This Apple Cinnamon Muffins recipe yields tender, fluffy muffins loaded with fresh apple pieces, warm cinnamon, and a crunchy crumb topping.
Apples and cinnamon are a classic pairing—especially in fall. These muffins capture that cozy flavor in an easy-to-make breakfast or snack.
They join other apple-cinnamon favorites like baked oatmeal and pancakes, and are a great addition to any morning routine or lunchbox.
Ingredients
You likely have most ingredients on hand. For the muffins you will need:
- all-purpose flour
- ground cinnamon
- baking powder
- salt
- granulated sugar
- light brown sugar
- oil (canola or vegetable)
- milk
- applesauce (or substitute additional oil and milk)
- eggs
- vanilla extract
- diced apples (peeled, cored, and finely diced)
The crumb streusel is optional but adds a delightful crunch. For the streusel you’ll need:
- cold butter
- all-purpose flour
- light brown sugar
- ground cinnamon
How To Make Apple Cinnamon Muffins
These muffins come together quickly. Start by preparing the streusel: combine the streusel ingredients and rub cold butter into the flour and sugar with your fingers until the mixture looks sandy and begins to clump. Chill while you make the batter.
Whisk the dry ingredients (flour, cinnamon, baking powder, salt) in one bowl. In a separate large bowl, whisk together granulated sugar, brown sugar, oil, applesauce, and milk. Add the eggs one at a time, whisking after each, then add the vanilla.
Fold the diced apples into the wet mixture, then gently add the dry ingredients and stir until just combined—do not overmix. Spoon the batter into paper-lined muffin cups about two-thirds full. Top each with a sprinkle of the chilled streusel.
Bake until a toothpick inserted in the center comes out with a few moist crumbs. Remove muffins from the tin and cool on a wire rack. The streusel is crisp straight from the oven and will soften slightly as the muffins cool.
You can enjoy them warm, or store cooled muffins in an airtight container at room temperature for up to five days.
Which apples are best for baking?
Choose crisp apples that hold their shape when baked: Granny Smith, Honeycrisp, Braeburn, Pink Lady, Gala, or Fuji are all excellent. Softer varieties like McIntosh or the generic “Delicious” types tend to break down and become mushy, so they’re best avoided in this recipe.
More Apple Cinnamon Recipes To Try
- Apple Monkey Bread
- Homemade Apple Pie Filling
- Classic Apple Crisp
- Apple Crumble Bars
- Dutch Apple Pie
- Apple Fritters
- Homemade Apple Pie
- Apple Streusel Cheesecake
Apple Cinnamon Muffins
Ingredients
Streusel:
- 2 Tbsp butter, cold
- 4-5 Tbsp all-purpose flour
- 2 Tbsp light brown sugar
- ½ tsp ground cinnamon
Muffins:
- 1 ¼ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup oil, (canola or vegetable)
- ¼ cup applesauce
- ¼ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cup diced apple, peeled, cored, and diced small (about 1 large or 2 small apples)
Equipment
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Cupcake pans or muffin tins
-
Mixing bowls and measuring tools
Instructions
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Preheat oven to 400°F. Line muffin tins with paper liners. Peel, core, and dice the apples; set aside.
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Make the streusel by combining the butter, flour, brown sugar, and cinnamon. Rub with your fingers until sandy and beginning to clump. Chill until needed.
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Whisk the flour, cinnamon, baking powder, and salt in a medium bowl; set aside.
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In a large bowl, whisk both sugars with oil, applesauce, and milk. Add eggs one at a time, then stir in vanilla.
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Fold diced apples into the wet ingredients, then gently stir in the dry ingredients until just combined.
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Scoop batter into the prepared pans about two-thirds full (yields ~15 muffins). Top with streusel.
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Bake at 400°F for 14–16 minutes, until a toothpick comes out with a few moist crumbs. Cool on a wire rack. Store in an airtight container up to 5 days.
Notes
- Applesauce: Substitute 2 Tablespoons more oil and 2 Tablespoons more milk in place of the 1/4 cup applesauce. Alternatively, use 1/2 cup applesauce and omit the oil for a denser, slightly healthier muffin.
- Apples: Use a crisp baking apple such as Granny Smith, Honeycrisp, Pink Lady, Gala, or Fuji for best texture.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
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