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An apple cinnamon muffin with a cinnamon stick beside it and sliced apples in the background.
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3.75 from 8 votes

Apple Cinnamon Muffins

Apple Cinnamon Muffins are sure to satisfy all fall cravings! They are speckled cinnamon, flavorful bits of apple, with a buttery cinnamon-sugar topping.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Apple Cinnamon Muffins
Servings: 16
Calories: 288kcal
Author: Kelly Anthony

Ingredients

FOR THE APPLE MUFFINS:

  • 1 ¾ cup + 2 tablespoons all-purpose flour, separated
  • 2 ½ teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ⅔ 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

FOR THE TOPPING:

  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • 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 ¾ 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 ¾ of the way full and top each with a scant tablespoon of the crumble. Bake for 15 minutes. Allow to cool slightly.

FOR THE TOPPING:

  • 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!

Video

Notes

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.

Nutrition

Calories: 288kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 165mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg