🎉 Introduction
Few aromas fill the kitchen with more comfort than apples and cinnamon baking together. These Apple Cinnamon Muffins are fluffy, moist, and filled with tender apple chunks, warm spices, and just the right amount of sweetness.
Perfect for breakfast, brunch, or an afternoon snack, they’re a treat the whole family will love. Serve them warm with butter, pack them in lunchboxes, or enjoy with a cup of coffee or tea on a crisp autumn day. Simple ingredients, quick prep, and big flavor—these muffins are everything cozy fall baking should be.
🧰 Equipment Needed
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Mixing bowls (large & medium)
- Whisk & spatula
- Measuring cups & spoons
- Cooling rack
🛒 Ingredients
- 1 cup apples, peeled and diced (Honeycrisp or Granny Smith work best)
- 1 large egg
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
👩🍳 Directions
Step 1: Prep the oven & pan
Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking powder, cinnamon, and salt.
Step 3: Mix wet ingredients
In a large bowl, whisk egg, brown sugar, granulated sugar, melted butter, milk, and vanilla until smooth.
Step 4: Combine & fold
Gradually add dry ingredients to wet mixture, stirring gently. Fold in diced apples.
Step 5: Fill muffin cups
Divide batter evenly into muffin tin (about ¾ full each).
Step 6: Bake
Bake 18–22 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool & enjoy
Let muffins cool on a wire rack for 10 minutes before serving warm.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: ~35 minutes
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps up to 5 days.
- Freezer: Freeze up to 2 months. Thaw overnight or microwave 20 seconds.
- Reheating: Warm in the microwave or oven for fresh-from-the-oven flavor.
🥄 Variations
- Streusel Topping: Mix butter, flour, cinnamon, and brown sugar; sprinkle on top before baking.
- Apple Nut Muffins: Add chopped walnuts or pecans for crunch.
- Caramel Drizzle: Top cooled muffins with a caramel sauce drizzle.
- Whole Wheat Version: Replace half the flour with whole wheat flour.
- Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.
- Extra Spiced: Add nutmeg or allspice for deeper warmth.
❓ 10 FAQs
What apples work best?
Firm varieties like Honeycrisp, Fuji, or Granny Smith.
Do I need to peel the apples?
Yes, peeling keeps the texture soft in muffins.
Can I make these ahead?
Yes, bake and freeze, then reheat when needed.
Can I use oil instead of butter?
Yes, vegetable oil works but butter adds more flavor.
Do these taste very sweet?
They’re lightly sweet with a cinnamon kick—perfect balance.
Can I double the recipe?
Yes, bake in two muffin pans or batches.
What if I don’t have brown sugar?
Use all granulated sugar, though brown sugar adds richness.
Can I make them dairy-free?
Yes, use plant-based butter and milk.
How do I keep them moist?
Don’t overmix batter and avoid overbaking.
Can I add raisins or cranberries?
Yes, dried fruit works beautifully with apples.
🏁 Conclusion
These Apple Cinnamon Muffins are soft, fluffy, and packed with cozy fall flavor. With tender apple chunks and warm cinnamon spice, they’re the perfect quick-bake treat for breakfast, snacks, or dessert.
Make a batch today, and enjoy the sweet taste of autumn in every bite!
Irresistible Apple Cinnamon Muffins You Must Try | Cozy Fall Baking
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease with nonstick spray.
- In a medium bowl, whisk flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk egg, brown sugar, granulated sugar, melted butter, milk, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently. Fold in diced apples.
- Divide batter evenly into muffin tin (about ¾ full each).
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool on a wire rack for 10 minutes before serving warm.
Notes
Firm varieties like Honeycrisp, Fuji, or Granny Smith. Do I need to peel the apples?
Yes, peeling keeps the texture soft in muffins. Can I make these ahead?
Yes, bake and freeze, then reheat when needed. Can I use oil instead of butter?
Yes, vegetable oil works but butter adds more flavor. Do these taste very sweet?
They’re lightly sweet with a cinnamon kick—perfect balance. Can I double the recipe?
Yes, bake in two muffin pans or batches. What if I don’t have brown sugar?
Use all granulated sugar, though brown sugar adds richness. Can I make them dairy-free?
Yes, use plant-based butter and milk. How do I keep them moist?
Don’t overmix batter and avoid overbaking. Can I add raisins or cranberries?
Yes, dried fruit works beautifully with apples. 🏁 Conclusion These Apple Cinnamon Muffins are soft, fluffy, and packed with cozy fall flavor. With tender apple chunks and warm cinnamon spice, they’re the perfect quick-bake treat for breakfast, snacks, or dessert. Make a batch today, and enjoy the sweet taste of autumn in every bite!
