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 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
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.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made a half recipe on the spur of the moment, as I had an apple that was about to go bad. Wow – wish I’d had one more apple – because these are delicious! I just love the topping. It’s not a crumble topping, it’s just awesome deliciousness! And like you say, one isn’t tempted to only eat the top. The crumb is tender and light, with a bit of apple in every bite. It’s a keeper!
I’m so glad you enjoyed these muffins, JostLori. Thanks!
I made these muffins this evening for my breakfast tomorrow not thinking to double the recipe. I handed out the ” what smells so good from your oven” apple muffins and didn’t realize I only had enough for 2 days. they taste as good as they smell.
These look great. Do they freeze ok?
Talya, you can freeze these muffins to keep longer, up to 3 months. Just cool the muffins completely, wrap securely so they are airtight and place them in the freezer. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. You can freeze them after you add the topping or if you want, you can wait and add the topping after you reheat them.
Hi, just wondering if I should peel the apples before dicing them? Or do you leave the skin on?
Jess, I peel the apples before dicing them. I hope you enjoy these muffins.
I’ll be making your muffins today. Merry Christmas!
I never post reviews, but had to come and say that I LOVE this recipe! I did make a few adjustments to lower calories. I used 1/2 almond flour and 1/2 all-purpose flour and also almond and regular milk. Also reduced sugar to 3/4 cup. The muffins are so moist and the perfect sweetness. I ate one right out of the pan after adding the topping. lol I’ll definitely be baking again!
Love, love, love this recipe. Make it all the time. So flavorful and moist. I usually cut it in half bc it’s just my husband and myself. The other day, I forgot to do that. Decided I didn’t feel like dealing with 12 muffins. So, I put the batter in an 8″ x 8″ pan. Try it. Terrific!
I’ll have to try that, Susan. I’m glad it worked for you.
I haven’t made these yet but noticed that when I printed a double recipe, the ingredients doubled but the instructions remained the same – so you would only use half the ingredients and end up with 12 muffins if you don’t notice.
Melissa, I’m sorry but only the ingredient measurements change with the 2x and 3x options and the Instructions remain the same. I hope you enjoy the muffins.
Making these apple cinnamon muffins this afternoon. I will bring some to my friend.
A lot of online recipes don’t work, feel like I’ve wasted money but this one came out great! I followed it to the letter and they came out really well-thank you!
I’m so glad this recipe worked so well for you, Lynn. Thanks!