Apple Cinnamon Muffins Recipe

Apple cinnamon muffins with golden domed tops and a crunchy cinnamon sugar topping.

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These Apple Cinnamon Muffins are soft, fluffy bakery-style muffins made with fresh apples, warm cinnamon, and a crunchy cinnamon sugar topping. Perfect for breakfast, brunch, or an afternoon snack.

Prep Time15

Cook Time20

Resting Time10

Course: Breakfast, Brunch

Cuisine: American

Keyword: apple cinnamon muffins, apple muffins, cinnamon apple muffins, easy muffin recipe, fall muffins, fresh apple muffins, homemade muffins

Servings:

Calories: 283kcal

Author: Leigh Harris

Ingredients

Apple Muffins

2 1/2 cups All-purpose flour plus 2 tsp for tossing with the diced apples
2 1/2 tsp Baking powder
2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 tsp Kosher salt
1/2 cup Granulated sugar
1/2 cup Dark brown sugar
2 large Eggs room temperature
1/2 cup Unsalted butter melted and cooled slightly
1 cup Buttermilk room temperature
1 tsp Vanilla extract
2 cups Diced Honeycrisp apple diced small (1/4-inch in size)

Cinnamon Sugar Topping

2 tbsp Granulated sugar
2 tbsp Dark brown sugar
1 tsp Ground cinnamon

Instructions

Preheat the oven to 425ºF and line a muffin pan with paper liners or spray with nonstick baking spray.
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.
2 1/2 cups All-purpose flour plus 2 tsp, 2 1/2 tsp Baking powder, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1 tsp Kosher salt
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.
1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 2 large Eggs, 1/2 cup Unsalted butter, 1 cup Buttermilk, 1 tsp Vanilla extract
Fold the dry ingredients into the wet mixture until just combined, and some 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.
2 cups Diced Honeycrisp apple, 2 tbsp Granulated sugar, 2 tbsp Dark brown sugar, 1 tsp Ground cinnamon
Divide the batter equally into the muffin cups. Sprinkle the top of each muffin with about 1 1/2-2 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.

Notes

Use room temperature eggs and buttermilk.
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.

Nutrition