Apple Cinnamon Muffins are a delightful breakfast or snack treat packed with tender bits of fresh apple and warm cinnamon spice. These muffins come out soft and fluffy, with just the right amount of sweetness and a touch of cozy flavor that makes them hard to resist. Each bite offers a little taste of fall, no matter the time of year.
I love making these muffins on a lazy weekend morning when the house smells like cinnamon and sweet apples. It’s such a simple recipe, but it feels special—like giving a little hug in muffin form. Adding a sprinkle of cinnamon sugar on top before baking gives them a nice little crunch that I think everyone really enjoys.
These muffins are wonderful fresh, but I also like wrapping them up for grab-and-go snacks throughout the week. They pair perfectly with a cup of tea or coffee, and if you want to make them extra special, a spread of butter or cream cheese on a warm muffin is pure comfort. Honestly, they’re one of those easy recipes I keep coming back to again and again.
Key Ingredients & Substitutions
Apples: Crisp apples like Granny Smith or Honeycrisp work best. They hold their shape and add a nice tartness. If you prefer sweeter muffins, try Fuji or Gala. You can peel or leave the skin on, depending on your texture preference.
Applesauce: This keeps the muffins moist without extra fat. If you don’t have applesauce, mashed banana or pumpkin puree are good swaps. Just remember each adds its own flavor.
Flour: All-purpose flour creates a tender crumb. For a healthier twist, try half whole wheat flour, but expect a denser muffin.
Oils and Fats: Vegetable oil is neutral and keeps muffins soft. Melted butter adds richer flavor but can make muffins slightly denser. Both work well depending on your taste.
Sugars: Brown sugar adds moisture and a subtle caramel flavor. You can use all granulated sugar if that’s what you have, but brown sugar really lifts the taste here.
How Can I Keep The Muffins Moist and Fluffy?
The secret is gentle mixing and using applesauce. Here’s how:
- Mix your wet ingredients separately, then add them to your dry ingredients slowly.
- Fold the batter just until the dry ingredients disappear. Overmixing makes muffins tough.
- The batter should be a bit lumpy; that’s okay!
- Adding applesauce helps hold moisture and keeps muffins soft without extra oil.
- Don’t forget to cool muffins a bit in the pan before removing—they firm up as they cool.
Equipment You’ll Need
- Muffin tin – a standard 12-cup size works best for even baking and easy portioning.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet.
- Whisk – great for mixing dry ingredients evenly and avoiding lumps.
- Spoon or spatula – perfect for gently folding wet and dry ingredients together without overmixing.
- Measuring cups and spoons – essential for getting the right flour, sugar, and spice amounts.
- Cooling rack – helps muffins cool evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and a touch of nuttiness.
- Swap diced apples for pears in fall for a softer, sweeter fruit twist.
- Mix in a handful of raisins or dried cranberries for bursts of chewy sweetness.
- Try adding a pinch of ground nutmeg or cloves alongside the cinnamon for warmer spice notes.
How to Make Apple Cinnamon Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apples (preferably Granny Smith or Honeycrisp)
Topping:
- 2 tablespoons sugar mixed with 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 to 25 minutes to bake. Allow a few extra minutes for cooling before serving. So, overall, expect about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Then, line a 12-cup muffin tin with paper liners or give it a light grease to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, beat the egg with the granulated sugar and brown sugar until the mixture is combined and a little fluffy. Next, stir in the applesauce, vegetable oil (or melted butter), and vanilla extract until smooth.
4. Bring It All Together:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula, being careful not to overmix. It’s okay if the batter looks a bit lumpy. Then, fold in the peeled and diced apples.
5. Fill and Top the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the cinnamon-sugar mixture on top of each muffin for a lightly crunchy and flavorful topping.
6. Bake and Cool:
Bake the muffins in your preheated oven for 20 to 25 minutes. You will know they’re done when a toothpick inserted into the center comes out clean and the tops turn a lovely golden brown. Let them cool in the tin for about 5 minutes, then move them to a wire rack to cool completely.
Serve these Apple Cinnamon Muffins warm or at room temperature, with a pat of butter or cream cheese if you like. They’re perfect for a cozy breakfast or an anytime snack. Enjoy!
Can I Use Frozen Apples for These Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well first to avoid extra moisture in the batter, which can affect the texture.
Can I Substitute Applesauce With Something Else?
Absolutely! Mashed bananas or pumpkin puree are great alternatives that add moisture and a slight flavor twist. Use the same amount as the applesauce called for.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat gently before eating.
Can I Make These Muffins Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different but still delicious!
