Apple Cinnamon Muffins are the perfect blend of sweet and spicy with soft chunks of apple and a warm hint of cinnamon in every bite. These muffins are moist, fluffy, and have a lovely aroma that will fill your kitchen with cozy vibes. They’re simple to make and great for breakfast or a snack anytime during the day.
I love making these muffins when I want something comforting but not too sweet. The fresh apples add just the right touch of natural sweetness, and the cinnamon gives it that classic fall flavor we all know and love. A little tip from me: using crisp apples like Granny Smith helps keep the muffins from getting too mushy and adds a nice tartness to balance the sugar.
These muffins are wonderful on their own, but I often warm one up and spread a bit of butter on it while it’s still fresh out of the oven—such a treat! They also freeze well, so I usually make a batch ahead and have them ready whenever I need a quick bite or to brighten up a busy morning. Apple Cinnamon Muffins always bring a little extra happiness to my day, and I’m sure they will for you, too.
Key Ingredients & Substitutions
Apples: I like using tart apples like Granny Smith because they hold their shape and add a nice balance to the sweetness. If you don’t have Granny Smith, Fuji or Honeycrisp work well too.
Cinnamon: This spice is what makes the muffins warm and inviting. You can use ground cinnamon or try a mix of cinnamon and a pinch of nutmeg for extra flavor.
Greek Yogurt: It keeps the muffins moist and tender. If you prefer, sour cream or buttermilk can be good substitutes here.
Butter: Melted butter gives a rich flavor. You can switch to vegetable oil or coconut oil if you want a dairy-free option.
How Do You Prevent Muffins from Getting Dense or Dry?
The key is not to overmix the batter. Once you combine wet and dry ingredients, stir just until you don’t see dry flour. Some lumps are fine.
- Mix dry ingredients first to spread the baking powder evenly.
- Gently fold in the apples to keep their texture.
- Use a light hand with stirring to keep the batter airy.
- Don’t overbake; start checking muffins a few minutes before time is up.
Equipment You’ll Need
- 12-cup muffin tin – holds muffin batter well for even baking.
- Muffin liners or non-stick spray – keeps muffins from sticking and eases cleanup.
- Mixing bowls – separate bowls for dry and wet ingredients help with mixing.
- Whisk – blends ingredients smoothly and avoids lumps.
- Spatula or wooden spoon – for gently folding in apples without overmixing.
- Cooling rack – lets muffins cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Chopped nuts like walnuts or pecans add crunch and nutty flavor.
- Mix in dried fruits such as raisins or cranberries for extra chewiness.
- Try pumpkin pie spice or add a pinch of nutmeg for a cozy flavor twist.
- Add shredded carrot or zucchini for moisture and a veggie boost.
How to Make Apple Cinnamon Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 cup plain Greek yogurt (or sour cream)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (about 2 medium apples, preferably Granny Smith)
For Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
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 about 5 minutes for cooling the muffins before serving.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mix Dry Ingredients
In a big bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
3. Mix Wet Ingredients
In another bowl, whisk the melted butter, Greek yogurt, eggs, and vanilla extract until smooth and creamy.
4. Combine Wet and Dry
Pour the wet ingredients into the dry and gently stir until just mixed. It’s okay to have a few lumps—don’t overmix!
5. Add Apples
Fold in the diced apples carefully so they are spread evenly throughout the batter.
6. Fill Muffin Cups and Add Topping
Divide the batter evenly into the muffin cups, filling each about ¾ full. Mix the sugar and cinnamon topping in a small bowl, then sprinkle it generously on each muffin.
7. Bake and Cool
Bake for 20-25 minutes, until a toothpick poked into the center comes out clean and the muffins are nicely golden. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
8. Serve and Enjoy!
Enjoy your freshly baked apple cinnamon muffins warm or at room temperature. They taste wonderful on their own or with a little butter!
Can I Use Frozen Apples for These Muffins?
Yes, you can use frozen apples, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that could make the muffins soggy.
Can I Substitute Greek Yogurt with Something Else?
Definitely! Sour cream or buttermilk are great substitutes that will keep the muffins moist and tender.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can warm them slightly before serving to refresh the texture.
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter a day ahead and keep it covered in the fridge. Just give it a gentle stir before baking. Alternatively, bake the muffins and freeze them for up to 3 months.
