Apple Cinnamon Muffins

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Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

Apple Cinnamon Muffins with crumb topping

Muffins are one of my favorite things to bake! I love that they double as a breakfast and snack and they’re so good for days when you’re on the go. Apple Cinnamon Muffins make great use of in-season apples during the fall months, but are good year-round. 

The muffins are filled with cinnamon and allspice for a warm, comforting, spiced flavor that’s nostalgic and totally delicious. You will find tender apple pieces in the center of the buttery muffins and the sweet cinnamon crumb topping will WOW you!

Apple Cinnamon Muffins with crumb topping on board with apple

Muffin Ingredients & Tips

Here are the ingredients you’ll need to gather to make these apple cinnamon muffins! I love the spices that add so much flavor into this recipe.

  • Flour – measure the flour most accurately by scooping it into the measuring cup and running a knife over the top before dumping it into the measuring bowl
  • Sugar– granulated and brown sugar
  • Baking soda and baking powder
  • Spices– ground cinnamon and allspice
  • Salt
  • Unsalted butter– melted and slightly cooled
  • Buttermilk, at room temperature – if you don’t have buttermilk, measure out the amount of milk you’ll need and add a splash of vinegar. Let it sit for a few minutes and it’s good to go!
  • Eggs – you’ll want these at room temperature for this recipe! Either pull them out ahead of time and let the eggs sit on the counter or run them under hot water for a minute or two to bring them to room temperature.
  • Vanilla extract– use pure vanilla extract! 
  • Apples – peel, core, and dice your apples!

What Apples are Best in Muffins?

I love using Granny Smith or Honeycrisp  apples. They’re super juicy, and I love the way their tart flavor contrasts with the sweet muffin batter. Fuji, Braeburn, Jonagold, and Gala are all good options for baking as well.

Crumb Topping

I love a muffin with a crumb topping! It makes them feel like such a treat. I make this crumb topping first, and then refrigerate it while I make the muffins. Combine the following ingredients in a bowl: 

  • Flour
  • Brown sugar
  • Granulated sugar
  • Cinnamon
  • Melted butter
stack of apple cinnamon muffins

How to Make Apple Cinnamon Muffins

This muffin recipe is easy and your house will smell amazing while they are baking!

  • Line a 12 cup muffin tin with muffin liners AND spray the cups with nonstick cooking spray. Spraying the cups will ensure the muffins come out nice and clean. 
  • When you whisk the brown sugar into the dry ingredients make sure there are no brown sugar clumps. If you need to dissolve any large clumps with your fingers, you can. 
  • Melt the butter and let it cool slightly. Use room temperature eggs and buttermilk. 
  • Pour the wet ingredients over the dry and use a spatula to gently fold them together. Don’t stir it for too long; just until the flour disappears! 
  • Gently fold in the apples. 
  • Divide the batter evenly among the muffin cups, then top each muffin evenly with crumb topping. 
  • Bake the muffins until they’re golden brown and the tops are set. This should take 18-22 minutes, or until a toothpick inserted into the middle comes out clean. You can also check for doneness by touching the muffin top lightly and it will spring back when ready.
  • Let the pan cool on a cooling rack for 5 minutes before pulling them out of the pan.

Muffin Batter Consistency

Don’t over mix the batter or your muffins won’t be light and fluffy. Mix until the flour is just barely incorporated into the wet ingredients, and fold the apples in with as few stirs as possible. It will be a thick batter and that is ok!

Mini Muffins

You can absolutely use this recipe to make mini muffins! Follow the same instructions, fill your mini muffin tins, and just reduce the baking times. It will take 10 to 15 minutes, but check them early to be safe.

More Muffin Recipes

bite out of an apple cinnamon muffin

Apple Cinnamon Muffins

Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

5 from 2 votes
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Cuisine
American
Servings
12

Ingredients

For the crumb topping:

  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted

For the muffins:

  • 2 cups all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup peeled and diced apples (I use Granny Smith or Honeycrisp)

Instructions

  1. Preheat the oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
  2. To make the crumb topping, combine the flour, sugars, cinnamon, and melted butter in a small bowl. Mix with a fork until combined and mixture is crumbly. Place the bowl in the refrigerator until ready to use.
  3. To make the muffins: In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and allspice. If there are small brown sugar clumps, break them up with your fingers.
  4. In a small bowl, combine the melted butter, buttermilk, eggs, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
  5. Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears. Gently fold in the apples.
  6. Divide the muffin batter evenly among the muffin cups. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter.
  7. Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  8. Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition Facts
Apple Cinnamon Muffins
Amount Per Serving
Calories 297 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 59mg20%
Sodium 254mg11%
Potassium 121mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 423IU8%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly, Yes to Yolks.

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Will it affect the flavor or consistency at all if I prepare the mixture a day in advance, leave it in the fridge overnight, then actually do the baking the next day?

  2. When I bake these (which is very often btw), they always stick to the paper liners and removing the liners is often messy…do you have any idea why?

  3. As I’m getting ready to make these muffins for the 2nd time, I just want to let you know how much I love this recipe! It’s now a permanent addition to my muffin recipe rotation. Thank you!

  4. These were delish!!! I did, however, make a few substitutions. I did not have any buttermilk, so I used whole instead. I doubled the amount of apples, all spice, cinnamon and added some pumpkin pie spice (about 1-2 tbsp). I also had some toasted almonds and walnuts left over from a previous recipe, so I added those in as well. I would suggest making more of the streusel–mine ran out too soon–so next time I’ll probably double it. All in all…..yummy!

  5. Just made 22 of these yesterday afternoon with my 3 year old using our freshly picked apples – they’re all gone! Definitely a thumbs up! Moist and apple favors that pop! I’m gonna try adding some plumped golden raisins. Thanks for the recipe that works!

  6. Just made these and….THEY ARE FANTASTIC. Seriously. My friends are so impressed with me, but I am giving all credit to the recipe! I doubled the recipe and had enough for 24 muffins and an 8×8 loaf pan. The crumb topping is to-die-for. I also chopped my apples very small so the kind of blended right in. I am so happy with the way they turned out- moist, delicious, and so flavorful! Definitely on my list of favorites from now on. Thanks!

  7. Okay, I’m finished. They are D-E-L-I-C-I-O-U-S!!!!!!! I will definitely make these again. The hard part will be not eating 11 more of them before my hubby gets home from work…

  8. Thank you SOOOOO much for sharing this recipe. I didn’t have buttermilk on hand so used almond milk and some lemon juice but they still turned out wonderfully. My husband and I were eating them warm out of the oven and about fell over with delight. 🙂 I’ll be making these very often. Thanks again!!!!

  9. I made these in November and we absolutely LOVED them. Second batch in the oven as I type this. 🙂 I didn’t have whole wheat flour and had been meaning to try the almond flour I had in the pantry, so I used 3/4 c. almond flour and the rest all-purpose. Also, my kids don’t like pieces of anything in their muffins so I grated the apples (squeezed out excess moisture). One of my favorite all time muffins. Thanks so much for the recipe!

  10. I just made these last night and they’re delicious! My father, who isn’t the biggest fan of my baking, gave them a nine! I don’t think I’ve ever had a recipe look and taste exactly as described. Very moist and flavorful. I will definitely be making these again soon. Thank you so much!

  11. I think pears would be good too! You can keep the recipe the exact same or add in a little ground ginger or nutmeg if you wish!

  12. Perfect recipe! I didn’t change a thing other than another 1/4 c. apples. They are perfectly structured, moist, and just the right amount of sweet and spicy. I look forward to this being in regular fall rotation!

  13. 5 stars
    These muffins are delicious! Exactly what I was looking for. I made them and put them in the freezer to take camping. Can’t wait for my family to enjoy them. Thank you the recipe. It’s perfect!

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