Cinnamon Apple Muffins Recipe


4.95 from 542 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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 | ©

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 | ©

Cinnamon Apple Muffins Recipe | ©

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 | ©

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 | ©

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 542 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


  • 2 cups (240 +.02 g) all-purpose flour, + 2 teaspoons for coating apples
  • teaspoons (6 g) baking powder
  • ½ teaspoon (1 g) kosher salt
  • 2 teaspoons (5 + 1 g) ground cinnamon, + 1/2 teaspoon 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
  • 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


  • 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.


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. 


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.

Robyn xo

Welcome to Add A Pinch

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.

4.95 from 542 votes (203 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Kris Hernandez says:

    5 stars
    Seriously a full proof recipe!

    1. Robyn Stone says:

      Thanks, Kris! So glad you enjoyed these muffins.

  2. Charnelle says:

    5 stars
    I tried this and myself and family really enjoyed it. Instead of sprinkling suger on before baking I added icing suger syrup on when the muffins came out of the oven. Thank you so much

    1. Robyn Stone says:

      Charnelle, I’m so glad you and your family enjoyed these muffins. Thanks.

  3. tiff says:

    Delicious! I substituted 2/3 cup maple syrup instead of sugar. Today I am making these again but adding almond butter.

    1. Robyn Stone says:

      Thanks, Tiff. I”m happy you are enjoying these muffins.

  4. kiya miars says:

    how many does this make?

    1. Robyn Stone says:

      This recipe makes 12 muffins, Kiya. Hope you enjoy!

  5. Keegan says:

    5 stars
    I actually peeled and diced the apples, sifted the dry ingredients, tossed the flour and cinnamon on the apples, creamed the sugar and added wet ingredients, then folded it all slowly together with milk in only two minutes! Not sure why you say 5 minutes for prep! Lol. Muffins were good.

    1. Robyn Stone says:

      Keegan, I listed the average time it may take some others to prepare the batter. I’m so glad you enjoyed the muffins.

  6. Lori Fountain says:

    5 stars
    Easy and delicious!

  7. joyce willett morris says:

    1/4 of a cup of cinnamon in the topping? That’s a lot

    1. Robyn Stone says:

      You can reduce the amount of cinnamon if you want, Joyce. That is the amount I like to use for the mixture to dip the top of muffins.

  8. Irene says:

    can I make the muffins with salted butter?

    1. Robyn Stone says:

      Irene, I use salted butter when I make these muffins. I hope you enjoy.

  9. Ange says:

    These are delicious. Just wondering if they can be frozen once the butter and cinnamon sugar has been added on top. Thanks

    1. Robyn Stone says:

      Ange, just cool the muffins completely, wrap securely so they are airtight, and freeze for up to 3 months. You can freeze them after you add the topping if you wish. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope this helps.

  10. Kathy Hume says:

    I made these muffins today. They take a bit of time to make but they are well worth the time they take. 😊