Julie Clark
Updated:
Apple Cinnamon Muffins
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Soft apple cinnamon muffins loaded with a buttery streusel baked on top. These are delicious warm or served the next day since they are so tender.
When you’re looking for a quick breakfast or after school snack during the fall season, easy Apple Cinnamon Muffins are the way to go. I took the apple bread that you know and love and turned it into an apple muffin complete with a cinnamon sugar streusel baked on top.
These apple & cinnamon muffins can be ready in 30 minutes. They are delicious fresh from the oven, but are also super soft and moist the next day. Perfect to share with a teacher or friend during apple season!
Why you’ll love this apple cinnamon muffin recipe:
- 100% homemade
- Extra moist and tender with warm cinnamon flavor
- Loaded with fresh apples inside
- Cinnamon sugar crumb topping
You may also love our apple crisp, cinnamon streusel coffee cake muffins, brown sugar blueberry muffins and pumpkin muffins.
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Noreen says, “Easy to make and delicious! Love the cinnamon flavor. Will make again.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jenni says, “Oh my goodness! I used some golden delicious we got from family. I couldn’t wait until breakfast. These are amazing. And so easy to make.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jenna says, “Made these yesterday in smaller size, ended up with 24 moist muffins. They were a HUGE hit and a definite repeat.”
What types of apples are best for muffins?
Normally I like to use Granny Smith apples in apple pie because they are tart and don’t get mushy while baking. However, these muffins are in the oven for less than 20 minutes so if you use Granny Smith, the chunks of apples may still be a little firm.
The best apples to use in muffins are Pink Lady or Gala apples. They bake up nice and soft in the muffins so the texture of the apple matched better with the soft muffins.
How to Make Apple Cinnamon Muffins
- Preheat the oven to 425º Fahrenheit. Line a muffin tin with paper liners. This makes about 14 muffins, so having two muffin pans is helpful.
- In a large bowl, whisk together the sugar, milk, oil, egg and vanilla. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the apples gently into the muffin batter.
- Spoon batter between the 14 muffin cups.
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don’t overmix this. It’s ok if it is a little floury. This mixture will be crumbly.
- Divide the streusel topping between the 14 muffins, sprinkling the crumbs on tops of the muffins.
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350º and bake for an additional 14 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
Why start the oven high and then lower it?
Using this baking method helps get a nice quick rise on the muffins. Then they continue to cook at a lower temperature.
How to Store Muffins
Store the leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to freeze them, wrap the apple cinnamon muffins individually, then place in a freezer bag. It’s a great recipe to make a double batch and store in the freezer.
Frequently Asked Questions
Can I use butter instead of oil?
Other people have done this with success, but I have not tried it myself. I believe it works though.
Do I have to peel the apples?
You don’t have to, but the peel may separate during baking and give the apple cinnamon muffins a strange texture.
Can I make a cake or a loaf instead?
Yes! You can bake in a cake pan or a loaf pan. If you make a loaf, it may take up to an hour to bake through.
Can you make these dairy free?
Yes. Use almond milk and plant butter in these apple cinnamon muffins.
What is the key to moist, tender muffins?
The key to tender muffins is this: Don’t overmix the batter. Overmixing batter for muffins and quick breads can cause them to be tough and more “chewy”. This is because you ruin any air bubbles and those air bubbles are what give you fluffy muffins.
Over mixing also develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy muffin.
Love homemade muffins? Try our strawberry muffins, chocolate peanut butter muffins, or lemon crumb muffins.
Apple Cinnamon Muffins
Soft apple muffins loaded with cinnamon flavor and a buttery streusel baked on top. These are delicious warm or served the next day since they are so tender.
Servings 14
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Equipment
Ingredients
For the muffins:
- 1 cup granulated sugar 205 grams
- 1/2 cup 2% milk 4 ounces
- 1/2 cup vegetable oil 4 ounces
- 1 large egg
- 1 teaspoon vanilla extract 5 grams
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking powder aluminum free, 10 grams
- 2 teaspoons ground cinnamon 5 grams
- 1/4 teaspoon salt
- 2 cups diced fresh apples* peeled and cored
For the Crumble:
- 1/4 cup granulated sugar 50 grams
- 1 teaspoon cinnamon 2 grams
- 1/4 cup all-purpose flour 33 grams
- 1 1/2 tablespoons salted butter softened, 21 grams
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line 14 muffin cups with paper liners.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined. 1 cup granulated sugar, ½ cup 2% milk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ¼ teaspoon salt
- Fold the apples gently into the batter. Divide the batter between the 14 muffin cups. 2 cups diced fresh apples*
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly. ¼ cup granulated sugar, 1 teaspoon cinnamon, ¼ cup all-purpose flour, 1 ½ tablespoons salted butter
- Divide the crumbs between the 14 muffins, sprinkling the crumbs on top of the batter.
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350º and bake for an additional 14 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.
Notes
- I prefer Pink Lady or Gala apples for this recipe so that they soften during baking.
- Melted coconut oil works well in this recipe in place of vegetable oil.
- Add other spices as you’d like, such as nutmeg or allspice.
- Add pecans or walnuts if desired.
- This recipe works with all purpose gluten-free flour.
- Do not use an electric mixer for this recipe. It’s important not to overmix the batter.
Nutrition
Calories: 242kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 62mg | Potassium: 118mg | Fiber: 1g | Sugar: 20g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
These are delicious. I bought a bag of apples on sale and I am so glad I found this recipe. The whole family loves them.
Easy to make and delicious! Love the cinnamon flavor. Will make again.
I have made these wonderful muffins 4 times and my family are just crazy over them. There delicious. I actually made them in jumbo muffin tin just doubled recipe to fill cups double the normal size, and they came out awesome. Thanks for great recipe. Also added more cinnamon
Oh my goodness! I used some golden delicious we got from family. I couldn’t wait until breakfast. These are amazing. And so easy to make.
Hi! Made these muffins this morning and they were soooo good. Is it normal for the batter to be really thick? I wasn’t able to mix in all the apples / felt apprehensive about it.
If I don’t have salted butter can I use unsalted butter and if I can how mush salt would I need? Also everyone of your recipes look delicious and can’t wait to make them Thank You
Just made a batch of these and they smell delicious! They are a bit paler than the picture, any reasons as to why this might be?
Made these yesterday in smaller size, ended up with 24 muffins. They were a HUGE hit and a definite repeat.