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
Yum, I used 1/c of sugar because apples are sweet and it was still very sweet. I used half the cinnamon as it seemed too much and added a sprinkle of clove. Would def use again.
Glad you enjoyed it! Thanks!
Made them with gluten free flour and added extra milk. Delicious recipe!
So glad you enjoyed them, Rose! Thanks so much!
absolutely delicious will make again and again!!
Do you need to peel the apples?
Did I miss something with this recipe ? What type of apples are best. My tin is commercial size like the huge muffins you see in the coffee shops. I’m thinking “tripling ” this receipt “might” fill the tin.Not all recipes can be tripled,can this one ?
Hi Alan,
As I said in my post, you can use whichever baking apple you prefer. I like to use Braeburn, Rome, Jon Gold, Gala, Granny Smith, Honey Crisp, and SweeTango apples in these muffins. Thanks!
These were delicious and my 18 month old won’t stop asking for muffins! They were the best right off the pan when the top was crunchy – anyone have any advice on storage so they keep this bit of crunchiness? They always end up just sticky once I store them.
I’m so glad you loved them, Katie!
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!]
Mine came out perfect! I was so relieved too, because I made them for a bake sale. I followed your recipe exactly as written. And I’m already planning on making them again so my family can enjoy them this time!
Thanks Tara!
I’m pretty sure these are one of the best muffins I’ve ever made!!! They are soooo delicious
I’m so glad you enjoyed them, Stephanie!!! xo
Step 2–is that 2 additional teaspoons of flour, or is it part of the flour mixture?
Frances
Hi Frances,
You will use those 2 additional teaspoons listed in the ingredients in step 3. Hope that helps – enjoy!! Thanks!