Cinnamon Apple Muffins Recipe

Cinnamon Apple Muffins just kick my mornings off to the perfect start. Full of warm, spicy cinnamon, delicious crisp apple bits, and so, so scrumptious they are hard not to start anyone’s morning off in the right direction, honestly.

Cinnamon Apple Muffins Recipe | ©


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 | ©


Oh my yum!


Cinnamon Apple Muffins Recipe | ©


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?


Cinnamon Apple Muffins Recipe | ©


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 | ©

Cinnamon Apple Muffins Recipe | ©


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!


Cinnamon Apple Muffins Recipe | ©

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. Skipping it is pretty close to a sin, I’m sure.

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

Yield: 12

Cinnamon Apple Muffins Recipe

Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.
4.7 from 123 votes
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  • 2 cups all-purpose flour + 2 teaspoons for coating apples
  • teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon + 1/2 teaspoon for coating apples
  • 2 cups diced apples
  • ½ cup (1 stick ) 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


  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 flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  3. Toss together diced apples and 2 teaspoons of flour 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 dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

All images and text © Robyn Stone for Add a Pinch

Robyn xo

Cinnamon Apple Muffins Recipe | ©



341 comments on “Cinnamon Apple Muffins Recipe”

  1. I just made these today & they turned out great! However, as I was measuring the cinnamon, I became quite concerned whether or not it was a typo. I ended up using half the cinnamon amount & added more sugar. They are delicious & will make again. After reading other posts, I assume the cinnamon amount was posted correctly; but, don’t think it hurt to cut the cinnamon. Thanks for the recipe.

    • Hi Connie –
      I’m glad you liked the muffins! It’s not a typo, but you can certainly lessen the amount of cinnamon if you wish. Thanks so much!

    • I just added an extra teaspoon of cinnamon and used turbinado sugar instead of white sugar- they were amazing. i also used 2 tbsp white flour and the balance in teff flour, whole wheat pastry flour (1 cup) and almond flour.
      Sifted and carefully folded the batter and they were just as fluffy as white flour muffins. For the topping I used ground walnuts gently toasted tossed with 2 tbsp melted butter and 1/4 c light brown sugar.

  2. Hi, I made these tonight and they taste great. I had a large tin of pie apple in fridge and wanted to use it up. I replaced the 2 cups of diced apples with 2 cups of the pie apples and still mixed the 2 tsp of flour through it and put it in the oven with ‘oh I hope this works’. I halved the topping ingredients but it was still a little too much. I used a brush for the melted butter and large sprinkle of the cinnamon sugar. Delicious. Maybe the sloppy pie apple filling makes it a bit more moist. Thanks for the recipe

    • Hi Robyn,
      I’m so glad you liked the muffins – my family adores these! I’m sure the apple pie filling did add more moisture than the apples in the recipe, but I’m happy they turned out delicious for you! Thanks so much! xo

  3. Made this for a bake sale at my son’s school. They were amazing!! I love cinnamon and apples together, the muffins were perfect instead of always baking an apple pie or crumble. Will make them again soon!

  4. Wish I had read the comments about halving the cinnamon before prepping. I found it to be way too much cinnamon (a waste) and over powering. But otherwise a wonderful recipe.

    • Hi Melissa,
      I’m sorry it was too much for your taste, but I am glad you like the recipe. My family likes them this way, but you can definitely reduce it to your taste!
      Thanks so much! xo

  5. Hi Robyn,

    I’ve made these twice now and they’ve been a hit . Thank you for a fantastic recipe. I increased the cinnamon a bit though in the topping ?. Keep up the good work.

  6. Comments made from first post and also made by other people that cinnamon could be a typo??? Obviously they don’t understand “flavour”
    Moving forward muffins were perfect and I wouldn’t change a thing!!!

  7. Now I made a typo… meant to say ” obviously they don’t”

  8. Changes to recipe:
    Bake for 20 minutes only – any longer burnt them from past experience.
    Topping – melted a 1/4 cup instead of 1/2 cup to brush on muffins and then sprinkled with 1 tsp sugar and 1 tsp cinnamon instead of 1/4 cup. Previously found too much butter and topping for my liking.

  9. Hi I’ve just run out of plain flour but I have plenty of Self Raising flour, do you think I could use this instead? Really want to make these, they look delicious!

  10. Hi, I was wondering if I could use cupcake liners instead of greasing the tins? Thanks!

    • Hi Joann,
      I always spray the tin, but you can use cupcake liners if you wish. It may be best to allow them to cool completely after baking so the paper liners remove as cleanly as possible.
      Enjoy them! Thanks so much! xo

  11. Hey, I made this without reading how much apple to put in, so I just put in one medium apple. Whoops! Still turned out great, though the butter clumped instead of beating together. Thanks! -Joann

  12. I just made it and the batter was really thick. Is that normal. Also for the next time can i use muffin papers? Thanks ☺

  13. These muffins are so delicious! I made them as mini muffins. I read through a bunch of comments but didn’t see this one – the ingredients list an additional 1/2 teaspoon of cinnamon to coat the apples, but then in the directions it only says when to coat the apples with flour in step 3, it never mentions when to add this half teaspoon. Is step 3 also the time to add that half teaspoon of cinnamon? Thanks!

  14. These are delicious, I made them with Xylitol sweetener instead of sugar to make it healthier, and doubled the quantity of milk as the Xylitol absorbs quite a lot of liquid. I put them in an airtight tin while they were still warm as an experiment because I always find cakes made with Xylitol tend to be firmer texture and a bit dry, and it worked! The next day when I tried one, they were soft and light, just perfect! Thanks so much for the recipe. x

  15. Hi. I’m about to make these… can’t wait to taste!
    It says 1/4 cup of cinnamon for the topping? Is that right, or should it be 1/4 tsp??
    Thanks so much, looks delish!

  16. Oh my gosh- I just made these here in Melbourne, Australia after a long day at work on a cold, wet and windy Winter day and they are perfect, exactly the thing to go with a cup of tea! So simple to make and delicious…the extra butter and cinnamon sugar on top is a super touch too. Yum:)

  17. I made these today and used brown sugar instead of white. I also added chopped walnuts. These were a hit with my family. Thank you. I’m going to try the lemon blueberry scones next.

  18. I loved the cinnamon flavor. The apples tasted great but I did think that the cinnamon over powered it just a little (not that I didn’t like the flavor) I definitely recommend this recipe

  19. Do you recommend peeling the apples prior to dicing, or does it matter? Making these for my sons teacher on the first day of school.

  20. These were perfect! Loved them. Although to anyone cooking in the UK I would recommend using a caster sugar on the top instead of granulated (our granules are quite large!)

  21. I have made these muffins for my kid at least 6 times now. There is something about the almost bread-like texture that makes it a great breakfast muffin. I keep a stash in the freezer. The kid hates nuts and toppings, so we skip the topping – but we make up for it in ice cream consumption! I use half and half white/white whole wheat flours and often use “flax eggs” instead of real eggs, and we save the eggs for times when you really need an egg. It all works out great!

  22. My 3 year old and I just made these today and split one for dessert. We both loved them so much! We followed the recipe exactly and they turned out perfect. I’m certainly looking forward to breakfast tomorrow morning so I can have another! Thank you so much!

  23. 1/4 cup cinnamon in the topping? Is that correct?


  25. After a successful apple pick, we have so many apples I can’t wait to make these. Is there any chance I can use applesauce as a replacement for butter or sugar or something? We made so much applesauce too!

    • Hi Samantha,
      I’ve not tried this recipe with applesauce. I hope you enjoy these muffins! They are delicious! Thanks!

    • I just tried them with unsweetened applesauce instead of butter in the batter (still used butter for the topping) using a 1:1 substitution, and they’re delicious. I used the full sugar; if you have sugar in your applesauce you may want to cut that down a bit. I will check them after 25 minutes instead of 30 next time.

  26. 30 mins was too long in my oven, but I checked them at 25 mins so no loss!
    These are amazing! I used sugar in the raw for the topping …mmmm so good!!

  27. Love all of your recipes… This one is my kids’ favourite muffin recipe, so thank you for sharing 🙂

  28. Great recipe! Five stars!

  29. These tasted great and we enjoyed them but they didn’t rise very much. Is that normal?

  30. The ingredients call for some cinnamon to coat the apples but I don’t see that step in the instructions. Do you coat the apples with it or not?

  31. Great recipe. Very easy to follow. My muffins tasted good. I would definTely make these again.

  32. First time making these muffins. I think I went a little heavy on the cinnamon. But they taste great. Next time I will double the recipe. 12 muffin just don’t last that long.

  33. Step 2–is that 2 additional teaspoons of flour, or is it part of the flour mixture?

  34. I’m pretty sure these are one of the best muffins I’ve ever made!!! They are soooo delicious

  35. Mine came out perfect! I was so relieved too, because I made them for a bake sale. I followed your recipe exactly as written. And I’m already planning on making them again so my family can enjoy them this time!

  36. Hi Robyn, I made these muffins with several modifications to accommodate a dairy allergy. The little one is also on an egg tolerance program so I had to adhere to a rigid baking time and temperature. Additionally I added 4 TB of flax meal for fiber and an extra 1/4 cup of soy milk to offset that. For the topping I sprinkled the cinnamon and sugar mixture on top before baking (no butter) and that worked very well. It’s always a gamble with modifications but this recipe held up beautifully! I have to ask; in what world is the prep time 5 minutes? LOL!
    P.S. (What I think I learned from this experience is that it’s okay to increase the spices, especially when you have to eliminate flavorful things like butter!]

  37. These were delicious and my 18 month old won’t stop asking for muffins! They were the best right off the pan when the top was crunchy – anyone have any advice on storage so they keep this bit of crunchiness? They always end up just sticky once I store them.

  38. Did I miss something with this recipe ? What type of apples are best. My tin is commercial size like the  huge muffins you see in the coffee shops. I’m thinking “tripling ” this receipt “might” fill the tin.Not all recipes can be tripled,can this one ?

    • Hi Alan,
      As I said in my post, 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. Thanks!

  39. Do you need to peel the apples?

  40. absolutely delicious will make again and again!!

  41. Made them with gluten free flour and added extra milk. Delicious recipe!

  42. Yum, I used 1/c of sugar because apples are sweet and it was still very sweet. I used half the cinnamon as it seemed too much and added a sprinkle of clove. Would def use again.

  43. Love this recipe! Its even better if you do half regular flour, and half almond flour. And if you add chocolate chips.

  44. I made these and added chopped pecans and finely chopped candied ginger to the batter. They turned out so amazing. Love this simple recipe!⭐️⭐️⭐️⭐️⭐️

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