Pin Moist and fragrant muffins bursting with seasonal apples and warm cinnamon, these cinnamon apple muffins are perfect for a cozy breakfast or snack on a budget.
I made these muffins last fall when apples were in season. They filled my kitchen with the scent of cinnamon and reminded me of mornings spent baking with my grandma.
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Ingredients
- Apples: 2 medium apples (Gala or Fuji), peeled, cored, and diced
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Ground cinnamon: 2 tsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Vegetable oil or melted butter: 1/2 cup (120 ml)
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Topping (optional): 2 tbsp brown sugar, 1/2 tsp ground cinnamon
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Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease.
- Mix Dry Ingredients:
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, oil (or melted butter), milk, and vanilla extract until well combined.
- Combine and Fold:
- Add wet ingredients to dry ingredients, mix gently until just combined.
- Add Apples:
- Fold in diced apples.
- Fill Muffin Cups:
- Divide batter evenly among 12 muffin cups.
- Add Topping:
- Mix brown sugar and cinnamon, sprinkle over muffins.
- Bake:
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool:
- Let muffins cool in tin for 5 minutes, transfer to rack to cool completely.
Pin The first time my kids tried these, they came back asking for seconds. Now they're a weekend favorite we all look forward to baking together.
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Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, peeler and knife
Allergen Information
Contains: wheat (gluten), eggs, milk. For dairy-free, choose oil and plant-based milk. Check ingredient labels for hidden allergens.
Nutritional Information
Per muffin: 210 calories, 8 g fat, 33 g carbs, 3 g protein
Pin 
Serve warm with a little butter or honey for a delicious final touch. These muffins stay moist for days and freeze well for meal prep.
Recipe FAQ
- → Can I substitute the apples with another fruit?
Yes, pears or other seasonal fruits work well as alternatives, maintaining moisture and flavor.
- → How do I get a crunchy topping on these muffins?
Mix brown sugar with ground cinnamon and sprinkle over the muffin batter before baking for a sweet, crunchy crust.
- → Can I make these muffins dairy-free?
Use plant-based milk and oil instead of dairy milk and butter to make a dairy-free version without compromising moisture.
- → What is the best way to store these muffins?
Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- → How do I know when the muffins are done baking?
Insert a toothpick into the center; if it comes out clean, the muffins are fully baked and ready to cool.
