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Cinnamon Apple Muffins are so scrumptious and full of warm cinnamon and crisp apple bits and finished with a cinnamon sugar topping. Favorite bakery style muffins recipe with amazing flavor and aroma, perfect to enjoy anytime.

Cinnamon Apple Muffins Recipe | ©addapinch.com

And believe me, when autumn rolls around, these babies are in high demand.

In reality, they are perfect as a year-round breakfast treat, but for some reason, I immediately associate them with cool autumn mornings with all that cinnamon and apple deliciousness they have in their favor.

And luckily, these babies definitely have lots going on in their favor!

Cinnamon Apple Muffins Recipe | ©addapinch.com

Cinnamon Apple Muffins Recipe | ©addapinch.com

These cinnamon apple muffins use just one apple to make a dozen muffins, but if you prefer more apple bits in your muffins, by all means, I’d increase it to two. Dice them small so that the pieces of apple aren’t overwhelming when you take a bite of muffin. You want every single bite to be well-balanced in flavor and texture.

What Apples to Use for Cinnamon Apple Muffins?

You can use whichever baking apple you prefer. I like to use Braeburn, Rome, Jon Gold, Gala, Granny Smith, Honey Crisp, and SweeTango apples in these muffins. I also like that when I bite into the apple pieces, I still know that it is apple and not make me think it is applesauce or apple butter included. Don’t you?

Cinnamon Apple Muffins Recipe | ©addapinch.com

Along with apples, flour, sugar, cinnamon and vanilla, you’ll just need some butter, milk, baking powder, salt, and eggs. The classic ingredients for a cinnamon apple muffin, I think. Nothing weird here.

Cinnamon Apple Muffins Recipe | ©addapinch.com

Once the muffins are in the oven baking, I like to brown a little bit of butter and mix together a bowl of cinnamon sugar. Then, once the muffins have cooled slightly, I dip the tops of the muffins into the slightly warm brown butter and then into the cinnamon sugar mixture.

Talk about perfection!

Amazingly enough though, folks don’t just eat the tops of the muffins and then forget about the sweet little base. They gobble the whole thing up it’s so well balanced in flavors.

But, just in case you were wondering, you can skip that indulgent little coating on the top, but I seriously recommend you don’t.

Other Favorite Muffin Recipes

Cranberry Orange Muffins

Blueberry Muffins

Pancake Muffins

More Muffin Recipes

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

4.84 from 255 votes

Cinnamon Apple Muffins Recipe

Breakfast 35 mins

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

Ingredients  

  • 2 cups all-purpose flour + 2 teaspoons for coating apples
  • teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon + ½ teaspoon for coating apples
  • 2 cups diced apples
  • ½ cup (1 stick ) unsalted butter , room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk

For the Topping:

  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
  • 1/4 cup ground cinnamon

Instructions 

  • Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
  • Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.
  • Mix 2 teaspoons flour with ½ teaspoon cinnamon. Toss diced apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.
  • Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  • Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  • Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Notes

Updated Cinnamon Sugar Topping:
The original recipe called for a 1 to 1 mixture of sugar and cinnamon. If you prefer a less cinnamon flavor in your topping, reduce the mixture to ¼ cup granulated sugar and 1 teaspoon ground cinnamon. 

Nutritional Information

Calories: 335kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 149mg | Fiber: 4g | Sugar: 24g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

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Enjoy!
Robyn xo

Robyn Stone

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

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Recipe Review




Comments

  1. 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!

  2. 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!

    1. 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.

    1. Sure, salted butter would be great. You may want to adjust the salt added in the recipe if you want.

  3. 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!

    1. Hi, I’m baking these now and want to try substituting butter with pumpkin…how much pumpkin did you use? Thanks!!!

  4. 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 🙂

  5. 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 🙂

    1. I made these again and added pumpkin and nutmeg. It was a good variation but the original cinnamon apple is def the best!

  6. 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!

  7. 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!

    1. It is in the directions, if you read carefully it says “fold in the flour alternating with the milk”

  8. 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

  9. 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

    1. Dear no matter how long u bake them afte 15 to 20m try a toothpick it should go out clean.

  10. 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. 🙂

  11. 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

  12. 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!

  13. 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.

  14. 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!

  15. 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 🙂

  16. 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

    1. 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

  17. I just made these with my daughters. Took one bite and immediately added them to my recipes for life cookbook. Ohhh……

  18. 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!!!

  19. 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.

  20. 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!

  21. 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.

  22. 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.

  23. 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! 🙂

  24. 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!

  25. 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)

  26. Best recipe of cinnamon Apple muffins!
    I made them yesterday and my kids live them.
    Thanks for sharing!!

  27. 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!

  28. Do you know roughly what the calorie and nutritional value of these would be? I ended up making 12 🙂 yum!

  29. 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.

  30. 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?

  31. 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”.

    1. Hi Nancy,
      That’s what I use. Of course, you can make it however you think you’d prefer it. Hope you enjoy them!

    2. 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!

  32. 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!

  33. 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!!

  34. 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.

  35. 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.

  36. 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! 🙂

    1. 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.

    2. 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.

  37. 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!

  38. 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!!!!!

    1. 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!

  39. 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!

  40. Yummo!!! Great recipe… I switched granulated sugar for brown sugar in the batter and turned out delish! Love the topping… very cinnamon donutty.

  41. 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.

  42. 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!

  43. 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.

  44. 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.

  45. 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!!!!

  46. 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?

    1. 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.

  47. 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?

  48. 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!

  49. 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!

  50. 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. 🙂

  51. 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 🙂

  52. 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!

  53. 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.

  54. 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.

  55. 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.

  56. Absolutely amazing….the best muffin I’ve ever eaten…I did use half the amt of butter for dipping …and definitely less cinnamon.

  57. 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?

  58. Really tasty, but I think next time I’ll try increasing the butter just a tad to add a little more “moisture.”

  59. 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.

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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.

  65. 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.

    1. I’m so glad you enjoyed these apple muffins! I love them throughout the year, but especially right now! xo

    1. 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!

  66. 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 🙂

  67. 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

  68. 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!

  69. 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…

  70. 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.

  71. 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.

  72. 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.

    1. 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.

  73. 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!

  74. 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!!

  75. 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!

  76. These were delicious! I substituted with gluten free all purpose flour and they still turned out fluffy and delicious! thank you so much!

  77. 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!

  78. 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

  79. 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!

  80. 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.

  81. 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!

  82. 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!!

  83. 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.

  84. 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.

    1. 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.

  85. 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.

    1. Hi Michelle,
      If you are considered at a high altitude, I would definitely suggest that you adjust them for your altitude next time.

  86. 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!

  87. These sound delicious!! But is there really supposed to be an additional 1/2 Cup of cinnamon to the 2.5 tsp?

  88. 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!

  89. 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!

  90. Great recipe! I made mine with glutenfree flour, flaxmeal and almond coconut milk. Definitely use again, thank you.

    1. I ended up storing them on the counter. They turned out great! Will definitely make these again.

    1. 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 🙂

  91. 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. ^-^

  92. 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.

  93. 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!

  94. 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!

  95. 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:)

  96. 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.

  97. 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!

  98. 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!

  99. 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!

  100. 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.

  101. 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.

  102. 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

  103. 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!

  104. 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 🙂

  105. 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!

  106. These turned out great! I loved the cinnamon and apple combo but i also used more sugar for my topping just out of preference.

  107. 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 🙂

  108. 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!

  109. 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.

  110. 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?

  111. 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!!

  112. 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”.

  113. 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!! 🙂

  114. 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.

  115. 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!!!

  116. 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.

    1. 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.

  117. 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.

  118. These muffins are incredible ? mouth watering smell and taste is amazing!! My family always wants me to make them, wow

  119. 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

  120. 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.

  121. 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.

    1. 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!!!

  122. 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 🙂

  123. 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.

  124. 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??!

  125. 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

    1. Such a great idea, Bronwen! Thank you so much for sharing your tip. I’ll give it a try next time!

  126. 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.

    1. 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 ?

    2. 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. 🙂

  127. 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.

  128. 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!

  129. 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.

  130. 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

  131. This is a really tasty recipe but they didn’t really rise at all. Any suggestions on what I could have done wrong?

  132. 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.

  133. 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!!

  134. 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 ?

  135. 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!

    1. Hi Robyn,
      Is the cinnamon amount correct for the topping? One quarter cup seems like a lot.

      Thank you,
      Chris

    1. 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

    1. 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!

    1. Hi Stephanie,
      I use salted butter unless I specify unsalted. I hope you enjoy the muffins! Thanks so much! xo

  136. 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?

    1. Hi Lori,
      You can store them in an air tight container to eat the next day. Thanks so much! xo

  137. Hi, thanks for sharing your cinnamon apple muffins. My husband and I love those muffins. I’ve been taking for friends. Thanks so much.

  138. 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…

    1. 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.

  139. 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!!!

  140. Absolutely…the best muffin recipe in the world. They were gone before I could get the topping on them. Thank you so much. 😉

  141. 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.

    1. 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!

  142. 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!

  143. 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!

  144. 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.

  145. 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.

  146. 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.

    1. 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!

    2. 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.

    3. 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.

  147. 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

    1. 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

  148. 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!

  149. 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.

    1. 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

  150. 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.

    1. 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!

  151. 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!!!

    1. 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!

  152. 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.

  153. 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!

    1. 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!

    1. 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

  154. 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

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

  156. 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!

    1. 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

    2. But do you also coat with flour? I always thought it, at least, had to be flour.

    3. Hi Debbie,
      I do describe coating them in some flour in my recipe instructions. Thanks so much! I hope you enjoy them!

  157. 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

  158. 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!

  159. 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:)

  160. 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.

    1. 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

  161. 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

  162. 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.

  163. 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!)

  164. 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!

    1. 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

  165. 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!

    1. That’s wonderful, Ashli! I’m so excited that you and your little one enjoyed these! Thanks so much! xo

  166. 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.)

  167. 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!

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

    2. 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.

  168. 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!!

    1. Hi Karen!
      These muffins generally rise very well for me. Were there any differences in the ingredients that were used?

    2. Mine didn’t rise very well either unfortunately! But they still tasted delicious, just a bit flatter and smaller than I had anticipated.

    3. I’m not sure why they didn’t rise well, Melissa, but I am glad that you enjoyed them. Thanks!

  169. 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?

    1. 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!

  170. 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.

    1. Hi Frances,
      You will use those 2 additional teaspoons listed in the ingredients in step 3. Hope that helps – enjoy!! Thanks!

  171. 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!

  172. 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!]

  173. 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.

  174. 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 ?

    1. 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!

  175. 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.

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

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

  178. 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!

    1. 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

  179. 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.

  180. 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!

  181. 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

  182. 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.

  183. 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!

    1. 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

    2. I can’t wait to try this recipe, it will be later this morning, sounds simply yummy, thank you

  184. 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. 🙂

  185. 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!! 

    1. 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.

  186. 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 !

    1. 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

  187. 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!

    1. Hi Rachel,
      Look at step 5 in the Instructions. You fold in the flour mixture, alternating with the milk. Hope you enjoy the muffins.

  188. 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.

    1. 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

  189. 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.  

    1. 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

  190. We are a “chunk adverse” family, could you advise on an amount of applesauce or Apple butter i could sub for chopped apples?

  191. They were delicious!
    Definitely on my make again list!
    Thank you for sharing.
    I used tart apples from a tin.
    Very moist en fluffy.

  192. 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.

  193. 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!

  194. 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! 

    1. Has anyone tried these with the addition of white choc? Wondering how that would go, or if it would be too sweet?

  195. 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!

  196. Just made these. But also put in raisins and pineapple. They look scrumptious now to taste. Yum yum absolutely divine 

  197. I’m a big fan of oats in my apple muffins what would be best for incorporating some into this recipe.

    Thank you.

  198. 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!!

  199. 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.

  200. 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.

  201. 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.

    1. 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

  202. 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.

    1. I’m sorry your muffins fell apart, Sydney. I’ve never had mine do that and always have great results. Thanks.

  203. 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.

  204. 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!

    1. Hi Susan,
      It’s really a personal preference. Most of the time I peel mine. Enjoy them! xo

  205. Made these exactly as written and they have become our favorite muffin recipe! Thank you for posting this!

  206. 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

  207. Hi. I used nutty wheat (whole wheat flour) and it came out great. Thanx for sharing the recipe. My family loves it.

    1. Thanks, Anette, for sharing your way of making this. So glad your family enjoys these muffins.

  208. 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.

    1. Welcome to Add a Pinch, Valerie!
      Your changes for your stepdaughter’s allergies sound delicious!

  209. 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! (

    1. 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!

    1. Carolyn,
      I’m sorry but I’ve never made this muffin recipe in round cake pans.

  210. 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 🙂

    1. 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

  211. 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

    1. Thanks, Dawn,
      I have used Cup 4 Cup Gluten Free Flour in recipes as a substitute for flour. Hope this helps!

  212. 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?

    1. 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!

    1. 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.

  213. 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. 🙂

    1. 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

  214. 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!

    1. Thanks so much, Olena, for taking the time to write this review. So glad you like these muffins!

  215. 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!

  216. 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.

    1. 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!

  217. 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. 🙂

    1. I hope your daughter had a very happy birthday. I’m so happy everyone loved them. Thanks, Chassidy!

  218. 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