Apple Muffin Recipe

Cinnamon Apple Muffins are so scrumptious and full of warm cinnamon and crisp apple bits and finished with a cinnamon sugar topping. Favorite bakery style muffins recipe with amazing flavor and aroma, perfect to enjoy anytime.

In reality, they are perfect as a year-round breakfast treat, but for some reason, I immediately associate them with cool autumn mornings with all that cinnamon and apple deliciousness they have in their favor.

These cinnamon apple muffins use just one apple to make a dozen muffins, but if you prefer more apple bits in your muffins, by all means, I’d increase it to two. Dice them small so that the pieces of apple aren’t overwhelming when you take a bite of muffin. You want every single bite to be well-balanced in flavor and texture.

You can use whichever baking apple you prefer. I like to use Braeburn, Rome, Jon Gold, Gala, Granny Smith, Honey Crisp, and SweeTango apples in these muffins. I also like that when I bite into the apple pieces, I still know that it is apple and not make me think it is applesauce or apple butter included. Don’t you?

Along with apples, flour, sugar, cinnamon and vanilla, you’ll just need some butter, milk, baking powder, salt, and eggs. The classic ingredients for a cinnamon apple muffin, I think. Nothing weird here.

Once the muffins are in the oven baking, I like to brown a little bit of butter and mix together a bowl of cinnamon sugar. Then, once the muffins have cooled slightly, I dip the tops of the muffins into the slightly warm brown butter and then into the cinnamon sugar mixture.

Amazingly enough though, folks don’t just eat the tops of the muffins and then forget about the sweet little base. They gobble the whole thing up it’s so well balanced in flavors.

But, just in case you were wondering, you can skip that indulgent little coating on the top, but I seriously recommend you don’t.

Cinnamon Apple Muffins Recipe

Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.

Prep: 5min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 335 kcal, Carbohydrate 45 g, Protein 4 g, Fat 17 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 184 mg, Fiber 4 g, Sugar 24 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (+ 1/2 teaspoon for coating apples)
• 2 cups diced apples
• ½ cup unsalted butter (, room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup milk
• 1/2 cup butter (melted)
• 1/4 cup granulated sugar
• 1/4 cup ground cinnamon

Instruction:

1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.
3. Mix 2 teaspoons flour with 1/2 teaspoon cinnamon. Toss diced apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Apple Cinnamon Crumb Muffins

These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving.

Prep: 25min

Total: 50min

Yield: 14

Ingredients:

• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon (15g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour (spooned & leveled)
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) yogurt or sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature
• 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
• 1/2 teaspoon pure vanilla extract

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
2. Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
3. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
7. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Healthy Apple Muffins

Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.

Prep: 15min

Total: 28min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 192 calories, Sugar 12.7 g, Sodium 168.3 mg, Fat 7.8 g, Saturated Fat 5.6 g, Trans Fat 0 g, Carbohydrate 27.4 g, Fiber 2.6 g, Protein 4.5 g, Cholesterol 32.5 mg

Ingredients:

• 1 3/4 cups white whole wheat flour or regular whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated apple
• 1 cup apple diced into 1/4” cubes
• 1/3 cup melted coconut oil or extra-virgin olive oil
• 1/2 cup maple syrup or honey*
• 2 eggs, preferably at room temperature
• 1/2 cup plain Greek yogurt (I used full-fat but any variety should do)
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Instruction:

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Apple Crumble Muffins Recipe

FAQ

What apples are best for baking muffins?

What makes muffins too moist?

How do you make muffins moist and not dry?

1. Tips to Make Homemade Muffins Moist.
2. Keep Wet and Dry Ingredients Separately.
3. Add All Flavorings Last.
4. Consider Paper Liners.
5. Don’t Overfill the Muffin Cups.
6. Check the Temperature of Your Oven.
7. Test if Muffins Are Fully Cooked.

What can I add to muffin mix to make it taste better?

1. Add fresh fruit – bananas, strawberries, blueberries, raspberries.
2. Add nuts and/or dried fruit.
3. Dip the tops in melted butter and then roll in cinnamon and sugar.
4. Add a streusel topping.
5. Use fruit juice instead of the liquid listed in the directions.