If you’ve got a couple of apples sitting on the counter, these Apple Cinnamon Muffins are a great way to use them. They’re soft, full of little bites of fresh apple, and have just enough cinnamon to make the whole kitchen smell amazing while they bake. A sprinkle of cinnamon sugar on top gives them a little crunch without making them overly sweet.

These muffins come together with simple pantry ingredients, and the batter rests before baking, just like my Bakery Style Mixed Berry Muffins. That little extra step helps create taller, bakery-style muffins with beautiful domed tops.

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Why You’ll Love This

These cinnamon apple muffins disappear fast around our house. I usually bake a batch on the weekend, and they’re gone before the week is over. I love that they’re easy enough for a weekday breakfast but still feel like something you’d pick up from a local bakery.

I have been obsessed lately with producing all sorts of different muffins from our base muffin recipe. So far, every single one has been a huge hit with my family. This apple cinnamon muffin recipe is sure to deliver a delicious muffin no one can resist!

• Soft, moist muffins with plenty of fresh apple.
• Plenty of cinnamon without overpowering the fresh apples.
• Bakery-style domed tops.
• Easy to make with simple pantry staples.
• Great for breakfast, brunch, or an afternoon snack.
• Freezes beautifully.

Looking for more fall baking ideas? Try my Lattice Crust Easy Apple Pie, Pumpkin Apple Muffins, Pumpkin Snickerdoodles, Chai Sugar Cookies, or Eggnog Muffins.

Ingredients Needed

• All-purpose flour – Provides the structure for a tender but sturdy muffin.
• Baking powder – Gives the muffins their rise and creates a light, fluffy texture.
• Kosher salt – Balances the sweetness.
• Ground cinnamon – The star flavor.
• Ground nutmeg – Just enough to round out the cinnamon without overpowering the apples.
• Granulated sugar – Sweetens the muffins while helping create a soft crumb.
• Dark brown sugar – Adds moisture and a subtle caramel flavor.
• Eggs – Help bind everything together.
• Unsalted butter – Adds richness and keeps the crumb tender.
• Buttermilk – Adds moisture and a slight tang, helping create a soft texture.
• Vanilla extract – Enhances all the flavors.
• Fresh apples – Bring sweetness, moisture, and little bites of apple throughout every muffin. Firmer, sweet apples such as Honeycrisp, Gala, Fuji, and Pink Lady all work well.

Cinnamon Sugar Topping

• Granulated sugar and dark brown sugar – Together, they create a lightly crisp topping with a little extra sweetness and flavor.
• Ground cinnamon

The Best Apples for Muffins

Not every apple bakes the same. Some turn mushy, while others hold their shape and give you nice little bites throughout the muffin.

Honeycrisp and Gala are my favorites because they stay slightly firm while adding natural sweetness. If you like a little tartness, Granny Smith apples are another great choice. Avoid softer apples like McIntosh since they tend to break down more during baking. Whichever variety you choose, peel the apples and dice them into small, even pieces so they bake evenly.

I prefer small diced apples instead of shredded because they stay distinct after baking and give every muffin little bites of fresh apple.

How to Make Cinnamon Apple Muffins

Making these muffins couldn’t be much easier. The batter comes together quickly, then gets a short rest before baking, which helps create those beautiful bakery-style tops.

Step 1: Preheat the oven to 425ºF and line a 12 cup muffin pan with paper liners.

Step 2: In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, ground cinnamon, and kosher salt. Toss the diced apples with 2 teaspoons of flour.

Step 3: In a large bowl, whisk in the eggs and sugars until they’re thick, about 1 minute. Slowly whisk in the melted and cooled butter until combined. Whisk in the buttermilk and vanilla until smooth and combined.

Step 4: Fold the dry ingredients into the wet ingredients until just combined, and a few flour streaks remain. Be careful not to overmix; it’s okay if some lumps and a little flour remain. Fold the apples into the batter until well distributed. Let the batter rest for 10-15 minutes. Mix the cinnamon sugar topping and set aside.

Step 5: Divide the batter equally into the muffin cups. Sprinkle the top of each muffin with about 1 1/2 teaspoons of cinnamon sugar topping. Bake for 5 minutes at 425ºF, then reduce the oven temperature to 375ºF and bake for an additional 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean; do not overbake. Let the muffins cool in the pan for about 5 minutes, and transfer to a wire rack to cool completely.

There’s nothing much better than a warm cinnamon apple muffin fresh from the oven. The tops have just a little crunch from the cinnamon sugar, while the inside stays soft and full of tender apple pieces. Eat one while it’s still warm, with a little butter melting into it; I highly recommend it.

Tips

• Use room temperature eggs and buttermilk.
• Melt the butter in the microwave using the popcorn function. Watch closely and remove it when just melted. In my microwave, it usually melts at 1 min 10 sec remaining. It’s not too hot and will cool quickly for use.
• Don’t overmix the batter, or the muffins can become tough.
• Dice the apples into small, even 1/4-inch pieces for the best texture.
• Resting the batter helps create taller muffins.
• Fill the muffin cups generously for bakery-style tops.
• Don’t overbake; butter-based muffins can dry out faster than oil-based ones, so pull them as soon as a toothpick comes out clean.

Variations

• Add nuts – Fold in ½ cup chopped pecans or walnuts.
• Streusel topping – Swap the cinnamon sugar for a buttery brown sugar streusel.
• Apple pie spice – Replace the cinnamon and nutmeg with 2 teaspoons apple pie spice for a slightly different flavor.
• Add raisins – Fold in ½ cup raisins along with the apples.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.

Freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm for about 20 seconds in the microwave.

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