These Cinnamon Apple Muffins are seriously moist, and stay that way for days. Thin apple slices tossed in cinnamon sugar go on top, where they turn gooey and caramelized in the oven over a soft, buttery vanilla muffin. No mixer, no sour cream, no crumb topping. Just melted butter, sugar, eggs, flour and milk, and all done in under 30 minutes.
These Are the Ultimate Fall Muffins
Nothing says fall like cinnamon & apples - and these muffins give you both, in a super easy package.
We add the butter to the sugar while it's still hot, which melts the sugar slightly and makes these muffins extra gooey. No sour cream, no yogurt, no mixer needed. The top comes out gooey and caramelized from the apples and cinnamon sugar, and the muffins stay moist for days, so you can prep them for the week.
You can even freeze them - they're perfect to heat up from frozen on cold fall mornings when you need an extra nice treat.
"I don't usually leave reviews but this recipe was such a success! Such a gorgeous muffin, absolutely delicious. Thank you!!" - Lisa
Just Muffin Ingredients + Apples
Choose Your Apples
You can use any kind of apple you like for this recipe. I prefer either Royal Gala, Pink Lady or Honeycrisp - or try a crisper, more tart, green version like Granny Smith.
I only add apples on top, but you can also add some diced in the batter. I recommend tossing them in cinnamon sugar first for extra flavor.
What Vanilla to Use
You can make this with vanilla powder, vanilla extract or vanilla sugar. All three work in the same amount. If using a liquid product like vanilla extract, add it with the butter instead of with the dry ingredients.
Let's Make Them in 5 Simple Steps!
1. Butter + Sugar + Eggs
Melt butter and mix it with sugar while it's still hot. We want the sugar to start melting into the butter, which is why we go for melted butter instead of room temperature as for most other muffin recipes.
When the butter and sugar is well combined, add the eggs and mix well.
2. Dry Ingredients
Combine the dry ingredients (flour, baking powder, vanilla if using a dry product) in a separate bowl, then add it to the batter. Mix gently, and not more than necessary.
3. Just Add Milk
Add milk & mix gently again. You want everything to be combined, but take care not to overmix as this will hurt the texture.
4. Finishing Touches
Pour the batter into a lined muffin tin, filling the liners ¾ of the way, then top with apple slices mixed with half the cinnamon sugar. Make sure to press them down slightly into the batter. Sprinkle the remaining cinnamon sugar on top.
The muffins come out prettier when using a muffin tin, but you can also place the liners on a baking sheet instead.
5. Bake!
Bake 18-20 minutes, until browned on top and baked all the way through.
Tips for the Best Muffins
Don't overmix after adding the dry ingredients. You can mix all you want before this, but afterwards you want to mix as little as possible. Make sure everything is combined, but not more!
Don't bake them too long. Overbaking is the most common reason why muffins come out dry.
Bake time can vary with your oven. Test your muffins while baking, especially the first time. I recommend testing 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 before moving. They need to sit for 10 minutes or so before removing them from the muffin tin, to make sure they stay in one piece.
Storing, Freezing & Making Ahead
Make ahead: These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time.
Storing: Store at room temperature in a muffin tin or plastic bags for up to 5 days.
Freezing: Store in the freezer in an airtight container for up to 3 months.
Reheating: You can reheat frozen muffins in the microwave, oven or air fryer. Reheat in air fryer or oven at low temperature (around 300°F / 150°C) until just warm and gooey. In the microwave, choose a lower power setting to avoid drying them out.
Recipe
Cinnamon Apple Muffins (Gooey Apple Topping)
Print Pin RateIngredients
Muffin batter
- 1 cup salted butter or unsalted + a pinch of salt
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon vanilla see note for options
- 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 together with the sugar. Add vanilla as well, if using a liquid product like extract. 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 (if using powder/sugar) 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 tsp vanilla, 2 tsp 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 Tbsp sugar, 2 tsp cinnamon, 3 small apples
- Pour or scoop the batter into the muffin liners. Don't fill them more than to ¾. 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 18-20 minutes. Test with a cake tester or tooth pick - it should come out with no or very little cake batter when they are done. Remove from the oven, and let them sit for at least 10 minutes before moving from the muffin tin.
Equipment (may contain affiliate links)
- Potato peeler or paring knife*
- Muffin tin* or a regular oven tray
- Measuring cups (metric or US)*
Video
Notes
Note on Apples
You can use any kind of apple you like for this recipe. I prefer either Royal Gala, Pink Lady or Honeycrisp - or try a crisper, more tart, green version like Granny Smith. I only add apples on top, but you can also add some diced in the batter. I recommend tossing them in cinnamon sugar first for extra flavor.Note on Vanilla
You can make this with vanilla powder, vanilla extract or vanilla sugar. All three work in the same amount. If using a liquid product like vanilla extract, add it with the butter instead of with the dry ingredients. Don't overmix after adding the dry ingredients. You can mix all you want before this, but afterwards you want to mix as little as possible. Make sure everything is combined, but not more! Don't bake them too long. Overbaking is the most common reason why muffins come out dry. Bake time can vary with your oven. Test your muffins while baking, especially the first time. I recommend testing 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 before moving. They need to sit for 10 minutes or so before removing them from the muffin tin, to make sure they stay in one piece.Storing, Freezing & Making Ahead
Make ahead: These muffins are best on the 2nd and 3rd day - so go ahead and make them ahead of time. Storing: Store at room temperature in a muffin tin or plastic bags for up to 5 days. Freezing: Store in the freezer in an airtight container for up to 3 months. Reheating: You can reheat frozen muffins in the microwave, oven or air fryer. Reheat in air fryer or oven at low temperature (around 300°F / 150°C) until just warm and gooey. In the microwave, choose a lower power setting to avoid drying them out.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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!
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!