If the start of fall has got you craving all flavors warm and cozy, Apple Cinnamon Muffins are sure to satisfy those seasonal hankerings. These muffins bake up fluffy and tender and are speckled with notes of cinnamon and flavorful bits of apple. It comes topped off with a buttery cinnamon-sugar dressing, and makes for one seriously irresistible breakfast treat!
They’re are just as great for savoring on crisp, fall, slow-moving mornings as they are for a make-ahead, kid-friendly breakfast on-the-go any time of year!
HOW TO MAKE APPLE CINNAMON MUFFINS
- Mix Dry Ingredients – Mix together flour, baking powder, salt, and cinnamon in a medium-sized mixing bowl.
- Mix Wet Ingredients – Mix together brown sugar, eggs, milk, and vanilla in a large mixing bowl. Add the melted butter and mix again until well blended.
- Add Dry Ingredients to Wet Ingredients – Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix the batter!
- Add Apples – Toss peeled and diced apples with 2 tablespoons of flour and then fold them into the muffin batter.
- Scoop and Bake – Have ready a 12-cup muffin tin lined with muffin liners and spritzed with nonstick cooking spray. Fill the muffin cavities about two-thirds of the way full and bake the Apple Cinnamon Muffins at 425°F for about 15 minutes! Allow to cool slightly.
- Dip and Roll – Melt down a 1/2 cup of butter and transfer the melted butter to a small bowl. Prep another small bowl with granulated sugar, cinnamon, and a pinch of salt. Dip the top of each muffin in the butter and then roll in the cinnamon-sugar mixture to generously coat the top.
HOW DO I KNOW WHEN MY MUFFINS ARE DONE?
You can tell when your Apple Cinnamon Muffins are done by gently poking them in the center. If they slowly spring back, they’re ready! If they stay indented, continue baking for 2 or so more minutes.
You could also use a toothpick or cake tester to determine if they’re ready. The toothpick should come out moist, but not coated with damp batter. A few crumbs clinging to the toothpick is fine.
APPLE CINNAMON MUFFIN INGREDIENTS
- Apples | The recommended apples for making Apple Cinnamon Muffins are Golden Delicious. They are a softer apple variety and perfect for baking recipes that don’t require a lot of time in the oven.
- Flour | Only use all-purpose flour for this recipe.
- Brown Sugar | This muffin batter recipe was developed using light brown sugar, but if you only have dark brown sugar on hand, feel free to use it here!
- Granulated Sugar | You’ll need granulated sugar for the cinnamon-sugar topping!
- Unsalted Butter | We highly recommend using unsalted butter as it will give you complete control over your sodium levels and flavor.
- Baking Powder | Be sure not to confuse baking powder with baking soda! Only baking powder should be used for this Apple Cinnamon Muffin Recipe.
- Milk | Whole milk is best, but if you only have 2% milk, it can be used in this recipe.
WHICH APPLES ARE BEST FOR MAKING MUFFINS?
Many baking recipes call for firm, tart apples. This is not the case with Apple Cinnamon Muffins. For muffins, which are only going to spend 15-18 minutes in the oven, you want to use a softer variety of apples so they can soften up while baking! Golden Delicious or Red Delicious apples are perfect for this recipe.
MORE MUFFIN RECIPES TO TRY!
TIPS FOR MAKING THE BEST APPLE MUFFINS!
- Use the right apples! These muffins are not in the oven for a long period of time. Crisp apples are not what you want for these muffins. A softer apple variety really is best! I recommend Golden Delicious apples.
- Toss your apples in flour before adding them to the batter. This will keep them from sinking to the bottom.
- Don’t forget to preheat the oven ahead of time!
- Do not deviate from recipe measurements.
- Use parchment paper muffin liners, along with cooking spray to ensure easy muffin release!
- Take care not to overmix the batter — this will make your muffins tough.
- If you have an ice cream scoop with a trigger handle, it’s perfect for portioning muffin batter!
- Don’t overfill the pan — these Apple Cinnamon Muffins have quite a bit of rise to them — only fill the muffin cavities 2/3s of the way full.
5 MORE APPLE RECIPES YOU’LL LOVE
- Apple Strudel
- Apple Crisp Pie
- Apple Pudding Cake
- Applesauce Banana Bread
- Cream Cheese Caramel Apple Dip
Apple Cinnamon Muffins are sure to satisfy all fall cravings! They are speckled cinnamon, flavorful bits of apple, with a buttery cinnamon-sugar topping.
- 1 3/4 cup + 2 tablespoons all-purpose flour, separated
- 2 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2/3 cup light brown sugar, lightly packed
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
- 2 cups finely diced apple, from a peeled Golden Delicious or yellow apple
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Preheat the oven to 425° and have ready a greased, 12-cup muffin tin lined with muffin liners.
In a medium-sized mixing bowl whisk together 1 3/4 cup flour, baking powder, fine sea salt, and cinnamon.
In a large mixing bowl, whisk together brown sugar, eggs, milk, and vanilla. Whisk in melted butter. With a sturdy spoon, stir in dry ingredients just until the batter comes together. Do not overmix.
Toss the diced apples in the remaining 2 tablespoons of flour, add to batter, and gently to combine.
Fill the muffin liners 3/4 of the way full and top each with a scant tablespoon of the crumble. Bake for 15 minutes. Allow to cool slightly.
Transfer the melted butter to a small bowl and mix together the sugar, cinnamon, and a pinch of salt.
Dip the top of the warm apple muffins in the butter and roll in the cinnamon-sugar to generously coat. Serve and enjoy!
If you have leftover batter, reserve and add to muffin tin once the first batch of muffins has finished baking and the tin has cooled slightly.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes 14-16 muffins.