Apple Cinnamon Muffins always remind me of chilly school mornings when everyone’s weirdly grumpy until the kitchen smells like, well, comfort. Picture this: it’s fall, you promised yourself fewer bakery runs, and suddenly a muffin craving attacks. Been there.
Juggling breakfast ideas? Or maybe you just want that cinnamon-apple magic without spending all morning in the kitchen. If you relate, you should also peek at these crazy-good cinnamon apple scones for a change sometime.
Anyway, I’ve found what I think is the easiest, totally unfussy way to get deliciously moist Apple Cinnamon Muffins on your table. Yes, really.
What Apples to Use for Cinnamon Apple Muffins?
So, not every apple is the same in baking. I used to toss in whichever apple was left in the fridge. Mistake. Some apples basically disintegrate (think Red Delicious) while others turn the muffins into chewy, tangy perfection.
My not-so-secret favorite for apple cinnamon muffins? Granny Smith or Honeycrisp. They hold shape, keep their bite and bring this sweet-tart zing. Pink Lady is a close runner-up.
Don’t overthink this, though. Really, as long as it’s crisp and not super mushy, you’re good. Sometimes I’ll even mix two types if I’m feeling wild (ha). Just avoid super soft, mealy apples and you’ll avoid a sad, soggy muffin. Trust me.
Apple Cinnamon Muffins
Why This Apple Cinnamon Muffin Recipe Works
Okay, so I tried every boxed muffin mix when I first started baking. Some were okay, most were weirdly rubbery (sorry, boxed mix fans). This recipe? It has just enough oil to keep things moist but not greasy. Buttermilk, or even a little yogurt, adds this slightly tangy fluffiness and stops the muffins from being dense.
Plus, it uses brown sugar, which makes the crumb super tender and gives the muffins a caramel-like flavor with the cinnamon and apple. I sometimes sneak in a pinch of nutmeg for a festive twist. The topping’s a quick mix of cinnamon and sugar which crispens up on top in the oven. It gets messy if you overdo it but… not really a problem.
“These muffins turned out crazy moist and flavorful, honestly better than the fancy bakery in town. My entire family devoured them before they cooled!” – Julia, real home baker
Apple Cinnamon Muffins
How to Create the Perfect Tall Muffin Tops
Oh man. You know those coffee shop muffins with the domed, sky-high tops that somehow look twice as inviting as homemade ones? There’s a trick! It’s not impossible either. First, make sure your batter is thick enough not to ooze everywhere. Don’t overmix when adding the wet to dry stuff. Just a few quick folds with a spatula, lumps and all. Lumpy batter is actually your friend here.
Here’s the goofy part: fill the muffin cups almost to the brim (yes, really), then start your oven SUPER hot, about 425°F for the first 7 minutes. After that, reduce the heat so they bake through, but get that initial oven spring for those glamorous tops. That’s it. Don’t obsess if they’re not bakery-picture-perfect every time. Honestly, that “flawed” homemade look makes them taste cozier.
Apple Cinnamon Muffins
Overview: How to Make Apple Cinnamon Muffins
If you want a quick rundown before you start, here you go:
- Peel and chop your apples (not too big or small).
- Whisk together eggs, sugar, a glug of oil, buttermilk, and vanilla in one bowl.
- In another bowl, stir up flour, cinnamon, baking powder, baking soda and salt.
- Stir everything together real gently, fold in apples, then divide into muffin cups (heap it up!).
- Scatter with cinnamon sugar and bake as mentioned above.
Let them cool for like a minute or two, then eat. If you can wait that long. Extra tip: Muffins freeze shockingly well, but honestly, they probably won’t last that long if you’ve got snackers in the house.
Apple Cinnamon Muffins
More Apple Breakfast Recipes
Not gonna lie, I end up with extra apples a LOT. If you’re in the same boat, there’s zero shame in mixing up your breakfast game. Apple Cinnamon Muffins are great, but you might as well try a few new recipes too.
If you get bored of muffins, you should check out these cinnamon apple scones for something a little different but still packed with apple goodness. There’s something about a fresh scone in the morning, I swear. For the extra ambitious, I’ve even tried a batch of apple crumble cheesecake (not breakfast… but who’s judging?).
Anyways, got apples? Get baking. Or just eat one straight up if you must. But, friends, I think these muffins win every time.
For even more inspiration on mixing apples and cinnamon in your baking, take a glance at this Easy Apple Cinnamon Muffins Recipe. If you ever get tired of the basics, you could also check out variations like Delicious Soft Cinnamon Swirl Scones or even the Apple Crumble Cheesecake Recipe for a real kitchen adventure.
Apple Cinnamon Muffins
Happy muffin making!
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Apple Cinnamon Muffins
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously moist Apple Cinnamon Muffins that are perfect for chilly mornings, featuring a sweet-tart zing from Granny Smith or Honeycrisp apples.
Ingredients
- 2 apples (Granny Smith or Honeycrisp), peeled and chopped
- 2 large eggs
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together eggs, brown sugar, oil, buttermilk, and vanilla.
- In another bowl, mix flour, cinnamon, baking powder, baking soda, and salt.
- Gently stir the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chopped apples.
- Divide the batter into muffin cups, filling them almost to the brim.
- Mix sugar and cinnamon, sprinkle on top of the muffins.
- Bake for 7 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 15-20 minutes until golden.
- Let cool for a few minutes before serving.
Notes
Muffins freeze well; you can enjoy them later too. Fill muffin cups generously for tall tops!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg