutes.
