clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Cinnamon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


These apple cinnamon muffins are soft and moist with a sweet cinnamon finish. They easy to make and loaded with tender chunks of apples!



  • 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 apples (peeled, cored, and chopped)


  • 1/4 cup granulated sugar
  • 1 tsp cinnamon


  1. Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
  2. In a large bowl; whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, and vanilla.
  4. Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the chopped apples.
  5. Divide the batter into the 12 muffin cups. In a small bowl, mix together the cinnamon-sugar. Generously sprinkle on top of each muffin.
  6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.


Leftovers can be stored 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.


  • 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.

My Favorite Spring Recipes


Simple tips, tricks & favorite recipes to bake like the pros!