Apple Cinnamon Muffins are soft, fluffy, and packed with apple pieces plus a sweet cinnamon spice — basically fall in muffin form. Perfect for breakfast, a snack, or when you just need something that smells amazing baking in the kitchen.
Whenever I make apple cinnamon muffins, the whole kitchen smells like a cozy fall morning. I love peeling and chopping the apples, tossing them into the batter, and watching those little bits of fruit peek through once they bake. The cinnamon always hits first — that warm, sweet smell that makes you want to grab a cup of coffee and wait by the oven. By the time they come out golden and fluffy, I can never resist breaking one open while it’s still warm.
Please let us know if you try our Apple Cinnamon Muffins in the comments and ratings below!
Try some of our other favorites: Cinnamon Streusel Bread, Cranberry Orange Bread, Blueberry Bran Whole Wheat Muffins, or Chocolate Chip Zucchini Banana Bread.
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Ingredients for Apple Cinnamon Muffins
- apples
- all purpose flour
- granulated sugar
- oil
- applesauce
- eggs
- vanilla extract
- ground cinnamon
- baking powder
- baking soda
- salt
FAQs
Tart, firm apples like Granny Smith, Honeycrisp, or Fuji hold up well while baking and give a nice balance of flavor.
It’s totally up to you! Peeled apples give a softer texture, but leaving the peel on adds color and a bit of chew.
Don’t overmix the batter — stir just until the dry ingredients disappear. Overmixing can make muffins dense.
Yes! Let them cool completely, then freeze in a sealed bag or container for up to 2 months. Reheat in the microwave or oven for a quick breakfast treat.
Store them in an airtight container at room temperature for up to 3 days or in the fridge for about a week.
Top Tips
- Don’t overmix the batter. Stir just until the flour disappears — that’s the secret to soft, fluffy muffins.
- Use fresh apples. The juicier the apple, the moister the muffin. Granny Smith, Honeycrisp, or Fuji are all great picks.
- Peel or not to peel? Peeling gives you softer bites, while leaving the skin on adds color and texture — totally up to your preference.
- Keep ingredients at room temperature. Eggs mix more evenly when they aren’t cold, giving you a smoother batter.
- Add a little applesauce. It enhances the apple flavor and helps keep the muffins tender.
- Fill muffin cups almost to the top. That’s how you get those bakery-style muffin tops.
- Test with a toothpick. When it comes out clean or with just a few crumbs, they’re done — don’t overbake.
- Store properly. Keep them in an airtight container to stay soft for days or freeze for a grab-and-go treat later.
How to make Apple Cinnamon Muffins
- Preheat the oven to 375°F. Lightly coat your muffin tin with baking spray or use paper liners and spray those.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 2 teaspoon cinnamon. Set aside.
- Prep the apples: In a separate bowl, toss 2 cups of diced apples with ½ teaspoon of cinnamon and 1 tablespoon of flour, until they’re lightly coated. Set aside.
- Mix the oil and sugar: In a large bowl, beat the oil and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla and apple sauce.
- Combine everything: Gently mix in the dry ingredients, until just combined — don’t overmix. Fold in the cinnamon-coated apples.
- Bake: Scoop the batter into the prepared muffin tin, filling each cup about ⅔ to ¾ full. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the topping: While the muffins bake, melt ½ cup butter and set it aside to cool slightly. In another bowl, mix ¼ cup sugar sugar and ¼ teaspoon cinnamon together.
- Coat the muffins: Once the muffins have cooled slightly in the pan, remove them and brush or dip the tops in melted butter, then roll in the cinnamon sugar mixture. Let them cool completely on a rack (if you can wait that long!).
Apple Cinnamon Muffins
Ingredients
Cinnamon Apple Muffins
- 2 cups all purpose flour (plus 1 tablespoon for topping)
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon ground cinnamon
- 2 cups apples, peeled & diced
- ½ cup canola oil
- ⅓ cup apple sauce
- 2 teaspoon vanilla extract
Cinnamon Sugar Topping
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 375°F. Lightly coat your muffin tin with baking spray or use paper liners and spray those.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 2 teaspoon cinnamon. Set aside.
- Prep the apples: In a separate bowl, toss 2 cups of diced apples with ½ teaspoon of cinnamon and 1 tablespoon of flour, until they’re lightly coated. Set aside.
- Mix the oil and sugar: In a large bowl, beat the oil and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla and apple sauce.
- Combine everything: Gently mix in the dry ingredients, until just combined — don’t overmix. Fold in the cinnamon-coated apples.
- Bake: Scoop the batter into the prepared muffin tin, filling each cup about ⅔ to ¾ full. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the topping: While the muffins bake, melt ½ cup butter and set it aside to cool slightly. In another bowl, mix ¼ cup sugar sugar and ¼ teaspoon cinnamon together.
- Coat the muffins: Once the muffins have cooled slightly in the pan, remove them and brush or dip the tops in melted butter, then roll in the cinnamon sugar mixture. Let them cool completely on a rack (if you can wait that long!).
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