Apple Cinnamon Muffins are warm, soft, and fragrant bites full of sweet apple chunks and a cozy cinnamon kick. Each muffin has a tender crumb that’s just perfect with a little crunch on top, making them a delight to enjoy any time of day.
I love baking these muffins when I want a simple treat that feels special but doesn’t take all day. The smell of apples and cinnamon filling the kitchen is one of my favorite things—it makes me feel like fall even on the coldest mornings. Plus, adding fresh apples keeps the muffins moist and full of natural sweetness.
These muffins are great for breakfast alongside a cup of tea or coffee, or as an easy snack on the go. I like to serve them slightly warm, sometimes with a little smear of butter or cream cheese, which makes them extra comforting. They’re also a hit with kids and adults alike, perfect for packing in school lunches or bringing to a neighbor’s house.
Key Ingredients & Substitutions
Apples: Using fresh diced apples adds moisture and little bursts of flavor. Granny Smith apples bring a nice tartness, while Fuji or Honeycrisp are sweeter. If you don’t have fresh apples, you could use about 1 cup of unsweetened applesauce, but reduce wet ingredients slightly.
Cinnamon & Nutmeg: Cinnamon is the star spice here, giving warmth and a cozy taste. Nutmeg is optional but adds a nice depth. If you’re short on fresh spices, pre-ground is fine, but fresher spices taste best.
Sour Cream or Greek Yogurt: These ingredients help make the muffins tender and moist. You can swap sour cream with yogurt or even buttermilk if needed.
Butter: Melted butter adds richness and flavor. You can substitute with an equal amount of neutral oil (like vegetable or canola) for a lighter texture.
How Do I Avoid Overmixing the Batter?
Mixing muffin batter gently is important to keep them soft and tender. Overmixing develops gluten, which can make muffins dense and tough.
- After combining wet and dry ingredients, fold them together using a spatula or wooden spoon with gentle, slow strokes.
- Stop mixing as soon as you don’t see dry flour streaks. A few lumps are perfectly fine.
- Once the apples are added, fold them in carefully to distribute without stirring too much.
- This hands-off mixing helps keep the crumb light and muffins fluffy.
Equipment You’ll Need
- 12-cup muffin tin – I like using this because it holds the muffins perfectly and makes for even baking.
- Paper muffin liners or cooking spray – helps prevent sticking and keeps cleanup easy.
- Mixing bowls – a large one for the dry ingredients and a medium for wet ingredients, so everything mixes smoothly.
- Whisk or spoon – makes mixing the wet and dry ingredients simple and mess-free.
- Measuring cups and spoons – ensures your ingredients are precise for best results.
- Grater (optional) – if you want to add a little zest or extra flavor to the muffins.
Flavor Variations & Add-Ins
- Swap apples for pears or berries like blueberries or raspberries for a different fruit flavor.
- Mix in 1/2 cup chopped nuts, such as walnuts or pecans, for crunch and extra richness.
- Use brown butter instead of regular melted butter to boost flavor with nutty notes.
- Add a swirl of cream cheese or a streusel topping for extra sweetness and texture.
Apple Cinnamon Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced apples (about 1 large apple, like Granny Smith or Fuji)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18–22 minutes to bake. Plus, allow about 5 minutes for cooling before enjoying. So in total, you’ll spend roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups so the muffins don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is well combined.
3. Combine Wet Ingredients:
In a separate bowl, whisk the melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract until the mixture is smooth and even.
4. Mix Wet and Dry Together:
Add the wet ingredients into the dry ingredients. Gently fold the batter together with a spatula or spoon until just combined. Don’t overmix—the batter can still have a few lumps.
5. Add Apples:
Fold in the diced apples evenly throughout the batter to spread the sweetness and moisture.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly into your prepared muffin tin, filling each cup about three-quarters full. In a small bowl, mix the sugar and cinnamon for your topping, then sprinkle it evenly on top of each muffin.
7. Bake and Cool:
Bake for 18–22 minutes until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool fully or enjoy them while warm.
Can I Use Frozen Apples Instead of Fresh?
Yes, you can! Just make sure to thaw and drain any excess liquid from the frozen apples before folding them into the batter to avoid extra moisture that could affect the texture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently before serving.
Can I Substitute the Sour Cream?
Absolutely! Plain Greek yogurt or buttermilk works great as a substitute for sour cream, providing similar moisture and tanginess.
What Can I Use Instead of Butter?
You can swap melted butter for an equal amount of neutral oil like vegetable or canola oil if you prefer a lighter muffin texture or need a dairy-free option.
