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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 | ©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.

Other Favorite Muffin Recipes

Cranberry Orange Muffins

Blueberry Muffins

Pancake Muffins

More Muffin Recipes

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

4.84 from 249 votes

Cinnamon Apple Muffins Recipe

Breakfast 35 mins

Prep Time 5 mins
Cook Time 30 mins
Servings 12
Course Breakfast, Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.

Ingredients  

  • 2 cups all-purpose flour + 2 teaspoons for coating apples
  • 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 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 ½ 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 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 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 ¼ cup granulated sugar and 1 teaspoon ground cinnamon. 

Nutritional Information

Calories: 336kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 141mg | Fiber: 4g | Sugar: 24g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

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Enjoy!
Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. Made these today, halved the recipe and loved them so much. All the cinnamon added in at every step is wonderful. Also, dipping the muffins in butter then sugar/cinnamon is so easy compared to making a streusel topping. I even liked it better!

  2. I don’t post to many reviews but I really needed to on this awesome muffin recipe. I used 2Fuji apples. This is a great recipe! Thank you

    1. Malgorzata, thank you so much for taking the time to do this review. I’m thrilled you loved these muffins.

    1. I haven’t made these muffins with grated apples, Dar, so I can’t tell you how much to add and how they will turn out. If you do try it, let me know how it worked.

  3. What a great recipe to take me into fall with leftover apples after a blackberry/apple crumble yum! My kids are not big cinnamon fans so we halved the amount on the topping. Still tasted great!

    1. You can store these in an airtight container a couple of days or freeze to keep longer. You can freeze them after you add the topping, Courtney. You can either let them thaw at room temperature or heat 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.

  4. I brought these muffins to work and everyone just loved them. Instead of putting the melted butter and cinnamon/sugar on top, I just sprinkled confectioner’s sugar. Delicious! Thank you for the recipe

  5. I was needing a smell as well as a taste of autumn.
    Made the house smell like home in the mountains visiting my grandmother years ago.
    Homerun on the taste .

    Much obliged for the recipe.

  6. Hi Robyn,
    Thanks for a great recipe, you do such a awesome job in writing up instructions. Very well done. Thanks for the Yummy apple muffins. Nice surprise for my husband birthday breakfast.
    Thanks again
    Take care,be safe
    Linda

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