These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. We use the same base recipe when making blueberry muffins because the simple batter produces moist, soft, and cakey muffins with tall muffin tops. They’re always a favorite! Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving. If you love apple cinnamon bread, you’ll enjoy these apple muffins!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and more success tips.
These crumb-topped apple muffins have been a personal and reader favorite for many years. When you crave a big slice of apple pie for breakfast, these apple-studded muffins fill the gap 🙂
Tell Me About These Apple Cinnamon Muffins
- Flavor: These are buttery muffins where apple and cinnamon flavors take over. It’s always disappointing when you bite into a muffin and there’s hardly any “stuff” like blueberries, chocolate chips, etc. Today we’re using extra apples so you get the delicious fruit in nearly each bite. If you’re looking for a fall baking recipe where apples shine, this recipe fits the bill!
- Texture: The apple cinnamon muffins are moist because we add yogurt or sour cream to the batter. just like we do when making sour cream coffee cake. And because we start with creamed butter and sugars, the muffins are soft, light, and cakey like a cupcake. We don’t overload the batter with milk (use only 1/4 cup (60ml)), so you still have a slightly dense texture. I like to describe these muffins as having the perfect harmonious balance between soft and dense!
- Ease: I categorize this recipe as a beginner baking recipe because you use simple ingredients and easy mixing methods. An electric mixer is key for creaming the butter and sugars together and if you decide to add the icing, you just need a whisk. Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here so you just need a fork. Easy! All of the ingredients used are baking staples, so there’s nothing new or difficult. I love easygoing recipes that produce consistently delicious results and know you appreciate that too!
One reader, Katrina, commented: “This is the best apple cinnamon muffin recipe I’ve tried, and at 67-years-young, I have tried many. ★★★★★”
One reader, Caroline, commented: “The perfect apple muffins! These are a hit every time. Don’t skip the crumb! ★★★★★”
One reader, Kaley, commented: “This is my new favorite muffin recipe. It’s PERFECT! First apple treat I’ve found where I can taste the actual apples, not just cinnamon or sugar. It was SO easy, and now I’ve applied the baking trick to other muffins. I love them! ★★★★★”
Why This Apple Cinnamon Muffin Recipe Works
Today’s muffin recipe uses my all-star muffin batter. This batter can be used to create endless muffin varieties and you’ll see it again in my blueberry muffins, peach muffins, lemon poppy seed muffins, cranberry orange muffins, and more. In fact, this “Master Muffin Batter” has become such a hit with readers that I created a separate page dedicated to all its possibilities: Best Muffin Recipe. It starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon and you’ll see its addition in today’s apple cinnamon version. The wet ingredients are just as straightforward—creamed butter with sugars, plus 2 eggs, vanilla extract, sour cream/plain yogurt, and milk. I use either plain Greek yogurt or sour cream based on what I have and the same goes for the milk. Use whole milk, 1%, almond milk, buttermilk, oat milk, etc. I’ve made these muffins what seems like 1,000x with various milks and trust me, they all work!
- By the way, if you’re a muffin aficionado, you might also love my bakery-style muffins, which are denser, jumbo in size, and have a distinctively tight crumb.
Overview: How to Make Apple Cinnamon Muffins
I like to make the crumb topping first so it’s ready as soon as the batter comes together. The crumb topping, while certainly optional, comes together with ingredients you use in the muffin batter—very convenient. (It’s the same crumb topping we use on peach muffins.) After that, you can peel and chop the apples into roughly 1/2-inch pieces. Pictured below is 1 cup plus several chunks on the side. You need 1 and 1/2 cups (about 180g), which is about 2 medium apples. Fold the apples into the batter.
How to Create the Perfect Tall Muffin Tops
Press crumb topping into the tops of each muffin before baking. For tall muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top with batter.
- Bake the muffins for 5 minutes at an initial high temperature, and then lower the temperature.
This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I recommend this in nearly all of these muffin recipes.
By the way, if you want to skip the mixer, try these applesauce muffins, pumpkin muffins, & healthy apple muffins.
Best Apples to Use in Apple Muffins
Firmer apples are ideal for baking so avoid soft, mealy, and mushy apples. If you’re baking a recipe that calls for many apples such as apple crisp, apple cobbler, or apple crumble pie, use a mix of tart apples and sweet apples. These apple cinnamon muffins only need 1 or 2 apples (just like apple cupcakes), so it’s fine to use tart apples like Granny Smith or sweet apples like Honeycrisp, Fuji, and Pink Lady.
For a detailed list of my favorite apple varieties, and when to use each, you can visit my post The Best Apples for Baking.
More Apple Breakfast Recipes
- Apple Cinnamon Scones with Salted Caramel
- Baked Apple Cider French Toast
- Apple Cinnamon Baked Oatmeal Cups
- Apple Cinnamon Rolls
- Apple Crumb Cake
Apple Cinnamon Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 50 minutes
- Yield: 14 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
- Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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 and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. It’s best to freeze the muffins without the icing and add the icing after thawing and before serving. (Freezing them with the icing on is completely fine, but the muffins taste better with fresh icing.) Thaw muffins in the refrigerator or at room temperature before icing/serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Peeler
- Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. The same amount of unsweetened applesauce or mashed banana may also be used if needed.
- Milk: You can use any milk, dairy or nondairy.
- For a jumbo muffin pan: Bake at 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes, for a total of 27–30 minutes. Makes about 6. For mini muffins: Bake at 350°F for 12–14 minutes. Makes about 36–40.
- Quick Bread: Here is apple cinnamon bread, which is close to the same recipe and baked in a loaf pan.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
Reader Comments and Reviews
Fabulous muffins . Couldn’t believe that they turned out sooo good . The next day they were still soft and delicious which is great if I need to make them for the next day . Thank you for sharing such a great recipe .
Hello Sally,
I was wondering what kind of apples you personally use for this recipe?
Hi Jessica, any apples you love best will work. We like to use Granny Smith, Fuji, Honeycrisp, or Pink Lady.
These muffins were great!! Whipped them up on a rainy day and now the house actually smells like a bakery. I love it. Thank you so much for this recipe ^o^
I have a question: can I bake the topping for use n other desserts?
I have made these muffins many times and they are always great!
Hi Donna! Yes, you can use the topping for other desserts if desired. We’re thrilled you love them!
My son and I LOVE these muffins. We do not put on any glaze and they are still delicious…I have used regular vanilla or greek yogurt. It makes 14 perfect moist muffins. We love them so much my son keeps bugging me to double the recipe.
Hi! What can I do if I have neither yogurt nor sour cream? Will it be fine if I just leave it out?
Baking in the oven as we speak…whole house smells wonderful. We make 12 instead of 14. We use Greek vanilla yogurt and omit icing altogether….great for lunch with coffee or tea. My son and I love them….like apple pie in a muffin. Thanks!!!
These muffins are so good! However, I was wondering if I could leave the peel on?
Hi Natalie, you can leave the peel on for some added texture if you’d like. Glad you enjoy these muffins!
Can I substitute some whole grain flour say a cup to mk them more healthy.
Hi Sharon, you can certainly try, but expect a denser, heavier muffin. Hope you enjoy them!
I confess when I read reviews that say “Your recipe is so delicious. I made it but substituted flax flour, stevia, and who-knows-what.” I just think it must not taste like the original. B-u-t I have my own substitute story! I didn’t know there wasn’t any milk in the refrigerator until I had started the recipe. I was looking for a substitute —-no sour cream, no yogurt, there was some lemonade, but then my husband said “How about that Jack Daniels Apple Whiskey?” So-o-o, I made your recipe but made one small substitute. They were DELICIOUS!!!!
Do you have any tips for making this a loaf? One or two, cooking temp and time? Loaves are so perfect for traveling.
Hi Katie! You can definitely bake this recipe in a loaf pan. We’re unsure of the exact baking time.
Can I substitute sour cream for the yogurt?
Definitely!
Have you tried replacing any of the sugar with honey or maple syrup? I am trying to reduce sugar. Thank You
Hi Gail! We haven’t tested honey in the recipe, let us know if you give it a try! You may also love these Morning Glory Muffins that are sweetened with honey and are super customizable with different add-ins.
These turned out excellent!
This is THE best recipe I have come across for muffins. Ever. Just one question though, I was thinking about adding oats to the muffins and to the crumb. Do you think this can be done safely without any adjustments – or adjust the flour?
Thanks!
These are the best muffins I have ever had! Just amazing! And I went to culinary school and have a food business. I will add one thing you should always do aside from the 425 for 5 minutes. After portioning the muffins, rest the batter for maybe 20 minutes to get more rise. I do it with all muffins that I bake. But again, seriously delicious recipe. This one is on frequent repeat now. Thank you! Wow!!
These turned out delicious!! However, they were more of a cake consistency than a muffin. I prefer my muffins to be more dense. Is there something I can do to the recipe to make it more dense?
Hi Laurel! Definitely– to make a heavier muffin, replace all of the milk with yogurt. (So use 3/4 cup yogurt.) You could also try adding an extra 1/4 cup flour.
I LOVE this recipe!!!!!!! I’ve used this recipe in so many different ways. I’ve made cranberry-orange, cranberry-apple, caramel apple, and will soon be trying blueberry muffins. All of them have tasted amazing (with some modifications to the recipe). I did have to decrease the baking time at 350° to 18 minutes instead of 22 for the ones that had cranberry (just to keep them moist).
Hi Sally
I am new to your site this recipe sounds amazing. I want to make jumbo muffins, would I need to make a ny changes to the recipe for 6 jumbo muffins?
Hi Deborah! See recipe notes for jumbo muffin directions. Enjoy!
I will be making these for next week. What are the best apples to use for this recipe?
Hi Kimberly, any apples you love best will work. We like to use Granny Smith, Fuji, Honeycrisp, or Pink Lady. Hope they’re a hit at work!
My kids are not fans of apple chunks in desserts. Would the recipy stay the same if I grate the apple in a box grater instead?
Hi Klea, there may be another minute or two to add to the baking time using grated apples, but otherwise all should stay the same. Hope your kids enjoy these muffins!
Very good but too fussy to make and too messy to eat.
Could these be made with oil instead of butter?
Hi Jayne, we wouldn’t recommend it. The butter creates an incredible flavor and texture, and the muffins could taste quite rubbery without it. You could try solid coconut oil in its place (although we haven’t tested this ourselves) — but we strongly recommend using butter. Let us know if you give these a go!
I made these with my 8 year old granddaughter-they are her favorite to have before & after school.
She loves to bake and has been helping me since the age of 2!! She also watches the cooking channel
a lot and picks up baking tips for us-we followed your recipe as written-they are perfect!
I shredded one apple on the big holes of a box grater. It really amped up the apple flavor. Great muffins
Was wondering if you could use apple pie filling instead of apples? Thank you very much. Love your recipes.
Hi Audrey! We don’t suggest it as the apple pie filling will be more wet and sweet – it would take additional recipe testing to accommodate those changes.
I don’t post to many reviews but I really needed to on this awesome muffin recipe. I’ve made this over a dozen times. I use apple, blueberry, or any other fruit on hand. This is a great recipe as written. I didn’t have yogurt a few times and used sour cream. Thank you for such a spectacular recipe.
Wow, just wow. My family loved these and I took some leftovers to our neighbors who love professionally made sweets. I am not a chef. But these made me look like an amazing chef! My neighbors said they were the best muffins they have ever tasted. I followed the recipe exactly and now understand the importance of room temperature with ingredients. Thank you so much for the recipe! 😉
Thank you this wonderful recipe as well as many others! This is by far the best muffin recipe. I’ve made it several times and it’s always a big hit. I did add a little oatmeal to the topping.
Im very happy with finding your website. I have made so many of your recipes. This one did not disappoint either. The only thing I didn’t do was make the icing.
So light and fluffy the texture and flavor are amazing. A++.