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.
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!
Oh my yum!
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?
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.
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. Skipping it is pretty close to a sin, I’m sure.
Here’s my Cinnamon Apple Muffins. Make them soon.
- 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (+ ½ 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 pure vanilla extract
- ½ cup milk
- ½ cup butter, melted
- ¼ cup granulated sugar
- ¼ cup 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 flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Toss together diced apples and 2 teaspoons of flour 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 ⅔ to ¾ 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 dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
Enjoy!
Robyn xo
LE Wolf says
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!
Robyn Stone says
I’m so happy to hear that these are enjoyed in your home! We love these as well – they are fantastic for breakfast! Thanks so much for sharing that you enjoy them! xo
Ashli H says
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!
Robyn Stone says
That’s wonderful, Ashli! I’m so excited that you and your little one enjoyed these! Thanks so much! xo
Judy says
1/4 cup cinnamon in the topping? Is that correct?
Robyn Stone says
Hi Judy,
Yes, it is correct. I hope you enjoy them!
MELISSA says
GREAT MUFFINS! AFTER MY MUFFINS COOLED I TOOK A TURKEY BASTER AND ADDED SOME CARAMEL FILLING TO THE CENTER OR INSTEAD OF YOUR YUMMY TOPPING ADD CARAMEL TO THE TOP.( BRING TO A BOIL 2TBSP BUTTER, HALF CUP HUNNY AND 2 TBSP SUGAR.)
Samantha says
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!
Robyn Stone says
Hi Samantha,
I’ve not tried this recipe with applesauce. I hope you enjoy these muffins! They are delicious! Thanks!
Mindy says
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.
Robyn Stone says
Thanks so much for sharing this, Mindy! So glad you enjoyed them! xo
Katie says
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!!
Robyn Stone says
I’m so glad you liked them Katie! We love them too in my family! Thanks! xo
Daniela says
Love all of your recipes… This one is my kids’ favourite muffin recipe, so thank you for sharing 🙂
Robyn Stone says
I’m thrilled to hear that you enjoy them, Daniela! Thanks!
Derry says
Great recipe! Five stars!
Robyn Stone says
Thanks so much, Derry! I’m so glad you liked them!