Apple Cinnamon Muffins are a delightful treat filled with soft chunks of fresh apple and a warm sprinkle of cinnamon that makes every bite cozy and flavorful. These muffins have a tender crumb that’s just right—not too dry and not too wet—and a touch of sweetness that feels like a hug in muffin form.
I love baking these muffins on a chilly morning when the smell of apples and cinnamon starts to drift through the house. It always puts me in a good mood and reminds me of cozy weekends spent with a warm cup of tea or coffee. A little tip I like to use is adding a sprinkle of cinnamon sugar on top before baking—it creates a slightly crunchy, sweet crust that’s just irresistible.
Serving these muffins fresh and warm makes all the difference. I like to slice one in half and spread a little butter that melts perfectly into the soft crumb. They’re perfect for breakfast, a midday snack, or even a light dessert. Whenever I share these muffins with friends or family, they always ask for the recipe, and I’m happy to give it because they’re just that good and so simple to make.
Key Ingredients & Substitutions
Apples: I like using Granny Smith or Honeycrisp for their balance of sweetness and tartness. If you prefer softer muffins, you can peel and finely chop the apples as suggested. For a different twist, try Fuji or Gala apples.
Cinnamon and Nutmeg: Cinnamon is the star spice here, giving that warm apple pie feeling. Nutmeg is optional but adds a subtle nutty note. If you don’t have nutmeg, just leave it out—or add a pinch of ground cloves for a bit of extra warmth.
Butter & Sour Cream/Greek Yogurt: These keep the muffins moist and tender. If you want a dairy-free version, swap butter for coconut oil and use a plant-based yogurt instead.
Sugars: Using both granulated and brown sugar adds moisture and depth of flavor. Brown sugar brings a slight caramel note. You can use all granulated sugar if that’s what you have, but the muffins won’t be quite as rich.
How Can I Avoid Overmixing the Batter for Fluffy Muffins?
Overmixing muffin batter activates gluten, which can make muffins tough and dense. To keep your muffins light and tender:
- Mix wet and dry ingredients separately first.
- Pour the wet into the dry ingredients and gently fold using a spatula.
- Look for just combined ingredients—small lumps are okay.
- Avoid vigorous stirring; a few streaks of flour are fine.
- Fold in your apples gently to prevent breaking them up.
Taking your time with this step will give you muffins with a soft crumb and a perfectly tender texture every time.
Equipment You’ll Need
- Muffin tin – makes shaping the muffins easy and ensures even baking.
- Paper muffin liners – help muffins release cleanly and make cleanup simple.
- Mixing bowls – you’ll need at least two for wet and dry ingredients.
- Whisk – great for blending dry ingredients smoothly.
- Rubber spatula – lets you fold batter gently without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooling rack – allows muffins to cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and extra nutty flavor.
- Mix in raisins or dried cranberries to add a chewy, sweet contrast.
- Use pumpkin pie spice instead of cinnamon for a warm fall flavor twist.
- Swap apples for peeled, chopped pears for a softer, milder fruit taste.
How to Make Apple Cinnamon Muffins?
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped (about 1 1/2 cups)
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20–25 minutes to bake. After baking, allow about 5 minutes to cool in the pan before moving the muffins to a wire rack. So, plan for roughly 35–40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick spray to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure these are well combined so your muffins have an even flavor.
3. Combine Wet Ingredients:
In a separate bowl, whisk the melted and cooled butter, sour cream (or Greek yogurt), eggs, and vanilla extract until smooth and creamy.
4. Mix the Batter:
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix—the batter should be just combined with some lumps remaining.
5. Add Apples:
Fold in the finely chopped apples evenly throughout the batter.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Add Cinnamon Sugar Topping:
In a small bowl, mix the cinnamon and sugar. Sprinkle this mixture generously over each muffin to add a lovely sweet, crunchy topping.
8. Bake and Cool:
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely or enjoy them warm.
Enjoy your soft, moist Apple Cinnamon Muffins with a delicious cinnamon sugar crust—perfect for breakfast or a cozy snack!
Can I Use Frozen Apples for These Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well before folding into the batter to prevent extra moisture, which can affect texture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm them briefly in the microwave or oven before serving.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt works great in place of sour cream and will keep the muffins moist with a slight tangy flavor.
What’s the Best Way to Prevent Overmixing the Batter?
Mix your wet and dry ingredients separately, then gently fold them together just until combined with a spatula. Some lumps are okay—this keeps muffins tender and fluffy.
