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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.
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!
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?
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.
Other Favorite Muffin Recipes
More Muffin Recipes
Here’s my Cinnamon Apple Muffins. Make them soon.
Cinnamon Apple Muffins Recipe
Ingredients
- 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 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
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
Enjoy!
Robyn xo
If the camera gets any closer to those muffins, they’re all going to end up in my mouth!
I love that crunch from the sugar!!
Mmm, I can smell them baking. Your photos make me want to dive in!
Wish I had one right now with my coffee!! I can practically smell them!
Oh my gosh, that muffin tops looks insanely delicious!! I need to make these!
These are beyond amazing! Love that cinnamon-sugar topping!
Aren’t those SweeTango’s the best?! I just love them – so crispy, juicy, and flavorful. I’m sure they’re perfect for these delicious muffins!
I love SweeTango apples. They just might replace Honey Crisp as my all time fav. Fall seems like the perfect time of year to bake tons of muffins. I love that you dipped these in butter and cinnamon + sugar mixture. Yum!
Look at the tops of those muffins! wow!
I need these NOW!
Apples and cinnamon just scream fall to me. Loving these muffins!
Mmmm! These are making me VERY hungry 😉
Is there a typo? 1/2 CUP of cinnamon for the topping? Jeepers!
Hi Janet,
I use equal parts sugar and cinnamon for my topping, you can reduce the amount of cinnamon if you prefer, but I wouldn’t go below 1/4 cup at least for the flavor.
Hello Robyn,
I see unsalted butter listed on the recipe. I prefer to use salted butter. Would that be okay?
Sure, salted butter would be great. You may want to adjust the salt added in the recipe if you want.
Can’t wait to make these! I’d definitely add the coating!
Those are some fiiiiine looking muffin tops! lol….love this recipe 🙂
love this recipe. cant wait to make it after I go apple picking this weekend 🙂
I almost never add butter when I’m baking. I always find it healthy and great tasting to substitute avacado, greek yogurt, applesauce, canned pumpkin or mushed brown bananas. This recipe is amazing with 2 or 3 mushed bananas but I’m sure it would be great with pumpkin as well!
Hi, I’m baking these now and want to try substituting butter with pumpkin…how much pumpkin did you use? Thanks!!!
Hi Robyn … I made these muffins tonight and they are delicious, so moist and yummy. Definitely add the topping .. really makes it great. A lot of topping left over .. I only used 1/4 cup of cinnamon, next time I will lessen the sugar and butter also, maybe around 1/3 cup of each. I also used 1/2 cup of honey with 1/2 white sugar, I may try 1/2 honey with 1/2 apple sauce next time and see how it goes. Taste’s great and Thanks so much for the awesome recipe 🙂
Oh my god! These are ridiculously easy to make and ridiculously delicious. My husband and I are in love with them. That’s why I need to give them away because we will eat them all by tomorrow. I will give them to my friends at dance class. They are going to go crazy for them. And they’re healthy because it’s fruit haha. If I could rate this recipe a 10 I would. They’re absolute perfection. It’s everything you could want in a breakfast or dessert or snack. They’re moist. The top gives a flavorful crunch. I don’t know anyone who wouldn’t love these. Thanks Robyn 🙂
I made these again and added pumpkin and nutmeg. It was a good variation but the original cinnamon apple is def the best!
Hi Robyn,
Did you peel the apples?
These look delicious!
Abby
You are my hero!!!!!!!
I was in the mood for something with apples and i found this, just incredible.
Just wanted to let you know, these are AMAZING! My family and I love them, they are very tasty! I used less sugar and substituted some honey, it worked well.
Thank you so much for this amazing recipe, we will be making it again!
Hi! These look delicious!
One question… The ingredients list milk, but I didn’t see it in the directions. When is the milk added? Thanks!
It is in the directions, if you read carefully it says “fold in the flour alternating with the milk”
My husband loved these! The muffins are very moist. Wasn’t too sure about the topping, but went for it, and it really does seal the deal. We had 12 Macintosh apples, that I needed to do something with…Thanks
I want to make this as a part of our breakfast is it okay if I use Smart Balance?
I want to make these muffins in mini version so my Grand Daughter can take them for a snack at school. How long would you need to bake them for? Thank you
Dear no matter how long u bake them afte 15 to 20m try a toothpick it should go out clean.
These muffins are delicious. The chopped apples make them fairly moist, although next time I will add another 1/4-1/2 cup of diced apples. The topping is good, but even though I cut the amounts of sugar and cinnamon in half, I still had lots left over. Next time I’ll use 1/8 cup of cinnamon and 1/4 cup of sugar (for 12 muffins). Using half cinnamon and half sugar makes the tops of the muffins very dark — much darker than these images — so “they look burnt,” my daughter said. Still yummy though. 🙂
Is the batter suppose to be real thick..My batter was very thick and I had to add more milk..but I went exactly by the recipe
Perfect! I substituted packed brown sugar for half of the white sugar (just my baking preference 🙂 and they turned out amazing. I made them for the first time a week ago, and already have another batch in the freezer ready to bake for our family weekend at the cabin. Thanks for the great recipe!
Just made these for lunch to go along with vegetable soup and they were fabulous! This recipe found a new home on my Pinterest board. Yummm!!!! I used a regular sized muffin pan and no way could I get all the batter in 12 muffins. It made 16 for me.
Thanks for a great recipe.
Great recipe but think the bake time listed is too long – recommend taking them out after 20 mins
Just made these yummy muffins for the family….they were gone in no time! So delicious!
Used 1 cup of Brown Sugar instead…..worked out great!
Hi! I stumbled upon this recipe and immediately tried it. My son loved it 🙂 Very simple and much healthier than the ones topped with icing. Thank goodness for sharing this 🙂
My friend and I decided to try make these. We are only 11 and 12, and these were the easiest and tastiest muffins we have ever made (the only muffins we have ever made).We love this recipe and we hope to make them again some time.Thank you so much
Hi! I’m so glad you let me know that you made these. They are my son’s favorites, too. He’s your age as well. Keep up the great work baking and spending time in the kitchen!
Robyn xo
I just made these with my daughters. Took one bite and immediately added them to my recipes for life cookbook. Ohhh……
Have you ever substituted applesauce for the apples?
If the good mood would have any smell, it definitely would be freshly baked apple-cinnamon muffins one!!! They are simply amazing!!! Thank you for this perfect recipe!!!
Made these tonight, but used whole wheat flour and subbed honey for sugar. They turned out amazing! I used honeycrisp apples in these. Very easy recipe. Thank you for this one.
Tried these today and they are ABSOLUTELY AMAZING! A really big hit with the family. Had a lot of apples left over that no one was eating so I wanted to make something with them before they went bad, and am I glad I hopped onto your page! Thank you for the wonderful recipe!
I made these tonight for a swimming carnival tomorrow, wonderful!
My children want to move to overseas if this is what you have for breakfast.
Thank you very much.
HI I was searching on line tonight for an apple muffin recipe and found your site. This recipe is a keeper, so light and fluffy. I skipped the sprinkles on top, but it was still awesome. Thanks for sharing.
I made this again today, the second time I baked it and it never fails! In case you want to see the photos of my version, feel free to visit my link (I used loaf pan instead of muffin pans). Thanks again for this yummy recipe, Robyn! Looking forward to trying out more of your recipes! 🙂
Thanks so much, Cea. So glad you are loving the muffins recipe.
LOVE these muffins! I did substitute the butter for equal amount applesauce in the muffin mixture and they turned out great! Especially love the yummy goodness topping!
Baking these now (but with wholemeal flour and dehydrated cane sugar) so far they look and smell great! Can’t wait to pull them out of the oven and try them!! (They’re meant to be school snacks for the kids lunch boxes, but I’m not too sure they’ll make it that far….. Hehehe)
Best recipe of cinnamon Apple muffins!
I made them yesterday and my kids live them.
Thanks for sharing!!
I just made these for my fiancée and his work mates! They turned out so fluffy and full of flavour! Can’t believe how great they were! Might have to make another batch today! Thanks so much!
Do you know roughly what the calorie and nutritional value of these would be? I ended up making 12 🙂 yum!
Thanks for great recipe. I had a bought one given to me on the golf course at Grand Cypress, Orlando, two days ago and so I found your recipe this morning when I got off the plane home to UK and made them for our breakfast! By mistake I used cake four, our self-raising flour, but still delicious but more cakey in texture. Mine looked just like yours, dark with the added cinnamon on top.
This was amazing! I love how soft the inside is, but the top has some really great crunch with the sugar-cinnamon. How would I substitute honey for sugar (just to see how it tastes) and can I use honey for the top instead of the cinnamon sugar?
I made these yesterday for a group of friends coming for coffee this morning. I made a second type from another website so they’d have a choice between 2 kinds. However, ever single person saw the sugar/cinnamon topping and chose yours over the other kind! Compared them to a combination of apple pie and cinnamon sugar toast! Yummm!
Thanks for not being a “secret recipe keeper”.
Is there really 1/2 cup of cinnamon in the topping? Sounds excessive to me.
Hi Nancy,
That’s what I use. Of course, you can make it however you think you’d prefer it. Hope you enjoy them!
I reduced the amounts to 1/4 cup each of cinnamon and sugar. I had LOTS left over (great for cinnamon toasts at a later time). I think I would reduce even further though so that it was more sugar and less cinnamon in the ratio – maybe 2 to 1.
Still, they were DELICIOUS. This is my new apple cinnamon muffin go-to recipe!
Hello there,
I tried making your muffins yesterday and they were glorious. I modify the toppings by replacing it with some caramelized walnut instead to give it more crunch 🙂
I don’t have a website/blog on my food yet. But you can see my cooking/baking/eating adventure on my Facebook page 🙂
Thanks for such simple & great recipe again!
I just made these with my 8 year old daughter. She loves apples and cinnamon! We omitted the topping and replaced it with a cinnamon sugar sprinkled on when they were hot out of the oven. These are heavenly! I will definitely be making them again and will try the topping next time! Thank you!!
These are fantastic, I made them first with sprinkled cinnamon sugar and they were lovely. But this time I made them with the suggested topping and they’re fantastic, I used just over 1/4C cinnamon because I didn’t have enough but it was perfectly lovely. I have added raisins to my mix and also make it with dairy free spread. This is a keeper.
My 11 year old daughter loves making these and my husband son pace the kitchen waiting for them to be ready. They are so delicious. She finds that the topping mixture is enough to sprinkle on top of three batches of muffins and keeps it in the larder in a sandwich bag between baking sessions. She also brushes on the melted butter with a pastry brush rather than dipping.
Has anyone tried making this in a 9×13 pan instead of baking them in individual muffins? Wondering how that would work? They sound divine! 🙂
Made them today with granny smith apples.. the notation says 15 minutes. can anyone tell me how they chop the apples and get everything ready in 15 minutes? They Very good not sure I will make them again because of the time involved. Also not diet friendly- 1 cup butter and 1/2 cup sugar. I’m sure after having one with coffee tomorrow morning I’ll be ready to make them again.Cutting the cinnamon in the topping would also be good. I like the suggestion brushing the butter on. Also would like 9 x 13 pan. to try baking it in a 9 x 13 pan.
I don’t think there would be enough batter for a 9×13 pan. An 8×8 pan would probably give you good size bars/cake.
These are excellent muffins! I changed a few things up, substituting in about 3/4 c whole wheat flour for the white, and choosing to use 1/2 c each of white and brown sugar. They also only took about 25 minutes to bake for me, but my oven notoriously runs a bit hot. I’ll be writing this recipe down though!
What would I have to do to add oats to this? Would I have to add or subtract anything??
I love these soooooo much!! My nieces came to stay with and instead of pancakes or cereal, I made these for breakfast and snack time! Love, love, love!!!!!
If you want to sub oats in, I’d replace some of the flour with them. I have not tried it in this recipe, but I’ve made an apple crisp that called for 1 1/2 cups flour, and I used 1 cup flour and 1/2 cut oats and they turned out great!
I was looking for a recipe to use up some granny smith apples I had lying around. (I was getting burnt out on apple pie) I stumbled across this recipe on Pinterest and I can say I have used this recipe twice and it’s a big hit in our family. I used about 1/4 cup of cinnamon, but it was still amazing. Thank you for sharing such a wonderful recipe!
I’m so glad you enjoyed it, Sara!
Yummo!!! Great recipe… I switched granulated sugar for brown sugar in the batter and turned out delish! Love the topping… very cinnamon donutty.
Wow. Made these today, they are fantastic. I ate 6 of them! Looks like I’m in trouble if I can’t control myself.
Thanks for sharing Robyn.
I have made these 3 times in the last two weeks. I cannot keep them around because everyone is eating 2 or 3 of them at a time, me included!! I will be making these over and over!
These are faboosh! Yum! Couple questions. In the ingred’s I see a mention of a 1/2 tsp of cinnamon to mix with the wee bit of flour and diced apple, but didn’t see the reference to adding that wee bit of cinnamon to the apple pieces in the instructions.
I omitted that step as I wasn’t sure, they were awesomesauce anyway.
And, the 1/2 cup of cinnamon for the topping was sooooo strong it overpowered the sugar, so I ended up adding 3 times the amount of sugar before it finally diluted enough to be usable. I have a lot left over for future muffins lol. But I cannot imagine how 1/2 cup of cinnamon to 1/2 cup sugar could possibly work. My cinnamon is just a regular kind, but its sooo strong. There wasn’t even any sweet to it when I mixed 1/2 cinnamon and 1/2 c sugar. Explain how yours worked?
Only used half of the called for diced apple too as I ran out, and it was perfect that way too. Might have had too much apple for me the regular way. Who knows. I’ll try it the right way next time.
Anyway, I figured it out so that it worked for me, and baked it at 375 in my convection oven at only 20 mins. 30 would have made them like pucks prolly.
A couple of construction dudes were installing a door for us when I was baking them. The smell was driving them crazy. I made them coffee and gave them each a couple of these muffins out of the oven, freshly topped with butter. They said it was like warm apple pie sugar donut.
I’d say that a thumbs up!
What a great recipe thank you.
Great muffins. Topping definitely adds. I agree with previous comments – I used 1/4 cup sugar and 1/4 cup cinnamon and it was way more than enough. An 1/8 cup of each and 1/4 cup of butter is plenty.
I have never baked a muffin in my life before today, and I am glad I found your recipe. I wanted to do something different than my usual cookies, bars and brownies since I am trying to go healthy(er). I subbed coconut oil for butter and cut out the topping with the exception of a sprinkling of cinnamon sugar and they are glorious. Thanks!!!!
Hi – I’m excited to try this recipe for a meeting and wondering whether or not anyone has made it using mini-muffin tins. Do you think it would work?
I just made them in a mini muffin pan today, and they are amazing. The only problem was that I had to make two batches, so I go 48 mini muffins. I decided I needed two pans for a regular muffin recipe, each with 24. That way I can bake them both at once. I think I baked them for about 15 minutes. They came out bite-sized and delicious.
So do I need to coat the diced apples with cinnamon? You didn’t mention that in the recipe :/
Also, can I use shredded apples?
Just cooked some they taste so lovely. I would recommend it 4 and a hall stars. I LOVE COOKING !!!!!!!!
Love this website so much beautiful recipes and yummy food
I have not made muffins from scratch in about 20 years and I tried your recipe yesterdayI The muffins turned out great . My apple tree produced a bunch of small apples (slightly larger than crab apples) so I washed and cored the apples but left the peel on. I like some of the others ideas like using all/some whole wheat flour and perhaps substituting some of the butter out. I may try them but I don’t want to sacrifice the excellent taste of these winners!
Great muffins- I used butter milk instead of milk and did half wheat and half white flour and left out the topping- made for great lower sugar birthday treat to take to school. Thanks!
What would be the ratio of Carbs in the muffin, just fo Debectic reasons?
Hi Virginia,
I use this website to calculate calories and nutritional information >> http://caloriecount.about.com/cc/recipe_analysis.php
I made these this morning for my girls before school. They were amazing and very moist!! I didn’t use the full 1/2 cup of cinnamon in the cinnamon sugar and they still turned out great. Best homemade muffin I’ve made yet. 🙂
Do you peel the apples before you dice them?
What a brilliant recipe! I’ve just made a dozen, and definitely plan to make more. That butter and cinnamon sugar topping totally makes them. Deeeeelicious! Thank you 🙂
They areabsolutely brilliant! My boyfriend couldnt get enough of them. Thank you!
Best Apple & cinnamon muffin recipe.. And I’ve tried quite a few recently. The coating is heavenly and the muffin itself really tasty. Thanks for sharing Robin!
I’m just making my second batch. The kids, me, and my wife polished off the first 12 too quickly. This is such an awesome recipe. I oversaw my 11-year old and 4-year old make these, and they had a blast over the weekend. Especially with the topping at the end. Thank you so much for this website, and your recipe.
Made these for a staff fun day. So far staff have not tried them but my hubby has eaten a good share. He states they are amazing. We will definitely use this recipe and freeze them up for the winter with our abundance of apple trees. Thank you for sharing.
Thank you for sharing your wonderful recipe. My kids were raving about them! I made it with 50% whole wheat flour and 1/4 cup of quinoa flour instead of all white flour and used 3/4 cup sugar. Even though I attempted to make them “healthier”, they loved them.
Absolutely amazing….the best muffin I’ve ever eaten…I did use half the amt of butter for dipping …and definitely less cinnamon.
My topping doesn’t look like the picture. My tops are the color of dark, melted cinnamon. I am not a baker!!! The muffins were delicious, but what did I do wrong on the topping?
Really tasty, but I think next time I’ll try increasing the butter just a tad to add a little more “moisture.”
This is an amazing muffin – I made it and both of my picky kids love them! My coworkers were also hooked. Thanks for sharing this recipe – I highly recommend it!!! And it’s easy too so even better – I doubled the batch and used 1 c. of white wheat flour.
I am so glad everyone loved it!
These were FANTASTIC!! Made them with my 2 yo son and he couldn’t stop eating the batter (and he had never done that before :). However, the yumminess has confused him as he now rushes to the kitchen and grabs a spoon every time we make pancakes, etc. to eat the batter! He’s sooooooo disappointed when it’s not your muffins Lol.
It was also my first time making a topping and it was sensational. My picky husband polished off more muffins than I’ve ever seen him eat!
I made mini muffins and regular muffins, and it made lots. Considered sharing with the neighbor but didn’t want to part with them.
Thanks for the fabulous recipe!
I just made them for a supervisors basket for 4-H. THEY WERE DELICOUS!!! I made 2 batches.
I think I’m missing something. Which step am I supposed to coat the diced apples with the cinnamon?
Made it for the first time and it was DELICIOUS! Had to substitute the flour for whole wheat and butter for margarine as that’s what I had so they turned out a bit darker than the photo but still loved the result. I do agree on the topping though: I reduced the sugar and cinnamon and it was just enough to cover them all.
These are great! I halved the topping and had plenty left over. Next time I may add an extra 1/2 cup of apples. I used Pink Ladies for a nice tart punch but I may use Granny Smith next time. Thanks!
Made these over the weekend. Amazing! I also did not use 1/2 cup cinnamon for top. I used much less and they were still fantastic. Thanks so much for a terrific recipe!
Fantastic! Perfection defined! The HOT TIP is making sure the apples are finely diced! I managed to get 15 muffins from this recipe, but maybe that is because I used papers. That was only a few hours ago and I believe there are only 5 muffins left between three people. I’m definitely adding this recipe to my “Tried and True” personal cookbook.
I made these tonight and they are simply wonderful. They are very good. I love to cook and I am always looking for new things to make. Thank you for sharing your recipe with the world.
I’m so glad you enjoyed these apple muffins! I love them throughout the year, but especially right now! xo
Skin on or off for the diced apples?
You can peel the apples if you prefer the texture without peelings in your muffins, or leave the peelings on if you prefer. It works great both ways!
Fantastic recipe thanks Robyn! Cinnamon and apple really are the best of friends! They turned out great – a perfect treat on a cold autumn evening in Scotland. Thanks for sharing it with us 🙂
Hi, has anyone tried freezing these? Thanks!
Oh, ya .. these are good! Made a batch on Sunday morning .. 🙂 Didn’t do the dip in butter, sugar, cinnamon .. just sprinkled a bit more sugar on top prior to baking – still good!!
Monica
I subbed Bob’s Red Mill 1-for-1 Gluten Free Flour, Turbinado Cane Sugar, almond milk, and coconut oil for butter and they still came out great! Just for anyone who wants a healthy/gf/dairy-free option. My friends loved them too!
Really good recipe! I didn’t bother making the topping and my co-workers loved the muffins
Thank you so much for the lovely recipe!
This was the first successful muffin in my life… The muffins came out very well. I was surprised that it turned out so fine! Very delicious.
Fyi, I baked it at 200 deg Centigrade (Indian Unit of Measure).. The top was a bit crusty, but it was still good…
YAY! That’s wonderful news! Aren’t they delicious?!
I love these muffins. They have always come out just like your picture and taste as good as they look. I have a question for you, can I use this recipe for other fruits? I have some frozen mixed fruits and would like to use them up, could you give me some suggestion on what other spices I would need? The frozen mix of fruit is strawberries, peaches and mangoes.
Came out great! I used vanilla almond milk (because I did not want it to be dairy) Delish! You did not specify wether the apples should be peeled or not. I assumed yes.
This is a very good recipe, but there is an error in the amount of cinnamon. There should not be 1/2 cup. I used 1/2 Tablespoon and that seemed a good ratio to the sugar.
Hi Natalie,
I think we must like them really, really cinnamony. 🙂
Taste-wise, these were the bomb! But look wise…eh…not so much. Mine did not look like yours! The cinnimon covers the top of the muffin in a dark layer. If I didn’t know they tasted so good, I wouldn’t eat one! I am not sure what I did wrong.
Best muffins I’ve ever made!
I’ve made these so many time and I can tell you, without a doubt, best apple cinnamon muffins ever! I love them and thank you so much for the recipe!
I’m so glad you enjoy them, Katie! xo
Thank you so much for such an easy & nice recipe. I am a beginner in baking & these muffins I just baked are good but not perfect as 2 of it slightly burned. I used ready made apple filing instead of fresh one. The next time I’ll try with fresh apples. The topping is fantastic!!
These muffins were delicious and fluffy. Perfect amount of apple and I put topping on before cooking to make it crunchy (no butter). Only trouble I had was they stuck to the tin. Made a bit of a mess getting them out but they were just for hubby and I so no worries 🙂 I’ll use muffin cases next time to be sure!
These were delicious! I substituted with gluten free all purpose flour and they still turned out fluffy and delicious! thank you so much!
They turned out beautiful, but due to the temp of my oven, likely 25 minutes would have worked well. I was also very surprised by the thick, stickiness of the dough. It was note like a bread than a muffin. Still delish, but just different than a true “muffin” texture when complete. Oh, and while i do love cinnamon very much and use it almosy daily, I also reduced the ratio for the coating as well. Thank so much!
I made these with gluten free flour and non dairy margarine and milk last week and they turned out perfectly Often times GF flour makes muffins rubbery but not this recipe . Thank you so much for the recipe. I will make these again and again.
Margaret
I’m so glad that it worked well for you with the changes!
Love them! I used 2 shredded apples (peel and all). My husband does not like apple cake/muffins because of the apple pieces, but when I shredded the apples he really loved these. Too bad for me, because I love the apple pieces. Next time I’ll divide and make one batch with apple pieces, and one with shredded apple for my picky husband 😉 Thank you for the recipe!
I made these muffins tonight and they turned out fantastic. I was so impressed at how light and fluffy they turned out. After I added the last egg I had to beat the mixture for roughly an extra 5 – 7 minutes so the sugar could dissolve. I also used the electric mixer on the lowest speed to fold in the flour and milk. Thank you for such a great recipe.
I wish I knew how to post a picture! I added way to much butter for the topping so it was more like a brown sugar glaze and holy smokes just dripping goey delicious. Muffins were so soft and moist! I didn’t peel my apples it was fine and added a half tsb of nutmeg. Thank you for sharing we love it!
Best Muffins I have ever made, I agree on the cinnamon amount, I only 1 tablespoon. Besides that these were fabulous!!! I have already made them twice in a week!!
What did I do wrong? I followed this recipe to the “T” and they just didnt turn out like the picture. when I was finished making the batter it was very very thick!! I was wondering if it needed another 1/2 cup milk. Sad they didnt turn out but I can say my husband did like them.
Just wondering if I was to make a large number of these to take to work, could I freeze them? thanks.
Sure Christina, you should be able to freeze them just fine! xo
First time I made these I must have overmixed as they turned out really small and not fluffly. I just made them again and wow, these are truly amazing. Little crunchy on the top and fluffy/light in the middle with great apple hints. I made the butter topping and also a simple icing sugar/lemon topping and split it across the dozen – fantastic.
Please share your tip on what worked for u. I baked mine this morning and it didnt rise much with the muffin top.
I may have over mixed too.
Thank much.
I used brown sugar instead of granulated sugar and instead of cinnamon sugar, I topped the muffins with cream cheese frosting while they were still hot. Other than that, I followed the recipe precisely and they did not rise with a “muffin top”. The crust is kind of hard and they stuck to the pan. I cooked at the listed temp on the middle rack. I’m thinking maybe because I’m considered a high altitude location they didn’t turn out right. A lower temp might’ve helped but I hate that they didn’t rise. The taste is good at least.
Hi Michelle,
If you are considered at a high altitude, I would definitely suggest that you adjust them for your altitude next time.
I made this recipe just this morning the only thing I changed was I used a little less flour and for the topping I used brown sugar and cream cheese along with the butter. Came out scrumptous! Thanks! Definitely the best apple muffin recipe out there!
These sound delicious!! But is there really supposed to be an additional 1/2 Cup of cinnamon to the 2.5 tsp?
I mixed these up for Sunday for my family. The oven stopped working! I froze them in the tin and removed after several hours into a plastic bag and left in freezer. Going to bake them now. Will report after!
Deelish! Turned out great!
I made these this morning for my 4 girls. They thought they were amazing!!! They said they are awesome without the cinnamon topping, and incredible with it! The muffins turned out light and fluffy. This recipe is a keeper!
I’m so glad you and your girls enjoyed them, Jennifer! xo
I’m sure my hubby would love these. Thanks for sharing the recipe.
Great recipe! I made mine with glutenfree flour, flaxmeal and almond coconut milk. Definitely use again, thank you.
making these now, should they be stored in the fridge?
I ended up storing them on the counter. They turned out great! Will definitely make these again.
Could you use paper liners with this recipe? .. or would they stick .. Thanks!
I used paper lining and they didn’t stick to bad unless a piece of the apple touches it
I used parchment paper liners and they actually just fell off of my muffins when I removed them from the pan. Worked great!!! And super yummy muffins 🙂
I’m new at this baking stuff and I was thinking… I need to do 6 of these, should I split the recipe? Or maybe I can just do big muffins? Anyway, thank you for the recipe, I’ll be doing them tomorrow. ^-^
Omg!!! So I ran out of blueberries to make blueberry muffins and was in a pickle because I wanted to bake. WELL! I had a bag of apples and because I never made muffins with apple bits in them…I came across this recipe and am so glad I picked this one rather than the many others out there!
These muffins came out so moist and beautiful, that they will definitely be a go to for many events to come.
I would also like to add that the topping is highly recommended because it really does give a nice burst of sweetness, while the muffin itself is mellow with the hints of apple pieces. 5 stars!
These Muffins are gorgeous! my family loved them, thanks for sharing the recipe.
Really solid recipe! Instead of butter, I used applesauce to make it a bit healthier…also I didn’t have enough butter for it all. They came out thicker and closer to the consistency of a cupcake, which was to be expected, but the applesauce just added to the appliness!
I love these muffins. I just made them this morning in fact. They smelled great and tasted amazing. I went ahead and added 1 and 1/4 teaspoon nutmeg and substituted Apple sauce in for butter. I’m definitely making these again:)
Made these this morning. Used applesauce in place of one egg and even used Red Delicious apples. They were excellent and the leftovers are even good cold. My little boys love them so I will probably make them again very soon.
So glad you all enjoyed them, Daphne!
Would it also work, as an healthy alternative to sprinkle on the cinnamon sugar before baking, instead of using butter? Thinking of making these again!
I can’t even begin to describe how amazing these are! Super easy and no special shopping required. I will definitely be making these again and again!
These were the best apple muffins I have EVER had! Made a batch yesterday for dessert and they ended up being so good that I whipped up another batch later that night. While the muffins are in themselves incredibly moist, soft and delicious, the topping make them 5-star. I’m thinking I need to fill my freezer with these! Thanks for a perfect recipe!
I’m so glad you enjoyed them, Annette!!! xo
I’m always looking for ways to use the fruit from my trees. This recipe is perfect for my tasty, but ugly apples. I prefer the skins be left on for the fiber and like others replaced the butter with sauce I made from these apples. I also added in chopped walnuts. I’m also going to try this recipe with my bounty of Italian plums. When I add up the cost of making these I wonder why coffee shops charge so much. I guess it’s the wastage and overhead incurred.
I just made these using Paula Red apples, delicious. I found my baking time to beabout 20 minutes, so keep an eye on this!Very good and not overly sweet, I will definitely make again.
Hi. I simply love your blog.
I baked this today but it didnt puff up like yours. Is your texture fluffy and cake like?
Mine was dense but moist. Love the flavor.
Can I use Self Raising Flour instead?Do I omit the baking powder? I would prefer it less dense. How can I achieve
fluffy muffins. Cou;d I have overmixed the flour?
Love to hear your advise.
Thansk
Hi ! I’ll try this amazing recipe but I wonder if i can use greek yogurt instead of butter and in wich quantity. Could you help me Please? Thank you!
These are absolutely delicious! I didn’t have a sifter, so I just whisked the flour mixture for a few minutes to fluff it up, and they still turned out wonderful and fluffy! Very flavorful and the apples still taste like apples and aren’t mushy. I added a crumble topping instead because I didn’t want to mess with browning butter and it was very delicious 🙂
Made these tonight with gluten free flour – they are AMAZING. Followed the recipe exactly and wouldn’t change a thing. A huge hit with the whole family. So glad I found your recipe!
These turned out great! I loved the cinnamon and apple combo but i also used more sugar for my topping just out of preference.
I am happy that I tried this recipe, I have made it twice and I mostly followed it except for some minor changes that I think were an improvement for my tastes. I increased the apples from 2 cups to 3 (because I love apples), and decreased the milk to 1/4 cup, I think the cooking time was good but I decreased the temp to 350. Didn’t bother with the topping because I like to pretend that muffins are sort of healthy. My food critics enjoyed them 🙂
Because of diabetes I substituted granular sweetener instead of sugar and added some pecans. My topping did have bakers’ sugar. You are correct in having that topping, it was that added something. My batter was very thick and my muffins were definitely not as pictured. I considered adding a little applesauce but wanted to try it as your recipe stated. They tasted wonderful and my kitchen smells great. I will absolutely make this again tweeking my baking time and maybe some ingredients but thank you for this tasty and easy recipe!
The topping proportions are definitely off. I was doubling the recipe so I doubled the sugar amount to 1/2 cup and kept the cinnamon at 1/4 cup and it was still too much cinnamon. When I dipped it was very dark brown. I added more sugar and was able to get it to look like your pictures. I like the recipe – it was very delicious and a good way to use up apples but the topping proportions definitely need to be adjusted.
These are the most amazing muffins I have ever had! Thanks so much for the recipe. They also freeze great so they are nice and handy. Thanks so much for the recipe. Only complaint is I wish I would have found this recipe sooner. LOL
One question though, can you double, triple or even quadruple the recipe in one go?
I made these last weekend and while they smelled amazing and the flavor was good, they were wayyy too dry. Did I overcook them? Should I try adding applesauce or pumpkin to moisten? How much? I would love to make these for breakfast/snacks over thanksgiving weekend but need to figure out the dryness issue!!
Absolutely gorgeous muffins, I’m so glad I picked your recipe when looking for ways to use my autumn apples. They turned out moist and flavoursome, I didn’t even do the topping because they already had the right sweetness for me. I’m definitely going to try some of your other recipes, they look too scrummy! As they say here in Britain ‘You should be in the ‘Bake Off”.
GREAT recipe. SOO moist and delish. I would just cut back a bit on the sugar next time I make them. Maybe about 3/4 c.
PLUS, I didn’t even need the toppping. They came out great without it!! 🙂
Glad you enjoyed them, Monique!
Hi Robyn, I had to let you know that I used your cinnamon and apple muffins recipe for a bake off in my workplace today. It was a charity event and I won star baker!. Everyone loved them they are truly delicious and the topping really completes them. Thank you.
I just made these and they are fantastic. I followed the recipe exactly, including dipping in butter and cinnamon/sugar mixture. I tested out the recipe today for a possible Christmas breakfast gathering. DEFINITELY making these Christmas!!!
Merry Christmas, Robyn, Your recipe is the best out there, as I used others before. The amount of apples and milk make your muffins very light and moisty. I did the dipping to make the muffins 120% delicious. I baked last night when my kid was sleeping and left it at the dinner table before I left for work this morning. It warms my heart when I imagine the surprise and happiness my child sees these delicious muffins. Thank you for your recipes to help me being a good mother, and a good wife.
PS: I made my own minor adjustment by cutting the sugar to 1/2 cup, adding 1/2 diced apple, 1/2 shradded apple, and 1/2 baking soda.
the adjustment: cutting sugar to 1/2 cup, adding 1/2 cup more diced apple, adding one whole apple shadded with juice, and 1/2 teaspone baking soda. Sorry missed measurement in my comment.
At the last minute, I found out there will be more mouths to feed tomorrow morning (Christmas morning!). Several more! Scrambled to pad the menu with things I had the ingredients and time for and decided an apple-cinnamon muffin would be perfect. These are lovely. I made them as mini-muffins and they’re lovely. I followed the recipe exactly. They’re not too heavy, or too sweet, but addictive. So good that I came to rate them literally the first minute I had time to sit down and relax. I will be proud to serve them. Will be making these regularly.
These muffins are incredible ? mouth watering smell and taste is amazing!! My family always wants me to make them, wow
Very good! My son loves these almost as much as i do 🙂
My brother bought packet mix cinnamon muffins one night and mum lost the plot so i decided to show him how it should be done and found this recipe.
Ive never tasted better cinnamon apple muffins, these are absolutely delicious <3
I made these muffins today for Sunday brunch. I followed recipe exactly including yummy cinnamon topping. WOW…. So good and uses basic ingredients I had. This will be in my fav’s.
How many calories per muffin?
Hi! I just wanted to say i have been making these muffins regularly for my family and they all love them (and its hard to impress my husband, he is very critical of what goes into foods).
Just wondering how they would freeze? Id like to make a big batch and keep them in the freezer for snacks.
Hi Cam,
They freeze beautifully! Just flash freeze them on a rimmed sheet pan for about 15 minutes and then package them into sealable freezer bags for up to 2 months. Then, just remove the number you need, reheat and serve! I’m so glad your family loves them!!!
easy and delicious!! plus they make my house smell scrumptious
Yummy yummy yummy…. i replaced 1 cup of the flour with 1 cup of a mixture of oat flour, sunflour, chia seed meal, flax meal and i used half cup of sugar (light brown). for the topping i used my basting brush to just barely put some butter on the tops and sprinkled on a couple pinches of the cinnamon sugar. whole family loved them….. i couldnt get enough!!! thank you sooo much for this recipe…. i will make these again and again…. you have added something to my life 🙂
These are the best muffins I have made in a long time. I will definitely be using this on a regular bases, like every Saturday morning. Thank you very much.
The house smells so good! Funny enough these served a dual purpose as they taste great, which we all know already. We are trying to sell our home and had them on the table during the open house and someone asked if the muffins come with the condo? Haha! Answer: yes if you make an offer I’ll make you some??!
Just made these for my 3 yr old, something to grab for breakfast, yummy, tx!
Instead of dipping them in butter and cinnamon I used a brush to put on the browned butter and sprinkled then with cinnamon and sugar mix…worked good for me! Delicious for sure. Thought I might try with blueberries
Such a great idea, Bronwen! Thank you so much for sharing your tip. I’ll give it a try next time!
Loved your recipe. Followed it exactly and turned out perfect. Thanks so much for sharing.
Can you freeze these?
Absolutely fantastic. Moist, full of flavour, best ever apple muffin recipe.
Awesome! Is it possible to do with whole wheat and still have fluffy and moist? Half and half or? Anyone know what would work so I can make a little more fibre filled.
Can i use water for the eggs? Allergic to eggs 🙁
try yogurt
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 ?
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. 🙂
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.
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!
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.
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
I was wondering that also. Soooo delicious!!!!
This is a really tasty recipe but they didn’t really rise at all. Any suggestions on what I could have done wrong?
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.
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!!
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 ?
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!
Thanks so much, Sam! I hope you loved them! xo
Hi Robyn,
Is the cinnamon amount correct for the topping? One quarter cup seems like a lot.
Thank you,
Chris
Hi Chris,
This amount is correct for the topping. Hope you enjoy them! Thanks!
Gorgeous! So tasty and the topping is amazing ? New Autumn favourite! Thank you 🙂
Also I used some dried cranberries as didn’t quite have enough Apple – they add a nice tartness (for those saying too sweet with the topping). I’m a massive sweet tooth so I’ll probably leave them out next time but they work really nicely x
These sound delicious, can’t wait to try them. Has anybody tried freezing them?
Absolutely great!!!
I’m a new baker… do you peel the apples before baking with them?
Hi Jenni,
That is really a matter of preference regarding the peeling or non-peeling of the apples. The recipe works well either way! I hope you enjoy them!
Is the 1/2 cup butter for the topping unsalted as well? Or salted?
Hi Stephanie,
I use salted butter unless I specify unsalted. I hope you enjoy the muffins! Thanks so much! xo
These muffins are so delicious! One thing I did different is sprinkled them with cinnamon sugar when they first came out of the oven so I did not need to dip them in butter. Will definitely make them again!!!
One question I do have is if they need to be stored in the refrigerator or air tight container if not all eaten right away?
Hi Lori,
You can store them in an air tight container to eat the next day. Thanks so much! xo
Do you have the nutritional values for this recipe?
Hi Serena,
I do not have the nutritional values, but you can look at https://www.caloriecount.com/foods Thanks!
Hi, thanks for sharing your cinnamon apple muffins. My husband and I love those muffins. I’ve been taking for friends. Thanks so much.
Can you freeze them?
Clara, have you tried this? I’m curious as well.
i made these exactly as indicated and did not have the same results as others…wondering where i went wrong. My tops were no where near that pretty overflowing dome to dip in butter and sugar. Instead very bumpy showing the apples. I’m going to try again and maybe fill cup higher than specified. I’m sure they’ll taste good either way…
I had a similar experience. They were slightly raised in the middle but sunken around the edge of the pan. i tried to stretch the batter so it may have been from under filling them. I might prefer it this way, since the batter around the edge bakes into a nice crispy ring around the muffin.
It just turned out perfectly as depicted in the picture… and no words to say how much we all liked it… thanks thanks a bunch for this amazing recipe!
Actually I am a great lover of apple + cinnamon combination, and this was my first try for the same… and it’s a super HIT!!!
Oh I’m happy you tried it and it was a hit! Thank you so much! Happy Holidays!
Absolutely…the best muffin recipe in the world. They were gone before I could get the topping on them. Thank you so much. 😉
Oh thanks, Diane! I’m thrilled that you enjoyed them! xo
If not eaten right away, does the topping make them soggy?
Followed this recipe to the letter & they were horrible! Very dry & unappealing to the eye; had to throw them out. This recipe requires more moisture & far less flour than indicated.
I’m so sorry you didn’t like them Ashley. I’ve never had a problem with them being dry and I make them all the time, so can’t be sure what happened. Thanks!
These are one of the best smelling things I’ve ever pulled out of an oven! My only comment on the recipe is on the amount of cinnamon in the sugar topping. One quarter of a cup seems extravagant to a frugal baker, so I went with about one third of that and it was delicious. Thanks Robyn!
My muffins didn’t rise very well either but enough that I could easily put the topping on. I brushed the butter on instead of dipping. However,, is the ratio of sugar to cinnamon correct, 1/4 cup each? The first one was way to dark so I aded a lot more sugar. They tasted great!
These muffins were flavorful and moist. I grated the apples so 2 cups of grated equals more apple than chopped apples. The cinnamon batter is a good basic batter so you can add raisins, blueberries or nuts. I would make this again as my favorite apple muffin with or without dipping the muffins into the butter and cinnamon sugar or just sprinkling the cinnamon sugar onto the batter before baking. Either works.
I baked them for 30 minutes and the bottoms were burnt. Maybe it depends on your oven but you should check them after 20-25 minutes.
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.
Really like to no-oil aspect of this recipie. They are moist and delicious.
I have no doubt that the dunked in butter and rolled in cinnamon method adds a crispy sweetness. I took a little-less-sugar route, and saved a few steps and sprinkled a cinnamon and sugar mixture on the muffins before I put them in the oven.
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
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!
I’m so happy you enjoyed them, Annika! Thank you so very much! xo
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
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.
I’m so happy you like them, Amal! I love the cinnamon topping and glad you do as well! Thank you so much for your kind comment!
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!!!
Hi Harlem!
I’m so glad you enjoyed these muffins! My family and I love them and really like the the flavor of that cinnamon!
Thanks so much!
Now I made a typo… meant to say ” obviously they don’t”
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.
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!
Hi Tamiel,
You will have too much leavening with self rising flour for these muffins. I would not recommend it. I do hope you give them a try sometime. Thanks!
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
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
I just made it and the batter was really thick. Is that normal. Also for the next time can i use muffin papers? Thanks ☺
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!
Hi Sarah,
I’m so glad you enjoy the muffins! They are a favorite in my house too! Yes, that half teaspoon is mixed in when you coat the apples.
Thanks so much! xo
But do you also coat with flour? I always thought it, at least, had to be flour.
Hi Debbie,
I do describe coating them in some flour in my recipe instructions. Thanks so much! I hope you enjoy them!
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
I’m so happy you enjoyed them, Diane! Thanks so much! xo
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!
The amount in the recipe is correct Rebecca. Hope you enjoy them. Thanks!
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:)
I’m thrilled that you enjoyed them, Meg! Thanks so much! xo
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.
Wonderful, Genny! So glad you all enjoyed them! Don’t they make the house smell amazing?!
I hope you enjoy the scones as well! Thanks so much! xo
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
Hi Maddie,
I’m so glad that you liked the muffins! Thank you so much! xo
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.
Hi Rebecca,
It’s really a personal preference. I hope you enjoy them! Thanks!
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!)
Thanks so much for that tip! So glad you enjoyed them! xo
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!
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
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!
That’s wonderful, Ashli! I’m so excited that you and your little one enjoyed these! Thanks so much! xo
1/4 cup cinnamon in the topping? Is that correct?
Hi Judy,
Yes, it is correct. I hope you enjoy them!
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.)
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.
Thanks so much for sharing this, Mindy! So glad you enjoyed them! xo
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!!
I’m so glad you liked them Katie! We love them too in my family! Thanks! xo
Love all of your recipes… This one is my kids’ favourite muffin recipe, so thank you for sharing 🙂
I’m thrilled to hear that you enjoy them, Daniela! Thanks!
Great recipe! Five stars!
Thanks so much, Derry! I’m so glad you liked them!
These tasted great and we enjoyed them but they didn’t rise very much. Is that normal?
Hi Karen!
These muffins generally rise very well for me. Were there any differences in the ingredients that were used?
Mine didn’t rise very well either unfortunately! But they still tasted delicious, just a bit flatter and smaller than I had anticipated.
I’m not sure why they didn’t rise well, Melissa, but I am glad that you enjoyed them. Thanks!
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?
Hi Priscilla,
Yes, the cinnamon that goes into the apple mixture is incorporated in Step #2 of the recipe. I hope you enjoy these! They are delicious! Thanks!
Great recipe. Very easy to follow. My muffins tasted good. I would definTely make these again.
Thanks so much Christina! xo
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.
So glad you like them LuAnn! Thanks so much! xo
Step 2–is that 2 additional teaspoons of flour, or is it part of the flour mixture?
Frances
Hi Frances,
You will use those 2 additional teaspoons listed in the ingredients in step 3. Hope that helps – enjoy!! Thanks!
I’m pretty sure these are one of the best muffins I’ve ever made!!! They are soooo delicious
I’m so glad you enjoyed them, Stephanie!!! xo
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!
Thanks Tara!
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!]
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.
I’m so glad you loved them, Katie!
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!
Do you need to peel the apples?
absolutely delicious will make again and again!!
Made them with gluten free flour and added extra milk. Delicious recipe!
So glad you enjoyed them, Rose! Thanks so much!
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.
Glad you enjoyed it! Thanks!
Love this recipe! Its even better if you do half regular flour, and half almond flour. And if you add chocolate chips.
I made these and added chopped pecans and finely chopped candied ginger to the batter. They turned out so amazing. Love this simple recipe!⭐️⭐️⭐️⭐️⭐️
Wonderful to hear that you love it, Michelle! Thanks! xo
These are amazing. I think they may be the best muffin I’ve ever made, and I make a lot of them. Followed directions precisely and WOW. Thanks for sharing the recipe, it’s a keeper!
I’m tickled that you enjoyed them too! Just the aroma of them is amazing, right?! Thanks so much for sharing your thoughts with me, Margaret! xo
I made these muffins for my husband to take to work. I followed the recipe as written (including all the cinnamon) and they were absolute perfection. (I did manage to keep two for myself).. I will be making this again soon to share with family. I have 40+ years of baking and this is by far the best muffin I have ever made. Thanks.
You don’t know how happy this makes me to hear, Jan! Thanks so much! xo
OMG, to DIE for!!!!!! One must, however be a serious lover of cinnamon to enjoy these!
I “veganized” the recipe by using Melt vegan spread in place of butter and a mixture of ground flax seeds and water (1 Tbsp: 1.5 Tbsp) for eggs.
Mine came out a little over 12 muffins, so I put the rest into a tart pan and made 12 mini muffin tops. I think I may be crowned “apple queen” at work!
I’m so thrilled you enjoyed them Gina! Thanks! xo
What a delicious muffin recipe, I made it gluten free by subbing “gluten free plain flour” for the regular flour! I was really craving some muffins, so whipped this up in my Kitchenaid. Sadly I didn’t have fresh apples, so busted out a tin of pie fruit apple slices. It turned it amazing. Secondly, I saw a lot of recipes called for Greek yogurt and I had some leftover to use, so substituted 1/4 cup of the milk with 1/4 cup of Greek yogurt – made them so lovely a moist. Lastly, ran out of ground cinnamon, so I figured what the heck, and used cinnamon sugar from a little jar. Also turned out delicious.
Mixed as per recipe guidelines in the Kitchenaid, then popped into 12 hole muffin tin lined with patty pans, and popped about 1/4 cup in each. Perfect! Topped cinnamon sugar mixture, after dipping in melted butter and then ate straight away whilst hot lol
Thanks so much! Glad you liked them! xo
Hi just made muffins didn’t even have chance to get cool ,my 92year old mother-in-law had three.
So happy you and your mother in law enjoyed them! Thanks Michelle! xo
I have made these muffins twice. They are so delicious! First time I put the topping on and the second time I didn’t. They are great, both ways. I found them dry the first time, so the second time I cut back the cooking time and they were much better.
Loved these muffins! Was thinking about baking the entire batter recipe in a loaf pan instead of muffin tin. Do you think one recipe would be enough for a loaf. Also, how much should the baking time be increased?
Thanks!
Absolutely EXCELLENT delicious need the top I dipped in butter the top
Super delicious
And cut apples a little bigger than diced for visual
Thank you decilious
Baked today. Absolutely divine. Loved them.
Thanks, Syn,
So glad you liked them!
you would have to increase the baking time by 1.5 so about 45-50 minutes!
I can’t wait to try this recipe, it will be later this morning, sounds simply yummy, thank you
Hi Lorna,
Hope you enjoy the muffins!
Such a great cupcake/muffin for a colder day!
These are a keeper!
Changes I made : Added a dash of honey and did not making the topping. I cooked these at 200C for 10-12min.
The ratio of ingredients are great for a nice fluffy cake. Not dense or wet. The muffin top has a nice crunchy crust.
Sooooooo good. 🙂
Thanks Sarah! xo
I’m planning to make these today and have a question. If I want to make these as mini-muffins, how long would I bake them? And if it’s closer to 15 minutes, will the apples get soft enough? Thanks!!
This is probably too late, but in case it’s helpful for anyone in the future, I make these as mini-muffins and I bake them for about 20 minutes (check at 15, but usually they take about 20], and as long as I dice the apples really small, they definitely get soft enough. Delicious! I also always use 2 apples for even more apple-y flavor.
So easy to make and they’r presently in my oven just now. The smell is divine. Perfect for this time of year!
Thanks so much Evangeline! xo
Hello, I’ no baker but thought I would give your recipe a try. I baked a dozen muffins, absolutely delicious !!! That’s a first for me.
Would it work as well if I poured the batter into a loaf pan?
Need a coffee cake for Sunday brunches .
Thank you so very much !
Hi Rita!
So glad you enjoyed the muffins! Aren’t they scrumptious?!
I haven’t tried this recipe as a cake, but I do have several, several cake recipes you may want to take a look at. There are several bundt cakes and coffee cakes there too. I hope you find more recipes that you will enjoy! xo
Wonderfully light and flavourful. I used a silicone brush to spread some melted butter on the tops and then spooned the sugar cinnamon on top. They were great!
So glad you liked them, Susan!
These were really good! Thanks for posting 🙂
You forgot to say when you add the milk. I added after the eggs.
Hi Rachel,
Look at step 5 in the Instructions. You fold in the flour mixture, alternating with the milk. Hope you enjoy the muffins.
I made these last night and they were just okay as written. I dipped the warm muffins in the butter and cinnamon sugar as directed but I didn’t care for the results. I made a second batch and put a simple streusel topping on before baking and they were delicious. The muffins themselves were very good last night but today (the leftovers) are very dry. I would like to continue to use this recipe as my guide for apple cinnamon muffins but I will experiment with the addition of another ingredient to try to make them a bit moister. My sister recommended trying some applesauce or maybe a vegetable shortening to replace some of the butter. I will report back.
Hi Donna,
I’m sorry you didn’t care for them as written. I do love the idea of using a streusel topping on these muffins. I bet they were delicious. To add more moisture to the muffins, you can reduce the butter to 1/4 cup and add in 1/4 cup of vegetable oil. xo
I hope you enjoy them, Alex! xo
Delicious. Didn’t even need the topping. Found a good use for the apples in the backyard
Wonderful to hear, Jonah! Fresh apples are so great to have! Thanks so much!
Fantastic recipe! It’s true, the flavor is so good you won’t just want to eat the top and leave the rest. We used Honeycrisp apples for ours. Can’t wait to try it with other apple varieties! This is going to be a staple for us.
Honeycrisps are such delicious apples aren’t they, Patricia?! I’m so happy you enjoyed the muffins! I always look forward to the aroma my house gets when I bake them! Thanks! xo
We are a “chunk adverse” family, could you advise on an amount of applesauce or Apple butter i could sub for chopped apples?
Try shredding the apples instead if chopping.
They were delicious!
Definitely on my make again list!
Thank you for sharing.
I used tart apples from a tin.
Very moist en fluffy.
I am happy you enjoyed them, Astrid! Thanks!
Really enjoyed these muffins! They are easy to make and absolutely delicious. I followed your recipe, but just sprinkled turbinado sugar and cinnamon on top before baking, instead of the topping. Thank you for the perfect apple muffin recipe.
Thanks so much Robby! Glad you enjoyed them!
These muffins were a hit at my home. I didn’t make the the coating but either way DELICIOUS. I’m about to make them again!
Glad you enjoy them, Janire! xo
These were the perfect treat! The topping was a little to gritty for my liking so didn’t use but served 21, added a little more sugar & vanilla! So good!! Thank you!
Has anyone tried these with the addition of white choc? Wondering how that would go, or if it would be too sweet?
If I made the mixture overnight, and baked the muffins in the morning, would that be okay? Also, would substituting whole milk make the muffins more moist? Thanks!
Just made these. But also put in raisins and pineapple. They look scrumptious now to taste. Yum yum absolutely divine
Super easy n fast to make..
All gone in 5 minutes 😂😂😂
Great, Shirlene! xo
I’m a big fan of oats in my apple muffins what would be best for incorporating some into this recipe.
Thank you.
I made these on Saturday. They are so darn good!!! I did use 2 apples and did the cinnamon/sugar topping. I will definitely be making these again, the only thing I will be doing different is I’m going to try a strusel topping. Definitely recommend this recipe!!
Thanks so much Norma! Glad you liked them! xo
Hello could you provide the recipe in metric mesurements (in grams / ml) rather than cups? Many thanks.
Hi Wendy,
Here is a link to my Conversion Chart. Hope you enjoy them!
I have made these muffins twice now in the last two weeks for adults and grandchildren. I made the mini version and followed the recipe. Delicious! Thank you.
So glad to hear that you enjoy them too, KJ! Thanks! xo
Best recipe ever! Delicious! I didn’t want to waste cinnamon, so I just started with the 1/4 cup sugar + 1 tsp cinnamon topping. That worked out great and definitely enough flavor.
Just made these today with my 10 yr old daughter. My whole house smells delicious and the muffins were amazing!! My husband doesn’t normally like fruit based baked goods but, he ate four of them!! Definitely a recipe we will use often. Thank you so much for sharing.
I am so glad to hear that you and your daughter made these together and that you enjoyed them, Stephanie! I hope this was a fun activity for you both! Thanks so much for sharing this with me! xo
I’m not sure what happened, but my muffins wouldnt come out of the pan. They were falling apart. Super good, but they fell apart. I did spray the pan, and followed the recipe exactly.
I’m sorry your muffins fell apart, Sydney. I’ve never had mine do that and always have great results. Thanks.
THE. BEST. Thanks so much for sharing!!
Thanks Courtney! xo
Delicious, made these according to recipe, except added 1 tea. cinnamon to the 2 tea. Flour on the apples. Also before baking sprinkled tops of muffins with cinnamon/sugar and wheat germ mixture. Wonderful, big hit with family.
Sounds like a yummy recipe! I plan to make these soon, but have a question. Do you peel your apples or leave the peel on? Thanks!
Hi Susan,
It’s really a personal preference. Most of the time I peel mine. Enjoy them! xo
Made these exactly as written and they have become our favorite muffin recipe! Thank you for posting this!
Glad you enjoy them too, Gen! Thanks!!!
Hi! Great recipe!!!
So-due to not having all the ingredients…. this is what I did and it was great.
Sub coconut oil instead of butter
Sub (1tbsp chia + 3tbsp water- soak 10min) for one of the eggs
Sub coconut milk for milk
It worked great! Batter was quite thick but they baked beautifully in 27 min
Hi, I was wondering is there any way to add banana into this?
Hi Deidre,
I’ve never added bananas to this muffin recipe, but I do have some banana muffin recipes you may want to try. Thanks!
Hi. I used nutty wheat (whole wheat flour) and it came out great. Thanx for sharing the recipe. My family loves it.
Thanks, Anette, for sharing your way of making this. So glad your family enjoys these muffins.
I made these muffins this afternoon to take to my step daughter. She has an egg allergy, so made these using the ground chia/water combination. Therefore the milk (non dairy almond milk) was increased to one cup. I also prefer to taste the apple so chopped them versus dicing. It’s nice to taste the chunks of apple in the muffin. Because the batter was dense, the muffins baked in 20 minutes.
For the topping, I used coconut sugar versus white sugar as I felt there was enough sugar in the recipe, and also added some nutmeg with the cinnamon in the topping.
This was an excellent recipe – as posted. The changes made were only for the purpose of allergies to eggs/milk.
I’ve just found this website and will be trying many more of the recipes.
Welcome to Add a Pinch, Valerie!
Your changes for your stepdaughter’s allergies sound delicious!
Hi Robyn, thank you for sharing this recipe! I would like to know if I can make this without using an electric mixer to cream the butter and sugar? Is it possible to beat the egg first and add it to the mixture? Please let me know, I would love to try this recipe out! (
Hi Jenny,
You can make this recipe without an electric mixer. Make sure your butter is at room temperature and cut it into small pieces. That will make it easier to mix with the sugar. Put your butter and sugar into a large bowl and use a fork or a pastry blender to cut the butter and sugar together until they are well blended. I would not beat the eggs first. Just add one egg at at time into the batter and stir until each is mixed into the batter well. Hope you enjoy this recipe!
Do you think this recipe could be baked in round cake pans?
Carolyn,
I’m sorry but I’ve never made this muffin recipe in round cake pans.
These are my go-to muffins for lunch boxes. We all LOVE them!! I am just about to do my usual Sunday baking and shock horror am almost out of flour. I have one cup left, but also SF flour in the cupboard. If I used one cup plain and one cup SF and ditched the baking powder I wonder if that would work!?
Thanks,
Rosie
Ps. We all love your site. My 11 year old son loves cooking and only ever uses recipes from your site because they always turn out for him and are easy too follow 🙂
Rosie,
I love that your son makes my recipes when cooking and that your family loves these muffins! I haven’t tried this but I think you can use one cup self-rising flour and 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Let me know how it works! xo
Hi!
Love your recipes, and thank you for sharing. We have a couple of family members that are celiac. Have you every made this recipe with GF flour? Or can you recommend another one of your muffin recipes that would hold up well with a GF flour mix?
Really appreciate the help,
Dawn
Thanks, Dawn,
I have used Cup 4 Cup Gluten Free Flour in recipes as a substitute for flour. Hope this helps!
Do these muffins freeze well? I want to make a big batch to have on hand for lunches and I’m wondering if they will taste the same after being in the freezer?
Hi Diana,
These muffins do freeze well. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!
Is it normal if the batter is thick
The batter will be thick for these muffins. Hope you enjoy!
Apple Cinnamon Muffins….1/4 cup .cinnamon in the topping. Really?
Hi Carole,
This ratio of cinnamon, sugar, and cinnamon is the one my family loves. As I tell you in the post and also in the Notes section of the recipe, if you don’t like that much cinnamon, you can either omit the topping or reduce the cinnamon. Thanks.
I am a novice baker and always check “Add a Pinch” when I’m looking for a recipe. As a super-thrifty baker, I wanted to take advantage of the season and bake with applies. These muffins turned out perfectly. thank you for the tip on less cinnamon option. Thank you thank you thank you for all your great tips, recipes and information! PS – I always hear your adorable accent in my head when i read your writing. 🙂
Awww! Thank you so much, Shona. I’m so glad you loved the muffins. They are perfect for right now! (and bless on the accent!!!). xo
Deliciously perfect. I barely ever leave reviews(who has the time:) but these are so perfect – they are going into my hand written recipe collection! Thank you!
Thanks so much, Olena, for taking the time to write this review. So glad you like these muffins!
Great recipe after a day of apple picking. For the sugar dip I used 1 tbs gran sugar and 1 tbs brown sugar w/ a pich of salt and 1/2 tsp of cinn. Loved the taste!
I bet these were great with just picked apples. Thanks, Jodee!
Good tasting muffins! Prep time is more realistically 25 minutes — not 5 — so make sure to set aside time for peeling and dicing apples, and beating sugar & butter etc.
I’m glad you liked the muffins, Minka. Prep time in recipes is the time it takes for you to follow the instructions prior to cooking. It does not count the time for you to peel the apples, etc. Thanks!
Amazing muffins! Loved them. I made a double batch for my daughters birthday a week ago and they were all gone in two days! Definitely making again. 🙂
I hope your daughter had a very happy birthday. I’m so happy everyone loved them. Thanks, Chassidy!
I never write reviews, however, this apple muffin recipe warranted one. I live in apple country, and a neighbor gave me way too many Gala apples. So, I searched the web looking for just the right recipe. Well, I found it here! I followed the recipe, but add three cups of apples because that’s what I peeled. Also, I just eyeballed the sugar cinnamon topping mix. It made eighteen medium muffins. I plan on making several more batches and sending them with my kids to share with their friends at college. I am sure they will love them as much as I do.
You are so lucky to live where you can get fresh Gala apples. I envy you. I can just imagine how good these were made with those apples. Thanks so much for letting me know how much you loved these, Amy. Hope those college kids enjoy these muffins.
I never review recipes, but this one is now a house staple! The first time I made them, I made a double batch. It was enough for 24 smaller muffins and an 8×8 cake. The muffins were good but the cake , even better!! I went a little overboard and brushed butter and cinnamon/sugar on BOTH sides of the cake. Holy cow it was yummy!
Ever since I made the cake, that’s all I make now. The double sided butter and c&s make it extra delicious! And the very best with a cup of coffee!
This recipe is also great for littles to help with. My youngest daughter really enjoys peeling the apples!
My husband will be coming home late tonight from a business trip. It’s ready on the counter for him! As he’s declared it “the best cake ever!”
Thanks for the great & easy recipe!
Oh, what a sweet comment, Ashley. I always loved making desserts with my son and making them with my mother and grandmother when I was little. This sounds absolutely delicious with the butter and cinnamon/sugar on both sides. I’ll have to try that! Thanks!
Came Out perfect!
That’s great, Ilene. Enjoy!
The muffins were delicious however a prep time of 5 minutes is not realistic. If it takes 3 minutes just to incorporate the sugar and butter than clearly one is not able to chop apples and get the remaining ingredients together in 2 minutes.
Jen, I’m so glad you liked the muffins. The standard prep time in recipes is the time it takes for you to follow the instructions prior to cooking. It does not count the time for you to peel the apples, etc. Thanks!
These were really good and made my house smell divine. I used 1 & 1/2 fuji apples, used cinnamon generously (I love cinnamon!!) and I was out of milk so I substituted coconut milk and it turned out great. I didn’t make the topping but it was delicious nonetheless. Awesome fall flavors.
Thanks so much, Sophie! I’m so glad you loved these muffins. I haven’t tried these with coconut milk yet but that is a great non-dairy option.
These are delicious and kiddo approved! I followed the exact directions and I’ll definitely be adding this to my list of breakfast recipes. ( Although we had a few as a snack tonight! ) Thank you very much for the recipe!
Kiddo approved is the best compliment I could receive for a recipe. Thanks so much, Danielle!
These muffins turned out EXACTLY like I was wanting an apple muffin to be. I used two honey crisp apples, leaving the peel on. Browning butter didn’t work for me when I’ve tried it before and I was pressed for time, so I just sprinkled sugar and cinnamon on the top before baking. TASTY and easy. Will definitely make again.
Thanks so much, Dana. I’m so glad you liked these muffins.
Great recipe, my home smells great! I substituted with cloud 9 flour(rice flour, buckwheat flour) its cup for cup as reg flour). Also used coconut sugar.
Thanks, Debbie. I’m so happy you liked this recipe and glad you could adapt it to your needs. I love how my house smells every time I make these, too.
These muffins are delicious! Can they be frozen? If so, what’s the best way to reheat?
These muffins do freeze well, Jenn. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!
I really want to try this, would I be able to use salted butter? If I do, would I need to adjust the salt in the batter?
Sure, salted butter would be great, Veronica. You may want to adjust the salt added in the recipe if you want. Hope you enjoy the muffins.
The muffins were very tasty. I might try substituting apple juice/cider for some of the milk for even more apple flavor.
So happy you liked the muffins, Marnie! I haven’t tried substituting apple juice or cider for milk. Let me know how it does.
So perfect! Second time I made them I added clove, nutmeg and cardamom with cinnamon for a total of 2 teaspoons. Even better.
Thanks, Melanie!
I’m excited to make these muffins but have a question. On the ingredient list it mentions coating apples with flour and cinnamon, but in the directions it just mentions flour. Is this an error? Thanks!
Thanks for catching that, Sandy. I have updated the instructions. You mix the 2 teaspoons flour with the 1/2 teaspoon cinnamon to coat the apples.
I have made this amazing recipe countless times and it is always a success, I get lots of compliments and when are you making apple muffins again, my daughter absolutely loves them and she is hard to please.
I am awful at baking but this recipe, Robyn, I could sell the muffins 🙂
Thank you so much.
Xxx
Thanks so much, Jenny! So glad this recipe is such a success for you! xo
Could you sub plain flour/baking powder for SR flour instead? Can’t get plain flour at shops 🙁
Teneille, follow my recipe for How to Make Self Rising-Flour and you can always make your own. Hope you enjoy your muffins.
1/4 CUP of cinnamon for the topping?
I make these with the 1/4 cup cinnamon for the topping and everyone in my family loves them. As I state in the Notes section, you can reduce the amount if you want. Hope you enjoy!
Hi Robyn!! I love ALL of your recipes! So excited to try these muffins- any advice on baking time/heat if I want to make these in my jumbo muffin pan?
Thanks!
Beth
Beth, 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.
Perfect balance. I really Fluffed eggs in one by one. This created such a bouncy and moist muffin. I definitely cut the cinnamon to 1/8 and the top was still warming and sweet.
SOOOOO GOOD! I did some modifications – half whole wheat flour, reduced the sugar and reduced the cinnamon in the topping. Will definitely keep this recipe. Thanks!
Thanks, MJ.
Easy to make and very delicious. I made these tonight so my family could have for tomorrow’s breakfast, but my family has almost finished them all! Hee, hee😄 will definitely have to be making more of these, it is a winner. Thank you!😊
I’m so glad everyone loved the muffins. Maybe they saved enough for breakfast! xo
Thank you for sharing your recipe. My muffins turned out great. Big hit at home and at work. One large red delicious apple gave me the 2 cups of apples I needed. I used plain greek yogurt instead of milk, sprinkled the cinnamon sugar on top prior to baking, and I lowered the baking temperature to 350.
Thanks, John. So glad these muffins were a hit!
i’ve already tried this recipe a couple times and me and my friends always loved the result. i would definitely recommend this recipe because the muffins just taste amazing.
Thank you, Rebecca. So glad you and your friends loved these muffins. xo
Made these exactly as posted, using a honeycrisp apple. I went light on the topping. It might be the best muffin I have ever had. They made everyone in my house very happy!
Honeycrisp is my favorite to use in this recipe, too. I’m glad everyone loved them. Thanks, Laurie.
My 3 and 5-year-olds were easily able to help with all steps of the recipe and we got a little math/measurement skills in too! 🙂
That is awesome, Michelle. What a great way to have fun and teach at the same time. Thanks for letting us know something you are doing with your children.
These apple and cinnamon muffins are divine! They taste very yummy and I love eating them warm. They are a very easy snack to eat for breakfast or on my way out somewhere. I will definitely be making these again!
I love to have them handy for breakfast and on hand for my family to pick up as they go out the door some days, too, Maddison. So glad you like these. Thanks!
Hi! I am planning to make these this week. Do you think buttermilk could work instead of milk? Would any of the other ingredients need adjustment? Thanks!
For every cup of buttermilk you need to reduce baking powder by I believe it’s 2 tsp up to completely and add 1/2 tsp of baking soda.
Hello, could this be baked as a cake?
I have not made this as a cake, Tom, but other people have commented that they have.
I let my daughter make the apple muffins, and they were delicious! they had the right balance of cinnamon and apple, with a sweetness to pull it all together. they were a delight to have and I would totally have these again! Thanks!
Thank you, Laura. xo
Going to try Apple Cinnamon muffins
Skipped the cinnamon sugar top and added two apples. They are amazing!
Thanks, Melissa.
Made these as directed and they’re DELICIOUS. The 5 minute prep time is off by a factor of maybe five, though. Were cooked through at 22 minutes so might reduce the temp to 350 next time. Also dipped all the muffins in the butter and cinnamon sugar once and then in the cinnamon sugar again. DIVINE. Thank you!
Paul, I’m so happy you loved these muffins. Prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions. Different ovens can bake at slightly different temperatures so the baking times can be different by a few minutes. I’ve found that happens sometimes between my oven and my mother’s. Thanks so much. xo
AH-MAZ-ING! These were some of the easiest, most delicious muffins I’ve made to date! THANK YOU for sharing!!! I would have to agree, too, that if you don’t make them with the topping you’re committing either a sin or a crime. 😉
Thank you, Sandra. I agree that the topping on these is amazing. xo
Hello roybin these apple muffins look delish! I’m going to try them I was wondering if I can use butter milk in place of milk?
Brandy, I haven’t made these with buttermilk but it should work. The flavor may be a little more tart. Hope you enjoy.
So yummy!!! I don’t think they will last overnight. They will get eaten up!!!!
Alissa, it sounds like you may have to make another batch. Thanks xo
These sound absolutely delicious & will definitely be making them. My only question is would applesauce be able to be used in place of the butter?
I haven’t made these with applesauce as a substitute for the butter, Joanna. The texture may be a little different and the muffins may be more dense.
It’s difficult to find regular flour at the stores but I do have self-rising. Would this work?
I haven’t tried making this with self-rising flour, Nicole. If you do try, I would omit the baking powder and salt and use the same amount of flour as the recipe.
Thank you so much for this lovely recipe. I didn’t have little patty cases, so I made it in a loaf tin. Like a banana bread. My children loved it – and so did I!
I’ll have to try making this in a loaf pan sometime. I’m so glad you and your children loved this recipe, Mary Anne. Thank you.
Do you need to peel the apples before dicing them?
You can do this however you want. The muffins are great either way. Hope you enjoy!
Thanks
Great recipe! Love the toppings. Used half Splenda as substitute for half the sugar. Do you happen to know what the calorie and carb count is for your recipe? Thanks!
The nutritional information has been added to the recipe, Sara. Hope this helps.
Great recipe ! Came across this recipe searching to see how I could use up left over apples – rather than throw food away. Recipe followed exactly although I used cup cake cases as I didn’t have a muffin tin – only needed 5 minutes less cooking time – will definitely be making them again (if we can find flour and eggs !!)
Thanks, Maxine. I hope you find many more recipes on my site that you love. xo
What are cup cake cases ?? Never heard of them before.
Joanne, cupcake cases are the same as cupcake liners. This is a term used in some other countries.
I’m a very novice baker (quarantine helped me discover this new hobby)- and these were so easy to make! They tasted amazing! I used honeycrisp apples, and used chopped candied walnuts in place of the suggested topping.
Mine turned out slightly dry and it may just be an error in how I prepared them- although I have a convection oven…..so I wonder if I maybe should have reduced the heat or bake time to keep them more moist?
Thanks for sharing this great recipe- I will definitely have to explore your site to try others!
When baking in a convection oven, Michelle, you usually reduce the temperature about 25ºF and the baking time will usually be reduced. I would think that may be the reason your muffins were a little dry. I hope this helps and I hope you find many more recipes on my site that you love.
These were delicious apple cinnamon muffins. It took me a little longer on the prep time, but maybe I was just taking my time. The flavor and the texture of the muffins was great. Thank you for the yummy recipe.
I’m so glad you liked these muffins, Cindy. Prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions. That can be confusing.
Sounds delicious! Can I make this by hand if I don’t have a mixer?
Yes, you can make this by hand, Jill. It may take a little while to mix but it can be done. Hope you enjoy the muffins.
These are amazing! My 3 kids cleaned them up for morning tea during homeschooling. One of the kids said nah I don’t want any and he had 4 cleaned in less than 5 mins 🤣 def my go to now because there’s only so many snacks you can buy! Thank you!! my 4y/o said they’re his favourite snack ever 👏
Thank you, Jackalacka. It sounds like your children love these as much as my family does. xo
Absolutely delicious. Definitely recommend this recipe.
I hardly ever bake, and even I made these taste amazing. Thanks for the recipe!!
Thanks, Chantel. So glad you liked these muffins.
My whole family loved them and they made the house smell amazing!!! Will be making again!
Thanks, Marilyn. They do make your kitchen smell great, don’t they? So glad your family loved them.
The perfect Saturday breakfast. When the house is driving you crazy, break out the cinnamon! Smells heavenly and everyone loved them!
We love these on a Saturday morning, too. So glad your family does, Kathy. Thanks
I made these for breakfast for my family and it was an absolute hit! My husband could not stop eating them. My 3 and 5 yo boys scoffed them down, too! The house smells amazing and there are smiles all round… Thank you for a great recipe!
Don’t you just love it when everyone in the family loves something you have just baked? I’m so glad everyone loved these muffins, Tash. xo
Delicious! Just made these and they are a big hit!
So happy you liked them, Josephine. Thanks.
Hi are these metric or US measurements?
These are US measurements, Susan.
I’m planning to make these muffins within the next few days. How do you measure your flour? I’ve found that can make such a difference in the success of a recipe!
hello!
Could I substitute butter with oil? if yes, same quantity?
Anastasia, I haven’t made these with oil but it should work fine. Several people have commented on here that they substituted the butter with coconut oil and it worked great. You would use an equal amount of oil as the butter.
Wonderful
I made these for my daughter’s kindy as they were studying the letter A. They were so good that two teachers stopped me to ask for the recipe, so I’m back to send it to them and thought I’d leave a review.
Thanks, Ashleigh. So glad everyone enjoyed the muffins. It is always a treat when someone asks for the recipe, isn’t it? xo
These are literally the best muffins I’ve ever made/ tasted! They taste like a hybrid between Apple fritters and cinnamon donuts I’m obsessed with. THANK YOU!
So happy you love these muffins, Alyssa. Love your description of the taste. xo
I loved these!! Quick and easy to make and SO good!!
Thanks, May!
Delicious and easy!!!
Thank you, Lauren!
Soooo yummy! I’ve had a craving for these and this recipe balances it perfectly!!
Thanks, Abbey!
I used turbinado sugar!
These were so delicious last night I made them again today after my family devoured all 12.
Thank you.
So glad everyone loved the muffins, Mariela!
These muffins are fantastic!! I made my first batch last week and loved them so much that I made 3 batches yesterday and shared them with family and friends…. everyone absolutely loved them! I use 2 1/2 cups apples as I love apples! Thank you for sharing this recipe Robyn!
Thanks, Janet. So nice of you to share. I’m glad everyone enjoyed them. xo
These are soooo yummy! The house smelled amazing and even my neighbors were asking what the amazing smell was 😉 have you tried any substitutes for the butter, milk and eggs?
I haven’t made these with substitutes, Kelly, but others have left comments that they have used coconut milk instead of the milk, coconut oil instead of the butter, and applesauce or chia seeds plus water and ground flax seed plus water for the eggs. I hope this helps.
Quick question. Do you peal the apples?
It’s really a personal preference, Emily. Most of the time I peel mine.
Wow I can’t wait to try these I bet they delicious 😋!! 🙂
Hope you enjoy the muffins, Mckayla.
Thank you Robyn!! I tried the no sugar version of the same and substituted some dates with the apples and it worked a charm!!! Love this and love you!
Thanks, Tanya. I’m glad you found substitutes that worked for your needs.
I have apple sauce to use up, how much do you think I should use since i won’t be using diced apples?
I’m sorry but I haven’t tried making these muffins with applesauce, Meagan.
I just made these they are fantastic the only difference, is I made them in little loafs. I also added pumpkin pie spice, it made it so much more flavourful.
This sounds great, Jeannette.
These are amazing! I have tried a few apple cinnamon recipes and none of them have turned out this amazing. Even my kids loved them. Thank you for sharing this! Its going in the family recipe book.
Thanks, Rachel. I’m so glad these were a hit with your family!
The ingredients ask for milk but it’s not mentioned anywhere in the method?
I’m sorry you missed this in the instructions. Instruction 5 in the recipe, “Gently fold in flour mixture, alternating with milk.”
Best ever muffins
Thanks, Janine!
Do these freeze ok, has anyone kept some in the freezer – for a rainy day 😁
These muffins do freeze well, Christine. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!
In the future I’m going to only use 1 tsp of cinnamon in the batter. Otherwise delicious!
Looking to make a new item for all my clients for breakfast
These are spectacular – I made them for my folks recently and wow! Do they freeze well? When I make them and it’s just for me, it would be great to store them in the freezer so I don’t eat them all in one go!
These muffins do freeze well, Julia. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!
Would it bake well in a cake tin too instead of as muffins?
I have not made this as a cake, Ruhi, but other people have commented that they have.
The topping recipe calls for 1/4 sugar and 1/4 cup of cinnamon. Hopefully, everyone knows not to put that much cinnamon.
Did 1/2 tsp of cinnamon and the muffins were fantastic.
Easy and clear recipe! I was out of eggs when I was making this but I added apple sauce instead and they still came out amazing!!
Thanks, Maite.
These muffins exceeded my expectations! Followed the recipe exactly as stated and everyone LOVED them. Saving the recipe to make again 🙂
Thanks, Taylor!
Just FYI, I recently made these muffins for a neighbor and substituted gluten free flour for all-purpose flour. The muffins were a huge hit! They turned out perfectly, even with the substitution.
Thanks for information, Romi. There are many who may need to make these gluten free.
My kids love these muffins. I accidentally added one extra egg. Definitely a keeper. 🙂
Thanks, Belinda.
Delicious! The perfect balance of cinnamon, sugar, and apple. Definitely making this again! Thank you for sharing your talent!
Thanks, Ashley!
Hi Robyn, I am excited to try them tomorrow. Was just wondering if one can add a bit of ground ginger to it as well?
I haven’t tried this with added ginger, Shagun, but let me know how it turns out if you do.
I substituted all-purpose gluten-free flour (xantham-free) and they turned out great. Will be adding this to the recipe book.
Thanks, Marie!
These are absolutely delicious. They freeze really well and are such a nice treat to bring out of the freezer! Thanks so much – they are my new “go to” muffins!
Thanks, PJ. I love having these made ahead and in the freezer, too, so I can just warm them up as I need them.
Great recipe! My kids loved them and they held up well overnight.
Thanks, Veronica! I’m so glad they loved them.
These were delicious! I added roasted walnuts & peacans to mine as well and I think it really took them over the top. They are very sweet though (think more cakey), so this is definitely too rich as a breakfast muffin for me. Perfect for coffee/tea or dessert however!
They sound delicious with the pecans and walnuts, Katrina. Thanks!
These muffins came out great. I’m not an experienced muffin maker, but the instructions were easy to follow. I experimented by using paper muffin cups for half of the recipe, they came out of the tin so much easier. The cooking time was spot on, 30 minutes as stated. But the prep time is way more than 8 minutes. It took me over 30 minute, between greasing the tins, dicing the apple and everything else. Next time I will try it without the topping. It came out great with it, but I wonder if the texture of the muffin top would have been even better without it.
Patty, prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions. Some have left off the topping and said the muffins were still delicious.
Did 1 1/2 tbsp and 1/2 tbsp of baking soda, and gluten-free flour. They turned out AMAZING. Everyone said they were the best muffins they’ve ever tasted. YUM
I’m so glad everyone loved these muffins, Abby!
Abby, you wrote, “Did 1 1/2 tbsp and 1/2 tbsp of baking soda, and gluten-free flour.” Do you mean 2T total baking soda or is it 1 1/2 T of something else?”
Delicious
Thanks, Christine!
I’m assuming we’re supposed to peel the apples?
It’s really a personal preference, Carrie. Most of the time I peel mine.
I have made these for at least 3 years now at every apple harvest time. They are always a huge hit with everyone that eats them. From my little daisy’s in my girl scout troop to my coworkers. Not one person has been able to eat just one. It has become a staple for this time of the year and something my kids cannot wait for.
Oh, thanks for letting me know how much everyone loves these muffins, Tosha.
Can I use salted butter
Mary, I always salted butter. I hope you enjoy!
I never use salt or salted butter and it’s totally fine!
These are absolutely amazing! My first time making muffins from scratch and I’m so impressed! I’m going to be making these often! My only question is should I change my pan, I used a lighter muffin tin and they came out just a little overdone, at 375 degrees Fahrenheit for 30 minutes? I really love this recipe and the directions are so spot on!
Eleni, one cause of muffins being overcooked is leaving them in the pan too long to cool. I would let them cool 2-3 minutes in the muffin tin and then remove the muffins. The muffins will continue to cook if left in the muffin tin. Also, sometimes muffins in lighter tins do bake faster. I hope this helps.
Made these for the holiday. Tripled the cinnamon at every turn except for the topping, where I think I might actually back off next time. Added about a cup of chopped pecans, cut the sugar to 2/3 of a cup, and omitted all salt (who needs that stuff!?) and wow!! What a lovely way to bring in the new year. My only question: what kind of apples are you using, that 1 apple = 2 cups diced? I used 3 and got 2.5 diced (one mac, one galla, and one granny).
Thanks!
This recipe is gold! Wow, the muffins are so tasty and everything a muffin should be.
Tip: You can keep the dough in the refrigerator for some hours for baking later. I mixed my dough and left it overnight in the fridge to bake in the morning.
Thank you.
These are great – I made them and they had rave reviews with my whole family.
However – 5 minutes prep time?? LOL not accurate.
I’m so glad your family loved the muffins, Beth. Prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions.
Living in the north of England and with an abundance of apples I was looking for a new recipe and found this one. Thank yo for sharing this – it is amazing and at moment I am baking fore self and for neighbours and they all love these muffins .
June, I’m glad all of you love these muffins. How sweet of you to bake for your neighbors, too!
They are delicious!!
Would they be ok to keep in a airtight container for a couple of days? Or have to freeze them?
Thank you
Daniela, you can store these in an airtight container a couple of days or freeze to keep longer. xo
Can I put the batter in a muffin case to bake them please.
You can if you prefer, Elizabeth.
I cant say enough about how good these muffins are! My first time using parchment and i can see myself making these over and over! So moist and delicious! Now im wondering if i leave them in the parchment or tale them out to store them! Next time I will know!
I’m so glad you loved the muffins, Shirley! Thanks.
Just made these this morning and they are fabulous. I used regular sized muffin pans and paper liners and placed a level ice scoop of batter for each. It made 17 muffins. They are moist and delicious, just bursting with cinnamon and apples. The recipe made my favorites list!
Thanks, Terri. I’m so glad you loved these muffins. xo
I just wanted to know if it’s a good idea to make them beforehand or not? Like a day before, since it has apples it it. Will they hold the same texture and taste the same even the next day? I have tried it with other muffins and cake, but apple muffins will be first time.
These should hold their flavor and texture just fine the next day. Mine always do the next day. Hope you enjoy!
My husband said that’s the best muffins he has ever tasted and he is very critical! He has never said this to me in the whole 26 1/2 years we have been married! Thank you thank you thank you thank you for this recipe I will be making many more times! You have may have saved my marriage LOL LOL LOL
I’m so happy you and your husband loved these muffins. Thanks!
These are fantastic! My husband thought I bought them at a bakery……and is already asking when I can make more. Definitely a winner!
I’m so glad you and your husband loved these muffins, Shannon. Thanks!
These were great! Made them as written except I subbed one teaspoon of the vanilla extract with almond. Only used 1/4 cup of butter for the topping. The topping is definitely necessary. So good!
Thanks, Rachel.
I’m going to try these using a GF blend. Can you use Grapeseed oil instead of butter ? Has anyone tried that yet ? And would you use the same ratio ?
Thanks
Melissa, I haven’t tried making these substituting the butter with grapeseed oil. Maybe someone else on here has.
These are so yummy! I didn’t think they would be sweet enough, but the apples really make them super sweet! I piped these into a donut pan instead of muffins, so fun!
Thanks, Kristi!
If you were doing mini loads what temp and time would you do?
Without any specialty ingredients like buttermilk etc, this muffin is excellent. Very moist and flavorful, the proportions in the ingredient list are spot on. Will make on repeat.
Thanks, Lisa!
Made these muffins yesterday. So easy and sooo yummy! Saving recipe as one of my go to’s!
Thanks, Sherry!
Just made this today with my 11 year old son who wanted to bake something from scratch. He chose your recipe and did most of the work himself. The muffins are delicious! We ended up with too much melted butter and cinnamon sugar topping; I think next time we will cut that in half and add more apples (we have a u-pick orchard right behind our house!). Definitely making again! Thanks for a great recipe and a wonderful memory! 🙂
What a treat to bake with your son. I always loved the times that my son and I baked together as well as when I baked with my mother. Those days make such sweet memories. So glad you loved the muffins!
Made these with Bob’s Redmill gluten free flour (my daughter is celiac) – turned out awesome! All disappeared in 2 days. Thanks so much for the recipe 🙂
These seemed dry to me. Maybe I didn’t put in enough apples (2 cups chopped). I also used 1/2 white & 1/2 brown sugar. Topping wasn’t the best. Probably won’t save this one. I’d say it is 90/100.
Made this yesterday and they were delicious. Used 3 cups of apples instead of just 2 and they still came out great! This recipe is a keeper!
Thanks, Venia!
This recipe looks delicious! I’m just curious if you think the same recipe would work for mini muffins? Just a change in cook time or a change in ingredients, as well? Mini muffins are more practical for my little ones 🙂
Rebecca, several have commented that they made mini muffins from this recipe. Here is a comment from Rose: “I make these as mini-muffins and I bake them for about 20 minutes (check at 15, but usually they take about 20], and as long as I dice the apples really small, they definitely get soft enough. Delicious! I also always use 2 apples for even more apple-y flavor.”
Perfect, thank you Robyn!
Amazing! One of the best recipes of any kind I’ve ever made!!!!!!
Shared recipe with all my piano students ! They went Gaga fir them. The warm butter and cinnamon on top is outrageously yummy!
Thanks so much, Jan. So happy your students loved the muffins!
If you freeze them do you add the cinnamon topping before freezing?
You can freeze them after you add the topping, Noel. 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.
Hi Robyn. Love this recipe! I think you’ve got a typo under your topping ingredients. You’ve got “1/4 cup ground cinnamon”! I assumed it should have been “teaspoon” instead. Just thought you might like to know!
Elisa, I use the 1/4 cup ground cinnamon when I make it. However, some people wanted less cinnamon. I have this comment in the NOTES section of the recipe: 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. I’m happy you love this recipe. Thanks!
Is it just me, or does the recipe call for milk and then not use it? Either way these are amazing. I also added shredded carrots and raisins- this is great for my preschoolers after school snack 💕
Nila, I’m so glad you like these muffins. I’m sorry you missed when to add the milk. Is in Instruction 5: Gently fold in flour mixture, alternating with milk. Hope this helps.
This is my go-to apple muffin recipe. I’ve altered it a bit and replace the milk with homemade applesauce and I skip the topping as I think the base muffin recipe is sweet enough. Depending on my mood, I might add a dash of cloves and or nutmeg to the batter to add a little extra flavor. Always a winner.
Thanks, Mary!
Made these today and they were soo delicious! Everyone loved them, and i didnt even make the topping! 10/10 🙂
Thanks, Sarah!
Loved these Amazing muffins! My nieces said they were the best muffins they’ve ever tasted! Not sure how it could take someone 5 minutes to make them though….. it took me about 40 minutes but I am very precise in my apple cutting and measuring.
Laura, the prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. The time it takes to peel, chop, dice, melt, etc. varies so much with different people that the time to mix the batter after all ingredients are prepped and pour the batter into the muffins tins is a more accurate time. So glad you and your nieces loved the muffins!
I have baked these muffins a few times already and I absolutely love your recipe!!! And what a success it was with my family too!!
Only thing I would say is that it takes me more like an hour’s prep time, 😂, I don’t think 5 min is realistic for most of us (I hope otherwise I’m a snail, 😂)
Ps. Has anyone tried using oat flour to replace part or all of the cake flour?
Priscila, the prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. The time it takes to peel, chop, dice, melt, etc. varies so much with different people that the time to mix the batter after all ingredients are prepped and pour the batter into the muffins tins is a more accurate time. I haven’t tried these with oat or cake flour but maybe someone else on here has and can tell you how theirs turned out.
This is the best apple cinnamon recipe I have tried!! I will definitely be keeping this as my go-to recipe for apple cinnamon recipes. Thanks for sharing!
Thank you. I’m happy you enjoyed the muffins.
I made these muffins. Sooo good. The only thing that went wrong i put them in paper cups . They were stuck to the paper. Will try again delicius
I had the same exact thing happen. What could be a solution to this?
Alexa, I haven’t used paper liners but I always spray my muffin tins. Try spraying the liners lightly with baking spray to see if that helps.
was scared of the 1/4 c cinnamon in topping. It was delicious thought it was a typo!
Do you peel the apples?
Kim, it’s a personal preference. I peel mine.
30 minutes was too long of a cook time. The outsides are way overcooked. I wish I had checked them at 20 minutes. The inside is very dense and I was hoping for something more light & fluffy. Disappointed.
Kim, I’m sorry you were disappointed with the muffins. Over mixing the batter can cause the muffins to be dense. With this recipe, yoou just need to fold in the flour mixture, alternating with the milk, then stir until combined. Then fold in the apples. One cause of muffins being overcooked is leaving them in the pan too long to cool. I would let them cool 2-3 minutes in the muffin tin and then remove the muffins. The muffins will continue to cook if left in the muffin tin. Also, sometimes muffins in lighter tins do bake faster. I hope this helps.
Delicious!
Thanks, Heather!
I found 1/4 to 1/2 tsp cinnamon for topping not a 1/4 cup cinnamon (way to much) for me!
Made these this afternoon and they are delicious. My alterations to the recipe:
I used 4 apples (bc that is what I need to use up) so more than what the recipe calls for
I only used 1/4 cup of melted butter for the topping and used brown sugar instead of granulated for the top with the 1 tsp of cinnamon and thought it was perfect combo.
Thanks, Sydney!
Made them without the topping and they were great. Nice cinnamon and apple flavor and just a nice light sweetness. Only took 22 min in my muffin pan
Thanks, Ryan. So glad you enjoyed them.
i would like to try these and make them as a surprise for mygrandma, do you have any alternatives for toppings?
You could use the topping I use for my Cinnamon Rolls Recipe, Tyrei or the simple glaze I use on my Lemon Blueberry Scones Recipe. Also, the Apple Cider Glaze on my Sweet Cinnamon Biscuits would be good. I hope your grandmother enjoys the muffins.
I just made these! Wow! they turned out perfectly moist and absolutely delicious. I baked them for 23 min. Thank you for a recipe I can pass down to my kids 🙂
Thank you, Angelica!
The muffins were delicious. I will use this recipe again, but five minutes time? Try 30 minutes! After all, who has 2 cups of chopped apples just sitting around? Prep time should include gathering all the ingredients.
I’m so glad you liked the muffins, Mary. The prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. The time it takes to peel, chop, dice, melt, etc. varies so much with different people that the time to mix the batter after all ingredients are prepped and pour the batter into the muffins tins is a more accurate time.
Absolutely delicious. Just made them for my family, they loved it. Will definitely be keeping this recipe.
This Recipe was the first ever muffin recipe everyone in my family could agree on. I hate apples but loved these! My son loves apples and said that the apple flavor should be bumped up a bit. My other 2 kids and husband loved them and were even sneaking them. Thank you so very much for this recipe! It may be a new normal
Thank you, Amy. That is awesome. So glad everyone loved them.
These muffins turned out amazing!! I used gluten free flour and you would have never known they were gluten free. Everyone in my family loved them. I would love to turn this into a bread. Any suggestions on if baking would be different as far as temp or time?
Jackie, I haven’t made these muffins as a bread. However, several have said they have baked this recipe in a loaf pan and then sliced it as a bread. Reduce the temperature to 350ºF and bake about 45 – 50 minutes.
This recipe is one to hold on to! These muffins were a hit at my son’s swim practice. The boys gobbled them up in a hurry; asking for more!
Kimberly, I’m so glad the boys enjoyed them. Thanks!
Do these keep? How do you store them? Can they be frozen?
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, Caryn. 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.
Baked these this morning. They were excellent!! Made small tweaks like added pecans to the mix and added a pinch of ground cloves, nutmeg, and sea salt to the topping mix and swapped the granulated sugar for brown sugar. Since I had the oven on during prep time I didn’t need the full 30 minutes, only about 22 or 23 minutes. (About to bake the leftover batch from this morning❤️) Excellent instructions too. I don’t follow instructions well typically but these were right on. Thank you!
Thanks, Patty. I’m happy you enjoyed this recipe!
Nicely baked even I used ½ cup Greek Yogurt instead of butter, as I just finished them. We enjoyed with lemon icing on top as well.
Thank you for the beautiful recipe!
Simple and delicious, I have made these before for my family and coworkers and they love them. sometimes I put the topping as in the recipe and sometimes I use a crumble topping either way they love them.
Thanks. I bet these are good with a crumble topping.
These are the best tasting apple muffins I’ve ever made! Great flavor and the cinnamon topping gives an extra sweet crunch <3
Thanks, Beth!
These are wonderful! I actually got 16 muffins out of this. I would recommend upping the amount of milk from 1/2 C to 3/4 C. The batter was so thick. I noticed with the first 12 I baked that they didn’t seem to rise well. When I added a little bit of milk for the other 4, they rose beautifully. Also, mine only needed about 25-27 minutes to bake, and maybe could’ve pulled them even sooner. However, YMMV. Flavor was amazing and my children raved over these! Will definitely be making again.
Thanks, Brenda! I’m so glad your children loved the muffins.
This came out great! I substituted the sugar in the topping for brown sugar because I lurve it. And I added a bit of nutmeg to the batter. It was delicious!
Thanks, Kate!
That brush of brown butter is the magic ingredient! The best apple cinnamon muffin I’ve ever made. Thanks for the recipe!
Thanks so much!
Very tasty and easy to make.
Thanks, Sharon!
I changed the recipe a little bit , added one cup of whole flour instead of all purpose flour
And half a cup of light muscovado sugar instead of granulated sugar.
They turned out super delicious.
Thanks, Dhurata.
This looks like a wonderful recipe.
Is there any chance you could send me the recipe with grams instead of cups as the measurements please?
I tried to work it out but know sometimes cups differ for different ingredients i.e. sugar vs s flour.
Many thanks
I’m sorry, Helen, but I have not converted this recipe to grams.
You can google a conversion chart of cups to gram/oz for a variety of ingredients.
The recipe comes out great every time, though I use a bit less sugar than is called for. Since I live in Europe I would also love to have this recipe converted to grams.
I’m sorry, Lina, but I have not converted this recipe to grams. I’m so glad the cake turns out so well for you.
Really good! I checked mine at 24 min and glad I did, they were perfectly done by then. Make sure and check them early, just in case!
These muffins are amazing! My family loves them and they are so easy 🥰
Thanks, Heather. So glad your family loved these muffins.
super good we luv it
If you can prep this in 5 minutes you must be a professional chef/the flash. There are 3 minutes of creaming butter and sugar so you have 2 minutes to do LITERALLY everything else to get them into the oven. 2 minutes.
Josh, the prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. The time it takes to peel, chop, dice, melt, etc. varies so much with different people that the time to mix the batter after all ingredients are prepped and pour the batter into the muffins tins is a more accurate time.
Absolutely Delicious, moist & flavoursome
Thanks, Chantal. So happy you like these muffins.
Do these freeze well?
These muffins do freeze well, Billie Jo. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!
These are amazing!
So glad you liked them, Roxann!
Can the eggs be substituted for something else?
Allison, I haven’t used egg substitutions in this recipe but others have commented that they used applesauce or chia seeds plus water and ground flax seed plus water for the eggs as well as commercial egg replacers. I hope this helps.
Cinnamon muffins came outrageous but I used more sugar and less cinnamon on top to make them lighter in appearance
So good! I didn’t change anything about this recipe and they turned out perfect. My family scarfed them down before they cooled off.
Thanks, LisaRose. I’m so glad your family enjoyed these muffins.
What would baking time be for mini muffins
Donna, several have commented that they made mini muffins from this recipe. Here is a comment from Rose: “I make these as mini-muffins and I bake them for about 20 minutes (check at 15, but usually they take about 20], and as long as I dice the apples really small, they definitely get soft enough. Delicious! I also always use 2 apples for even more apple-y flavor.”
Can I use a milk substitute? (Almond milk)?
You can use almond milk in this recipe, Daniele. I hope you enjoy!
Brilliant recipe.
Muffins light and really tasty.
Thanks, Beverley. I’m so happy you love them.
I have these baking right now, I’m going to fill the centers with carmel when they come out
Oh, Kendra, they will be awesome filled with caramel. I hope you enjoy them.
Yes; I made them but you forgot HOW LONG DO YOU BAKE THEM!
Lynnette, I’m sorry you missed this but Instruction Step 5: Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
Just perfect. Went with adjusted cinnamon, sugar topping…first try, so amazing!!! I’m already planning to make more tomorrow! Soooooooo good!!!
Thanks, Susan. I’m happy you liked this enough to make two days in a row!
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!
Thanks, Chelsey. Like you, I love this topping much better than streusel.
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
Malgorzata, thank you so much for taking the time to do this review. I’m thrilled you loved these muffins.
Would I be able to grate the apples rather than the small dice? I am dying to make these, they look delicious.
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.
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!
Thanks, Suz. So glad you could make the recipe the way your children would enjoy them.
How do these keep?
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.
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
Thanks, Sandy. These muffins do sound great with the confectioner’s sugar, too.
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.
Thanks, John. I love when recipes bring back such great memories.
These were delicious!! I used grated apples and they turned out wonderful. My boys couldn’t stop eating them.
Thanks, Paige, I’m glad to know these worked well with grated apples.
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