Apple Cinnamon Muffins Recipe

I absolutely love this Apple Cinnamon Muffins Recipe because it fills my kitchen with that cozy, warm aroma that instantly feels like fall – even if it’s the middle of summer. These muffins are just the right balance of sweet apples and fragrant cinnamon, creating a tender bite that’s perfect for breakfast, a snack, or even dessert when you’re craving something homey and comforting.

You’ll find that this recipe is super straightforward, with simple pantry staples you probably already have on hand. I first tried it on a crisp weekend morning, and ever since, it’s become a family favorite when we want something quick yet indulgent. Trust me, once you bake these, they’ll be your go-to muffin!

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Ingredients You’ll Need

These ingredients come together to create a beautifully balanced muffin. I love how the tart Granny Smith apple complements the sweet cinnamon, and you’ll see why using just the right oil and milk makes the texture so soft and tender.

• All-purpose flour: The base that gives structure and tenderness; make sure it’s fresh for the best rise.
• Granulated sugar: Adds sweetness without overpowering the apple flavor.
• Salt: Just a pinch to enhance all the flavors.
• Baking powder: The leavening agent that gives the muffins their lift.
• Vegetable or canola oil: Keeps the muffins moist without weighing them down.
• Egg: Binds everything together and adds richness.
• Milk: Adds moisture and helps create a tender crumb. I usually use whole milk, but you can swap in whatever you have.
• Grated Granny Smith apple: Adds a fresh, tart bite and moisture — don’t skip using a tart apple here!
• Ground cinnamon: Infuses the muffins with that classic spiced flavor everyone loves.

Variations

I like to play around with this Apple Cinnamon Muffins Recipe depending on the season or what’s in my pantry. Feel free to tweak it to your liking—there’s plenty of room for creativity here.

• Try adding chopped walnuts or pecans: I sometimes sprinkle nuts into the batter or on top for an extra crunch that my family adores.
• Swap apples for pears: In late fall, I replace the apples with grated pears for a softer, sweeter twist that still pairs beautifully with cinnamon.
• Make it vegan: Replace the egg with a flax egg and use plant-based milk to make these muffins vegan-friendly — still delicious, trust me!
• Add a streusel topping: When I’m feeling fancy, a simple crumb topping of brown sugar, flour, and butter takes these muffins next-level.

How to Make Apple Cinnamon Muffins Recipe

Step 1: Gather and Prep Your Ingredients

Preheat your oven to 400°F and line your muffin tin with paper liners. I always do this first to get the oven ready and save steps later. Then, in a large bowl, whisk together your dry ingredients: the flour, sugar, salt, and baking powder. This helps distribute everything evenly, so your muffins rise perfectly every time.

Step 2: Mix Wet Ingredients in One Cup

Here’s a neat trick I discovered to keep things simple: Pour the oil into a 1-cup glass measuring cup, beat the egg separately, and then add it to the oil. Top it off with milk up to the 1-cup mark and beat everything together until well combined. Doing it this way lets you mix all the wet ingredients perfectly without dirtying extra bowls.

Step 3: Combine Wet and Dry, Then Add Apple and Cinnamon

Pour the wet mixture into your dry ingredients and stir just until everything is combined — don’t overmix because that can make the muffins tough. Then gently fold in the grated Granny Smith apple and ground cinnamon. The grated apple melts into the batter in the oven, keeping the muffins moist and tender.

Step 4: Fill Muffin Cups and Bake

Divide the batter evenly among the muffin cups, filling each about two-thirds full so they have room to rise nicely. Bake for 15 to 20 minutes, but start checking at 15 minutes by inserting a toothpick in the center — it should come out clean or with just a few crumbs. Fresh out of the oven, they smell incredible, and it’s tempting to dig right in.

How to Serve Apple Cinnamon Muffins Recipe

Garnishes

I particularly like to add a light dusting of powdered sugar on top before serving — it looks pretty and adds a tiny extra sweetness. Sometimes, I spread a little cream cheese or butter on a warm muffin for a creamy contrast that’s hard to beat.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or tea for a cozy breakfast. For a fuller brunch, I serve them alongside scrambled eggs or a fresh fruit salad — the apple in the muffin actually complements other fruits nicely.

Creative Ways to Present

If you’re making these for a get-together, I like arranging them in a rustic basket lined with a pretty linen napkin, surrounded by sliced apples or cinnamon sticks to emphasize the flavors. It turns a simple muffin into a charming centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, and they usually stay fresh for up to four days. For easy weekday breakfasts, I pop a muffin into my lunchbox as an on-the-go snack.

Freezing

This Apple Cinnamon Muffins Recipe freezes beautifully. I let the muffins cool completely, then wrap each one in plastic wrap and place in a freezer-safe bag. They last up to three months frozen, which is perfect for planning ahead.

Reheating

To reheat, I unwrap a muffin and microwave it for about 20 seconds or warm it in a 350°F oven for 5–7 minutes. This revives the soft texture and makes it taste fresh out of the oven again.

FAQs

Final Thoughts

This Apple Cinnamon Muffins Recipe holds a special place in my heart because it’s simple, comforting, and always brings a smile when shared. Whether you’re baking for a rushed weekday breakfast or a chilled weekend brunch, these muffins deliver warmth and flavor every time. Give them a try—you’ll soon understand why they’ve become such a beloved staple in my kitchen!

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