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Apple Cinnamon Muffins 1

Apple Cinnamon Muffins

These irresistible Apple Cinnamon Muffins balance warmth and sweetness with just enough spice to create the perfect breakfast or snack option. Made with fresh, tart apples and topped with a delicious cinnamon streusel, these bakery-quality treats come together in under 45 minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Ice Cream Scoop (optional)

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled (or coconut oil for dairy-free option)
  • 2/3 cup granulated sugar can reduce to ½ cup for less sweetness
  • 2 large eggs room temperature
  • 1 cup milk any variety works, including plant-based
  • 1 teaspoon vanilla extract
  • 2 cups diced apples about 2 medium apples, preferably Granny Smith or Honeycrisp

Cinnamon Streusel Topping

  • 1/3 cup brown sugar packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter cubed
  • 1/3 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • Peel, core, and dice the apples into small, uniform ¼-inch cubes.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix - a few lumps are fine.
  • Gently fold in the diced apples, distributing them evenly throughout the batter.
  • In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add chopped nuts if desired.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping over each muffin.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. For perfectly even baking, rotate your muffin tin halfway through the baking time.
  • Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For maximum moisture retention, add a slice of bread to your storage container when storing muffins at room temperature.
Room temperature eggs and milk incorporate better, creating a more even texture in your muffins.
For extra flavor, consider tossing the apple pieces in 1 teaspoon of cinnamon sugar before adding them to the batter.
These muffins freeze well for up to 3 months - wrap individually in plastic wrap, then store in freezer bags.

Nutrition

Calories: 245kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 57mgSodium: 175mgFiber: 2gSugar: 18g
Keyword Apple Muffins, Cinnamon Muffins, Streusel Topping, Fall Baking, Breakfast Muffins
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