Warm, fluffy, and filled with cozy fall flavor. These Cinnamon Apple Muffins are the kind of muffins you'll want to make on repeat. They're soft and tender with juicy apples in every bite, plus a cinnamon crumb topping that makes them feel extra special.
Give me cinnamon and apple anything and I'm happy. It's one of those flavor combos that is so warm and comforting to me. This is one of my family's favorite muffin recipes. I love batch baking them to enjoy fresh and to freeze some for later.
The crumb topping freezes up nicely and reheats just fine.
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As a long time from scratch baker, I know the value of a muffin recipe that's simple, reliable, and packed with flavor. I use this same recipe, with slight tweaks here and there to make so many of my family's favorite muffins. Like these Strawberry Blueberry Muffins and these Cherry Muffins.
The Best Cinnamon Apple Muffins
The full recipe is in the recipe card below.
These muffins are so easy to make, with everyday pantry staples and plenty of chopped apples baked right in. The cinnamon crumb topping gives them a cozy bakery-style touch, but you can easily swap it for a cinnamon sugar sprinkle if that's what you prefer.
I'll walk you through my process of making these delicious muffins:
STEP 1
I always start with measuring out my milk first and setting it aside so it has time to come up to room temperature. I've found that letting the milk warm up a bit before moving forward with the recipe helps the butter incorporate easier.
Speaking of butter, go ahead and melt it now and let it cool for a few minutes before using it. You never want to add hot butter straight into your batter.
STEP 2
Grab a bowl and whisk together the dry ingredients.
STEP 3
In a separate bowl whisk together the milk, cooled butter, eggs, and vanilla extract. Don't worry if the butter solidifies a little, the muffins will bake up just fine.
STEP 4
Now add the dry ingredients io the wet ingredients and mix just until combined. Fold in the chopped apples, then scoop the batter into your muffin liners. Make sure to fill each liner all the way to the top. The batter will puff up and gently spill over the edges during baking, giving you tall, domed muffins.
STEP 5
For the crumb topping, stir everything together in a small bowl (I usually use a fork for this). Sprinkle a generous amount over each muffin.
Pop them in the oven and bake for 18-20 minutes. Enjoy!
This Cinnamon Apple Muffins recipe is simple, cozy, and perfect to add to your fall baking list. I hope they become a favorite in your kitchen too!
-Sky🩷
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📖 Recipe
Cinnamon Apple Muffins
Ingredients
Muffin Batter
- 2 ¼ cups all-purpose flour
- 1 cup light brown sugar packed
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 ½ cups apples peeled and diced
- 2 large eggs
- 1 cup milk room temperature
- ½ cup butter or coconut oil melted
- 1 teaspoon vanilla extract
Crumb Topping
- 6 tablespoons butter melted
- ½ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
Instructions
- In a large bowl combine the flour, sugar, salt, baking powder and cinnamon. Whisk until fully combined.
- In a separate bowl combine the milk, butter, vanilla extract, and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Fold in the chopped apples. Scoop into the lined muffin pan, filling to the top of the liners.
- To make the crumb topping, combine all ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart any large crumbs with the fork.
- Spoon the crumb topping onto each muffin, gently pressing it down to help it stick.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
- I love using Pink Lady Apples in this recipe. Whatever you choose, make sure to use a firm apple like Honeycrisp, Fuji or Granny Smith, all are great choices that hold their shape when baked.
- Fill the muffin liners all the way to the top.
- The crumb topping can be replaced with a simple cinnamon sugar.
Storage Tips
These muffins can be stored at room temperature for 2-3 days, or in the fridge up to 5 days.
To freeze just store in a freezer bag or container. Reheat in the microwave for 20-30 seconds or thaw in the fridge overnight before warming in the microwave.
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