These fluffy, moist Apple Cinnamon Muffins stay soft for DAYS and are such a treat for breakfast or snack. Packed with apple chunks and cinnamon flavor.
The smell of Apple Cinnamon Muffins is like a tight hug from a good friend wearing the softest sweater and offering you a steaming mug of your favourite hot drink. They’re that cozy. Soft, moist and tender – you’re going to love them.
Why Do These Apple Cinnamon Muffins Taste So Good?
I pack most of my muffins with fruit and these are no exception. Chunks of apple generously stud the batter, making them more breakfast and less poorly-disguised cupcake.
These apple cinnamon muffins taste divine because they strike a balance between sweet, spicy, and moist:
- Warmly spiced: The cinnamon and nutmeg used in the batter make it taste like my favorite easy apple pie.
- Moisture & richness: The combination of buttermilk, vegetable oil, and egg ensures a moist crumb that’s irresistibly tender.
- Natural sweetness: The chopped apples not only provide texture but also add natural sweetness, reducing the need for extra sugar.
- Optional toppings: A thin apple slice and a sprinkle of cinnamon on top can add an additional layer of flavor (and cuteness).
Psst. If you love soft muffins you must try my super-tender Double Chocolate Muffins next!
Here’s What You Need
For these Apple Cinnamon Muffins, I’ll break down the ingredients, share some fun variations, and list the tools you’ll need. Try my moist Pumpkin Bread recipe too!
Apple Cinnamon Muffins Ingredients
Here’s a quick look at the ingredients that make these muffins so delicious:
- All-purpose flour
- Granulated sugar
- Baking powder & baking soda: The dynamic duo for rise! These leaveners ensure your muffins are light and fluffy.
- Cinnamon
- Nutmeg: A subtle addition that enhances the cinnamon’s flavor, giving the muffins a cozy, spiced taste. You can leave it out if you prefer.
- Oil: Keeps the muffins moist and tender (more than melted butter does!) without adding any overpowering flavor.
- Egg
- Buttermilk: Makes these muffins extra fluffy and moist. You can swap in sour cream or yogurt.
- Chopped apple: Use a firm apple for the best texture, like gala apples, pink lady, fuji, honey crisp, or granny smith apples.
Variations and Substitutions
Switch up these muffins to suit your taste or what you have on hand:
- Whole wheat flour: Swap half of the all-purpose flour with whole wheat for a heartier muffin.
- Brown sugar: Use it in place of granulated sugar for a deeper, caramel-like sweetness.
- Dairy-free: Substitute the buttermilk with a mixture of 1 cup of almond milk and 1 tbsp of vinegar. Here are my other best buttermilk substitutes.
- Spices: Add a pinch of clove or cardamom for an extra layer of flavor.
- Nuts: Fold in some chopped walnuts or pecans for crunch and nutty goodness.
- Gluten-free: Replace the flour with a 1-to-1 gluten-free baking mix for a celiac-friendly version.
Grab These Tools
To make these apple cinnamon muffins, you’ll need a few basic kitchen items:
- Muffin pan or tin: Essential for shaping and baking the muffins.
- Paper muffin liners or non-stick cooking spray: To ensure your muffins come out of the tin easily.
- Two mixing bowls: One medium bowl for dry ingredients and one for wet.
- Whisk: For mixing dry ingredients thoroughly.
- Rubber spatula or wooden spoon: Brings the muffin batter together without overmixing.
- Measuring cups and teaspoons
How to Make Apple Cinnamon Muffins: Easy Step-by-Step Directions
Making these apple muffins is simple if you follow these steps:
- Preheat oven: Make sure your oven temperature reaches 400º F before you start baking.
- Prepare the muffin tin: Either line it with paper liners or grease it well to ensure easy removal of muffins.
- Whisk dry ingredients: In a large bowl, combine all the dry elements like flour, sugar, and spices, setting the foundation for your batter.
- Combine wet ingredients: In a separate bowl, mix the oil, egg, and buttermilk, which will create the moist crumb of the muffins.
- Merge dry and wet: Fold the wet mixture into the dry one, being cautious not to overmix.
- Add apples: Peel and chop the apples. Fold them in last to distribute them evenly in the batter.
- Fill and bake: Distribute the batter among the muffin cups and add optional toppings. Bake until golden brown and a test skewer comes out clean.
Make Ahead and Storage
Storing and making these muffins ahead of time is a breeze:
- Freeze batter: You can prepare the batter and freeze it in individual portions for quick weekday breakfasts.
- Store baked muffins: Keep them in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
- Reheat and serve: A quick stint in the microwave or oven will revive their texture and aroma.
Notes, Pro Tips, and Science-Based Secrets
Here are some insider tips to get the best out of this recipe:
- Apple choice: Go for tart apples like Granny Smith for a flavor contrast, or a sweeter apple like Honeycrisp for added sweetness.
- Spice variations: Consider adding cardamom or allspice for an extra kick.
- Avoid overmixing: Overmixing the batter can lead to tougher muffins, so stop as soon as the ingredients are just combined.
- Testing doneness: Insert a toothpick or skewer into a muffin; if it comes out clean or with just a few crumbs, the muffins are done.
How to Serve This Apple Cinnamon Muffin Recipe
These apple muffins are highly versatile when it comes to serving:
- Warm or room temperature: Serve them warm for that fresh-out-of-the-oven experience, or let them cool to room temperature for a snack later on.
- Butter or cream cheese: Spread a little butter or cream cheese for extra richness.
- Beverage pairing: These muffins go excellently with a cup of coffee or a glass of cold milk.
- Add a fruit salad: A light fruit salad can balance the richness of the muffins and make for a complete breakfast.
FAQ
Some commonly asked questions to ensure your apple muffins turn out perfectly:
- Can I use whole wheat flour?: Yes, but I recommend only partially swapping in whole wheat or it may result in denser, dry muffins. 1/2 cup of whole wheat flour should be fine.
- What can replace buttermilk?: A mixture of milk and vinegar can serve as a buttermilk substitute.
- How can I make these muffins vegan?: Substitute the egg with a flaxseed egg and use plant-based milk instead of buttermilk.
- Can I add nuts?: Chopped walnuts or pecans can add a delightful crunch.
- How should I store leftovers?: Store in an airtight container at room temperature for up to 3 days, or freeze in a freezer bag for longer storage.
Other Favorite Apple Recipes
Other Favorite Muffin Recipes
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Moist Blueberry Bran Muffins (Famous Recipe!)
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Moist Pumpkin Zucchini Muffins
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Lemon Blueberry Sour Cream Muffins
Apple Cinnamon Muffins
These fluffy, moist apple cinnamon muffins are such a treat for breakfast or afternoon tea. Packed with apple chunks and topped with a dusting of cinnamon.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp kosher salt
- ½ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 ½ cup peeled chopped apple (from 1 large or 2 medium)
- Thinly sliced apple plus a dusting of cinnamon for topping (optional)
Instructions
- Preheat oven to 400 degrees F. Prepare a 12-cup muffin tin by lining with paper liners or greasing well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, egg and buttermilk. Add to dry ingredients and gently incorporate using a rubber spatula until about 80% combined. Fold in chopped apple to finish combining. (You don’t ever want to over-stir muffins or they’ll be tough).
- Divide batter among muffin cups and top with apple slices and a dusting of cinnamon, if desired. Bake for 20-22 minutes, until golden brown and tops spring back when lightly touched. Transfer to wire racks to cool.
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 338mg | Potassium: 90mg | Fiber: 2g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Will be making these at the weekend but have a small query. Have made a few of your recipes before & have struggled at times with metric components as well as sizing of pans etc…. after much research I have conversions in hand to do project with multiple failures especially in baking department as it’s such a science… question is with this one is all about size of muffin pans? In Australia our sizes range from mini to jumbo.
Love receiving your emails as you sound such a sweet & caring person.
Hi Anne, thank you so much for your kind words! Use a standard U.S. muffin pan — each cup holds about ½ cup (120 ml) total, but you’ll fill them ¾ full.
I made these tonight. I used a grater to grate apples. I used oat milk with apple cider vinegar to give it that butter milk flavor and 1 cup sour cream I blended all together and in each cupcake foils I stuck a whether original caramel in the middle of each one. Omg these were the moistest I ever had. Stop looking these are the one Ty
I have a friend who has asked me to bake her some dense fiber type muffins. She is 85 years old. I came across your recipes and was wondering about using the Jumbo muffin tin, and how that would affect baking times since the volume is larger. Have you used your recipes in that way and what did you find for extending baking times? My friend wants the Jumbo size muffins because she likes to cut them in half, then bake them until browned to make them a little more crunchier. Any suggestions?
Hi Cindy, that’s no problem, just bake them for about 5 minutes longer or until the internal temperature of the muffins reaches at least 190ºF to know the middles are done. I would personally reduce the oven temperature by 10-25 degrees as well, but if she likes them crunchy, then leave it as is but cover them with foil if they start getting dark before they’re done.
Thank you for sharing this recipe. The muffins are scrumptious, not overly sweet and just the right amount of spices. The recipe is easy and the instructions were excellent.
Made these for my grandchildren because we had Granny Smith apples that we beyond eating fresh. I didn’t have buttermilk so used what greek yogurt was left in the fridge, milk and sour cream to make up the quantities required. They’re absolutely delicious. I doubled the recipe and was super unsure they’d still work. I’m definitely making these again. Great instructions too. Many thanks
Made these muffins with my grandkids, and we had so much fun! They loved the taste and asking when we can bake them again. Great recipe, dear!
Experimented with adding a bit of nutmeg alongside the cinnamon for a little twist. Gave the muffins a nice, warm flavor. Highly recommend trying if you’re into spicing things up a bit!
Nice to see a recipe that’s easy to tweak for healthier options. I like how you’ve suggested substitutions. I tried swapping out white flour for whole wheat and reducing the sugar, turned out pretty good. Would love to see more tips on making recipes healthier!
These are so soft and yummy.
Loved the recipe, Jennifer! Made them for the kids’ breakfast, and they were a hit. Quick and easy, just what a busy mom needs!