These Apple Cinnamon Muffins are tall with cinnamony domed tops. They are made using grated apples that meld into the muffins resulting in a moist and tender crumb that doesn't fall apart. You’ll fall in love with one bite!
Love the cozy apple-cinnamon combo? Try my apple waffles recipe or the apple cinnamon oatmeal next!
My ideal apple cinnamon muffins has a moist, tender crumb that packs in many apples like in apple cinnamon bread. I found that adding an excessive amount of diced apples into the muffin batter led to the muffins crumbling apart or resulting in a soggy mess.
So I turned to my go-to method of stirring in grated fruits like in sweet potato muffins or persimmon muffins. Grated fruits tend to distribute their moisture more evenly throughout the batter, leading to a more consistent texture.
In anticipation of the upcoming fall season, I've dedicated myself to creating a collection of several apple recipes and fall baking recipes to share with you. While those are in the works, I'd like to provide you with a preview of some favorites, including apple mug cake or air fryer apple crisp.
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Reasons to love it
Grated apples instantly spread their moisture within the batter, yielding a remarkably consistent texture. Additionally, the batter readily absorbs the released moisture, producing a uniformly refined crumb.
Also, I top the apple cinnamon muffins with a cinnamon-sugar that forms a crackly crust, like in the strawberry muffins.
Featured comments
From Robby: "These muffins are delicious! I thought I would miss having chunks of apple like the apple muffins I usually make….nope. Perfect taste and texture. I added a couple dashes of allspice to the cinnamon sugar topping. Will definitely be making these again and again" ⭐️⭐️ ⭐️⭐️ ⭐️
From Sammy: "I have made these 3 times and they turned out great each time. I list this one in my favorites" ⭐️⭐️ ⭐️⭐️ ⭐️
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Apples -Like in my air fryer baked apples, I like to use Gala, Honeycrisp or Golden Delicious, because they are sweet with a hint of tartness.
- Eggs - Preferably at room temperature so it incorporates more easily into the apple cinnamon muffins batter.
- Butter - Unlike in eggless banana muffins, I use melted butter instead of vegetable oil for it's richness and flavor.
- Leavening - A combination of baking powder and baking soda guarantees a good lift resulting in a beautiful domed top.
- Flavorings - Class fall flavors like ground cinnamon and vanilla extract.
- Sugar - Like in healthy apple crumble, brown sugar adds moisture and enhances the cinnamon with its molasses undertones. In contrast, white sugar contributes just the right amount of sweetness.
- Flour - Just plain all-purpose flour for structure.
Pro tip: Use packed light brown sugar if using Granny smith apples to compensate for the added tartness.
How to make apple cinnamon muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tip: Remove any visibly large pieces of peel after grating.
Step 9 - Transfer batter into paper-lined muffin cups. Sprinkle cinnamon sugar on top. Bake apple cinnamon muffins at 375 degrees for about 24 minutes or the topping is deep golden in color.
How to store?
Allow the apple cinnamon muffins to cool completely before storing it in an air tight container for up to 4 days or frozen in a airtight freezer bag for up to 3 months. Thaw overnight before serving.
Recipe tips
- Apples: Use firm apples with a sweet-tart flavor, like Fuji, Gala, Grolden delicious or Honeycrisp.
- Don't Overmix the Batter: As with all muffin recipes, overmixing can lead to tough apple cinnamon muffins. Mix until the dry and wet ingredients are just combined to achieve a tender texture.
- No need to peel - The peel adds texture, flavor and nutrition.
More muffin recipes
Apple Cinnamon Muffins
Ingredients
Dry ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 2 eggs, large
- ½ cup sugar, white
- ¼ cup light brown sugar
- ½ cup unsalted butter, melted but not hot 1 stick
- 1 teaspoon vanilla extract
- 2 cups grated apples (lightly packed)
- ¼ to ½ cup walnuts, chopped optional
Cinnamon topping
- 2 tablespoons sugar, white
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a standard muffin pan with 8 paper liners.
- Add all dry ingredients into a small bowl and whisk until combined.
- Add eggs, white sugar and brown sugar in a large bowl and whisk for 90 seconds. Add melted butter and vanilla extract and continue whisking for 30 seconds.Pro tip: Use packed light brown sugar if using Garnny smith apples to compensate for the added tartness.
- Using a wooden spoon, stir in the dry ingredients until combined (the batter will be thick). Stir in the grated apples and walnuts (if using). The moisture in the apples will loosen the batter.Tip: Remove any visibly large pieces of peel after grating.
- Divide batter evenly into the prepared muffin pan and sprinkle the cinnamon-sugar topping on top (use all of it). To make cinnamon sugar, stir together 2 tablespoons white sugar and 1 teaspoon cinnmon in a small bowl.
- Bake for 23 to 25 minutes or the tops look deep golden and color and a tooth pick inserted comes clean.
- Place pan on a wire rack to cool. Serve muffins warm!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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Lynne
An amazing recipe. I tried it today and was so happy that I did. I was bummed because I didn't save the recipe on my phone and couldn't find it (searched Google and Bing over and over again). I finally realized that I needed to use Safari on my phone and it came right up. It was worth the trouble to find it! It's delicious! I shredded the apples with the skins on as the author suggested and it was fine. Made it very easy not having to peel the apples.
Maria Doss
That’s so great to hear! So glad you enjoyed it hun – Maria ♡
Rebe
23 minutes baking is way to long. I'm sure it would have tasted better with some more spices and less bake time.
Maria Doss
Hi Rebe, Thanks for your feedback. Every oven is different and I hope you give it a try using your favorite spices. Have a wonderful day - Maria
MDingess
I love these muffins and so does my 15 month old son. I make mini muffins so they are easier for him to handle. I hadn't tried the crumble topping but will when I make them for.work in a couple of weeks.
Maria Doss
That’s so great to hear, so glad you and the baby loved it - Maria ♡
Kathleen cowan
These muffins were great. I doubled the recipe so I could freeze them for snacks for my grandson and they were a big hit.
Maria Doss
That’s so great to hear! So glad you enjoyed it Kathleen – Maria ♡
Robby
These muffins are delicious! I thought I would miss having chunks of apple like the apple muffins I usually make….nope. Perfect taste and texture. I added a couple dashes of allspice to the cinnamon sugar topping. Will definitely be making these again and again.
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Sammy
I have made these 3 times and they turned out great each time.
I list this one in my favorites.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Lori
Oh,it is very delicious and moist!! I will use the recipe again. Thank you for sharing.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Kim
Delicious! I made a double batch for a ladies brunch at church and they turned out fantastic.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Susan
Yum! Made this morning and we loved them. I may try adding some raisins, next time!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Rachel
Just made these and they turned out well! I added extra cinnamon, a bit of ginger powder and a bit of nutmeg just for some additional flavor (based on feedback from another comment). I also used a little less butter than called for, which I don’t think impacted it.
I did the recipe x 3, which says it will make 24 muffins. I ended up with 48!! I don’t have an ice cream scoop, so it’s possible I made mine too small. But I still think it would’ve made more than 24. Deducted one star because it took me way longer than 10 minutes to prep them - I’d say the 10 minutes is assuming the apples are already grated.
Ultimately, I’m pleased with the results and had fun trying out this recipe!
Brooke
Yum! Lovely and soft, mild (but lovely) flavour. Grated apple gives a nice consistent texture for those that don't like apple chunks, yet not so smooth - like pureed apple - that they seem like toddler food.
I did bake at a slightly lower temp for 20mins and they came out perfect.
Pre-heated to 210c and turned down to 180c as soon as they went in the oven, skewer came out with crumbs (not wet and not clean) = perfectly cooked 🙂
Brooke
Ok I need storage tips! They came out of the oven with a beautiful crispy top, but after storing in an air tight container overnight the top has softened. Is there any secrets to maintain freshness?
Maria Doss
Hi Brooke, The muffin tops tends to soften when stored, but here's a trick that works well: place one or two muffins in a preheated air fryer at 375°F and air fry for 2 to 4 minutes. This method gently warms the muffins while giving the tops a crispy, freshly-baked texture. Hope this helps - Maria