Want to make apple cinnamon muffins that balance sweet and tart with a tender, spiced crumb?
You’re in the right place!
These apple cinnamon muffins are loaded with chunks of apple and dusted with cinnamon sugar, creating a flavor that’s comforting and familiar.
Perfect for breakfast or afternoon tea, these muffins are soft, flavorful, and bursting with homey goodness.
They’re easy to bake, making them a great option for weekday mornings or weekend treats.
The scent of apples and cinnamon baking fills the kitchen, making every bite feel cozy and inviting.
Why You’ll Love This Recipe
These apple cinnamon muffins are cozy, fragrant, and filled with tender apple pieces. A timeless flavor combo that never gets old.
What Makes Them Special
- Loaded with fresh apples
- Warm cinnamon flavor throughout
- Soft and moist crumb
- Perfect for breakfast or snack
- Classic, comforting taste
🔥 Apple cinnamon muffins are a classic, and they pair well with other fruit-and-spice combinations that use similar techniques and baking times.
How to Get Your Apple Cinnamon Muffins Just Right
1. Choose the right apples
Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape during baking and balance the sweetness of the batter. Dice the apples evenly so they bake at the same rate.
2. Coat the apples before folding them in
Tossing the apples with flour and cinnamon helps prevent them from sinking to the bottom of the muffins and distributes the apple pieces more evenly throughout each bite.
3. Cream the butter and sugar properly
Beat the butter and sugar until pale and fluffy. This step incorporates air and creates a lighter, softer crumb. Rushing this step can result in dense muffins.
4. Avoid overmixing the batter
Once the dry ingredients and milk are added, mix gently and stop as soon as everything is combined.
Overmixing develops gluten, which leads to tough or chewy muffins instead of tender ones.
5. Fill the muffin cups correctly
Filling each cup about ⅔ to ¾ full gives the muffins enough room to rise without overflowing, creating nicely domed tops.
6. Check for doneness at the right time
Start testing the muffins around the 28-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs as wet batter means they need more time.
7. Apply the cinnamon-sugar topping while warm
Let the muffins cool just slightly before brushing or dipping them in butter. Warm muffins help the cinnamon sugar adhere evenly and create that classic bakery-style finish.
8. Let them cool before serving
Allow the muffins to cool completely on a rack to set their structure. Cutting or biting into them too soon can make the crumb seem gummy.
By following these tips and techniques, you’ll get apple-cinnamon muffins that are soft, flavorful, perfectly spiced, and consistently delicious every time you bake them.
Easy Baking Tips That Have Worked for Me
- I sauté the apples briefly if they’re very juicy.
- Smaller apple pieces matter as large chunks create wet pockets.
- Cinnamon goes into the dry ingredients, not on the apples.
- I check doneness at multiple spots because apple pieces mislead toothpicks.
- They hold together best once fully cooled.
Variation Tips
1. Try different apple varieties
Mix two types of apples, such as Granny Smith and Honeycrisp, for a balance of tartness and sweetness. Pears can also replace some or all of the apples for a softer, delicate flavor.
2. Add nuts for crunch
Fold in chopped walnuts, pecans, or almonds for extra texture. Toasting the nuts first enhances their flavor and adds a bakery-style touch.
3. Boost the spice profile
Add a pinch of nutmeg, allspice, or cloves to the batter for a warmer, more complex spice blend. A small amount goes a long way.
4. Make them extra moist
Substitute half of the milk with plain Greek yogurt or sour cream for a richer texture and slightly tangy flavor.
5. Lighten the sweetness
Reduce the granulated sugar slightly or replace part of it with brown sugar to create a deeper, caramel-like taste.
6. Go whole grain
Replace up to half of the all-purpose flour with whole wheat flour. This adds a nutty flavor and extra fiber without making the muffins dense.
7. Dairy-free option
Use plant-based butter and milk (such as almond or oat milk) to make the muffins dairy-free while keeping the flavor and texture intact.
8. Skip the topping or switch it up
Leave off the cinnamon-sugar coating for a lighter muffin, or drizzle the cooled muffins with a simple vanilla glaze for a sweeter finish.
These easy variations let you customize the muffins to suit your taste or dietary needs while preserving the classic apple-cinnamon flavor everyone loves.
How to Properly Store Your Apple Cinnamon Muffins
1. Room temperature (best for short-term storage)
Once completely cooled, store apple-cinnamon muffins in an airtight container at room temperature for up to 2 days. Place a paper towel in the bottom of the container and another on top of the muffins to absorb excess moisture and keep the tops from becoming sticky.
2. Refrigeration (for extended freshness)
If you need to store them longer, refrigerate the muffins in a sealed container for up to 5 days. Because refrigeration can firm up the crumb, let the muffins come to room temperature or warm them slightly before serving.
3. Freezing (ideal for long-term storage)
These muffins freeze very well. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 2–3 months for best flavor and texture. Label the container with the date for easy tracking.
4. How to reheat
- Room temperature or refrigerated: Microwave for 10–15 seconds to soften.
- Frozen: Thaw overnight in the refrigerator or microwave for 25–30 seconds, checking frequently to avoid overheating.
- For a crispier top, warm briefly in a 300°F (150°C) oven for a few minutes.
5. Storage mistakes to avoid
- Don’t store warm muffins, as trapped steam causes sogginess.
- Avoid leaving muffins uncovered, which dries them out quickly.
- Skip stacking muffins without liners or paper towels in between, as the cinnamon-sugar topping can stick.
With proper storage, your apple-cinnamon muffins will stay moist, flavorful, and enjoyable well beyond baking day.
FAQs
What type of apples work best for apple-cinnamon muffins?
Firm apples such as Granny Smith, Honeycrisp, Braeburn, or Fuji work best. They hold their shape while baking and provide a nice balance of sweetness and tartness.
How do I prevent the apples from sinking to the bottom of the muffins?
Tossing the diced apples with a small amount of flour and cinnamon before folding them into the batter helps suspend them evenly throughout the muffins.
Can I make these muffins ahead of time?
Yes. These muffins can be baked a day or two in advance and stored in an airtight container at room temperature or in the refrigerator. They also freeze well for longer storage.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. Wet batter means they need a few more minutes.
What’s the best way to serve apple-cinnamon muffins?
They’re delicious served slightly warm with butter or alongside coffee or tea. For extra indulgence, enjoy them fresh with the cinnamon-sugar topping or drizzle with a light glaze.
Apple Cinnamon Muffins
12
muffins5
minutes30
minutesThis apple-cinnamon muffins recipe features tender muffins filled with sweet apples and warm cinnamon.
Ingredients
2 cups (240 g) diced apples
2 cups (240 + .02 g) all-purpose flour
1 cup (198 g) granulated sugar
½ cup (113.5 g) milk
½ cup (113 g) unsalted butter, room temperature
2 large (100 g) eggs, room temperature
2 teaspoons (9 g) vanilla extract
2 teaspoons (5 + 1 g) ground cinnamon
1½ teaspoons (6 g) baking powder
2 teaspoons all-purpose flour, for coating apples
½ teaspoon (1 g) kosher salt
½ teaspoon ground cinnamon, for coating apples
Directions
- Preheat the oven to 375°F (190°C). Generously grease a muffin pan with baking spray or coat with butter or shortening and a light dusting of flour, tapping out any excess.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
- In a separate small bowl, combine the flour and cinnamon used for coating the apples. Add the diced apples and toss until evenly coated, then set aside.
- Using a large mixing bowl, beat the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the batter, alternating with the milk. Gently mix just until combined, being careful not to overwork the batter. Fold in the coated apples, then divide the batter among the prepared muffin cups, filling each about ⅔ to ¾ full.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the topping. Melt the butter and let it cool slightly, then pour it into a shallow bowl suitable for dipping. In another bowl, mix the granulated sugar and cinnamon and set aside.
- Once the muffins are done, let them cool briefly in the pan. Remove each muffin, brush or dip the top into the melted butter, then roll it in the cinnamon sugar mixture. Transfer to a plate or rack and allow to cool completely before serving.
