Apple Cinnamon Muffins are a perfect treat that mixes the sweet, warm flavors of cinnamon with the fresh, juicy bite of apples. These muffins are soft and moist, with little chunks of apple that add a pleasant texture in every bite. The cinnamon scent fills your kitchen while they bake, making it feel cozy and inviting.
I love making these muffins on a slow weekend morning when I have some extra time to enjoy the smell filling the house. A little tip I like to use is adding a sprinkle of cinnamon sugar on top before baking—that gives a tiny crunchy finish that makes them extra special. It’s such a simple step, but it really makes a difference to me.
These muffins are great for breakfast on the go or as a snack with a cup of tea or coffee. I always find that they disappear quickly when I share them with family or friends because they’re just the right mix of sweet and comforting. If you want a quick, tasty treat that feels like a hug in muffin form, these Apple Cinnamon Muffins are a wonderful choice.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith add a nice tang and hold up well when baked. Fuji or Honeycrisp work too if you prefer sweeter bites. I like leaving the skin on for extra texture and nutrients.
Cinnamon: This is the star spice here and brings the warm flavor. Ground cinnamon is the easiest to use, but feel free to add a pinch of nutmeg or cloves for extra depth.
Sugars: Using both granulated and brown sugar gives a good balance of sweetness and moisture. Brown sugar adds a lovely caramel note. If you prefer less sweetness, just reduce the granulated sugar slightly.
Milk or Buttermilk: Buttermilk adds tenderness and a slight tang, but regular milk works well. For a dairy-free option, use almond or oat milk.
Oil or Butter: Oil creates a moister muffin, while butter adds rich flavor. I usually use oil for a softer crumb, but melted butter is a nice swap!
How Do I Get the Muffins Moist and Fluffy, Not Dense?
The secret is gentle mixing and the right wet to dry ratio. Here’s what I do:
- Whisk all dry ingredients thoroughly to combine leavening agents evenly.
- Mix wet ingredients separately to blend smoothly before adding to dry.
- Combine wet and dry with a few gentle stirs—don’t overmix. Some lumps are okay!
- Fold in apples carefully so the batter stays airy.
- Fill muffin cups only three-quarters full to give batter room to rise without spilling.
Following these tips helps ensure your muffins bake up soft with a tender crumb and keep the apple bits juicy inside.
Equipment You’ll Need
- Muffin tin – essential to give the muffins their perfect shape and help them bake evenly.
- Paper muffin liners or cooking spray – makes removing muffins easy and keeps the tin clean.
- Mixing bowls – one for dry ingredients and one for wet to keep things simple and avoid overmixing.
- Whisk – great for blending dry ingredients smoothly and beating wet ones.
- Spatula or wooden spoon – perfect for folding in apples gently without smashing them.
- Measuring cups and spoons – accuracy matters for balancing flavors and texture.
- Cooling rack – lets muffins cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap apples for pears – they add a softer, sweeter touch and hold up well baked.
- Add 1/2 cup chopped walnuts or pecans – for a nice crunch and nutty flavor.
- Stir in 1/3 cup raisins or dried cranberries – these bring chewy bursts of sweetness.
- Mix a teaspoon of ground ginger or cardamom with cinnamon – for a warm, spiced twist.
How to Make Apple Cinnamon Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup milk (or buttermilk)
- 1 1/2 cups peeled and diced apples (such as Granny Smith or Fuji)
- For topping: 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon
Time You’ll Need:
This recipe takes about 10 minutes to prepare, 18-22 minutes to bake, and a few minutes to cool before serving. In total, plan for roughly 30 to 35 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to stop the muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps everything combine evenly.
3. Combine the Wet Ingredients:
In another bowl, whisk the vegetable oil or melted butter, eggs, vanilla extract, and milk until everything blends smoothly.
4. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until everything comes together—you’ll still see some lumps, which is perfect. Avoid overmixing to keep your muffins soft.
5. Add the Apples:
Fold the diced apples into the batter evenly, making sure not to crush them too much so you get nice chunks inside.
6. Fill the Muffin Cups and Add Topping:
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the cinnamon-sugar mixture on top of each muffin for a lovely sweet crunch.
7. Bake and Cool:
Bake in your preheated oven for about 18 to 22 minutes. Check if they’re done by inserting a toothpick in the center—the toothpick should come out clean. Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
8. Enjoy!
Serve your Apple Cinnamon Muffins warm or at room temperature. They smell amazing and have a soft, tender crumb with delicious apple pieces in every bite. Perfect for breakfast or a cozy snack!
Can I Use Frozen Apples Instead of Fresh?
Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid excess moisture in the batter. Pat them dry with paper towels before folding into the mixture.
How Do 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.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works great and adds a richer flavor. Just use the same amount called for in the recipe.
Can I Make These Muffins Gluten-Free?
Yes, swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup the same. Make sure your baking powder is gluten-free too!
