Apple Cinnamon Muffins are a cozy little treat that smells like fall and tastes like a sweet hug. These muffins are packed with tender chunks of juicy apple and warmed with just the right amount of cinnamon, making each bite soft and flavorful. They’re perfect for breakfast or a snack whenever you need a bit of comfort.
I love how these muffins come together quickly, and the aroma that fills the kitchen is unbeatable. A little tip I use is to toss the apple pieces in a bit of cinnamon before mixing, so every muffin has that extra burst of spice. It’s like the apples and cinnamon were made to be best friends in every crumb.
My favorite way to enjoy these muffins is fresh out of the oven, maybe with a pat of butter melting on top. They’re great for breakfast on the go or paired with a cup of tea when you want to slow down and savor a cozy moment. These muffins bring a little bit of warmth and happiness to any day.
Key Ingredients & Substitutions
Apples: Fresh apples add sweet, juicy bites. I like using Granny Smith for a tart contrast, but Fuji or Gala work well too. If you don’t have fresh apples, small applesauce amounts can work but reduce liquid elsewhere.
Cinnamon: Cinnamon gives these muffins their warm flavor. Try adding a pinch of nutmeg or clove for extra depth if you like. If you need to skip cinnamon, consider using pumpkin pie spice instead.
Sour Cream or Yogurt: Adds moisture and tang to the batter. If you want a dairy-free option, coconut yogurt or a mild plant-based yogurt works nicely here.
Butter and Sugar: Melted butter keeps the muffins rich and tender. You can swap butter for oil (like vegetable or canola), but the flavor will be slightly different. Brown sugar instead of white sugar adds a deeper, caramel note.
How Do You Mix the Batter Without Overmixing?
Overmixing can make muffins tough. To keep them soft, follow these tips:
- Combine wet and dry ingredients gently with a spatula or wooden spoon.
- Stir just until you can’t see flour anymore—small lumps are okay.
- Fold in diced apples carefully so they are evenly spread but the batter stays light.
Doing this helps keep the crumb tender and fluffy, so your muffins come out soft and moist every time.
Equipment You’ll Need
- Muffin tin – For shaping your muffins perfectly and helping them bake evenly.
- Paper muffin liners – Makes cleanup easier and muffins easy to remove and serve.
- Mixing bowls – One for dry ingredients and another for wet; keeps mixing simple and organized.
- Whisk and spatula – Whisk for blending dry ingredients and spatula for gentle folding to avoid overmixing.
- Measuring cups and spoons – For accurate ingredient amounts that ensure perfect texture and taste.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with soft apples.
- Swap cinnamon for pumpkin pie spice for a cozy fall twist with hints of nutmeg and cloves.
- Mix in dried cranberries or raisins for a sweet, chewy surprise in every bite.
- Use shredded carrot along with apples to boost moisture and add natural sweetness.
Apple Cinnamon Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1½ cups peeled and diced apples (about 1 large apple)
- Optional: ¼ cup packed brown sugar (for topping)
- Optional: additional cinnamon and sugar mixture for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll also want to allow a few minutes for cooling before enjoying your muffins.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
3. Mix Wet Ingredients:
In another bowl, stir together the melted butter and granulated sugar. Beat in the eggs one at a time, then add the vanilla extract. Mix in the sour cream or yogurt until the mixture is smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until everything is just combined—don’t overmix! Fold in the diced apples evenly through the batter.
5. Fill Muffin Tin and Add Topping:
Divide the batter evenly among the muffin cups, filling each about ¾ full. For a sweet, crunchy top, sprinkle the muffins with a cinnamon-sugar mixture made by combining 1 tbsp sugar with 1 tsp cinnamon.
6. Bake and Cool:
Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool fully.
Enjoy your warm, tasty apple cinnamon muffins as a comforting breakfast or snack!
Can I Use Frozen Apples Instead of Fresh?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the batter, which can affect the muffins’ texture.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze them wrapped tightly for up to 3 months.
Can I Substitute the Sour Cream?
Absolutely! Plain yogurt works great, and you can also use a dairy-free yogurt if needed. Avoid thinning the batter by using thick yogurt.
What’s the Best Way to Reheat Muffins?
Warm muffins gently in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes to bring back that fresh-baked taste.