Apple Cinnamon Muffins (video)
These apple cinnamon muffins are soft and moist with a sweet cinnamon finish. They are easy to make and loaded with tender chunks of apples!
Why this recipe is so great:
- Ready in under 30 minutes – This recipe is super quick and easy to make. The most time-consuming part is peeling and chopping the apples.
- Easy substitutes – The ingredients in this recipe can be easily substituted with whatever you have on hand, so you don’t have to make a special trip to the grocery store. See the full list of swaps and substitutions below.
- Superb taste and texture – The texture is super soft and fluffy. It’s full of apple flavor with a sweet cinnamon-sugar kick.
- Here are some reviews:
“Super easy to make & they’re delicious. I didn’t have nutmeg, and also added extra cinnamon to the batter. Great recipe. Thank you!” – Allie
“Love these muffins! So soft and fluffy. I ate 3 of them fresh out of the oven. Will be making again soon!” – Beth
How to make apple cinnamon muffins:
- In a large mixing bowl, toss together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk together the vegetable oil, granulated sugar, milk, eggs, and vanilla.
- Combine the wet and dry ingredients together. Fold in the apples.
- Divide the batter into a paper-lined muffin pan. Sprinkle with cinnamon-sugar. Bake at 400F for 20 minutes or until a toothpick inserted into the center comes out clean.
What type of apple is best for muffins?
A sweet variety that holds its shape when baked is best. Some of my favorite sweet baking apples are Royal Gala, Ambrosia, Honey Crisp, and Golden Delicious.
How to store apple cinnamon muffins:
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the cinnamon-sugar will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.
How to freeze apple cinnamon muffins:
Once the muffins are completely cooled, wrap securely in foil or saran wrap and place in freezer bags. Label and date, and store in the freezer for up to a month. Let thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.
You might also like:
- Apple Cinnamon Cake
- Homemade Apple Pie
- Easy Apple Pie
- Healthy Apple Carrot Muffins
- Apple Crumble Pie
Did you make this recipe? Please kindly leave a comment with your star rating below.
Apple Cinnamon Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
Description
These apple cinnamon muffins are soft and moist with a sweet cinnamon finish. They easy to make and loaded with tender chunks of apples!
Ingredients
Muffin
- 2 & 1/2 cups (310g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 3/4 cup (188ml) milk
- 2 tsp vanilla extract
- 1 & 1/2 cups chopped apples
Cinnamon-sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the chopped apples.
- Divide the batter into the 12 muffin cups. In a small bowl, mix together the cinnamon-sugar. Generously sprinkle on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
How to store:
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the cinnamon-sugar will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.
How to freeze:
Once the muffins are completely cooled, wrap securely in foil or saran wrap and place in freezer bags. Label and date, and store in the freezer for up to a month. Let thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.
Substitutions:
- AP flour – You can swap half of the AP flour with whole wheat pastry flour for a healthier alternative. You can also use self-raising flour, just omit the baking powder and salt. To make these muffins gluten-free, use Bob’s Red Mill Gluten-Free 1:1 baking flour blend.
- Baking powder – If you don’t have baking powder, use 1 teaspoon of baking soda and 2 teaspoons of cream of tartar instead.
- Vegetable oil – You can use the same amount of melted unsalted butter, avocado oil or any type of yellow oil like canola or safflower.
- Eggs – The two eggs can be substituted with a 1/2 cup of unsweetened applesauce or 1/2 cup of mashed bananas.
- Milk – You can use any kind of dairy or non-dairy milk.
- Vegan option – Swap the eggs for applesauce and use non-dairy milk to make these muffins vegan.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: apple muffin recipe, apple cinnamon muffins. easy apple muffins
20 Comments on “Apple Cinnamon Muffins (video)”
I was up at 5:am this morning just to make these muffins! It didn’t
Take long and hubby was up too! The smell of the apple muffins got
Him lol. Now time for coffee and a warm apple muffin!! I am baking more for Christmas😊🌲🎄. Thank you❤️
You’re very welcome, Fran! You’re a good wife to wake up so early to bake. My hubby does not get to wake up to the smell of fresh baked goods, lol.
I am waiting 4 them 2 come out of oven. The smell is heavenly. I used your strudel topping 4 blueberry muffins on top. Just because it’s sòooooo good!
★★★★★
Everything you make is better
★★★★★
Thank you so much, Marilyn. Much appreciated!
Yummy!
★★★★★
So delicious! Thank you for the notes, I used a few substitutions & they came out wonderful! I used brown sugar instead of granulated, almond milk, butter instead of oil & one ripe banana instead of 2 eggs. Wonderful!
★★★★★
So glad you liked it and thank you for your kind words!
Love it!!! Smell like fall in my kitchen
I’m glad and thank you for your kind words!
I would like to make your muffin recipe. But I don’t have muffin cups only a muffin tin. Also I don’t like nutmeg and only have Honey Apple crisp ? Do you think it will make a difference? Thank you!
Hi Diana,
If you don’t have any muffin cups, just grease your muffin tin well. You can omit the nutmeg and Honeycrisp apple are great to use. Enjoy the muffins!
These were fantastic and all 4 of my kiddos loved them! I doubled the recipe and used 1 cup brown sugar instead of all granulated. My youngest also has an egg allergy and I didn’t have bananas on hand so I made flaxseed eggs (1tbsp flaxseed and 3 tbsp water to make 1 egg). They turned out perfectly. Thank you for the great recipe!
★★★★★
You’re very welcome! I’m so glad all 4 of your kiddos loved them and thank you for your kind words:)
Super easy to make & they’re delicious. I didn’t have nutmeg, and also added extra cinnamon to the batter. Great recipe. Thank you!
★★★★★
You’re very welcome, Allie. So glad you liked it and thank you for your kind review!
Love these muffins! So soft and fluffy. I ate 3 of them fresh out of the oven. Will be making again soon!
★★★★★
I’m thrilled you enjoyed the muffins that much! Thank you for your lovely review:)
Hello
I have a 2 pound bag of diced dried apples, do you think if I soaked 1 1/2 cups or maybe a wee bit less to re-hydrate the dried apples, they would suffice for your recipe?
Thank you
I’ve never baked with dried apples before, but I don’t see why not. If you re-hydrate them, in theory, it should be fine. I hope you enjoy the muffins and keep well!