Cinnamon Apple Muffins Recipe
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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.
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
More Muffin Recipes
Here’s my Cinnamon Apple Muffins. Make them soon.
Cinnamon Apple Muffins Recipe
Ingredients
- 2 cups (240 +.02 g) all-purpose flour
- 2 teaspoons all-purpose flour, for coating apples
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (1 g) kosher salt
- 2 teaspoons (5 + 1 g) ground cinnamon
- 1/2 teaspoon ground cinnamon, for coating apples
- 2 cups (240 g) diced apples
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (198 g) granulated sugar
- 2 large (100 g) eggs, room temperature
- 2 teaspoons (9 g) vanilla extract
- ½ cup (113.5 g) milk
For the Topping:
- 1/2 cup (113 g) butter, melted
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (31 g) 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 flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Mix flour with ground cinnamon used to coat the apples. 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn 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
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
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
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!
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
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
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
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!
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
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!