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Apple Cinnamon Muffins Recipe
Quick, tender cinnamon-scented muffins packed with juicy apples; one-bowl batter bakes in 20 minutes for a cozy fall treat.
Cinnamon Apple Muffins are individual quick-bread treats that fold diced or grated apples into a lightly spiced batter of all-purpose flour, sugar, butter (or oil), eggs, milk, baking powder, and a generous measure of ground cinnamon. The combination produces a moist crumb punctuated by tender fruit and a warm, aromatic sweetness often enhanced with a simple cinnamon-sugar topping or streusel. Typically baked in a standard muffin tin at moderate oven temperatures, these muffins are enjoyed most often as a portable breakfast, an autumn brunch addition, or an any-time snack that pairs well with coffee, tea, or a glass of milk.
Apple Cinnamon Muffins Recipe
Perfect for using up that lone apple in the fruit bowl, these muffins come together in one bowl and can be in the oven in under 15 minutes—no mixer required. Swap in whole-wheat flour or toss in a handful of nuts or raisins for easy, customizable twists that don’t compromise on flavor.
Prep Time
20 minutes
20 minutes
Cook Time
18 minutes
18 minutes
Total Time
38 minutes
38 minutes
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup granulated sugar
1/2 cup light brown sugar (reserve 2 tbsp for topping)
1 large egg
3/4 cup milk
1/3 cup melted unsalted butter
1 tsp vanilla extract
1 1/2 cups finely chopped peeled apples (Granny Smith or Honeycrisp)
1 tsp flour (to toss apples)
1 tsp lemon juice (to prevent browning)
Method
Preheat the oven to 375°F
- Line a 12 cup muffin pan with paper liners
- Whisk flour baking powder baking soda salt and ground cinnamon in a medium bowl
- Stir granulated sugar and light brown sugar together in a small bowl
- Reserve two tablespoons of the mixed sugars for topping
- Whisk the remaining sugars with the egg milk melted butter and vanilla extract in a large bowl
- Add the dry mixture to the wet mixture
- Stir just until a lumpy batter forms
- Fold finely chopped peeled apples into the batter
- Spoon the batter into the prepared muffin cups filling each about three quarters full
- Sprinkle the reserved cinnamon sugar over the batter tops
- Place the muffin pan on the center rack of the oven
- Bake until the muffin tops are golden and a toothpick inserted in the center comes out clean about 18 minutes
- Transfer the pan to a wire rack
- Let the muffins cool in the pan for five minutes
- Remove the muffins from the pan
- Set the muffins on the wire rack to cool completely before serving
Nutrition (whole recipe)
Calories
2814 kcal Protein
44 g Fat
109 g Carbs
420 g Fiber
11 g Sugar
233 g
2814 kcal Protein
44 g Fat
109 g Carbs
420 g Fiber
11 g Sugar
233 g
Notes
Use a tart, firm apple (Granny Smith or Honeycrisp) and toss the diced pieces with a teaspoon of flour and a squeeze of lemon before folding them in; this keeps the fruit from sinking and brightens its flavor. For bakery-style domes, let the filled muffin pan sit on the counter 10 minutes before baking so the batter’s leaveners activate and build lift.
why this recipe
These apple cinnamon muffins are worth every minute in the kitchen because they capture the comforting warmth of fragrant spice and the juicy sweetness of fresh apples in a tender, bakery-style crumb, all without excessive sugar or complicated steps. The batter comes together quickly, yet bakes into moist, golden domes that fill the house with an inviting aroma reminiscent of a cozy fall morning. By folding real apple chunks into a cinnamon-kissed base, each bite offers a delightful balance of soft fruit and subtle crunch, creating a muffin that feels both nostalgic and refreshingly homemade. Enjoyed warm from the oven or packed for an on-the-go treat, these muffins deliver café-quality flavor with wholesome, pantry-friendly ingredients, proving once again that simple pleasures can be truly exceptional.
FAQs
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Frequently Asked Questions
Can these Cinnamon Apple Muffins be frozen, and what’s the best way to thaw and reheat them?
Yes—once completely cool, wrap the muffins individually in plastic (or foil) and seal them together in a freezer bag; they’ll keep well for about 3 months. Thaw at room temperature for an hour (or overnight in the fridge), then warm in a 300 °F (150 °C) oven for 8–10 minutes or microwave each muffin for 15–20 seconds until just heated through.
How should I store the muffins at room temperature, and how long will they stay fresh?
Once the muffins have cooled completely, store them in an airtight container lined with a paper towel (and another towel on top) to absorb excess moisture. Keep the container at cool room temperature, out of direct sunlight; the muffins will stay soft and flavorful for about 2–3 days, or up to 4 if your kitchen is cool and dry.
Can I substitute whole-wheat or gluten-free flour for the all-purpose flour without compromising the muffins’ texture?
You can safely swap up to half of the all-purpose flour with whole-wheat flour and still maintain a tender crumb; if you replace 100%, add 1–2 tablespoons extra milk or a splash of applesauce to counteract the denser, drier texture. For a gluten-free version, use a cup-for-cup gluten-free baking blend that already contains xanthan gum, and let the batter rest 10 minutes before baking so the starches fully hydrate and the muffins rise evenly.