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 | ©

Oh my yum!

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.

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 | ©
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!

Cinnamon Apple Muffins Recipe | ©

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. Skipping it is pretty close to a sin, I’m sure.

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

Cinnamon Apple Muffins Recipe

Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.
4.81 from 214 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 12
Course Breakfast, Dessert
Calories: 336kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 cups all-purpose flour + 2 teaspoons for coating apples
  • teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon + 1/2 teaspoon for coating apples
  • 2 cups diced apples
  • ½ cup (1 stick ) 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


  • 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. 

Nutrition Information

Calories: 336kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 141mg | Fiber: 4g | Sugar: 24g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Cinnamon Apple Muffins Recipe | ©

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

656 Comments Leave a comment or review

  1. These muffins are fantastic!! I made my first batch last week and loved them so much that I made 3 batches yesterday and shared them with family and friends…. everyone absolutely loved them! I use 2 1/2 cups apples as I love apples! Thank you for sharing this recipe Robyn!

      1. These are soooo yummy! The house smelled amazing and even my neighbors were asking what the amazing smell was 😉 have you tried any substitutes for the butter, milk and eggs?

      2. I haven’t made these with substitutes, Kelly, but others have left comments that they have used coconut milk instead of the milk, coconut oil instead of the butter, and applesauce or chia seeds plus water and ground flax seed plus water for the eggs. I hope this helps.

    1. Thank you Robyn!! I tried the no sugar version of the same and substituted some dates with the apples and it worked a charm!!! Love this and love you!

    2. I just made these they are fantastic the only difference, is I made them in little loafs. I also added pumpkin pie spice, it made it so much more flavourful.

  2. These are amazing! I have tried a few apple cinnamon recipes and none of them have turned out this amazing. Even my kids loved them. Thank you for sharing this! Its going in the family recipe book.

      1. I’m sorry you missed this in the instructions. Instruction 5 in the recipe, “Gently fold in flour mixture, alternating with milk.”

      1. These muffins do freeze well, Christine. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!

  3. These are spectacular – I made them for my folks recently and wow! Do they freeze well? When I make them and it’s just for me, it would be great to store them in the freezer so I don’t eat them all in one go!

    1. These muffins do freeze well, Julia. Just cool them completely, wrap securely so they are airtight, and freeze for up to 3 months. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Hope you enjoy!

      1. The topping recipe calls for 1/4 sugar and 1/4 cup of cinnamon. Hopefully, everyone knows not to put that much cinnamon.
        Did 1/2 tsp of cinnamon and the muffins were fantastic.

  4. Easy and clear recipe! I was out of eggs when I was making this but I added apple sauce instead and they still came out amazing!!

  5. These muffins exceeded my expectations! Followed the recipe exactly as stated and everyone LOVED them. Saving the recipe to make again 🙂

  6. Just FYI, I recently made these muffins for a neighbor and substituted gluten free flour for all-purpose flour. The muffins were a huge hit! They turned out perfectly, even with the substitution.

  7. Delicious! The perfect balance of cinnamon, sugar, and apple. Definitely making this again! Thank you for sharing your talent!

      1. Hi Robyn, I am excited to try them tomorrow. Was just wondering if one can add a bit of ground ginger to it as well?

  8. I substituted all-purpose gluten-free flour (xantham-free) and they turned out great. Will be adding this to the recipe book.

  9. These are absolutely delicious. They freeze really well and are such a nice treat to bring out of the freezer! Thanks so much – they are my new “go to” muffins!

  10. These were delicious! I added roasted walnuts & peacans to mine as well and I think it really took them over the top. They are very sweet though (think more cakey), so this is definitely too rich as a breakfast muffin for me. Perfect for coffee/tea or dessert however!

  11. These muffins came out great. I’m not an experienced muffin maker, but the instructions were easy to follow. I experimented by using paper muffin cups for half of the recipe, they came out of the tin so much easier. The cooking time was spot on, 30 minutes as stated. But the prep time is way more than 8 minutes. It took me over 30 minute, between greasing the tins, dicing the apple and everything else. Next time I will try it without the topping. It came out great with it, but I wonder if the texture of the muffin top would have been even better without it.

    1. Patty, prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions. Some have left off the topping and said the muffins were still delicious.

  12. Did 1 1/2 tbsp and 1/2 tbsp of baking soda, and gluten-free flour. They turned out AMAZING. Everyone said they were the best muffins they’ve ever tasted. YUM

  13. I have made these for at least 3 years now at every apple harvest time. They are always a huge hit with everyone that eats them. From my little daisy’s in my girl scout troop to my coworkers. Not one person has been able to eat just one. It has become a staple for this time of the year and something my kids cannot wait for.

  14. These are absolutely amazing! My first time making muffins from scratch and I’m so impressed! I’m going to be making these often! My only question is should I change my pan, I used a lighter muffin tin and they came out just a little overdone, at 375 degrees Fahrenheit for 30 minutes? I really love this recipe and the directions are so spot on!

    1. Eleni, one cause of muffins being overcooked is leaving them in the pan too long to cool. I would let them cool 2-3 minutes in the muffin tin and then remove the muffins. The muffins will continue to cook if left in the muffin tin. Also, sometimes muffins in lighter tins do bake faster. I hope this helps.

  15. Made these for the holiday. Tripled the cinnamon at every turn except for the topping, where I think I might actually back off next time. Added about a cup of chopped pecans, cut the sugar to 2/3 of a cup, and omitted all salt (who needs that stuff!?) and wow!! What a lovely way to bring in the new year. My only question: what kind of apples are you using, that 1 apple = 2 cups diced? I used 3 and got 2.5 diced (one mac, one galla, and one granny).

  16. This recipe is gold! Wow, the muffins are so tasty and everything a muffin should be.
    Tip: You can keep the dough in the refrigerator for some hours for baking later. I mixed my dough and left it overnight in the fridge to bake in the morning.

  17. These are great – I made them and they had rave reviews with my whole family.
    However – 5 minutes prep time?? LOL not accurate.

    1. I’m so glad your family loved the muffins, Beth. Prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list and just figures the time it takes to follow the steps in the recipe instructions.

  18. Living in the north of England and with an abundance of apples I was looking for a new recipe and found this one. Thank yo for sharing this – it is amazing and at moment I am baking fore self and for neighbours and they all love these muffins .

  19. I cant say enough about how good these muffins are! My first time using parchment and i can see myself making these over and over! So moist and delicious! Now im wondering if i leave them in the parchment or tale them out to store them! Next time I will know!

  20. Just made these this morning and they are fabulous. I used regular sized muffin pans and paper liners and placed a level ice scoop of batter for each. It made 17 muffins. They are moist and delicious, just bursting with cinnamon and apples. The recipe made my favorites list!

      1. I just wanted to know if it’s a good idea to make them beforehand or not? Like a day before, since it has apples it it. Will they hold the same texture and taste the same even the next day? I have tried it with other muffins and cake, but apple muffins will be first time.

  21. My husband said that’s the best muffins he has ever tasted and he is very critical! He has never said this to me in the whole 26 1/2 years we have been married! Thank you thank you thank you thank you for this recipe I will be making many more times! You have may have saved my marriage LOL LOL LOL

  22. These are fantastic! My husband thought I bought them at a bakery……and is already asking when I can make more. Definitely a winner!

  23. These were great! Made them as written except I subbed one teaspoon of the vanilla extract with almond. Only used 1/4 cup of butter for the topping. The topping is definitely necessary. So good!

  24. These are so yummy! I didn’t think they would be sweet enough, but the apples really make them super sweet! I piped these into a donut pan instead of muffins, so fun!

  25. Without any specialty ingredients like buttermilk etc, this muffin is excellent. Very moist and flavorful, the proportions in the ingredient list are spot on. Will make on repeat.

  26. Just made this today with my 11 year old son who wanted to bake something from scratch. He chose your recipe and did most of the work himself. The muffins are delicious! We ended up with too much melted butter and cinnamon sugar topping; I think next time we will cut that in half and add more apples (we have a u-pick orchard right behind our house!). Definitely making again! Thanks for a great recipe and a wonderful memory! 🙂

    1. What a treat to bake with your son. I always loved the times that my son and I baked together as well as when I baked with my mother. Those days make such sweet memories. So glad you loved the muffins!

  27. Made these with Bob’s Redmill gluten free flour (my daughter is celiac) – turned out awesome! All disappeared in 2 days. Thanks so much for the recipe 🙂

Leave a Reply

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

Recipe Reviews