Cinnamon-Apple Muffins
Add Preferred SourceThere’s nothing better than a warm muffin fresh from the oven, especially when it’s packed with sweet apples and topped with a buttery crumb. These Cinnamon-Apple Muffins are simple to make, full of cozy flavor, and guaranteed to make the whole kitchen smell amazing.
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I love keeping these Cinnamon Apple muffins in the freezer for easy breakfasts or quick snacks. They thaw in just a few minutes and taste just as good as the day they were baked, which makes them a lifesaver on busy mornings.
They’re not cloyingly sweet either. I’ve pared back the sugar so the apples really shine. You still get that tender, moist crumb and the buttery topping, but without the heavy sweetness that some muffins have. They’re balanced, satisfying, and the kind of bake I’m happy to make again and again.
Ingredients
For the muffins
- All-purpose flour
- Baking powder – Ensure your baking powder hasn’t expired so the muffins rise.
- Baking soda
- Salt
- Ground cinnamon
- Granulated sugar
- Brown sugar – Not packed. There’s plenty of sweetness in these muffins.
- Unsalted butter – You can use salted butter but skip adding the ½ teaspoon salt if you do.
- Large eggs – Extra large will also work.
- Vanilla extract – I use artificial vanilla extract and it’s just fine.
- Milk – Whole milk is best for this recipe but any milk will work.
- Apples – From about 2 apples. If you prefer less sweet muffins, use Granny Smith, otherwise any apple is fine.
For the crumb topping
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter
How to Make Apple Cinnamon Crumb Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (180°C). I always use a digital oven thermometer to double-check the temperature because ovens can be off, and precise heat makes a big difference with muffins. Line a standard 12-cup muffin tin with paper liners or lightly grease it with butter.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large stainless steel mixing bowl. I love stainless steel because it doesn’t hold onto odors and it’s light enough to handle easily.
Combine the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk in a medium bowl. A balloon whisk works beautifully here to get everything smooth and incorporated.
Mix the dry ingredients into the wet ingredients. I like to switch to a silicone spatula at this point, since it lets me fold gently without overmixing the batter.
Fold in the diced apples. A paring knife makes quick work of peeling and coring apples, but if I’m making a double batch, I’ll grab my apple peeler-corer-slicer to keep things fast and uniform.
Make the topping by stirring the flour, brown sugar, and cinnamon in a small bowl. Add the softened butter and use a pastry blender (or your fingertips) to cut the butter in until the mixture looks like coarse crumbs. A pastry blender keeps the butter pieces cold and gives the best texture.
Fill the muffin cups about 3/4 full using a large cookie scoop — it gives you evenly portioned muffins every time. Sprinkle the crumb topping generously over each one.
Bake for 18–22 minutes, checking with a cake tester (or a toothpick tester) to see if the centers are cooked through.
Cool in the pan for 10 minutes, then transfer the muffins to a wire cooling rack so the bottoms don’t get soggy.
Chef Jenn’s Tips
- Tart apples like Granny Smith give a nice balance of sweet and tangy flavor.
- These muffins freeze beautifully — I often double the batch just for that reason.
- Don’t overmix the batter or your muffins may turn out dense.
- Warm a leftover muffin in the microwave for 10 seconds to bring it back to fresh-from-the-oven goodness.
Make It A Meal
These muffins pair perfectly with a hot cup of coffee or tea, but I also love serving them alongside a simple egg bake or frittata for a cozy brunch spread.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
Cinnamon-Apple Muffins
Equipment
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1.5 cups apples peeled, cored, and diced
For the crumb topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter softened
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners or grease with butter and set aside.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
- Combine the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk in another bowl until smooth.
- Mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the diced apples gently with a spatula.
- Make the topping by combining the flour, brown sugar, and cinnamon in a small bowl. Add the softened butter and use a fork or your fingers to work it into coarse crumbs.
- Fill the muffin cups about 3/4 full and sprinkle each generously with crumb topping.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Tart apples like Granny Smith give a nice balance of sweet and tangy flavor.
- These muffins freeze beautifully — I often double the batch just for that reason.
- Don’t overmix the batter or your muffins may turn out dense.
- Warm a leftover muffin in the microwave for 10 seconds to bring it back to fresh-from-the-oven goodness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
