Apple Cinnamon Muffins are a sweet and cozy treat perfect for any time of day. They’re soft, fluffy, and packed with tender pieces of apple that add a little burst of juiciness in every bite. The warm cinnamon spice weaves through the muffins, making your kitchen smell amazing as they bake.
I love making these muffins when I want something comforting but not too heavy. The combination of apples and cinnamon feels like a warm hug, especially on chilly mornings. Sometimes, I sprinkle a little extra cinnamon sugar on top before baking to give them a little crunchy, sweet crust that makes them even more fun to eat.
These muffins are great for breakfast on the go, a snack with a cup of tea, or a simple dessert after dinner. I often pack them in lunchboxes or take a batch to share with friends because they always disappear fast! They’re straightforward to make and remind me of cozy family weekends spent baking together.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith work best because they hold their shape and add a nice tang. If you prefer sweeter muffins, try Fuji or Honeycrisp. You can also substitute with pears for a different twist.
Cinnamon: Ground cinnamon adds warm spice that makes these muffins feel cozy. If you don’t have cinnamon, try ground nutmeg or pumpkin pie spice for a slightly different flavor.
Butter: Melted butter gives the muffins a rich taste and moist texture. You can swap it for vegetable oil or a plant-based butter if you want a dairy-free option.
Yogurt or Sour Cream: These add moisture and tenderness. Plain yogurt is mild and helps keep the muffins soft. If you don’t have either, you can use buttermilk or a dairy-free yogurt.
Streusel Topping: The crumbly topping gives a nice crunch and extra cinnamon flavor. Don’t skip it! If you like, add chopped nuts like pecans for texture.
How Do I Make the Muffins Tender and Not Overmixed?
The key to tender muffins is to mix the batter gently and not too long. Overmixing develops gluten, which makes muffins tough.
- First, combine all dry ingredients well before adding them.
- Pour the dry mix into the wet ingredients gradually.
- Fold the batter using a spatula with just a few gentle strokes until you no longer see dry flour.
- Add apples carefully at the end, folding them in so they don’t break.
- It’s okay if the batter looks a little lumpy—that’s a good sign!
Also, filling your muffin cups about ¾ full gives the muffins room to rise without overflowing.
Equipment You’ll Need
- 12-cup muffin tin – It’s perfect for baking evenly sized muffins and easy to handle.
- Paper liners or non-stick spray – Helps prevent sticking and makes cleanup easier.
- Mixing bowls – One for dry ingredients and one for wet ingredients, making your process tidy.
- Whisk and spatula – The whisk mixes dry ingredients smoothly, while the spatula folds everything gently.
- Pastry cutter or forks – Used to cut in the cold butter for the streusel topping, creating crumbly bits.
- Cooling rack – Keeps muffins from getting soggy by letting air circulate around them.
Flavor Variations & Add-Ins
- Walnuts or pecans: Stir chopped nuts into the batter or sprinkle on top for added crunch and flavor.
- Dried cranberries or raisins: Mix into the batter to add a chewy sweetness that pairs well with apples.
- White chocolate chips: Fold into the batter for bursts of creamy sweetness with each bite.
- Spice swap: Use pumpkin pie spice instead of cinnamon for a richer, more complex flavor.
Apple Cinnamon Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- 2 cups peeled and diced apples (about 2 medium apples, preferably tart like Granny Smith)
For the Cinnamon Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cut into small cubes
Time Needed
This recipe takes about 10 minutes to prepare, 20–25 minutes to bake, and about 5 minutes to cool before serving. In total, you’ll spend around 35–40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside.
3. Mix Wet Ingredients:
In a large bowl, whisk the melted butter together with the sugar until mostly combined. Then add the eggs, one at a time, mixing well after each. Stir in the vanilla extract. Next, mix in the yogurt or sour cream until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Fold them in gently with a spatula, stirring just until combined. Be careful not to overmix to keep the muffins tender.
5. Add the Apples:
Fold the diced apples into the batter gently, making sure they are spread evenly.
6. Make the Streusel Topping:
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut the cold butter into this mixture using a pastry cutter or your fingers until it forms coarse crumbs.
7. Fill Muffin Cups and Add Topping:
Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin, pressing it lightly so it sticks.
8. Bake and Cool:
Bake the muffins for 20 to 25 minutes, until they rise nicely and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your warm apple cinnamon muffins as a delicious breakfast or cozy snack!
Can I Use Frozen Apples for This Recipe?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that could make the muffins soggy. Pat them dry with paper towels before folding into the batter.
Can I Substitute the Yogurt or Sour Cream?
Absolutely! You can swap in buttermilk or a dairy-free yogurt if preferred. These alternatives will help keep the muffins moist and tender.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently before serving.
Can I Make the Muffins Ahead of Time?
Yes! Prepare the batter and fill your muffin tins, then refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.