There’s nothing like the smell of apple and cinnamon baking in the oven. It fills your whole house with a warm, cozy scent.
These muffins capture that feeling perfectly. They are soft, full of fresh apple chunks, and have a crunchy cinnamon sugar topping.
This recipe is simple. I’ll walk you through every step to make sure you get perfect muffins every single time.
What You’ll Need
Here are the ingredients to grab from your pantry and fridge.
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Large egg
- Milk
- Vegetable oil
- Vanilla extract
- Apples (peeled, cored, and diced)
- Butter (for the topping)
Tools You’ll Use
You don’t need any fancy equipment for this.
- Muffin tin
- Paper liners
- Two large mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
How to Make Apple Cinnamon Muffins
Follow these simple steps for the best muffins.
Step 1: First, get your oven ready. Heat it to 400°F (200°C). Place paper liners in a 12-cup muffin tin.
Step 2: In a big bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: In another bowl, mix the wet stuff. Whisk the egg, milk, oil, and vanilla extract until they are combined.
Step 4: Pour the wet mixture into the dry mixture. Gently stir until just combined. A few lumps are okay.
Step 5: Be careful not to overmix the batter. This is the secret to a soft muffin.
Step 6: Gently fold in your diced apples with a spatula.
Step 7: Now for the topping. In a small bowl, mix the granulated sugar and ground cinnamon.
Step 8: Fill each muffin liner about three-quarters full with the batter.
Step 9: Sprinkle the cinnamon-sugar mixture evenly over the top of each muffin.
Step 10: Bake for 18 to 20 minutes. A toothpick inserted into the center should come out clean.
Step 11: Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Pro Tips
After making thousands of muffins, I’ve learned a few things.
- Don’t Overmix: I said it before, but it’s the most important rule. Mixing too much makes muffins tough and dense. Stop as soon as the flour disappears.
- Room Temperature Ingredients: Let your egg and milk sit on the counter for about 30 minutes. Room temperature ingredients mix together better and create a lighter texture.
- Chop Apples Small: Cut your apples into small, pea-sized pieces. This helps them spread out evenly and cook through without making the muffins soggy.
- High Initial Heat: Starting the oven at 400°F gives the muffins a quick burst of heat. This helps them rise fast and create those nice domed tops.
Substitutions and Variations
You can easily change this recipe to fit your taste or what you have on hand.
| Ingredient | Substitution | Result |
|---|---|---|
| All-Purpose Flour | Gluten-Free Blend | Good for allergies |
| Milk | Almond or Soy Milk | Dairy-free option |
| Vegetable Oil | Melted Coconut Oil | Adds a slight flavor |
| Apples | Pears or Peaches | A fun flavor twist |
Here are a few other ideas to try.
- Add Nuts: Toss in a half cup of chopped walnuts or pecans for extra crunch.
- Make a Glaze: Mix powdered sugar with a little milk to make a simple glaze to drizzle on top.
- Different Spices: Try adding a pinch of cardamom or allspice for a different warm flavor.
Make-Ahead Tips
You can prep parts of this recipe to save time later.
- Mix all the dry ingredients and store them in an airtight container for up to a month.
- The cinnamon-sugar topping can also be mixed ahead and stored.
Just don’t mix the wet and dry ingredients until you are ready to bake.
Leftovers and Storage
Muffins are best fresh, but they store well too.
| Storage Method | Duration | Instructions |
|---|---|---|
| Countertop | 2 days | Airtight container |
| Refrigerator | 1 week | Airtight container |
| Freezer | 3 months | Wrap individually |
To reheat, you can microwave a muffin for about 20 seconds or warm it in the oven.
Nutrition and Pairings
This information is an estimate.
| Nutrition Info | Amount per Muffin |
|---|---|
| Calories | Approx. 190 |
| Sugar | Approx. 18g |
| Fat | Approx. 7g |
These muffins are great on their own for a quick breakfast or snack. They go perfectly with a cup of coffee or a glass of cold milk. A little butter on a warm muffin is also fantastic.
To make the recipe faster, chop your apples while the oven preheats. You can also use a food processor on the pulse setting for a very quick chop.
Frequently Asked Questions
Q1. What are the best apples for baking?
Ans: Firm apples like Granny Smith, Honeycrisp, or Gala are great. They hold their shape and don’t get mushy.
Q2. Why are my muffins dry?
Ans: This is usually from overbaking or measuring flour incorrectly. Spoon your flour into the measuring cup instead of scooping it. Bake just until a toothpick comes out clean.
Q3. Can I freeze the muffins?
Ans: Yes. Let them cool completely, then wrap each one in plastic wrap and put them in a freezer bag. They’ll last for about three months.
Q4. Why did all my apples sink to the bottom?
Ans: Tossing the diced apples in a tablespoon of flour before adding them to the batter can help. This coats them and keeps them from sinking.
Wrapping Up
This apple cinnamon muffin recipe is a keeper. It’s easy, uses simple ingredients, and makes your kitchen smell amazing.
Give it a try. I think you’ll love how soft and flavorful they turn out.
Let me know how your muffins came out in the comments below. I’d love to hear about it.
