Name: Cinnamon Apple Muffins Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons all-purpose flour (for coating apples); 1½ teaspoons baking powder; ½ teaspoon kosher salt; 2 teaspoons ground cinnamon; ½ teaspoon ground cinnamon (for coating apples); 2 cups diced apples; ½ cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; ½ cup milk; ½ cup butter (melted); ¼ cup granulated sugar; ¼ cup ground cinnamon

If you’ve been searching for that cozy, warmly spiced treat to brighten your mornings or sweeten your afternoons, you are going to absolutely love this Cinnamon Apple Muffins Recipe. I remember the first time I baked these, and the whole house smelled like fall—it was pure magic. Tender, moist muffins bursting with cinnamon-kissed apples and a delightfully crunchy cinnamon sugar topping, they’re a fan-freaking-tastic way to enjoy a homemade snack that feels just a little bit special.

💜

Why You’ll Love This Recipe

Perfect balance of flavors: The cinnamon and fresh apples bring a comforting sweetness that’s never overpowering.
Moist and tender crumb: Thanks to a mix of melted butter and creamed butter, these muffins stay soft and irresistible.
Easy to make: No complicated techniques here—just straightforward steps anyone can follow to get bakery-quality results.
Cinnamon sugar topping: A sweet, crunchy finishing touch that my family can’t get enough of.

The image shows a white pedestal bowl filled with shiny red and yellow apples, placed on a white marbled surface. To the left of the bowl, there is a glass jar of granulated white sugar, a small brown bottle labeled vanilla extract, and a small square glass container with ground cinnamon inside. Behind the bowl of apples, there is a white bag of all-purpose flour standing upright. On the right side of the image, part of a light wooden cutting board and a knife with a black handle are visible on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Cinnamon Apple Muffins Recipe plays a special role in flavor and texture. I like to choose fresh, crisp apples for that natural sweetness, and using a blend of creamed and melted butter creates the perfect tender crumb with just the right richness.

All-purpose flour: Two cups for the muffin base plus a little extra to coat the apples so they stay nicely distributed in the batter.
Baking powder: This gives the muffins a light, fluffy lift—don’t skip it!
Kosher salt: Just a pinch to balance the sweetness and enhance flavor.
Ground cinnamon: A double dose—one in the batter and a little extra to coat the apples. It’s the star spice that makes these muffins unforgettable.
Apples: Dice them fresh and toss with flour and cinnamon so the muffins don’t turn soggy but have little juicy apple pockets.
Unsalted butter: Room-temp for creaming with sugar, plus some melted later for brushing tops.
Granulated sugar: Sweetens the muffins and, combined with cinnamon, creates a delightful topping.
Large eggs: Bring structure and richness—make sure they’re at room temp for the best mixing ease.
Vanilla extract: Adds a warm background note that makes all the flavors pop.
Milk: Helps keep the batter smooth and moist.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cinnamon Apple Muffins Recipe is—feel free to tweak it your way! Over the years, I’ve found small swaps and additions that really bring out different moods in these muffins, so don’t hesitate to experiment.

Walnuts or pecans: Adding chopped nuts gives a lovely crunch contrast—my family goes crazy for the extra texture.
Swap the apples: Pears or even diced peaches work beautifully if you want a different fruity twist.
Make it gluten-free: Use a gluten-free all-purpose blend instead of regular flour; just check the baking powder is gluten-free too.
Reduce sugar: You can cut down the sugar slightly if you prefer a less sweet muffin without losing the cinnamon charm.

How to Make Cinnamon Apple Muffins Recipe

Step 1: Prep your apples and dry ingredients

Start by preheating your oven to 375º F and get your muffin tin ready with a good coating of baking spray or butter and flour. I always toss my diced apples with a mixture of a bit of flour and cinnamon—this little trick keeps the apples from sinking to the bottom and stops the muffins from getting soggy, which was something I struggled with before discovering this step.

Step 2: Mix dry ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cinnamon. Taking time to sift really helps evenly distribute the cinnamon and leavening, so your muffins rise beautifully and have a consistent spice flavor.

Step 3: Cream butter and sugar

In your mixing bowl, beat the room temperature butter with granulated sugar until it lightens in color and feels fluffy—usually about 3 minutes. This step is key for airiness in your muffins. Then add the eggs one at a time, mixing well after each, and finally stir in the vanilla extract.

Step 4: Combine wet and dry ingredients

Now gently fold in the dry flour mixture, alternating with milk to keep the batter smooth and tender. Be careful not to overmix here—you want just combined batter. Fold in those coated diced apples last, so they’re evenly spread but not beating up the batter.

Step 5: Bake and add the cinnamon sugar topping

Spoon the batter into your prepared muffin tins, filling each about two-thirds to three-quarters full. Bake for about 30 minutes, or until a toothpick inserted comes out clean. While the muffins are baking, melt butter and mix granulated sugar with cinnamon to prepare your signature topping. Once the muffins are out and slightly cooled in the tin, brush the tops with melted butter and dip into the cinnamon sugar mixture. That finishing touch is the thing that makes these muffins truly stand out!

👨‍🍳

Pro Tips for Making Cinnamon Apple Muffins Recipe

Coat the apples well: Tossing the apples in cinnamon-flour mixture really prevents them from sinking and keeps bursts of flavor evenly spread.
Don’t overmix: Fold the batter just until combined to keep muffins tender and avoid a dense crumb.
Use room temperature ingredients: Eggs and butter at room temp help the batter come together smoothly and trap air for fluffier muffins.
Apply cinnamon sugar topping while warm: It sticks best right after baking, giving a shiny, crunchy finish every time.

How to Serve Cinnamon Apple Muffins Recipe

A close-up view of one muffin with a golden-brown crust dusted heavily with a layer of dark brown sugar and cinnamon crystals, giving a rough, sugary texture on the top. The muffin's surface is slightly cracked, showing a soft, light beige inside. The muffin sits on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often keep it simple and let the cinnamon sugar topping do the talking, but if I want to jazz things up, a light drizzle of honey or a dusting of powdered sugar does wonders. A pat of butter melting on a warm muffin? Absolutely irresistible.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or chai tea, and for a full breakfast, I sometimes add scrambled eggs or a fresh fruit salad on the side to round things out.

Creative Ways to Present

I once arranged these muffins on a rustic wooden board with little jars of apple butter and cream cheese spread for guests to customize. For holiday brunches, sprinkle some edible flowers or mini cinnamon sticks next to each muffin to up the charm factor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long! If you want to preserve their freshness, store them in the fridge wrapped tightly in plastic wrap or an airtight bag.

Freezing

Freezing these muffins works like a charm. I let them cool completely, wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. When I want one, I pop it out the night before to thaw, or reheat from frozen with a little extra time in the oven or microwave.

Reheating

To reheat, I prefer a quick zap in the microwave for about 20 seconds or wrap the muffin in foil and warm it in a 350ºF oven for 10 minutes. This brings back that fresh-baked softness and revives the cinnamon sugar crust.

FAQs

Can I use a different type of apple for this Cinnamon Apple Muffins Recipe?

Absolutely! Any crisp apple like Granny Smith, Honeycrisp, or Fuji works great. Just be sure to dice them small and coat with the cinnamon-flour mix to prevent sogginess. Sweet apples bring more natural sugar, while tart ones add a nice contrast to the cinnamon.
Can I make these muffins dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil and replace the milk with almond milk or another plant-based option. The texture might differ slightly but will still be delicious.
How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (but no wet batter), your muffins are ready. If the toothpick has wet batter, bake a few minutes longer and check again.
Can I turn this Cinnamon Apple Muffins Recipe into a loaf?

You sure can! Use a loaf pan greased and floured, pour the batter in, and bake at 350ºF for 50-60 minutes or until a toothpick tests clean. Keep an eye on it so it doesn’t overbake.

Final Thoughts

This Cinnamon Apple Muffins Recipe has become a staple in my kitchen because it brings warmth and comfort with every bite. I love sharing them with friends and family, and they always spark happy memories of cozy mornings and simple sweetness. If you try them, I bet you’ll keep coming back to this recipe, just like I do. So grab those apples, spice it up with cinnamon, and enjoy baking a batch of these delightful muffins that taste like a hug in every mouthful.