Cinnamon Apple Muffins
Tender, fluffy muffins loaded with sweet apple chunks and warm cinnamon, topped with a buttery cinnamon sugar coating. Perfect for breakfast or snacking!
Ingredients
Muffin Batter
- 2 cups all-purpose flour sifted
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 0.5 cup unsalted butter room temperature, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure extract recommended
- 0.5 cup milk whole milk preferred
For the Apples
- 2 cups diced apples quarter-inch pieces, Granny Smith, Honeycrisp, or Gala
- 2 teaspoons all-purpose flour for coating apples
- 0.5 teaspoon ground cinnamon for coating apples
Cinnamon Sugar Topping
- 0.5 cup butter melted, slightly cooled
- 0.25 cup granulated sugar for coating
- 0.25 cup ground cinnamon adjust to taste preference
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin tin with baking spray or grease with butter and flour.
- In a medium bowl, sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon. Set aside.
- In a small bowl, mix 2 teaspoons flour with ½ teaspoon cinnamon. Add diced apples and toss until lightly coated. Set aside.
- In a large mixing bowl, beat room temperature butter and 1 cup sugar together for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add flour mixture in three parts, alternating with milk (flour, milk, flour, milk, flour). Mix just until combined. Don't overmix - small lumps are fine.
- Gently fold in the cinnamon-coated apple pieces using a spatula with large sweeping motions from bottom to top.
- Scoop batter into prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- While muffins bake, melt ½ cup butter for topping and let cool slightly. Mix ¼ cup sugar and ¼ cup cinnamon in a shallow bowl.
- Remove muffins from oven and let rest for 5 minutes. Remove each muffin, brush the top with melted butter, and roll in cinnamon sugar mixture.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or freeze individually wrapped muffins for up to 3 months.
Apple Selection: Granny Smith provides tartness, Honeycrisp adds sweetness, and Gala offers balanced flavor. Avoid soft varieties like Red Delicious.
Make Ahead: Batter can be refrigerated for up to 1 hour before baking. Muffins taste even better the next day as flavors meld.
Extra Moisture: Add 1 tablespoon of sour cream to the batter for extra tenderness.
Reducing Sugar: You can reduce batter sugar to ¾ cup, but don't go lower as sugar helps maintain moisture.