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.

Cinnamon Apple Muffins Recipe | ©addapinch.com

And believe me, when autumn rolls around, these babies are in high demand.

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.

And luckily, these babies definitely have lots going on in their favor!

Cinnamon Apple Muffins Recipe | ©addapinch.com

Cinnamon Apple Muffins Recipe | ©addapinch.com

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.

What Apples to Use for Cinnamon Apple Muffins?

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?

Cinnamon Apple Muffins Recipe | ©addapinch.com

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.

Cinnamon Apple Muffins Recipe | ©addapinch.com

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.

Talk about perfection!

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.

These muffins are so easy to make ahead so you can have this delicious muffin when ever you want.

Freeze instructions: You can make these muffins ahead and store them in an airtight container for a couple of days or freeze them to keep them longer up to 3 months. Just cool the muffins completely, wrap them in 2 layers of freezer wrap so they are airtight and place them in the freezer. You can also freeze them after you add the topping.

To Reheat: You can either let them thaw at room temperature or heat them frozen, unwrapped in the microwave, or wrapped in foil in the oven. If you want, you can wait and add the topping after you reheat them.

Other Favorite Muffin Recipes

Cranberry Orange Muffins

Blueberry Muffins

Pancake Muffins

More Muffin Recipes

Here’s my Cinnamon Apple Muffins. Make them soon.

Cinnamon Apple Muffins Recipe

4.95 from 540 votes
Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

  • 2 cups all-purpose flour, + 2 teaspoons for coating apples
  • teaspoons baking powder
  • ½ teaspoon kosher 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

For the Topping:

  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup ground cinnamon

Instructions 

  • 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.
  • Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Updated Cinnamon Sugar Topping:
The original recipe called for a 1 to 1 mixture of sugar and cinnamon. If you prefer a less cinnamon flavor in your topping, reduce the mixture to 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. 

Nutrition

Calories: 335kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 149mg | Fiber: 4g | Sugar: 24g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




1,107 Comments

  1. I have baked for 35 years, so I have a few tricks and hacks that I automatically apply to new recipes. But this one is PERFECT EXACTLY AS WRITTEN! I mean, like, perfect in a religious sense, perfect in a culinary sense, I could go on and on, but why? Off I go! Zoom, zoom! I have perfect apple cinnamon muffins to make!

    1. Hi Robyn,
      Is the cinnamon amount correct for the topping? One quarter cup seems like a lot.

      Thank you,
      Chris

  2. OMGoodness!!! Amazing!! Full of flavour and deliciousness… I also just brushed with butter and sprinkled on brown sugar/cinnamon mixture, so much Yum. These will not last long! My teenage boys say “best ever!”… Thanks ?

  3. 5 stars
    YUM! These muffins are delicious! Thank you for the recipe, I will definitely be making them again. Didn’t need to change a thing (other than using lactose free milk and dairy free spread rather than butter because I am lactose intolerant). Thank you!!

  4. 5 stars
    I entered this recipe in our Senior Games this past spring and I it came in 2nd place! They were so delicious, moist on the inside and crunchy on the outside! This is definitely a winner! And I didn’t change a thing in the recipe.

  5. This is a really tasty recipe but they didn’t really rise at all. Any suggestions on what I could have done wrong?

  6. Is that correct 1/4 of a cup of cinnamon that seems a lot. Thanks for your reply although I will still be trying your recipe they look yum

  7. So personally I have not found a good recipie but this one I love. I read the comments and halved the topping and it cut down on the waste. I recommend this recipie. Also don’t cook it the full 30 minutes cook it like 25 minutes then check it. Anyway that’s it.

  8. Well i had made this and it is freaking delicious! But the topping of melted butter and cinnoman sugar is too much and i had alot of left over of them. I might want to cut the ratio of melted butter and cinnamon sugar to 1/4 next time. Good recipe!

  9. 5 stars
    Delicious! The muffins turned out fluffy and moist although I will skip the topping next time as I think it makes the muffins too sweet and only adds unnecessary Calories. I used sweet apples but will try with green tart apples next time.

    1. 4 stars
      I’d recommend trying milk, if you are able to have that. My niece has an intolerance to egg and she just uses milk in place of egg whenever she bakes. Hope this helped ?

    2. Try using ground chia seeds! Purchase whole chia seeds and grind them in your coffee grinder. When you need an egg, use 1 Tbsp ground chia seed to 3 Tbsp water. Whisk together and let sit a few minutes. It will become gelatinous. You can make several “eggs” up at once. 🙂