Cinnamon Apple Muffins
Warm, cozy, and bursting with fall flavors, these Cinnamon Apple Muffins are the perfect snack or breakfast treat for any time of year! Featuring tender chunks of fresh apples and a double dose of cinnamon in both the batter and optional crumbly oat topping, these muffins deliver on flavor and texture. The recipe is easy to make with pantry staples like all-purpose flour, brown sugar, and baking powder, and comes together in just 15 minutes of prep time. Perfectly moist with a hint of buttery richness, they bake up golden in under 20 minutes, making them a quick, go-to option for busy mornings or last-minute gatherings. Whether served warm with a cup of coffee or packed into lunchboxes, these homemade apple cinnamon muffins are the ultimate sweet and spiced bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Apples, peeled and diced
- 0.25 cups Rolled oats (optional, for topping)
- 2 tablespoons Additional brown sugar (optional, for topping)
- 1 teaspoons Additional ground cinnamon (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; the batter will be thick.
Fold in the diced apples until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If using the optional topping, mix the rolled oats, additional brown sugar, and cinnamon in a small bowl. Sprinkle this mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 471.3 g | 171% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 251.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
