Cinnamon Apple Muffins Recipe


4.95 from 544 votes
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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 | ©

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 | ©

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.

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 | ©

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 | ©

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 544 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


  • 2 cups (240 +.02 g) all-purpose flour, + 2 teaspoons for coating apples
  • teaspoons (6 g) baking powder
  • ½ teaspoon (1 g) kosher salt
  • 2 teaspoons (5 + 1 g) ground cinnamon, + 1/2 teaspoon for coating apples
  • 2 cups (240 g) diced apples
  • ½ cup (113 g) unsalted butter, , room temperature
  • 1 cup (198 g) granulated sugar
  • 2 large (100 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • ½ cup (113.5 g) milk

For the Topping:

  • 1/2 cup (113 g) butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (31 g) ground cinnamon


  • 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.


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. 


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.

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.

4.95 from 544 votes (203 ratings without comment)

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Recipe Review


  1. Christie says:

    5 stars
    I made this today but with 1/2 cup Greek yogurt instead of the eggs, and added the zest of 1/2 lemon. YUM!!!!!! These were so delicious! great texture too. I made only half of the cinnamon topping and even that was too much leftover. I also only needed to cook them for 25 mins 🙂

    1. Robyn Stone says:

      Thanks, Christie. I’m glad you like these muffins.

  2. Debbie says:

    5 stars
    Absolutely delicious. I decided not to do the cinnamon sugar topping, although they would look nicer with it. I prefer a less sweet muffin!💖

  3. Question says:

    I want to sub the milk and sugar for Private Selection Apple Pie A La Mode Milk, from Krogers. It’s a sweetened milk, kind of like chocolate milk, but apple flavored. How should I go about replacing the ingredients so that the texture stays the same? There are already 19g sugar in one cup of the flavored milk, so I was wondering if I can eliminate the added sugar?

    1. Robyn Stone says:

      I have never used this substitution so I can’t tell you how to make the changes to maintain the same texture as the recipe.

  4. DeeDee says:

    Just made these muffins. Delicious! After the last step, I drizzled on what was left of the butter and springled on the remaining cinnamon sugar. I also added a little chopped walnuts (just my preference). The muffins were nice and moist with a light crust on top. This recipe is a keeper. Thx Robyn!

    1. Robyn Stone says:

      Thank you, DeeDee. I will have to try these with the walnuts. That sounds delicious.

  5. Cat says:

    I want to add a cup of pecans, so should I adjust anything so I can add them

    1. Robyn Stone says:

      I haven’t made these with added nuts, Cat.

  6. Nicole says:

    5 stars
    these are delicious!! I didn’t do the topping and I’m glad I didn’t because they have the perfect sweetness level that I like.
    I used 1 cup of flour and 1 cup of oats flour, and used coconut sugar as that’s all I had. They didn’t rise I guess because of the flour substitution… but overall, this is a keeper. Thank you!

    1. Robyn Stone says:

      Nicole, I’m so glad you like these muffins. They won’t rise as much with oat flour as they do with just all-purpose.

  7. Patricia Barrios says:

    5 stars
    It would have been nice to put the update on the sugar cinnamon recipe for topping the muffins at beginning of the recipe.

  8. Carrie says:

    Have you made these muffins in a jumbo muffin tin? Wondering how that may change the baking time.

    1. Robyn Stone says:

      Carrie, I haven’t made these as jumbo muffins but I would use same 375º F. heat and bake just a few minutes longer. I would start checking them at 30 minutes. Hope you enjoy them.

  9. Glenda says:

    Could I make these in foil baking cups?

    1. Robyn Stone says:

      Glenda, you could use foil baking cups instead of cupcake liners if you want. I hope you enjoy the muffins.

    2. Kim says:

      5 stars
      These are so good! They have the right amount of sweetness and cinnamon. I baked them in a donut pan, so they only took about 20 minutes, and they turned out so fluffy and tender. I’m definitely keeping this recipe.

    3. Robyn Stone says:

      Thanks, Kim. I’m happy you enjoyed these muffins.