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    Home » Recipes » Muffins / Quick Breads

    Apple Cinnamon Muffins

    Published: Aug 16, 2023 by Maria Doss · This post may contain affiliate links · 3 Comments

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    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!

    apple muffins placed on a blue board.

    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-based 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, air fryer apple crisp or apple cinnamon oatmeal.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • How to make?
    • How to store?
    • Helpful tips
    • More muffins
    • Apple Cinnamon Muffins

    Why this recipe works?

    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 muffins with a cinnamon sugar that forms a crackly cinnamon crust to the apple cinnamon muffins.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed.
    • 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 - 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 Garnny smith apples to compensate for the added tartness.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage or pouring and mixing melted butter along with liquid ingredients in a glass bowl.
    2 photo collage of sifting and mixing flour mixture into the batter.

    1 & 2. Whisk eggs, white sugar and brown sugar in a large bowl for 90 seconds. Add melted butter and vanilla extract and continue whisking for 30 seconds.

    3 & 4. Sift together all purpose flour, ground cinnamon, baking powder, baking soda and salt and then stir into the wet ingredients using a wooden spoon.

    2 photo collage of grating apples and combined muffin batter in a glass bowl.
    2 photo collage of stirring grated apples into the muffin batter.

    5. Mix until the batter is thoroughly combined.

    6. Grate apples using the coarse side of your box grater and measure 2 cups.

    7 & 8. Add grated apples and chopped walnuts into the batter and mix until evenly combined.

    Tip: Remove any visibly large pieces of peel after grating.

    a hand adding batter into a metal muffin pan using an ice cream scoop.

    9. Transfer batter into paper-lined muffin cups.

    a hand sprinkling cinnamon sugar using a spoon on muffin batter.

    10. Stir ground cinnamon along with white sugar and sprinkle on top the batter.

    a 6-cup metal muffin pan with batter ready to be baked.

    Bake apple cinnamon muffins at 375 degrees for about 24 minutes or the topping is deep golden in color.

    a 6-cup metal muffin pan with baked apple muffins.

    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.

    Helpful 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.  
    a 6-cup metal muffin pan with baked apple muffins.

    More muffins

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      Orange Almond Muffins

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe

    apple muffins placed on a blue board.

    Apple Cinnamon Muffins

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 Muffins
    Calories: 332kcal
    Author: Maria Doss

    Equipment

    • Muffin pan
    • Paper liners
    • Ice cream scoop
    • grater

    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
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    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).
      Tip: 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

    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. 

    Nutrition

    Serving: 1 Muffin | Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 214mg | Potassium: 106mg | Fiber: 2g | Sugar: 26g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg

    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?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. Lynne

      August 26, 2023 at 9:25 pm

      5 stars
      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.

      Reply
      • Maria Doss

        August 29, 2023 at 7:32 am

        That’s so great to hear! So glad you enjoyed it hun – Maria ♡

        Reply
    2. Kathleen cowan

      September 25, 2023 at 5:47 pm

      5 stars
      These muffins were great. I doubled the recipe so I could freeze them for snacks for my grandson and they were a big hit.

      Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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