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’re craving something that smells like autumn and tastes like homemade comfort, this Cinnamon Apple Muffins Recipe is exactly what you need. I absolutely love how these muffins come out fluffy, moist, and packed with tender apple pieces that surprise you with each bite. Plus, the touch of cinnamon sugar on top? Pure magic. Stick with me, and I’ll share all my favorite tips to help you nail this recipe every single time.

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Why You’ll Love This Recipe

Perfect balance of flavors: The cinnamon and sweet apples blend beautifully to make every bite irresistible.
Easy to make: This recipe comes together quickly with simple ingredients you probably have on hand.
Great texture: Moist muffins with a crunchy cinnamon sugar coating on top — the best of both worlds.
Family favorite: Everyone I’ve shared these with keeps asking for more, and I bet your crew will too.

Seven golden brown muffins sit closely together on a white square pedestal cake stand, each muffin topped with a crumbly layer of cinnamon sugar that gives a textured, slightly rough look. The muffins have a few small air holes on the sides and a slightly rounded, uneven top. The background is a plain dark color and the surface below the cake stand is white marble, adding a clean contrast to the warm tones of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together to give you that classic cinnamon apple muffin flavor with tender bites of fresh apples throughout. When shopping, I always go for crisp apples like Granny Smith or Honeycrisp—they hold up nicely without turning mushy.

All-purpose flour: The base of these muffins; plus a little extra for tossing the apples so they don’t sink.
Baking powder: Helps the muffins rise fluffy and light.
Kosher salt: Enhances flavor, don’t skip it!
Ground cinnamon: Adds warm spice throughout the batter and in the apple coating.
Diced apples: Fresh, firm, and diced not too small so you get a nice apple hit in every bite.
Unsalted butter (room temperature): Creamed with sugar to make the batter rich and tender.
Granulated sugar: Sweetness that balances the tartness of the apples and cinnamon.
Large eggs (room temperature): Bind everything together for structure and moisture.
Vanilla extract: Just a splash to deepen the flavor.
Milk: Adds moisture without heaviness; I like to use whole milk but any kind works.
Melted butter: For brushing over muffins after baking to hold the cinnamon sugar topping.
Cinnamon sugar: A mix of sugar and cinnamon that gets sprinkled on top — don’t skip this step, it makes these muffins something special.

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 mixing things up based on what’s in season or dietary needs. Feel free to make this recipe your own—the base is forgiving and versatile.

Use different apples: Fuji, Gala, or Braeburn add different levels of sweetness and texture.
Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking flour blend. I’ve had great results with this swap.
Add nuts or raisins: Chopped walnuts or raisins complement the cinnamon apple flavors beautifully, adding a bit of texture.
Reduce sugar: If you prefer less sweetness, you can cut down the sugar by about 1/4 cup; the natural apple sweetness helps balance it.

How to Make Cinnamon Apple Muffins Recipe

Step 1: Prep your ingredients and tin

First things first, preheat your oven to 375ºF. I like to spray my muffin tin with baking spray or coat it with butter and flour to keep the muffins from sticking—just remember to tap out any extra flour so your muffins turn out light and tender.

Step 2: Mix dry ingredients and coat the apples

In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. Meanwhile, combine the cinnamon and flour you’ll use to coat the apples in a separate small bowl. Toss your diced apples in this mixture—this trick keeps them from sinking to the bottom of the muffins and adds an extra cinnamon kick.

Step 3: Cream butter and sugar, then add eggs and vanilla

Using a mixer, cream your room-temperature butter and sugar together until it’s light and fluffy—that’s usually about 3 minutes. I learned that this step really impacts the final texture, so don’t rush it. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4: Combine flour mixture and milk

Gently fold in the flour mixture, alternating it with the milk. This helps keep the batter airy without overmixing, which can make muffins tough. Fold until just combined—if you see a few streaks of flour, that’s totally fine.

Step 5: Add apples and bake

Fold your coated diced apples into the batter, then scoop the mixture into your prepared muffin tins, filling each about two-thirds to three-quarters full. Bake for about 30 minutes, but start checking around 25 minutes—insert a toothpick in the center, and if it comes out clean, they’re done.

Step 6: Cinnamon sugar topping

While your muffins are baking, melt the butter and let it cool slightly. Mix together cinnamon and sugar in a separate bowl for dipping. When the muffins come out of the oven and have cooled just enough to handle, brush or dip the tops into the melted butter and then into the cinnamon sugar mixture for that signature crunchy, flavorful topping. Your kitchen is going to smell incredible!

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Pro Tips for Making Cinnamon Apple Muffins Recipe

Use room temperature ingredients: It helps everything blend easily and improves the texture.
Coat the apples in flour-cinnamon mix: Keeps apples suspended in the batter instead of sinking to the bottom.
Don’t overmix the batter: Stir just until combined to keep your muffins light and tender.
Brush with butter quickly: Do this while the muffins are warm so the cinnamon sugar sticks perfectly without melting off.

How to Serve Cinnamon Apple Muffins Recipe

A close-up image of a single muffin showing a rough, golden-brown top layer sprinkled with sparkling sugar crystals that create a textured, slightly crunchy appearance; beneath the top crust, the muffin body is light beige with a soft, airy texture visible around the edges, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a tiny pat of butter melting on top. But for a cozy brunch, a drizzle of warm honey or a smear of cream cheese frosting makes them feel extra special.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or chai tea. For a more filling meal, I love serving them alongside scrambled eggs or a fresh fruit salad—balance of sweet and savory, you know?

Creative Ways to Present

For special occasions, I arrange them on a tiered stand with tiny mason jars of cinnamon honey or apple butter for spreading. Wrapping each muffin in parchment paper tied with twine also makes a cute gift or party favor.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to three days. If you want them softer, place a slice of bread in the container to keep them moist—it’s a little trick I picked up that really works.

Freezing

These muffins freeze beautifully—just let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. When I want one, I thaw it overnight in the fridge, or pop it in the microwave for about 20 seconds for a quick treat.

Reheating

To bring back that fresh-baked warmth, I reheat muffins in a 350ºF oven for about 5-7 minutes or microwave for 15-20 seconds. The oven method helps keep the topping crispy.

FAQs

Can I use frozen apples in this Cinnamon Apple Muffins Recipe?

Yes, you can! Just make sure to thaw and drain the apples well to avoid adding extra moisture to the batter, which can make the muffins soggy.
How do I prevent the apples from sinking to the bottom?

Coat the diced apples in a small amount of flour mixed with cinnamon before folding them into the batter. This helps suspend the apples evenly throughout the muffins.
Can I substitute butter with oil?

You can substitute melted butter with a neutral oil like vegetable or canola oil. The texture will be slightly different—muffins might be a bit more moist but less rich in flavor.
Are these muffins healthy?

They’re a tasty treat with some fruit inside! While they do contain sugar and butter, using fresh apples adds fiber, and you can adjust sugar levels if you want a lighter version.
How long do the Cinnamon Apple Muffins last?

Stored properly at room temperature, they last about 3 days. Refrigerate for up to a week but expect the texture to change slightly.

Final Thoughts

This Cinnamon Apple Muffins Recipe has been one of my go-to fall baking staples for years. It’s so comforting to pull these warm muffins out of the oven on a crisp morning and know you’ve got a wholesome, delicious treat ready for family or guests. I honestly think you’ll love how easy and rewarding this recipe is—give it a try, and I promise you’ll want to make it again and again.