Apple Cinnamon Muffins

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If you’re craving the cozy flavors of fall, these Apple Cinnamon Muffins are the perfect treat. Packed with juicy apples, warm cinnamon, and a tender crumb, they make an easy breakfast or afternoon snack. Unlike store-bought muffins, these homemade ones are soft, moist, and not overly sweet just the right balance to enjoy with coffee, tea, or a glass of milk.

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Apple Cinnamon Muffins

  • Author: Dominique
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
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Description

If you’re craving the cozy flavors of fall, these Apple Cinnamon Muffins are the perfect treat. Packed with juicy apples, warm cinnamon, and a tender crumb, they make an easy breakfast or afternoon snack.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (plus more for sprinkling)
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (120 ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • ½ cup (120 ml) plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 2 medium) peeled and diced apples
  • Optional: 2 tablespoons coarse sugar for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk sugars, oil, eggs, yogurt, and vanilla until smooth.
  4. Pour wet mixture into dry ingredients. Stir gently until just combined—don’t overmix.
  5. Gently fold in diced apples. The batter will be thick.
  6. Divide batter evenly among 12 muffin cups. Sprinkle tops with cinnamon sugar or coarse sugar if desired.
  7. Bake 18–22 minutes until a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For extra crunch, add ½ cup chopped walnuts or pecans. Make them bakery-style with a crumb topping. Swap apples for pears for a seasonal twist.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: apple cinnamon muffins, fall muffin recipe, easy apple muffins

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At a Glance

  • Servings: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Difficulty: Easy
  • Estimated Cost: $6–8

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (plus more for sprinkling)
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (120 ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • ½ cup (120 ml) plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 2 medium) peeled and diced apples
  • Optional: 2 tablespoons coarse sugar for topping

Ingredient Swaps & Notes:

  • Use whole wheat flour for a heartier muffin.
  • Try honeycrisp, gala, or fuji apples for best flavor.
  • Dairy-free? Swap yogurt with coconut yogurt.
  • Reduce sugar slightly if your apples are very sweet.

Step-by-Step Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
  3. Mix wet ingredients: In another bowl, whisk sugars, oil, eggs, yogurt, and vanilla until smooth.
  4. Combine: Pour wet mixture into dry ingredients. Stir gently until just combined—don’t overmix.
  5. Fold in apples: Gently fold in diced apples. The batter will be thick.
  6. Fill muffin tin: Divide batter evenly among 12 muffin cups. Sprinkle tops with cinnamon sugar or coarse sugar if desired.
  7. Bake: Bake 18–22 minutes until a toothpick comes out clean.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Pro Tips & Variations

  • For extra crunch, add ½ cup chopped walnuts or pecans.
  • Make them bakery-style by adding a crumb streusel topping.
  • Turn into mini muffins—bake for 12–14 minutes.
  • Swap apples for pears for a seasonal twist.

Serving Suggestions

Enjoy these muffins warm with a pat of butter, or pair them with cream cheese for a tangy contrast. They also make a great addition to a fall brunch spread with scrambled eggs and fresh fruit.

Storage & Reheating

  • Store at room temperature in an airtight container up to 3 days.
  • Refrigerate up to 1 week.
  • Freeze up to 2 months—wrap individually in plastic wrap and place in a freezer bag.
  • Reheat in microwave for 15–20 seconds or in a 300°F (150°C) oven for 5 minutes.

Troubleshooting

  • Muffins too dense? You may have overmixed the batter mix just until combined.
  • Soggy muffins? Make sure apples are well-drained if very juicy.
  • Flat tops? Oven temperature may be too low ensure it’s preheated properly.

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