These Easy Apple Cinnamon Muffins are moist, warmly spiced, and packed with tender apple chunks. Each bite gives me a burst of cinnamon and sweet apple flavor, balanced perfectly with a crumbly, buttery streusel topping. They’re quick to make and always a hit whether I serve them for breakfast, as an afternoon snack, or to share with friends during the fall season.

Why I’ll Love This Recipe

• I get that warm, cozy cinnamon aroma filling the kitchen while they bake.

• The apples add natural sweetness and juiciness to every bite.

• The simple batter comes together with pantry staples—no need to overthink it.

• The streusel topping gives just the right amount of crunch and spice.

• These muffins store well and taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Muffins:
1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 large egg
⅓ cup vegetable oil
⅓ cup milk
2 medium apples, peeled, cored, and chopped

For The Streusel Topping:
½ cup granulated sugar
½ cup all-purpose flour
⅓ cup cold butter, cut into small cubes
1 ½ teaspoons ground cinnamon

Directions

1. I start by preheating the oven to 425°F (220°C) and lining 6 large muffin cups (about 3½ inches wide) with paper liners.

2. In a large mixing bowl, I combine the flour, sugar, baking powder, cinnamon, and salt. I give it a quick stir to evenly distribute the dry ingredients.

3. In another bowl or measuring cup, I whisk together the egg, vegetable oil, and milk. Then I pour this wet mixture into the dry ingredients and stir just until everything is moistened. I avoid overmixing to keep the muffins tender.

4. I fold in the chopped apples gently, making sure they’re evenly spread throughout the batter.

5. I divide the batter evenly among the muffin liners, filling each about ¾ full.

6. For the streusel topping, I mix the sugar, flour, butter, and cinnamon in a small bowl. I use a fork or pastry cutter to blend the ingredients until they form coarse crumbs. Then, I sprinkle this mixture generously over each muffin.

7. I bake the muffins for 5 minutes at 425°F, then without opening the oven, I reduce the temperature to 350°F (175°C) and continue baking for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling completely.

Servings And Timing

Servings: 6 large muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• I sometimes swap out half of the chopped apples for unsweetened applesauce to make the muffins extra moist.

• I like to use a mix of tart and sweet apples—such as Granny Smith and Fuji—for a more complex flavor.

• For a stronger spice profile, I add a pinch of nutmeg or allspice to the batter.

• If I want a lighter muffin, I reduce the amount of streusel topping by half.

• I’ve also made these in a 12-cup standard muffin tin for smaller portions—just adjust the baking time by checking a few minutes earlier.

Storage/Reheating

• Once cooled, I store the muffins in an airtight container at room temperature for up to 3 days.

• To keep them longer, I wrap each muffin individually and freeze them for up to 2 months.

• When I want to reheat, I microwave a muffin for about 15 to 20 seconds or warm it in a 300°F (150°C) oven for 5 to 7 minutes.

FAQs

What Kind Of Apples Should I Use?

I like using a blend of sweet and tart apples like Honeycrisp and Granny Smith. This gives the muffins a more balanced flavor and keeps them from tasting overly sweet.

Can I Use Whole Wheat Flour Instead Of All-Purpose?

Yes, I’ve replaced half of the all-purpose flour with whole wheat flour and it works well. Just know the muffins may be a bit denser with a heartier texture.

Do I Have To Peel The Apples?

I always peel the apples because the skin can become tough after baking. Peeling also gives the muffins a smoother, softer texture.

Can I Make These Muffins Dairy-Free?

Absolutely. I’ve swapped the milk with almond or oat milk, and used plant-based butter in the streusel. They still turn out delicious.

Can I Double The Recipe?

Yes, I’ve doubled the recipe easily when baking for a group. I just make sure to evenly space the muffins in the oven and check for doneness by testing with a toothpick.

Conclusion

These Easy Apple Cinnamon Muffins are one of my favorite ways to use fresh apples. They’re cozy, flavorful, and simple to prepare with ingredients I usually already have on hand. Whether I’m baking for a lazy Sunday morning or prepping snacks for the week, this recipe never disappoints.