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. When you crave a big slice of apple pie for breakfast, these apple-studded muffins fill the gap 🙂
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, lemon poppy seed 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.
PrintApple 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:Â 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:Â 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):Â 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:Â 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.
Wow! These are amazing! I am the cupcake queen in my house but my husband wanted muffins. Will definitely be making again in other flavours. So impressed with our easy they are to make and how fluffy and tasty they are. Massive thumbs up! Thanks Sally!
They’ve been in my to-do list and today was the day. I just finished them, and according to my husband they are the best muffins I’ve ever made. So thank you!
I made these today! Last min decision. Ran out of eggs so I replaced it by 1/2 cup of homemade buttermilk. Muffins are moist and soft. Crumb toppings yummy too. I skipped the icing. Too much work haha
Very simple and easy to make. Great flavor. Family loved them…
Had way to many apples and tried your recipe. My wife loves them. She ate a warm one with dollop of whipped topping.
My family and I loved these!!! The only thing I omitted was the icing. I also reserved half of the batter (prior to adding cinnamon) then added fresh blueberries. Everything was delicious, but the apple muffins are soooooo good! Will definitely make these again! I also love that the batter is so versatile!
Thank you for sharing Sally!
I have made these muffins twice this week and the are awesome . Moist,flavorful just the right amount of sweetness. I added cream cheese to the frosting and it made it a little thicker and used a pastry bag to put it on the muffins. Shoot good
Great Recipe. I added 6 over ripe bananas, chopped pecans, used vanilla yogurt, and omitted the icing. So much for following the recipe… But it was great.
Made blueberry muffins last week and I am excited to try these. What type of apples would you recommend?
Hi Jennifer, I have made these with all different types of apples and love them all! I usually have Fuji, Gala, or Honey Crisps when in season, but you can use whatever variety you normally keep in your house.
Made the muffins today. They are amazing . They look so professionally.
Made these last night.. easy to make and great taste! Could use more apples though…
I made these without the icing and they were still excellent! No surprise there. Sally’s recipes are infallible and I trust everything she posts. I made 12 large muffins in one pan and they were just perfect. Thanks so much!
THESE MUFFINS ARE TO DIE FOR. I had some leftover apples and crumb topping from a previous baking project, so I decided to make apple crumb muffins. They were delicious, moist, chewy, light, buttery…The apples were juicy…I can’t wait to try it again. I used fuji apples for the recipe, and they turned out great!
Awesome recipe!
Amazing! Light, fluffy, with the perfect balance of sweetness and crunch from the apples. Don’t skip the vanilla glaze. Simple recipe, easy enough for my 9 year old son to bake. Enjoyed them warm right from the oven. Absolutely making again SOON! Thank you.
I’ve made your recipe twice now and they are delicious. My husband always loved and bought the apple muffins from Costco and they aren’t making them anymore, so I told him I could find a recipe and make him some and he was happy I did, he loves them, they are better than Costco’s.
Thank You for sharing your amazing recipe and for all the extra tips.
Delicious!
Hi Sally
I baked these muffins using Chocolate chips instead of apples as you suggested. And they were fabulous. I used one cup of chips but will add more next time. I added mini chips and nuts to the topping. It was fantastic. Thank you so much for your suggestions and help
The best! I don’t even make the icing anymore because the topping and moist crumb is THAT good. I’ve shared this recipe with so many people.
These muffins were perfect. I don’t bake much and they came out beautifully. Thank you for sharing this recipe!
These were fantastic! Followed the recipe exactly…another great one.
Thank you Sally
Absolutely wonderful recipe! I used 1 cup apples and 1/2 cup blueberries. They’re so flavourful and moist and I can’t stop eating them. Thanks for a great recipe Sally!
Sally thank you so much! This recipe is just perfect. Just made a batch today and I think it’s the first of many. Simply delicious!
These are so amazing! My husband said it’s the best thing he’s ever eaten I was able to fit them all into 12 muffins
Can this be made in a loaf pan? And if so how at what temp and for how long? Thanks!
Hi Jess, Any muffin recipe yielding around 12-14 standard size muffins doubles as a quick bread recipe! You can follow the baking directions from this post: https://sallysbakingaddiction.com/blueberry-muffin-bread/
Just made these delicious muffins this afternoon. We ended up eating them for supper being in a time lunch – yeah what a treat! We don’t have muffins ever but these were requested to please please be made again .
Just was wondering if you freeze them, will they turn kind of soggy when they come out? And, could I make this dough at night, put in fridge and bake next morning?
Hi Gerline! Not soggy at all– I freeze these muffins all the time. Thaw, covered, in the refrigerator or at room temperature. I do not recommend preparing the batter ahead of time as the baking powder is initially activated once wet.
I made these muffins today and let me tell you, they are amazing. Super moist and delicious. Mine didn’t have as nice of a mound on top, not sure if my oven had gotten hot enough before I put it in but otherwise PERFECT. I Will just have to try again!! Thanks again Sally for another great recipe!!
These muffins are like an addiction,once you have one, it’s really hard to stay out of them. So delicious! Thank you Sally for sharing this recipe. Going to try your chocolate peanut butter cupcakes next. Can’t hardly wait.
Hi Sally I really really want to say THANKS for your amazing muffin recipes including this one!! These are so incredibly tender, light, moist, not to mention easy, and better than any I have baked before. Try these NOW people!!
I have never been confident or happy with many muffin recipes as they so often turn out stodgy or dry, at least after day 1, but these and the blueberry version and your quick and easy banana muffins are now on my regular bake list! They are all so share-able and delicious!! You are a genius I adore your site and recipes and love how much effort you put into really developing and perfecting the recipes for us Thankyou!
Thank you so much for your kind words, Robyn! LOVED reading this and so happy you enjoy my recipes. Thanks for trusting my blog!!
Hi Sally! Can I skip the apples (don’t like mushy apples)? Would I add anything in terms of moisture so the muffins aren’t too dry? Thanks!
Hi Carolyn! Any other fruit would work or try 1 cup of chopped nuts, raisins, or chocolate chips.