Start your morning with the warm aroma of homemade Apple Cinnamon Muffins. This simple recipe guides you through creating incredibly soft muffins filled with tender, caramelized apples and a sweet cinnamon swirl, all finished with a delightful crunchy top. You can have these fresh from the oven and on your table in just 45 minutes.
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What You’ll Need for These Apple Muffins
- 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
The Secret to Sweet, Tender Apples
Set aside. Next, add 2 cups of diced apples, 1 tablespoon of butter, and 1 tablespoon of brown sugar to a skillet over medium heat for about 20 minutes. This process can be done while the batter is being made. Once the apples are done, Take them off of the heat and set them aside. They will be one of the last things added to the batter.
Mixing the Muffin Batter
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, mix in the eggs one at a time then add the vanilla extract. Don’t forget to check on your apples if they are still on the stove.
Adding the Flour and Milk
Sift the teaspoon of baking powder and the 2 cups of flour together. Next, add the 1/2 cup of milk and the sifted flour in 2 additions. Alternating 1/2 the Flour and 1/2 the milk at a time. Mixing until only until 80% combined on the second addition.
Why add the milk and flour in 2 additions? This helps to control gluten development, prevent overmixing, and ensure a uniform, lump-free batter by distributing moisture and dry components evenly. It keeps your batter from getting tough and overmixed.
Bringing It All Together
Add 2 tablespoons of cinnamon and the cup of packed brown sugar into a large bowl and combine well. Add 1 1/2 cups of the cinnamon and brown sugar mixture to the batter. Stir the batter so the apples get combined and the cinnamon mixture shows streaks in the batter. Do not fully combine the cinnamon mixture.
Baking the Apple Cinnamon Muffins
Place 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.
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.
Easy Apple Cinnamon Muffins
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.
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