Cinnamon Apple Muffins Recipe

1,109 Comments

4.95 from 541 votes
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Cinnamon Apple Muffins are so scrumptious and full of warm cinnamon and crisp apple bits and finished with a cinnamon sugar topping. Favorite bakery style muffins recipe with amazing flavor and aroma, perfect to enjoy anytime.

Cinnamon Apple Muffins Recipe | ©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.

These muffins are so easy to make ahead so you can have this delicious muffin when ever you want.

Freeze instructions: You can make these muffins ahead and store them in an airtight container for a couple of days or freeze them to keep them longer up to 3 months. Just cool the muffins completely, wrap them in 2 layers of freezer wrap so they are airtight and place them in the freezer. You can also freeze them after you add the topping.

To Reheat: You can either let them thaw at room temperature or heat them frozen, unwrapped in the microwave, or wrapped in foil in the oven. If you want, you can wait and add the topping after you reheat them.

Other Favorite Muffin Recipes

Cranberry Orange Muffins

Blueberry Muffins

Pancake Muffins

More Muffin Recipes

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

Cinnamon Apple Muffins Recipe

4.95 from 541 votes
Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

  • 2 cups all-purpose flour, + 2 teaspoons for coating apples
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon, + 1/2 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 1/2 teaspoon cinnamon. Toss diced apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.
  • Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  • Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  • Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

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 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. 

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




1,109 Comments

  1. Tracy says:

    5 stars
    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. Tracy says:

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

  2. Shellina says:

    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 🙂

  3. Kaitlyn Green says:

    5 stars
    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. michelle says:

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

  4. Rachel @thedessertchronicles says:

    love this recipe. cant wait to make it after I go apple picking this weekend 🙂

  5. Katrina @ Warm Vanilla Sugar says:

    Those are some fiiiiine looking muffin tops! lol….love this recipe 🙂

  6. amanda says:

    Can’t wait to make these! I’d definitely add the coating!

  7. Andrea says:

    Hello Robyn,

    I see unsalted butter listed on the recipe. I prefer to use salted butter. Would that be okay?

    1. Robyn Stone says:

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

  8. Janet says:

    Is there a typo? 1/2 CUP of cinnamon for the topping? Jeepers!

    1. Robyn Stone says:

      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.

  9. ashley - baker by nature says:

    Mmmm! These are making me VERY hungry 😉

  10. Anna @ Crunchy Creamy Sweet says:

    5 stars
    Apples and cinnamon just scream fall to me. Loving these muffins!