Description
Apple Cinnamon Muffins are soft, moist, and packed with fresh apple chunks and warm cinnamon flavor. They’re the perfect breakfast treat or snack, offering a cozy, bakery-style muffin with a sweet cinnamon-sugar topping. Enjoy them warm with butter or as a grab-and-go bite.
Ingredients
For the Muffins:
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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2 tsp baking powder
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1/2 tsp baking soda
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1 tsp gro
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1/4
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1/4 tsp salt
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2
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1/2 cup unsalted butter, melted (or vegetable oil)
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1/2
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1 tsp
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1 1/2 cups apples, peeled and finely chopped
For the Topping (optional but recommended):
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2 tbsp granulated sugar
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1/2 tsp ground cinnamon
Instructions
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Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners (or grease lightly).
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Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Mix wet ingredients: In another bowl, whisk eggs, melted butter (or oil), milk, and vanilla until smooth.
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Combine: For
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Add apples: Fold in chopped apples.
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Fill us.: From
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Add topping: Mix sugar and cinnamon, then sprinkle over each muffin.
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Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
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Best apples: Granny Smith, Honeycrisp, or Fuji for sweetness and texture.
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For extra moisture, you can add 1/4 cup sour cream or Greek yogurt to the batter.
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Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
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Freeze baked muffins (without topping) for up to 2 months—just reheat before serving.