There is nothing quite like the smell of warm cinnamon and apples filling the kitchen on a crisp morning. These Bakery Style Apple Cinnamon Muffins are soft, fluffy, and packed with tender caramelized apples. Best of all, they come together in under 45 minutes, making them the perfect weekend treat for the whole family."
Ingredients for the Apple Cinnamon Muffins
- Apples (Granny Smith or Honeycrisp): We use firm apples that hold their shape. Caramelizing them first ensures they are soft and flavorful, not crunchy or raw inside the muffin.
- Butter: Provides the rich, bakery-style flavor and a tender crumb.
- Brown Sugar: Used in the apple mixture and topping for that deep molasses flavor that pairs perfectly with cinnamon.
- Baking Powder: The lift! This ensures high, domed muffin tops.
- Whole Milk: Adds moisture and richness to the batter.
Making the Muffins
- Caramelize the Apples: Start by cooking your diced apples with butter and brown sugar. This softens them and deepens the flavor.
- Mix the Dry & Wet: Cream your butter and sugar until fluffy—this traps air for a lighter muffin.
- The Two-Step Add: Alternate adding your flour and milk. This prevents over-mixing, which leads to tough muffins.
- The Swirl: Gently fold in the apples and the cinnamon sugar mixture. Don't overmix; you want distinct ribbons of cinnamon!
- Bake: Top with extra cinnamon sugar and bake until golden and a toothpick comes out clean.
Rest the Apples after Caramelizing
Since you are caramelizing the apples on the stovetop first, be sure to let them cool to room temperature before folding them into your batter. If the apples are too hot when added, they can accidentally scramble the eggs or melt the butter in the batter too quickly. This simple pause ensures your muffins keep that bakery-style texture without becoming dense or greasy.
Try my other muffin recipes like my banana cranberry or my banana chocolate chip muffins.
FAQ's:
Muffin batter is supposed to be thicker and lumpier than cake batter. The thickness helps ensure the apples don't all sink to the bottom and results in a sturdier, more traditional muffin texture. Be careful not to overmix, as this can make the final muffins tough.
Absolutely. If you prefer a different topping, you can omit the cinnamon-sugar mixture for the top and instead add a simple streusel made from flour, butter, and sugar, or a light glaze made from powdered sugar and milk after they have cooled.
Yes, these muffins freeze very well. Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To serve, thaw at room temperature or warm briefly in the microwave.
Store the muffins in an airtight container at room temperature for up to 3 days. Placing a paper towel in the bottom of the container can help absorb excess moisture and keep them from getting soggy.
Granny Smith, Fuji, or Honeycrisp are all great choices because they hold their shape well when baked and offer a good balance of tartness and sweetness. Granny Smith will give you a tarter flavor, while Fuji and Honeycrisp will be sweeter.
Recipe
Bakery Style Apple Cinnamon Muffins (with Caramelized Apples)
Ingredients
- 2 cups of diced apples granny smith, fuji, or honeycrisp ½-¾ inch pieces
- 1 tablespoon of brown sugar
- 1 tablespoon of unsalted butter
- 2 tablespoons of cinnamon
- 1 cup of packed brown sugar
- 1 stick of softened butter
- ½ cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of flour
- 1 teaspoon of baking powder
- ½ cup of whole milk
- 1 teaspoon of sea salt
Method
- Preheat your oven to 375 degrees F
- Place the diced apples, tablespoon of brown sugar and tablespoon of butter into a skillet over medium heat. Cook for about 20 minutes, checking and stirring every 5 minutes or so. Cook until the apples are soft and caramelized.
- Next, place the 2 tablespoons of cinnamon and the cup of packed brown sugar into a large bowl and combine well. Set aside.
- With a stand mixer or a hand mixer, combine the softened butter and the ½ cup of sugar. Mix until pale yellow and fluffy, about 3-4 minutes. Scraping the bottom and sides of the bowl occasionally.
- Next, add the 2 eggs 1 at a time. Add the second egg after the first egg is well combined.
- Don’t forget to check on the apples being caramelized if they are still on the stove.
- After the eggs are well combined, add the vanilla.
- Next, sift the flour and baking powder together.
- In 2 additions, add the ½ milk and flour mixture to the butter and egg mixture. So ½ of the milk and ½ of the flour mixture then combine and then add the second ½ of each again. After the second ½ is added, only mix until 80% combined.
- Then add the caramelized apples and 1 ½ cups of the brown sugar and cinnamon mixture. Mix so the cinnamon and apples look swirled in the batter. The batter will be on the thick side.
- Spoon the batter in lined muffin tins. The batter should be just below the top of the muffin liner. With the remaining brown sugar and cinnamon mixture, sprinkle equally on to the tops of the muffins and press in a bit.
- Bake for about 20 minutes at 375 degrees F. Check the muffins at about the 17 minute mark with a toothpick. If the toothpick comes out clean they are done.
Nutrition
Notes
- Don't Overmix: When combining the wet and dry ingredients, stop as soon as the flour streaks disappear. Lumps are okay!
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature so they emulsify smoothly with the butter.
- Storage: These stay moist for days thanks to the apples. Store in an airtight container for up to 3 days.
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