With warm cinnamon flavor and tender apple pieces pocketed throughout, these apple and cinnamon muffins shine as a delicious breakfast or nutritious snack.
I love to serve freshly-baked breakfasts, and it really pays off to have tried-and-true favorites. Whether it’s the comforting and cozy aroma of crusty artisan sourdough bread, buttery whole wheat biscuits, sweet sourdough cranberry banana bread, or a sweet or savory homemade bagel, the delightful smells from the kitchen tend to wake everyone up a little more easily.
I love that muffins are quick and simple, focusing largely on pantry ingredients and warm, wholesome flavors. Since it’s that time of year when we’re enjoying the colors and crispness of fall, fresh apples are in constant rotation in my kitchen. Apples are naturally tart and sweet – some more than others – with a pleasant, tender texture when baked. They pair so well with warm, comforting flavors like brown sugar, cinnamon, and vanilla extract, and they also add a deliciously natural sweetness.
These apple and cinnamon muffins are flavorful, just sweet enough, tender and soft, with scrumptious little chunks of apples throughout. A sandy little sprinkle of cinnamon sugar on top and these muffins are, quite simply, the autumn season — all in one bite!
Serve them with poached eggs, a bowl of homemade Greek yogurt, or a salty, creamy zucchini frittata. Or enjoy them on their own with a hot cup of tea or coffee.
Why You’ll Love This Recipe
Tender and flavorful – The muffin base is light and fluffy, and the classic combination of apple and ground cinnamon is a great way to embrace the season.
Natural sweetness – A lightly sweetened batter highlights the natural sweetness of fresh, sweet apples.
Quick recipe and simple ingredients – Made from pantry staples with about 15 minutes of prep, these cinnamon apple muffins can be whipped up quickly and easily.
Ingredients
Flour – All-purpose flour provides a light, fluffy texture. You can also use a blend of half whole-wheat flour and half all-purpose flour.
Sugar – I use a combination of granulated sugar and brown sugar for the sweetness, color, and the warm flavor of molasses.
Oil – Use a neutral oil or melted butter.
Apples – Use what you have! If you’re headed to the store for apples, try Honey Crisp, Granny Smith, or Gala.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Apple and Cinnamon Muffins
Step 1: Preheat your oven to 375 degrees Fahrenheit. Prepare your muffin tin by greasing it or lining it with muffin cups.
Step 2: Prepare the chopped apples, keeping them consistent in size. Mix the cinnamon and sugar for the topping and set aside.
Step 3: In a large mixing bowl or the bowl of a stand mixer, add flour, white sugar, brown sugar, cinnamon, baking powder, and salt. Stir to combine.
Step 4: In a separate bowl, add the eggs, milk, oil, and vanilla. Whisk until smooth.
Step 5: Pour the wet ingredients into the dry, mixing until just combined. Do not overmix. Fold the chopped apples into the batter.
Step 6: Add the batter to the muffin pan, filling each cup about 3/4 of the way full. Sprinkle with cinnamon sugar, then bake for 22 – 25 minutes until golden and set. A toothpick inserted should come out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or cool and enjoy!
Tips
- Chop your apples into small, even pieces so they will be evenly dispersed, have time to soften, and won’t sink to the bottom of the tin.
- Mix only until combined. Overmixing may reduce the fluffiness of the crumb.
- I like to use a measuring cup or muffin scoop to portion the batter into the muffin tin.
- Make a double batch and freeze the extras for another day!
Recipe FAQs
Toss your leftover muffins in an airtight container and keep at room temperature for several days, or refrigerate for 5 days. They also freeze well and can be thawed at room temperature or gently reheated in the oven.
Granny Smith apples are a favorite because of their tartness and firm texture. They pair well with a sweet batter, while also holding their shape. However, you really can’t go wrong with Gala, Honey Crisp, or whatever apples you have in the kitchen.
Yes, they can. Be sure to use a neutral oil and swap the milk for a milk alternative.
Using applesauce in place of apples can be tricky, as the texture and moisture content change significantly. If you try it, I would recommend using less applesauce than the chopped apples called for, while also reducing the milk.
Depending on the ingredients, homemade muffins are nearly always healthier than store-bought. No preservatives or artificial ingredients, just pantry ingredients with fresh apples.
More Muffin Recipes from the Farmhouse
- Apple and Carrot Muffins
- Sourdough Banana Muffins
- Chocolate Zucchini Muffins
- Healthy Apple and Banana Muffins
- Sourdough Blueberry Muffins
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Apple and Cinnamon Muffins
Ingredients
- 2 cups apples, chopped
- 2 1/2 cups flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup milk
- ½ cup oil
- 2 teaspoons vanilla
Topping
- ¼ teaspoon cinnamon
- 1 tablespoon sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prepare your muffin tin by greasing it or lining it with muffin cups.
- Prepare the chopped apples, keeping them consistent in size. Mix the cinnamon and sugar for the topping and set aside.
- In a large mixing bowl or the bowl of a stand mixer, add flour, white sugar, brown sugar, cinnamon, baking powder, and salt. Stir to combine.
- In a separate bowl, add the eggs, milk, oil, and vanilla. Whisk until smooth.
- Pour the wet ingredients into the dry, mixing until just combined. Do not overmix. Fold the chopped apples into the batter.
- Add the batter to the muffin pan, filling each cup about 3/4 of the way full. Sprinkle with cinnamon sugar, then bake for 22 – 25 minutes until golden and set. A toothpick inserted should come out clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or cool and enjoy!
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
- Chop your apples into small, even pieces so they will be evenly dispersed, have time to soften, and won’t sink to the bottom of the tin.
- Mix only until combined. Overmixing may reduce the fluffiness of the crumb.
- Make a double batch and freeze the extras for another day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
