You know those mornings when you wake up craving something warm, sweet, and a little bit magical? That’s exactly why you’ll be obsessed with these Apple Cinnamon Muffins. They’re the kind of apple muffins that don’t just fill you up, they make you feel like fall, with every soft, spiced bite.
Here’s the thing: baking doesn’t have to be complicated to be incredible. With just a handful of simple ingredients (plus some fresh apples and cinnamon, of course), you’ll have a batch of muffins that’ll make your kitchen smell like the coziest little café. No gadgets, no hassle, just the comfort of something made at home.
If you love these apple flavors, you might also enjoy my applesauce muffins, they’re super moist and just as easy to make!
Reasons to Love These Apple Cinnamon Muffins
A little crunchy on top, super tender inside.
That cinnamon-sugar topping? It bakes into the most irresistible crinkly crust. Meanwhile, the inside stays soft, moist, and full of flavor.
Perfect for busy mornings (or sneaky midnight snacks).
Make a batch and thank yourself all week. They hold up beautifully and taste just as dreamy on day three.
They feel special, but don’t take all day.
This is the kind of bake that makes you look like you spent hours in the kitchen, but, it’s our secret how easy it actually is.
Sweet but not too sweet.
The balance here is everything. These aren’t sugar bombs, they’re flavorful, cozy, and just the right amount of sweet.
The Ingredients You’ll Need
- Honeycrisp apples: They’re sweet and juicy. You can peel or leave the skin on, totally up to you.
- All-purpose flour: Just your everyday flour, it keeps the structure simple and light. I recommend fluffing it a bit before measuring so your muffins stay tender.
- Baking powder: This is what helps the muffins rise up tall and soft. It’s best if it’s fresh, older baking powder won’t give you that same lift.
- Ground cinnamon: It’s the heartbeat of any apple-cinnamon moment, honestly.
- Ground nutmeg: Just a pinch, but it deepens the spice and makes everything smell amazing. You can skip it if you don’t have any, but I say go for it.
- Salt: You might think, “Why salt in muffins?” But trust me, it makes the sweet stuff shine brighter.
- Vegetable oil: I use this for moisture and a soft crumb. You can swap in another neutral oil, but I’d avoid anything too strong like olive oil.
- Applesauce: I like using unsweetened so I can control the sweetness myself.
- Buttermilk: I recommend using the real stuff if you can, it makes the texture extra tender and adds a tiny tang that balances the sweetness.
- Egg + egg yolk: The egg binds everything together, and the yolk adds richness. It’s best if they’re at room temp so everything mixes evenly.
- Granulated sugar: Classic sweetness. I like the way it helps the muffins bake up with a soft, even crumb.
- Light brown sugar: Maybe my favorite part, it adds a bit of that deep, caramel warmth. Makes these feel more “fall.”
How to Make Apple Cinnamon Muffins
No complicated steps here, just real ingredients, a little whisking, and that sweet moment when your kitchen starts smelling like fall. Here’s how I do it, step by cozy step.
Preheat your oven and get your muffin tin ready
Start by heating your oven to 375°F (190°C). I usually go with classic paper liners, less cleanup. If you’re out of liners, just grease each cup with a bit of oil or butter. Works just fine.
Chop up those apples
Peel those crisp Honeycrisp apples and cut them down into small, chunky bits. I like mine just big enough to really bite into when the muffin’s warm. Not too tiny, not too bulky. Toss them a bit in flour.
Whisk the dry stuff
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. You don’t need to sift, just give it a good mix so everything’s evenly spread.
Mix up the wet crew
Using a big bowl, the one where everything comes together, add the oil, applesauce, white and brown sugar, egg, yolk, vanilla, and buttermilk. I just whisk it by hand until it’s smooth and kind of creamy looking. You’ll notice the brown sugar gives it this rich caramel tone, that’s when I know it’s gonna be good.
Bring it all together
Pour your dry mix right into the wet bowl. Use a spatula or wooden spoon to gently mix until you see no big flour streaks.
Fold in the apples (aka the good stuff)
Now drop in your chopped apples and give it a few gentle folds. I try not to stir too much here, just enough so the apples are evenly scattered like little treasure bites in every scoop.
Scoop it up and fill the tin
Divide the batter between 12 muffin cups. I usually fill each one almost to the top (not overflowing though, we want rise, not chaos). If you’ve got a cookie scoop or ice cream scoop, this part is a breeze.
Bake, and try to be patient
Bake the muffins for 25–28 minutes, or until they’re golden on top and a toothpick poked into one comes out clean.
Cinnamon-sugar time (favorite part)
Give them about 5 minutes in the pan to cool before handling. While that’s happening, mix up your cinnamon sugar in a small bowl, it’s just the granulated sugar and cinnamon you saved for the topping.
Now here’s the fun part: Brush the tops with a little melted butter before rolling or dusting with the sugar mix. Enjoy!
Mistakes to Avoid (So Your Apple Muffins Turn Out Amazing)
Overmixing the batter
It’s tempting to keep stirring until it’s perfectly smooth, but trust me, that’s a fast track to tough muffins. Mix just until the flour disappears. A few lumps? Totally okay.
Not measuring flour properly
Scooping flour straight from the bag can pack in way more than you need. Spoon it into the cup and gently flatten the surface for the best outcome. It makes a big difference in texture!
Adding cold ingredients straight from the fridge
Using cold ingredients like eggs or buttermilk may disrupt the batter’s consistency; room temperature helps everything mix more evenly and bake up better.
Using old baking powder
Baking powder loses its oomph over time. If your muffins aren’t rising like you expect, it might be time to toss that old container. You want that perfect fluffy lift every time!
What to Serve with Apple Cinnamon Muffins
- A big mug of spiced chai or cinnamon latte, double down on those warm fall flavors.
- Creamy vanilla yogurt with a drizzle of honey, adds a cool, tangy contrast that’s surprisingly refreshing.
- Homemade apple butter or pumpkin butter, spread on top for an extra layer of cozy goodness.
- A handful of toasted pecans or walnuts, for crunch that plays off the soft muffins perfectly.
- Fresh apple slices with a sprinkle of cinnamon, keep the theme going and add some fresh crispness.
Smart Ways to Store Apple Cinnamon Muffins
Store at room temperature in an airtight container: They’ll stay soft and delicious for about 2–3 days. Perfect for quick snacks or breakfasts.
For longer storage, freeze them individually wrapped: Pop muffins in plastic wrap or parchment paper, then into a freezer bag. They freeze perfectly and come back to life in just a few minutes.
Reheat gently before eating: A few seconds in the microwave or a quick warm-up in the oven revives that fresh-baked magic.
Pro tip: Add a small slice of bread or a damp paper towel in your container to help keep muffins moist (weird but true!).
Avoid fridge storage: Refrigerating can dry muffins out fast, so it’s better to keep them cozy at room temp or frozen.
More Muffins to Bake
Homemade Apple Cinnamon Muffins
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
Wet Ingredients:
- ¼ cup vegetable oil
- ½ cup buttermilk
- ¼ cup applesauce
- 1 large egg + 1 egg yolk
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
Add-ins:
- 2 Honeycrisp apples finely chopped
Topping:
- 3 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- First, get your oven warmed up to 375°F (190°C) and prepare your muffin tin. I usually reach for paper liners because they make cleanup a breeze, but if you don’t have any, just grease each cup lightly with oil or butter, it works just as well.
- Next, peel and chop your Honeycrisp apples into bite-sized chunks, big enough to enjoy in every bite but not so big they feel chunky. Toss the apple pieces lightly with a little flour to keep them from sinking to the bottom.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl, whisking until thoroughly mixed. No need to sift, just make sure the spices and leavening are well mixed.
- In a larger bowl, combine the vegetable oil, applesauce, granulated sugar, brown sugar, egg, egg yolk, vanilla extract, and buttermilk. Whisk everything by hand until the mixture looks smooth and creamy. That rich caramel color from the brown sugar always tells me these muffins are going to be something special.
- Pour the dry ingredients into the wet and gently fold together using a spatula or wooden spoon. Mix just until there are no big streaks of flour left, you want to keep the batter light and tender.
- Slowly incorporate the chopped apples, blending them uniformly into the batter. I like to be careful here to keep those apple pieces intact and nicely distributed.
- Scoop the batter into your muffin tin, filling each cup almost to the top but leaving a little room to rise. Using a cookie scoop makes this step quick and mess-free.
- Pop the muffins in the oven and bake for about 25 to 28 minutes, or until they turn a lovely golden color and a toothpick inserted in the center comes out clean.
- While the muffins cool in the pan for a few minutes, mix together the cinnamon and granulated sugar you reserved for the topping. Brush each muffin top with a bit of melted butter, then roll or sprinkle generously in the cinnamon sugar mix. This final touch adds that perfect sweet crunch. Enjoy every warm, cozy bite!
Notes
- For extra flavor, try tossing the apple chunks with a splash of lemon juice before mixing them in, it keeps them bright and fresh.
- Feel like a little glaze? A quick drizzle of honey or maple syrup on top right after baking is pure magic.
- For easy peeling, let the muffins cool completely so they won’t cling to the liners.
