Apple Cinnamon Muffins are a cozy treat that’s full of sweet apple chunks and warm cinnamon spice. These muffins are soft and moist, with just the right amount of sweetness and a little crunch from the apples. They’re perfect for breakfast, a snack, or even dessert when you want something simple and comforting.
I love making these muffins because the smell of cinnamon and baked apples fills the whole house, making it feel instantly homey. I usually add a little extra cinnamon on top before baking for a nice touch. Plus, they’re super easy to whip up, so even when I’m short on time, these muffins come together quickly and never disappoint.
My favorite way to enjoy them is warm, straight from the oven with a smear of butter or a drizzle of honey. They also make a great addition to any brunch spread or lunchbox. Whenever I bake these, they always disappear fast, which tells me everyone really loves them as much as I do!
Key Ingredients & Substitutions
Apples: Fresh apples give muffins their sweet, juicy texture. I recommend using tart varieties like Granny Smith for a nice balance at the end. You can also use peeled and chopped pears as a softer, similar alternative.
Cinnamon: This spice is the heart of the flavor in these muffins. Feel free to adjust the amount based on how strong you like the cinnamon taste. If you don’t have ground cinnamon, pumpkin pie spice or apple pie spice can work too.
Applesauce or Oil: Applesauce keeps the muffins moist while adding natural sweetness and fewer calories. If you want richer muffins, use vegetable oil or melted butter instead, which gives a tender crumb.
Milk: Any milk works here—dairy or non-dairy like almond or oat milk. Choose unsweetened varieties to avoid extra sugar surprise.
Sugar & Topping: Regular granulated sugar gives sweetness, but you can swap with coconut sugar or maple syrup for a different flavor. The cinnamon-sugar topping adds a lovely crunch; don’t skip it!
How Do You Avoid Overmixing Muffin Batter?
The key to soft, tender muffins is to mix the batter just until the wet and dry ingredients come together. Overmixing can lead to tough, dense muffins.
- First, mix your dry ingredients separately, and your wet ingredients separately too.
- Pour the wet into the dry and use a spatula to gently fold the ingredients. Stir slowly and stop as soon as you see no more dry flour.
- It’s okay if the batter looks a bit lumpy—that’s perfect! This keeps the muffins light.
- Finally, fold in the diced apples carefully so they don’t break down the batter too much.
This method helps the muffins rise nicely and keeps them soft inside. I always remind myself that muffins don’t need smooth batter like cakes.
Equipment You’ll Need
- Muffin tin – this is essential to give your muffins their shape and help them bake evenly.
- Muffin liners – they keep muffins from sticking and make cleanup easier.
- Mixing bowls – you’ll need one for dry ingredients and one for wet ingredients to keep things simple.
- Measuring cups and spoons – for accuracy, especially with baking powder and spices.
- Rubber spatula or wooden spoon – perfect for gently folding the batter without overmixing.
- Cooling rack – lets your muffins cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch that pairs well with the apples and cinnamon.
- Swap some of the apples for diced pears for a softer, sweeter twist.
- Mix in 1/2 cup raisins or dried cranberries to add a chewy texture and little bursts of tartness.
- Try using maple syrup instead of sugar for a rich, cozy sweetness that deepens the flavor.
How to Make Apple Cinnamon Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
Wet Ingredients:
- 1 cup peeled and finely chopped apple (about 1 medium apple)
- 1/2 cup unsweetened applesauce or 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or preferred milk alternative
- 1/4 cup melted butter (optional)
Topping:
- 1/4 cup sugar mixed with 1 tsp cinnamon
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the batter, 18-22 minutes baking, plus a few minutes cooling before enjoying. So, plan for roughly 30-35 minutes in total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps distribute everything evenly.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs. Add the applesauce or oil, milk, vanilla extract, and melted butter if using. Mix until smooth and well combined.
4. Bring Together:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon just until combined; don’t overmix, or the muffins could turn out tough.
5. Add Apples:
Fold in the chopped apples evenly through the batter, distributing them gently to keep the batter light.
6. Fill Muffin Cups & Add Topping:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the cinnamon-sugar mixture generously over each muffin top for a sweet, crunchy finish.
7. Bake & Cool:
Bake in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready! Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack or enjoy warm.
Enjoy these warm, cozy Apple Cinnamon Muffins alongside your favorite drink for a tasty breakfast treat or snack!
Can I Use Frozen Apples Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen apples well before adding them to the batter to avoid extra moisture that could make the muffins soggy.
Can I Make These Muffins Dairy-Free?
Absolutely! Use a plant-based milk like almond or oat milk, and substitute the melted butter with coconut oil or extra vegetable oil for a dairy-free version.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature before eating.
Can I Add Nuts or Dried Fruit?
Yes! Adding 1/2 cup chopped nuts or dried fruit like raisins or cranberries can give extra texture and flavor. Fold them into the batter along with the apples.
