Cinnamon Apple Muffins

Discovering these cinnamon apple muffins felt like stumbling upon a cozy secret on a chilly morning. The warmth of cinnamon paired with sweet apple chunks immediately became a beloved ritual in my kitchen.

I remember the first time unexpected guests showed up just as I pulled these muffins from the oven—their smiles and warm praises made the whole afternoon shine.

Ingredients

• All-purpose flour: I always use good quality flour for the right texture, and it makes a huge difference in crumb softness
• Granulated sugar: This adds the perfect sweetness without overpowering the apple flavor
• Baking powder & baking soda: Both work together to give the muffins a nice rise and lightness
• Ground cinnamon: Freshly ground if possible for that unbeatable warm spice note
• Eggs: I use large eggs at room temperature for best mixing
• Vegetable oil: Keeps the muffins moist and tender
• Whole milk: Adds richness, but you could substitute for a plant-based milk if needed
• Vanilla extract: A small splash elevates the flavor profile beautifully
• Medium apples: Peeled and diced, Granny Smith or Honeycrisp varieties work wonders
• Granulated sugar & cinnamon for topping: Gives that irresistible crunchy finish

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or lightly greasing each cup. This sets the stage for perfectly shaped muffins.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. The aroma of cinnamon waking up the flour is already a good sign.

Combine Wet Ingredients:

In another bowl, whisk the eggs, oil, milk, and vanilla extract until smooth and slightly frothy. The silky mixture hints at the moist muffins to come.

Bring It All Together:

Pour the wet mix into the dry ingredients and stir gently just until combined. Be careful not to overmix, you want a tender crumb, not a dense muffin.

Fold in Apples:

Gently fold in the diced apples so every bite will have juicy fruit bursts. Watching the soft apple pieces coated with batter makes the anticipation real.

Fill Muffin Cups:

Divide the batter evenly among the muffin cups, filling each about three quarters full. This gives them room to rise without overflowing.

Add the Crunchy Topping:

Mix the topping sugar and cinnamon, then sprinkle generously over each muffin for that signature cinnamon crunch on top.

Bake to Perfection:

Pop the tray in the oven for 18 to 22 minutes. The sweet smells filling your kitchen will tell you the magic is happening.

Cool Down:

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before devouring or storing.

Pin Recipe

These muffins became more than just a snack—they turned into a symbol of comfort during hectic mornings and tiny celebrations with friends over coffee.

Keeping It Fresh

Store muffins in an airtight container at room temperature for up to three days or freeze them individually wrapped. Reheat gently to recapture that just-baked warmth.

When You're Missing Something

If you don't have fresh apples handy, dried apple pieces soaked in warm water for a few minutes can work in a pinch. Also, a handful of chopped nuts adds a lovely texture.

Serving Ideas That Clicked

Try pairing these with a dollop of cream cheese or a drizzle of honey for an unexpected twist that friends rave about.

• Don't forget to sneak a warm one fresh from the oven
• Oh wait one more thing: sprinkle an extra pinch of cinnamon right before serving for an aroma boost
• Store leftovers in single layers to keep the topping crunchy

Pin Recipe

Thanks for spending time in the kitchen with me. I hope these muffins bring you the same cozy smiles they do in my home.

Recipe FAQs

→ What type of apples work best?

Granny Smith and Honeycrisp apples are excellent choices, providing a good balance of tartness and sweetness that holds up well during baking.

→ Can I add nuts to the muffins?

Yes, folding in chopped walnuts or pecans adds a delightful crunch and enhances the flavor.

→ How do I prevent overmixing the batter?

Gently fold wet and dry ingredients together until just combined to maintain a tender crumb and avoid toughness.

→ What is the best way to store these muffins?

Store in an airtight container at room temperature for up to 2 days, or refrigerate to keep fresh for several more days.

→ Can I substitute the oil with butter?

Butter can be used instead of oil but may affect moisture and texture slightly. Melted butter works best for even mixing.