Cinnamon Apple Muffins
Cinnamon apple muffins are the perfect bite-sized fall treat. They are filled with delicious fresh apples, full of cinnamon flavor and finished with a delightful crumb topping. Little kids and adults alike will be begging for you to bake more!
Apples and cinnamon are a match made in heaven in these soft, moist muffins. They are the perfect treat for little hands, or as a mid-morning/afternoon pick-me-up with a cup of tea or coffee.
Of course, if you’re partial to something sweet for breakfast, these are an easy grab and go option, too!
And while the combination of flavors are distinctly “fall like”, apples and cinnamon taste delicious together at any time of the year. So don’t limit yourself to only making these (or my cinnamon apple bread) once the weather gets cooler.
Why This Recipe Works
- The muffins easy to make, using basic pantry ingredients. They are a great beginner baker recipe!
- There’s plenty of cinnamon and apple flavor.
- The muffins are moist, soft, and cakey with perfectly domed tops.
- They are a great lunch-box, mid-morning or afternoon treat for kids and adults alike.
Ingredients
Cinnamon and apple are the two most important ingredients here for flavor. You can use whatever variety of apple you like – but a firmer apple like Granny Smith, Mackintosh or Fuji are my preference.
Greek Yogurt: Adds moisture and a little tang to the muffins.
Brown Sugar: Adds depth of flavor and a softer texture to the muffins. Brown sugar, apples and cinnamon work wonderfully together.
Then flour, butter, baking powder, baking soda and eggs form the rest of the muffin batter.
The standard ingredients for a basic crumble: flour, granulated sugar, brown sugar and butter, with touch of cinnamon to marry the crumb topping with the muffin.
And of course, powdered sugar with vanilla and milk (or cream) for a simple glaze that adds just enough extra sweetness.
Substitutions
- Regular plain yogurt or sour cream can be used in place of the Greek yogurt.
- Any variety of apple can be used.
Instructions
Make The Crumb Topping
- In a medium bowl, combine the sugars, cinnamon, and melted butter.
- Stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Make The Muffin Batter
3. Whisk the flour, baking soda, baking powder, cinnamon, and salt
together in a medium bowl.
4. Using a handheld or stand mixer fitted with a paddle attachment, cream
the butter and sugar, about 2 minutes. Add the eggs, yogurt, and vanilla.
Beat on medium speed for 1 minute, then turn up to high speed until the
mixture is combined.
Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to
the top. Press a handful of the crumb topping into the top of each muffin.
6. Bake at 425°F degrees for 5 minutes, then keeping the muffins in the
oven, lower the oven temperature to 350°F and bake for 15 more
minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to
cool completely.
7. Make the icing: whisk the powdered sugar, milk and vanilla together
8. Drizzle over the warm muffins.
Storage
Muffins stay fresh stored at room temperature for 2-3 days, or
transfer to the fridge, in an airtight container, for up to 1 week.
Frequently Asked Questions
I personally prefer an apple that retains some bite and a little bit of tartness, like Granny Smith, Fuji or Macintosh apples. But you can really use whatever apples you have on hand.
Yes! They will need longer to bake, though!
Be sure to print out this recipe or save it for later when you have bags full of fresh apples from the orchard! You’re going to be thankful for this easy to make, delicious recipe!
Other Fall Recipes You’ll Like
Cinnamon Apple Muffins
Ingredients
Muffins
- ½ cup unsalted butter softened to room temp
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup milk at room temperature
- 1½ cups apple peeled and diced (about 2 apples)
Crumb Topping
- ⅓ cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Vanilla Icing
- 1 cup confectioners’ sugar
- 3 tablespoons milk (or heavy cream)
- ½ teaspoon pure vanilla extract
Instructions
Make the crumb topping:
- In a medium bowl, combine the sugars, cinnamon, and melted butter.
- Stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Make the muffins:
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract.
- Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
- Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl.
- Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each;
- Bake at 425°F degrees for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Make the icing:
- Whisk the powdered sugar, milk and vanilla together until no lumps remain. Drizzle over the warm muffins.
