Save Moist and fragrant muffins bursting with seasonal apples and warm cinnamon—perfect for a cozy breakfast or snack on a budget.
I first made these cinnamon apple muffins for my kids on a chilly autumn morning. Their smiles after each bite always remind me how simple recipes can be packed with warmth and joy.
Ingredients
- Apples: 2 medium apples (budget-friendly variety, e.g. Gala or Fuji), peeled, cored, and diced
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Ground cinnamon: 2 tsp (plus 1/2 tsp for topping)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Vegetable oil or melted butter: 1/2 cup (120 ml)
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Brown sugar (optional topping): 2 tbsp
Instructions
- Prepare oven and tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In a separate bowl, whisk eggs, oil (or melted butter), milk, and vanilla extract until well combined.
- Blend wet with dry:
- Add wet ingredients to the dry mixture and mix gently until just combined. Do not overmix.
- Fold in apples:
- Fold in the diced apples.
- Fill muffin cups:
- Divide batter evenly among the 12 muffin cups.
- Add topping:
- Mix brown sugar and cinnamon for the topping, then sprinkle over each muffin.
- Bake:
- Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Save My sister loves helping with the apple prep. It turns into an impromptu family kitchen moment every time we bake these together.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, peeler and knife
Allergen Information
Contains wheat (gluten), eggs, milk. Easily adapted for dairy-free by using plant-based milk and oil. Check all ingredient labels for hidden allergens.
Nutritional Information
Each muffin contains approximately 210 calories, 8 g total fat, 33 g carbohydrates, and 3 g protein.
Save Enjoy these muffins fresh from the oven on a crisp morning or pack them for an easy treat anytime.
Recipe FAQ
- → Can I substitute the apples with other fruits?
Yes, pears or other seasonal fruits can be used in place of apples for a different flavor and texture.
- → What is the best way to keep these muffins moist?
Including oil or melted butter along with milk helps retain moisture, while avoiding overmixing preserves a tender crumb.
- → How do I know when the muffins are fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs when done.
- → Can I add nuts to these muffins?
Yes, folding in chopped walnuts or pecans adds a pleasant crunch and enhances flavor.
- → Are these muffins suitable for dairy-free diets?
Use plant-based milk and oil substitutes instead of butter or dairy milk to make them dairy-free.