There’s just something magical about Apple Cinnamon Muffins on a crisp morning. The moment the cinnamon hits the oven heat, your whole house smells like you’ve been baking all day (when really, it only took 40 minutes—shh, your secret’s safe with me).
As a mom of three, I can’t tell you how many times these muffins have saved breakfast on busy school days. They’re warm, tender, and dotted with juicy apple bits, all finished with a buttery cinnamon-sugar topping that feels downright irresistible. These muffins are proof that fall flavors don’t have to be complicated to feel special.
And hey, if you’re like me and sometimes forget to “cool the muffins completely” before little hands snatch them off the tray… well, consider it part of the memory-making process.
Table of Contents
Why You’ll Love These Apple Cinnamon Muffins
- Quick & easy: Just 40 minutes from mixing bowl to breakfast table.
- Kid-approved: Even picky eaters love the sweet apple chunks.
- Perfect for fall gatherings: They pair beautifully with coffee or cider.
- Make-ahead friendly: Great for freezing and reheating on busy mornings.
What Do Apple Cinnamon Muffins Taste Like?
Think of a cozy apple pie, but in handheld muffin form. They’re fluffy and moist, with warm cinnamon spice throughout. The apples add bursts of sweetness in every bite, while the buttery cinnamon-sugar topping gives them a bakery-style finish.
If autumn had a flavor, this would be it.
Ingredients You’ll Need for Apple Cinnamon Muffins
When it comes to baking Apple Cinnamon Muffins, the ingredients really set the stage for that cozy, fall-inspired flavor. Let’s break down what you’ll need and why each ingredient matters—because in my kitchen, knowing the why is just as important as the how.
For the Muffins:
- All-Purpose Flour (1 ¾ cup + 2 tbsp, divided): This is the structure of your muffins. The extra 2 tablespoons are used to coat the diced apples, which helps them stay evenly distributed instead of sinking to the bottom.
- Baking Powder (2 ½ tsp): The little powerhouse that makes these muffins rise tall and fluffy. Without it, your muffins would be flat and dense.
- Fine Sea Salt (1 tsp): Just a pinch makes a huge difference. Salt balances the sweetness and sharpens the cinnamon flavor.
- Ground Cinnamon (1 tsp): The star spice that turns plain muffins into warm, fall-ready treats. It adds that nostalgic aroma that says, “yes, autumn is here.”
- Light Brown Sugar (⅔ cup, lightly packed): Adds sweetness while keeping the muffins moist and tender. Brown sugar also brings a subtle molasses depth that pairs perfectly with apples.
- Eggs (2 large): The binding agent. Eggs give muffins structure and a soft crumb. Room temperature eggs mix more smoothly into the batter.
- Whole Milk (1 cup): For richness and moisture. Whole milk gives the muffins that bakery-style softness we all crave. You can substitute with oat or almond milk if you’re going dairy-free.
- Pure Vanilla Extract (1 tsp): A little splash goes a long way. Vanilla enhances the sweetness and rounds out the spice notes.
- Unsalted Butter (6 tbsp, melted): Brings richness and tenderness. Using melted butter helps the batter come together smoothly.
- Apples (2 cups, finely diced, peeled Golden Delicious or yellow apple): The heart of these muffins! Golden Delicious apples bake up soft and sweet without turning mushy. For more apple-forward recipes, check out my Apple Spice Cake—it’s another cozy fall favorite.
For the Topping:
- Unsalted Butter (½ cup, melted): Acts as the “glue” for the cinnamon-sugar topping. Dip those muffin tops right in for a glossy, buttery finish.
- Granulated Sugar (¾ cup): Gives the muffins their sweet crunch. Think of it as the bakery magic dust.
- Ground Cinnamon (2 tsp): Because one layer of cinnamon just isn’t enough. This second hit makes the topping warm and spicy.
- Pinch of Salt: Balances out the sweetness of the topping so it doesn’t overpower the apples.
👉 Pro tip: Always dice your apples small and evenly. Larger chunks can weigh down the muffins, while smaller bits melt into the batter, giving bursts of flavor in every bite.
Step-by-Step Instructions for Apple Cinnamon Muffins
Making Apple Cinnamon Muffins at home is a lot simpler than you might think, and I promise the payoff is worth every minute. Just follow these step-by-step directions and you’ll have fluffy, cinnamon-kissed muffins that taste like they came straight from a cozy little bakery.
Step 1: Preheat the Oven and Prep Your Pan
Start by preheating your oven to 425°F. This high initial temperature helps the muffins rise quickly and get that beautiful, rounded bakery-style dome. Grease a 12-cup muffin tin or line it with parchment muffin liners (they release muffins much more easily than standard paper liners). If you love fall baking, you might also enjoy my Apple Cider Cake Recipe—it uses the same warming spices and creates the same amazing aroma in your kitchen.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together 1 ¾ cups flour, baking powder, salt, and cinnamon. Mixing the dry ingredients first helps distribute the baking powder and spice evenly so your muffins bake up light, fluffy, and flavorful in every bite.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk the brown sugar, eggs, milk, and vanilla extract until smooth. Then, whisk in the melted butter. The brown sugar gives your muffins a caramel-like depth, while the butter keeps them soft and rich.
Step 4: Bring the Batter Together
Gently stir the dry ingredients into the wet mixture using a sturdy spoon or spatula. Don’t worry if the batter looks a little lumpy—that’s actually a good sign. Overmixing at this stage will make your muffins tough instead of tender, so stir only until you no longer see streaks of flour.
Step 5: Toss and Fold in the Apples
In a small bowl, toss the diced apples with the remaining 2 tablespoons of flour. This quick step prevents the fruit from sinking to the bottom of the muffins as they bake. Fold the coated apple pieces into your batter, making sure they’re evenly distributed. The little bursts of apple will make your Apple Cinnamon Muffins moist and naturally sweet.
Step 6: Fill the Muffin Cups and Add the Topping
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. Then sprinkle a generous spoonful of the cinnamon-sugar topping over each one. This sweet crust bakes into a golden, crackly layer that makes these muffins irresistible.
Step 7: Bake to Golden Perfection
Bake the muffins for about 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The high heat will give you that picture-perfect rise, while the apples inside stay tender and juicy.
Step 8: Dip and Roll the Muffins in Cinnamon-Sugar
Once the muffins are warm (but not piping hot), dip each top in melted butter, then roll it in the cinnamon-sugar mixture. This final step makes your muffins taste and look like something you’d find in a bakery window. It’s a little messy, but trust me, it’s worth it!
Step 9: Cool Slightly and Serve Warm
Allow the muffins to cool just enough to handle, then serve them warm. The aroma of cinnamon and apples will fill your kitchen, and I guarantee these Apple Cinnamon Muffins will disappear faster than you think.
💡 Baker’s Note: If you happen to have extra batter, let your muffin tin cool, then bake off the remaining muffins in a second batch. This recipe typically makes about 14–16 muffins depending on how full you scoop the batter.
Tips and Tricks for Perfect Apple Cinnamon Muffins
- Don’t overmix: It’s okay if the batter looks a little lumpy—it makes for fluffier muffins.
- Use parchment liners: Regular paper liners sometimes stick. Parchment makes cleanup easier.
- Apple swap: Honeycrisp or Fuji work beautifully if you don’t have Golden Delicious.
- Make them mini: Use a mini muffin tin and reduce the bake time to about 10 minutes.
Confession: My kids once insisted on making these as “apple muffin bites,” and we ended up eating half the tray before they even cooled.
Storage
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Keep up to 5 days (reheat for that fresh-baked taste).
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw overnight or microwave for 30 seconds.
FAQs
Can I make Apple Cinnamon Muffins dairy-free?
Yes! Swap whole milk for almond or oat milk, and use coconut oil instead of butter.
Do I have to peel the apples?
I recommend peeling them for a smoother bite, but if you’re short on time, unpeeled works fine.
Can I reduce the sugar?
Absolutely. You can cut the topping sugar in half and they’ll still be delicious.
Conclusion
These Apple Cinnamon Muffins are like a warm hug on a chilly morning—easy to whip up, full of fall flavor, and perfect for sharing. Bake a batch, pour yourself a cup of coffee (or cider if you’re feeling festive), and enjoy the cozy moment.
And if you love these muffins, you might also enjoy my Apple Pumpkin Streusel Muffins or Apple Cider Cake for more fall baking inspiration.
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Apple Cinnamon Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 14–16 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Cinnamon Muffins are soft, fluffy, and bursting with fall flavor—packed with tender apple pieces, warm cinnamon, and topped with a buttery cinnamon-sugar crunch.
Ingredients
For the Muffins:
1 ¾ cups all-purpose flour
2 tbsp all-purpose flour (for apples)
2 ½ tsp baking powder
1 tsp fine sea salt
1 tsp ground cinnamon
⅔ cup light brown sugar, lightly packed
2 large eggs
1 cup whole milk
1 tsp pure vanilla extract
6 tbsp unsalted butter, melted
2 cups finely diced peeled apples (Golden Delicious or similar)
For the Topping:
½ cup unsalted butter, melted
¾ cup granulated sugar
2 tsp ground cinnamon
Pinch of salt
Instructions
1. Preheat oven to 425°F and grease or line a 12-cup muffin tin with parchment liners.
2. In a medium bowl, whisk together 1 ¾ cups flour, baking powder, salt, and cinnamon.
3. In a large bowl, whisk brown sugar, eggs, milk, and vanilla extract until smooth. Stir in melted butter.
4. Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
5. Toss diced apples with remaining 2 tablespoons flour. Fold apples into the batter.
6. Fill muffin cups about ¾ full. Sprinkle each muffin with cinnamon-sugar topping.
7. Bake for 15 minutes or until golden brown and a toothpick comes out clean.
8. Let muffins cool slightly. Dip warm muffin tops in melted butter, then roll in cinnamon-sugar mixture.
9. Serve warm and enjoy the cozy apple-cinnamon aroma.
Notes
Golden Delicious apples work best, but Honeycrisp or Fuji also bake well.
Don’t skip tossing apples in flour—it keeps them from sinking.
This recipe makes 14–16 muffins depending on how full you fill the cups.
