Cinnamon Apple Muffins – Warm, Cozy, and Easy to Make
Nothing beats the smell of cinnamon and apples baking in the oven. These Cinnamon Apple Muffins are soft, tender, and full of cozy fall flavor, but they’re simple enough to bake any time of year. The batter comes together quickly, and the results feel like something you’d get from a neighborhood bakery.
Enjoy them for breakfast, as a snack, or with a cup of tea in the afternoon. If you like a little crunch on top, there’s an optional cinnamon-sugar finish that takes them over the top.
Cinnamon Apple Muffins - Warm, Cozy, and Easy to Make
Ingredients
Method
- Preheat and prep: Set your oven to 400°F (200°C).Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps distribute the leavening and spices evenly.
- Whisk wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, oil, yogurt, eggs, and vanilla until smooth and slightly thick. The sugars should be fully moistened.
- Prep the apples: Peel, core, and dice the apples into small cubes (about 1/4-inch).Toss with a splash of lemon juice if you like to keep them bright.
- Combine: Pour the wet mixture into the dry bowl. Stir gently with a spatula until the flour is mostly combined. It’s okay if a few streaks remain.
- Fold in apples (and mix-ins): Add the diced apples and any optional nuts or raisins.Fold just until distributed. Do not overmix or the muffins can turn tough.
- Fill the pan: Divide the batter evenly among 12 cups, filling them nearly to the top for a tall muffin. If using the topping, stir cinnamon and sugar together and sprinkle over each muffin.
- Bake hot, then reduce: Place the tin in the oven and bake at 400°F for 5 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake another 12–15 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool.They’ll firm up as they sit, so resist cutting into them immediately.
- Serve: Enjoy warm or at room temperature. A pat of butter or a drizzle of honey is lovely but optional.
What Makes This Special
These muffins use fresh apples for juicy pockets of flavor in every bite. A mix of oil and yogurt keeps the crumb moist without being dense.
The spice blend leans into cinnamon with a touch of nutmeg for warmth. They’re not overly sweet, so they work as a morning treat or an all-day snack. And the recipe is flexible—swap flours, tweak spices, or add nuts without much fuss.
Shopping List
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Fine salt (1/2 teaspoon)
- Ground cinnamon (2 teaspoons)
- Ground nutmeg (1/4 teaspoon)
- Granulated sugar (2/3 cup)
- Light brown sugar (1/3 cup, packed)
- Neutral oil like canola or vegetable (1/2 cup)
- Plain yogurt or sour cream (3/4 cup, full-fat or low-fat)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- Apples (2 medium, peeled and diced; about 2 cups)
- Lemon juice (1 teaspoon, optional, to toss with apples)
- Optional topping: 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon
- Optional mix-ins: chopped walnuts or pecans (1/2 cup), raisins (1/3 cup)
Instructions
- Preheat and prep: Set your oven to 400°F (200°C).Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps distribute the leavening and spices evenly.
- Whisk wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, oil, yogurt, eggs, and vanilla until smooth and slightly thick. The sugars should be fully moistened.
- Prep the apples: Peel, core, and dice the apples into small cubes (about 1/4-inch).Toss with a splash of lemon juice if you like to keep them bright.
- Combine: Pour the wet mixture into the dry bowl. Stir gently with a spatula until the flour is mostly combined. It’s okay if a few streaks remain.
- Fold in apples (and mix-ins): Add the diced apples and any optional nuts or raisins.Fold just until distributed. Do not overmix or the muffins can turn tough.
- Fill the pan: Divide the batter evenly among 12 cups, filling them nearly to the top for a tall muffin. If using the topping, stir cinnamon and sugar together and sprinkle over each muffin.
- Bake hot, then reduce: Place the tin in the oven and bake at 400°F for 5 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake another 12–15 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool.They’ll firm up as they sit, so resist cutting into them immediately.
- Serve: Enjoy warm or at room temperature. A pat of butter or a drizzle of honey is lovely but optional.
How to Store
Keep muffins in an airtight container at room temperature for up to 3 days. Add a paper towel to the bottom of the container to absorb excess moisture.
For longer storage, freeze them: wrap each muffin tightly and freeze for up to 3 months. Thaw at room temperature or reheat in a 300°F oven for 8–10 minutes until warmed through.
Why This is Good for You
These muffins include real fruit, which brings fiber and natural sweetness. Apples also add vitamin C and polyphenols, while the spices offer flavor without extra sugar.
Using oil and yogurt keeps the crumb moist with fewer saturated fats than butter-heavy recipes. If you add nuts, you’ll get healthy fats and a little protein for staying power. Overall, it’s a balanced treat that feels satisfying without being over-the-top.
What Not to Do
- Don’t overmix the batter. This is the fastest route to tough, rubbery muffins.
- Don’t skip the initial hot blast. Starting at 400°F helps the muffins rise tall with a nice dome.
- Don’t use large apple chunks. Big pieces can create wet pockets and uneven baking.Keep them small and even.
- Don’t overbake. Dry muffins lose that lovely soft crumb. Check early and pull when the tops spring back gently.
- Don’t pack the flour. Spoon and level it, or weigh it, to avoid a dense, heavy texture.
Variations You Can Try
- Brown Butter Twist: Swap the oil for browned butter for a nutty, caramel flavor. Let it cool slightly before mixing.
- Whole Wheat Boost: Replace up to half the all-purpose flour with white whole wheat flour for extra fiber and a heartier taste.
- Maple Morning: Replace 1/4 cup of the granulated sugar with pure maple syrup, and reduce the yogurt by 2 tablespoons to balance moisture.
- Crumb Topping: Mix 3 tablespoons cold butter, 1/3 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon with a pinch of salt.Sprinkle over the batter before baking.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of yogurt if the batter looks thick.
- Extra Apple: If you love fruit-forward muffins, add up to 2 1/2 cups diced apple, but reduce nuts or raisins to keep the batter balanced.
- Cider Glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons reduced apple cider and a pinch of cinnamon. Drizzle over cooled muffins.
FAQ
What kind of apples work best?
Use firm, slightly tart apples that hold their shape.
Honeycrisp, Pink Lady, Granny Smith, and Braeburn are great choices. If you prefer a sweeter muffin, go with Fuji or Gala.
Can I make these dairy-free?
Yes. Swap the yogurt for a thick plant-based yogurt and use oil as listed.
Check that your sugars are suitable for your dietary needs, and you’re set.
Can I reduce the sugar?
You can cut the total sugar by about 1/4 cup without hurting texture, especially if your apples are sweet. The muffins will be less caramelized on top but still moist and flavorful.
How do I keep the muffins from sticking to the liners?
Use high-quality parchment liners, or lightly spray standard liners. Let muffins cool for 10–15 minutes before peeling to avoid tearing.
Do I have to peel the apples?
No.
If the skin is thin and you dice them small, the texture is fine. Peeling just gives a softer bite and a more uniform look.
Why start hot and then lower the temperature?
The initial heat creates quick steam and lift for domed tops. Lowering the temperature lets the centers bake through without drying the edges.
Can I make mini muffins?
Yes.
Spoon into a mini muffin tin and bake at 400°F for 3 minutes, then 350°F for 6–8 minutes more. Start checking early—mini muffins bake fast.
How do I know they’re done?
Look for golden tops that spring back when lightly pressed. A toothpick should come out clean or with a few moist crumbs, not wet batter.
Can I mix the batter in advance?
It’s better to bake right away.
The leaveners start working as soon as wet and dry meet. If you must, prep dry and wet bowls separately and combine just before baking.
What’s the best way to reheat?
Warm muffins in a 300°F oven for 8–10 minutes or microwave for 10–15 seconds. A brief reheat brings back their soft, fresh-baked feel.
Wrapping Up
These Cinnamon Apple Muffins bring cozy flavor with an easy, reliable method.
The batter is forgiving, the ingredient list is simple, and the results are tender and aromatic every time. Keep a batch on the counter for busy mornings, or tuck some in the freezer for later. Once you master the base, try the variations and make them your own.
