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Jump into fall with just one bite of these Cinnamon Apple Muffins - a super moist muffin topped with apples & cinnamon sugar. They're quick and easy to make - and will stay moist for many days. They also freeze super well - so go ahead and make a double batch while you're at it.
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Nothing says fall like cinnamon & apples - and these Cinnamon Apple Muffins have both in a super easy package. Make a batch of Apple Cinnamon Muffins, or make two while you're at it, you're going to want a freezer full of these come fall!
Why you will love this recipe
- It's quick and all done in under 30 minutes
- It's easy to make - a simple batter, sliced apples & some cinnamon sugar
- Deliciously gooey on top from the cinnamon sugar
- Amazing flavor with lots of apples and cinnamon sugar
- Not too sweet, especially if you use a crisper tasting apple
- Super moist and easy to get right, even if you bake them a minute too long
- They stay moist for many days and they're even better on day 2-3
- They freeze well so you can have cinnamon apple muffins ready any time
What you need to make them
Ingredient notes
- Butter - I use salted butter, if using unsalted add a pinch of salt as well
- Flour - I use all purpose flour
- Apples - You can use whichever kind you like the best. I either use a sweet red apple like Ingrid Marie, Royal Gala or Pink Lady, or for more acidity a crisp, green version like Granny Smith.
- Milk - can be full fat or low fat or anything in between
- Vanilla powder can be swapped for vanilla extract or vanilla sugar. If using a liquid product, add it with the butter.
How to make Cinnamon Apple Muffins
- Place melted butter and sugar in a large mixing bowl
- Mix until well combined
- Add the eggs and mix well
- In a separate bowl, mix together the dry ingredients
- Add the dry ingredients to the wet ingredients and stir until just combined
- Add milk
- Mix until just combined - not more!
- Fill a lined muffin tray ¾ of the way
- Make the cinnamon sugar and mix half with the apple slices. Place a few apple slices on top of the batter, pressing gently to submerge slightly. Then top with the remaining sugar.
- Bake at 400°F (200°C) for 18 minutes, or until a tooth pick inserted in the middle of a muffin comes out clean or with a few crumbs
Tips & tricks
- Use a muffin tin* to give them a nice shape & get that "overflowing" muffin feel - but if you don't have it you can place the liners on a regular sheet pan instead
- Don't overmix after adding the dry ingredients
- Don't bake them too long or they might come out dry
- Test your muffins while baking, since cooking time varies with ovens. I recommend testing them the first time after 16 minutes and then every 1-2 minutes. Use a cake tester* or a tooth pick - it should come out with no or very little batter, or even a few crumbs, when they're done.
- Let them cool down in the tin for at least 10 minutes before serving
- These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time
- Store leftovers in room temperature in a muffin tin or plastic bags for up to 5 days
- Freeze leftovers to keep them for up to 3 months
FAQ
Why are my apple muffins dry?
If your muffins are not moist it's most likely due to overmixing or overbaking.
How do you put apples in muffins?
You can put apples in the muffin batter - either in pieces or in the form of applesauce or apple puree - or like here, use them to top your muffins.
What apples should I use?
You can use whichever type of apple you like best. I prefer Ingrid Marie, Royal Gala, Honeycrisp or Pink Lady. They're also delicious with crisp green apples like Granny Smith or Golden Delicious, for a bit less sweetness.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes?
- Pumpkin Banana Muffins with Chocolate Chips
- Vanilla Muffins
- Cinnamon Muffins
- Pistachio Muffins
- Double Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
- German Muffins with Almonds & Raisins
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Recipe
Cinnamon Apple Muffins
Print Pin RateServings: 12 muffins
Calories: 335kcal
Prep time: 10 minutes
Cook time: 18 minutes
Active cooking time 10 minutes
Total time: 28 minutes
Ingredients
Muffin batter
- 1 cup salted butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon vanilla powder
- 2 teaspoon baking powder
- 1 cup milk
Topping
- 3 small apples peeled and sliced thin
- 4 tablespoon sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 400°F (200°C) and place muffin liners in a muffin tin or on a baking sheet.
- Melt the butter and then immediately pour it into a large mixing bowl tgether with the sugar. Mix until well combined, then mix in the eggs.1 cup salted butter, 1 cup sugar, 2 eggs
- In a separate bowl, mix together the dry ingredients for the batter: flour, vanilla powder and baking powder. Then add it to the egg, butter & sugar mixture and mix, but don't mix more than necessary to combine.2 cups flour, 1 teaspoon vanilla powder, 2 teaspoon baking powder
- Add in the milk and mix again, just until the batter has an even and smooth texture.1 cup milk
- Mix together the sugar and cinnamon for the topping. Place the apple slices in a bowl and mix with half of the cinnamon-sugar mixture.4 tablespoon sugar, 2 teaspoon cinnamon, 3 small apples
- Pour or scoop the batter into the muffin liners. Don't fill them more than to ⅔. Then add the apple slices mixed with cinnamon sugar on top, and make sure to press them down a bit into the batter. Sprinkle the remaining cinnamon sugar on top.
- Place the muffin tin in the middle of the oven and bake for about 18 minutes. Test with a cake tester or tooth pick - it should come out with no or very little cake batter when they are done. Enjoy!
Equipment needed for this recipe
- Muffin tin* or a regular oven tray
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes
- Butter - I use salted butter, if using unsalted add a pinch of salt as well
- Flour - I use all purpose flour
- Apples - You can use whichever kind you like the best. I either use a sweet red apple like Ingrid Marie, Royal Gala or Pink Lady, or for more acidity a crisp, green version like Granny Smith.
- Milk - can be full fat or low fat or anything in between
- Vanilla powder can be swapped for vanilla extract or vanilla sugar. If using a liquid product, add it with the butter.
Tips & tricks
- Use a muffin tin* to give them a nice shape & get that "overflowing" muffin feel - but if you don't have it you can place the liners on a regular sheet pan instead
- Don't overmix after adding the dry ingredients
- Don't bake them too long or they might come out dry
- Test your muffins while baking, since cooking time varies with ovens. I recommend testing them the first time after 16 minutes and then every 1-2 minutes. Use a cake tester* or a tooth pick - it should come out with no or very little batter, or even a few crumbs, when they're done.
- Let them cool down in the tin for at least 10 minutes before serving
- These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time
- Store leftovers in room temperature in a muffin tin or plastic bags for up to 5 days
- Freeze leftovers to keep them for up to 3 months
Nutrition
Calories: 335kcal | Carbohydrates: 57g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 92mg | Potassium: 200mg | Fiber: 2g | Sugar: 26g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Lisa
I don't usually leave reviews but this recipe was such a success! Such a gorgeous muffin, absolutely delicious. Thank you!!
Danielle Robinson
Dear Sweet Emmeline,
I am just about to bake these delicious looking muffins, but Vanilla Powder on the list of ingredients stop me in my tracks. Pray tell, what is Vanilla Powder? I always use Pure Vanilla Extract in my recipes. Many thanks, Danielle from Canada
Emmeline Kemperyd
Hi Danielle! You can just use vanilla extract instead, in the same amount. Hope you enjoy them! 😃
Hannah
hi! these muffins are great, they are perfect for afternoon tea, picnics, or for when friends come over. Definitely recommend.
Emmeline Kemperyd
Hi Hannah! Thank you for commenting, happy you enjoyed them!
Beth Sachs
Just a perfect muffin recipe for this time of year. My apple tree is fully laden this year so I will be making these often!
Sue L
Apple season is just starting and I say bring it on! I've been looking around for some new recipes and this one definitely gets added to the collection. Thank you!
Lauren Vavala | Delicious Little Bites
I just went to the apple orchard and of course picked the BIG bag of apples. I've been looking for a new recipe to try - these muffins sound delicious and perfect for fall breakfast or snacks - yum!
Saif
I love Apple muffin. It looks so delicious and moist. Makes me craving for dessert.
Alexandra
Apple and cinnamon is just the best combination, and these muffins are delicious - perfect with my morning coffee!
Emmeline Kemperyd
Best way to start fall!
Whitney
These were marvelous for Sunday breakfast! Great texture, and the cinnamon apples were the perfect touch. I had to adjust a few measurements for cups, but that was easy with Google! I followed recipe as it, but I did add a touch of cinnamon to the batter 🙂
Emmeline Kemperyd
So happy to hear that Whitney! Happy you liked them! Sorry to hear that you had to adjust the cup measurements - what was it specifically? It's supposed to be an exact conversion so please let me know if there is anything I can do to improve it!
Whitney M
No no, it was all worth it anyway 🙂 I didn't realize until now that you had a conversation option right on the recipe. Thanks!!
Emmeline Kemperyd
Happy to hear that, Whitney!! Happy New Year!
Alyssa
These were the perfect amount of sweetness, and so moist! They freeze well, too.
Emmeline Kemperyd
Happy to hear that Alyssa! Thank you for commenting!
Tawnie Kroll
So easy to make and such a crowd pleaser - thank you!
Emmeline Kemperyd
Happy to hear that Tawnie! Thank you for commenting!
Beth
Unless I make a double batch I don't think any of these would make it to the freezer! This is the perfect Fall snack, sweet and warm!
Emmeline Kemperyd
Same here! They go faaaast in our house. I think I need to whip up a new batch today...
Michelle
So good and so easy to make!
Emmeline Kemperyd
Thank you Michelle!
Sue
Love these muffins, I think I'll use my current favorite apple, Honeycrisp!
Emmeline Kemperyd
Great idea! Thanks for commenting, Sue!
Sandhya Ramakrishnan
We all love muffin and can never get bored of it. Love the apple and cinnamon flavor and it is so quick to make a batch. My house is always overflowing with apples and this is a great recipe to use them. I see vanilla powder in your recipe and I have never used it before. Is it different from the vanilla essence?
Emmeline Kemperyd
Hi Sandhya! I think vanilla powder is the "poor mans" vanilla essence 😉 So you can definitely use the essence instead - 4-6 drops should do it as a substitute for 1 tsp of vanilla powder!
Swathi
This cinnamon apple muffins looks delicious perfect for the fall season. Love it.
Emmeline Kemperyd
Thank you Swathi!
Leanne
October to December are definitely the best months to be baking up a storm! These muffins are great for a Saturday morning baking project. Lovely with a cup of tea and perfect to have prepped for snacks during the week!
Emmeline Kemperyd
So with you! Mm imagine having these smells all around your house for Saturday morning? I need to follow your lead there!