These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. We use the same base recipe when making blueberry muffins because the simple batter produces moist, soft, and cakey muffins with tall muffin tops. They’re always a favorite! Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving. If you love apple cinnamon bread, you’ll enjoy these apple muffins!
These crumb-topped apple muffins have been a personal and reader favorite since I published the recipe in 2014.
Tell Me About These Apple Cinnamon Muffins
- Flavor: These are buttery muffins where apple and cinnamon flavors take over. It’s always disappointing when you bite into a muffin and there’s hardly any “stuff” like blueberries, chocolate chips, etc. Today we’re using extra apples so you get the delicious fruit in nearly each bite. If you’re looking for a fall baking recipe where apples shine, this recipe fits the bill!
- Texture: The apple cinnamon muffins are moist because we add yogurt or sour cream to the batter. just like we do when making sour cream coffee cake. And because we start with creamed butter and sugars, the muffins are soft, light, and cakey like a cupcake. We don’t overload the batter with milk (use only 1/4 cup (60ml)), so you still have a slightly dense texture. I like to describe these muffins as having the perfect harmonious balance between soft and dense!
- Ease: I categorize this recipe as a beginner baking recipe because you use simple ingredients and easy mixing methods. An electric mixer is key for creaming the butter and sugars together and if you decide to add the icing, you just need a whisk. Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here so you just need a fork. Easy! All of the ingredients used are baking staples, so there’s nothing new or difficult. I love easygoing recipes that produce consistently delicious results and know you appreciate that too!
Why This Apple Cinnamon Muffin Recipe Works
Today’s muffin recipe uses my all-star muffin batter. This batter can be used to create endless muffin varieties and you’ll see it again in my blueberry muffins, peach muffins, cranberry orange muffins, and more. In fact, this “Master Muffin Batter” has become such a hit with readers that I created a separate page dedicated to all its possibilities: Best Muffin Recipe. It starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon and you’ll see its addition in today’s apple cinnamon version. The wet ingredients are just as straightforward—creamed butter with sugars, plus 2 eggs, vanilla extract, sour cream/plain yogurt, and milk. I use either plain Greek yogurt or sour cream based on what I have and the same goes for the milk. Use whole milk, 1%, almond milk, buttermilk, oat milk, etc. I’ve made these muffins what seems like 1,000x with various milks and trust me, they all work!
- By the way, if you’re a muffin aficionado, you might also love my bakery-style muffins, which are denser, jumbo in size, and have a distinctively tight crumb.
Overview: How to Make Apple Cinnamon Muffins
I like to make the crumb topping first so it’s ready as soon as the batter comes together. The crumb topping, while certainly optional, comes together with ingredients you use in the muffin batter—very convenient. (It’s the same crumb topping we use on peach muffins.) After that, you can peel and chop the apples into roughly 1/2-inch pieces. Pictured below is 1 cup plus several chunks on the side. You need 1 and 1/2 cups (about 180g), which is about 2 medium apples. Fold the apples into the batter.
How to Create the Perfect Tall Muffin Tops
Press crumb topping into the tops of each muffin before baking. For tall muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top with batter.
- Bake the muffins for 5 minutes at an initial high temperature, and then lower the temperature.
This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I recommend this in nearly all of these muffin recipes.
By the way, if you want to skip the mixer, try these applesauce muffins, pumpkin muffins, & healthy apple muffins.
Best Apples to Use in Apple Muffins
Firmer apples are ideal for baking so avoid soft, mealy, and mushy apples. If you’re baking a recipe that calls for many apples such as apple crisp or apple crumble pie, use a mix of tart apples and sweet apples. These apple cinnamon muffins only need 1 or 2 apples (just like apple cupcakes), so it’s fine to use tart apples like Granny Smith or sweet apples like Honeycrisp, Fuji, and Pink Lady.
For a detailed list of my favorite apple varieties, and when to use each, you can visit my post The Best Apples for Baking.
Print
Apple Cinnamon Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 50 minutes
- Yield: 14 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
- Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. It’s best to freeze the muffins without the icing and add the icing after thawing and before serving. (Freezing them with the icing on is completely fine, but the muffins taste better with fresh icing.) Thaw muffins in the refrigerator or at room temperature before icing/serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Rubber Spatula | Cooling Rack | Peeler
- Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. The same amount of unsweetened applesauce or mashed banana may also be used if needed.
- Milk: You can use any milk, dairy or nondairy.
- For a jumbo muffin pan: Bake at 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes, for a total of 27–30 minutes. Makes about 6. For mini muffins: Bake at 350°F for 12–14 minutes. Makes about 36–40.
- Quick Bread: Here is apple cinnamon bread, which is close to the same recipe and baked in a loaf pan.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
Keywords: apple cinnamon muffins
My family loves this recipe! I find the muffin tin to be too big at times, would a cupcake tin be what you refer to as “mini muffins?”
Hi Jesse, what size is your standard muffin pan? A standard size in America has 12 muffin cups, and a mini muffin pan has 24.
Any suggestions for lowering the sugar content in your recipes? They all look delicious but the sugar content is very high .
Hi Beverly, sugar plays an important role in the taste, texture, and structure of baked goods, so reducing it will compromise results. In this particular instance, you might enjoy our healthy apple muffins instead!
Definitely going to make these they sound great! One question if that’s OK – I have seen’baking tips’ that say muffin batter should be left to ‘rest’, some saying overnight, as it makes the muffins lighter and fluffier. Would you recommend doing this? Thank you
Hi Margaret! We do not recommend letting muffin batter sit overnight, as the leaveners are activated once the wet and dry ingredients are mixed together. It’s best to bake the batter shortly after.
Everything I have tried has been absolutely delicious. Is there going to be a re-release of your candy book anytime soon?
Hi Donna, thank you so much for making and trusting our recipes! At this time there are not plans to republish Sally’s Candy Addiction, however it is available as a Kindle Book (if you have that option available to you): https://amzn.to/45BV6Pk
Love what I’m seeing. Just started here a week or so and very impressed. Sha4ing a lot of recipes
This recipe is my all time favorite. The mixture of flavors is outstanding, and the high temperature for the first few minutes just pushes the muffins over the top!
★★★★★
I just made these this weekend and they are delicious. I solved the issue of the topping being mushy by using oats instead of flour, which came out nicely.
★★★★★
This recipe created the best apple muffin I’ve ever made. The only change I made was to chop the apples a bit finer. I will definitely use your basic recipe for other muffins!
I have to try this recipe!! Can I use gala apples if I can’t find Fuji?
Hi B, gala apples tend to be on the mushier side, so we don’t recommend using them for baking. You can read more about the best apples for baking here.
These muffins are so soft and yummy with a fabulous crumb topping. I wasn’t quite ready to start baking all the pumpkin spice goodies so I tried these. A 5-star all the way!
★★★★★
I’ve made these twice and find it’s almost impossible to get a nice crumb. I think the melted butter instead of cold butter is the problem. After I made the crumbs this time I put the mixture in the fridge for 10 minutes, which helped. Next time I’ll also cut down on the sugar
Hi Patricia, we’re happy to help troubleshoot. For the crumb topping make sure you are measuring your ingredients correctly – using too much butter can cause the crumbs to melt as they bake, as can over-mixing it to the point of it becoming a paste rather than crumbles. You an also place the topping mixture in the refrigerator as you prepare the muffin batter, as you mention, so that it’s colder before going in the oven. Hope these tips help for next time!
i love all your recipes. these apple muffins are super yummy
★★★★★
I love these muffins. Would the recipe work with applesauce instead of apple chunks?
Hi Ammie, the apple chunks act as an add-in here, whereas applesauce acts as a wet ingredient so it’s not always a 1:1 swap. You may enjoy these applesauce muffins instead!
I’m wondering where the milk goes in the batter?
See the end of step 4!
Thanks for this recipe Sally its really helpful and super delicious!!
★★★★★
Great recipe. Instead of cinnamon, I used pumpkin pie spice which worked well. I also added a little more butter to the crumb mix, as the first time I made these, the crumb mix was a little “Sandy”. Recommend this recipe.
★★★★★
Hi Sally!
I have been making these for years and just love them!!
I have some frozen cranberries left in the freezer from the last time I made cranberry orange bread. Do you think it will work to add them to these Apple muffins? If so, how much additional sugar will needI ?
How are those two cuties of yours doing?
Hi Nancy! You should be able to replace some of the apples with cranberries in these muffins without any other changes.
I come back and make this recipe frequently! Friends and family all love it. I follow the recipe exactly and it comes out great every time!
★★★★★
Delicious and moist! The crumble and icing made these the perfect indulgent breakfast!
★★★★★
I’ve made this recipe several times and we love it! I was wondering if it would be possible to bake it more like a cake in a 9×13? Thinking it would make an amazing coffee cake!
Hi Ashlyn! Here’s our Apple Crumb Cake recipe 🙂
How long will the mixture be able to be kept in the fridge if I want to bake daily?
Hi Debbie, once the batter is mixed, it’s best to bake off the muffins right away. The leaveners are activated at that point, and waiting to bake the batter will cause the muffins to rise and bake at different rates. They do freeze wonderfully, though, so you could freeze them and warm them to your liking each morning!
This is one fantastic muffin . If distracted being able to check off the ingredients used is such a fantastic way to use a recipe. Thank you, Sally.
★★★★★
This recipe is now my go-to recipe for apple muffins when the tree in our garden produces an excess of apples – as it does every year. The inclusion of brown sugar is a perfect compliment to the cooked apple in the muffin. I recommend adding a half teaspoon of salt to the crumb topping for some added flavor and depth. Thank you for another excellent recipe, Sally!
★★★★★
I make treats for my physical therapy team and the Apple Cinnamon Crumb Muffins received raved reviews! 5 stars from everyone! They were so moist and flavorful!
★★★★★
I have made it several times and I love this recipe so much! Thank you for including the notes for the different sized muffins. I now use this as my base muffin recipe-
I’ve swapped out the apples in place of fresh picked blueberries- I added a bit of ginger and a tad more cinnamon and they came out wonderful! I got so many compliments.
★★★★★
Hi, thanks for this recipe. Is it possible to grate the apple rather than chopping it? Concerned some fussy kids might not like such big apple chunks
Hi Sharne, there may be another minute or two to add to the baking time using grated apples, but otherwise all should stay the same. Enjoy!
Hi! I heard that oil makes muffins and cakes more moisture than butter does. I was wondering would oil work for this recipe? I’ve made several of your recipes and gotten RAVE reviews. Thank you.
Hi Naomi, we highly recommend sticking with butter. The butter creates an incredible flavor and texture, and the muffins could taste quite rubbery without it. You could try solid coconut oil in its place (although we haven’t tested this ourselves), as you’ll need a solid fat to cream with the sugars. Let us know if you give these a go!
These turned out awesome! I used melted coconut oil in place of butter and Einkorn flour. Will definitely make these again, so good!
★★★★★
Great recipe. I love the apple chunks – you can’t miss the fact that there is apple! I know a recipe is a good one when people ask me for a copy!
These are the best muffins I have ever made!
★★★★★
These are – wow – SO good! I used sweet applees so would reduce the sugar next time, but they are so unbelievably tasty. I didn’t even cream the butter and sugar – just melted and mixed – looking forward to trying it beaten then it’ll likely be the best tasting muffin Ive had in my life.. it’s close already. All of your recipes in fact are fool proof. Thankyou!
★★★★★
Do you use cooking or eating apples
Hi Sandra, See the section just above the recipe titled “Best Apples to Use in Apple Muffins”. Enjoy!