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: 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.
Finally! A fruit muffin that isn’t banana that my children actually eat! Thank-you!
Made these for the first time a few days ago and they were a hit. The muffin has a lovely texture and everyone loves an indulgent crumb topping. As there is already plenty of sweetness from the cake and crumble, the icing was omitted and it was not missed. Also, I made 12 hearty cupcakes from this recipe, there wasn’t enough batter for 14 full ones (more convenient this way anyhow).
The ONLY tweak I would make is to add more apple. This was more like a Cinnamon cupcake with some little bits of fruit rather than being apple flavor forward. I’ll make it with another .5 cup (at least) of apples next time and see how that goes.
I made these yesterday (using sour cream) without the icing and they were a hit.
I just made these muffins and they are delicious! I ate one when it was still warm with a dab of butter. Thanks for a great recipe.
I’ve been using this recipe to make muffins for the breakfast service at the hotel I work for. They are an absolute hit!! A dozen never last more than 45 minutes. One problem I have been having though, is that the tops are not rising. They are flat and tend to spread out over the top of the muffin pan. I am filling the cups to the top, baking them at 425 for five minutes and then reducing the temp to 350 for the remainder of the time. Any suggestions??
Hi Rowdi, so glad to hear these muffins are a hit for you! Are you using fresh baking powder and baking soda? We find they start to lose their potency after about three months. Also be sure not to over mix the batter, which could cause them to be overly dense.
I am using fresh baking soda and powder. At least to my knowledge. I just purchased them from the store. I will try to back off mixing the batter and see if that helps. Other than their appearance, they are moist and cake like. Just the tops are flattering. lol. So I end up with square topped muffins. lol Everyone loves them, and I love that I can use any fruit in them. I switch it up every weekend from blackberry (to die for!), strawberry, peach, apple, you name it. Next I’m going to do banana nut. And they are absolutely fool proof! I actually forgot the butter in the batter of one batch. Yes, the butter. Who does this?? And they were still delicious! And one time I cooked them at 425 the whole cooking time. STILL DELICIOUS!! People just need to quit interrupting me while I’m trying to work! lol But thank you for the fantastic recipe!
Problem solved. I was using too small of baking cups! I bought the jumbo size and have not had anymore problems. And my hotel manager is happy about that. As the overflowing batter that burns on the bottom of the stove and creating smoke, can be quite disconcerting to guests. Lmao!
This muffin is perfect in every way. Thank you for such a delightful recipe.
Hi Sally, I didn’t have plain yogurt ,I used what I had in the fridge strawberry yogurt . They came out delicious and moist .I will be Keeping this in my recipe book .
My family loves these muffins so much that they request more every time I make them. My son wants me to make these for his birthday in place of cake or cupcakes. My granddaughters gobble these up and love making them with me. The absolutely best muffin recipe!
Hi Sally, I made these for my partner last week and he took a couple to work. After they all tried them, I had requests to make them again this week and my partner said they are the nicest Muffins I’ve ever made. Some great reviews!
OMG… absolutely incredible recipe!! I used apples we picked this weekend at an orchard, I think they were called Jonagirls? They are red. I also used sour cream.
The only thing I changed was I used heaping scoops of cinnamon each time… just because I LOVE cinnamon!!!
Thank you so much for making and sharing this recipe! I will use forever!!!
I reviewed these a couple years ago but wanted to get back on and again say how great these muffins are. I regularly cook for groups of mountain bikers and these are a hit to have in the morning for breakfast, or for a snack when they return. The recipe easily doubles and they freeze very well. I’m about to make another couples batches for a trip this weekend. I originally tried them because I live in Denver at high altitude and even had great success baking the past two weekends in Crested Butte at an even higher altitude. Follow the cooking directions and you will have the perfect muffin.
I don’t want to oversell this recipe but these are the best muffins I’ve ever made. Everything went together beautifully and the batter had the perfect taste and texture. These will be the muffins I make anytime I’m trying to impress someone with my baking skills!
Hi Rachel, We are so glad you enjoyed these!
Hi Sally, made these muffins yesterday , I found them to be slightly dry and Im not sure why? I measured all my dry ingredients with precision. I didn’t over bake them., also the apples were not completely cooked. Are the apples supposed to be that way ? Any suggestions?
Hi Linda, is it possible that the muffins were baked for a bit too long? Over baked goods can typically come out a bit dry. Also make sure you’re spooning and leveling your flour so there’s not too much of the dry ingredients in the batter. Hope this helps for next time!
Would it be ok to mash up the apples instead of having chunks in the muffins? Or are the apples very soft once they’re baked in? My kids don’t like pieces of fruit in their muffins
Hi Taylor, I wouldn’t mash the apples for these muffins– instead, you can try chopping them up smaller than what’s pictured. (Dice them instead of chopping them.)
Hi,
I still have a half jar of apple sauce left. Was thinking of adding some to it. Is it ok? How much do I need if ever?
Hi Mary, you can use the applesauce in place of the yogurt/sour cream — same amount. See recipe notes for details.
Thank you so much! Really appreciate it! I’m going to bake them for breakfast can’t wait! 🙂
Hi dear Sally ❤️
I tried your recipe and like every time your recipes are always a big hit.So delicious and super soft with that amazing crumb.
Can’t say how much I am thankful for your kindness and perfect recipes ❤️
If I want to make mango muffins with this master muffin recipe,should I leave out both milk and sour cream? 5 STARS for ever
Hi Sara, a mango version sounds delicious! You can leave the recipe as is, simply replacing the apples with mangoes. You may want to pat them dry before adding to the batter since they have so much moisture. Let us know how it goes!
Thank you so much for your quick help and answer❤️Of course I will inform you of the result with pleasure ❤️
So if I would like to use chopped mango I will go ahead as the apple recipe,but if I want to use mango purée what is your suggestion?Should I go ahead as you recommend for the banana muffin?(leaving out just the sour cream?)
Perfect for fall!
Omg. Made these today because my little one begged for apple muffins and I didn’t have a recipe and have never made. Keeper! I love the more cake-like texture. I didn’t really have the time or energy for the crumb topping or icing and would still count these a winner. Thank you. I plan to try your pumpkin crunch muffins next!
Are these good without the crumb topping?
Hi Emmy, you can certainly omit the crumb topping if you wish.
Hi Sally,
Loved your Apple Cinnamon Bread. Can unsweetened apple sauce be used here instead of yogurt or sour cream. (Apple sauce was used in your Apple Cinnamon Bread). thank you
Diane
That shouldn’t be a problem. Thanks for checking!
Just made these muffins and followed the recipe exactly. They seem too dry. Would it help to add T of oil? Other suggestions? Thanks!
Hi MG, is it possible that the muffins were baked for a bit too long? Over baked goods can typically come out a bit dry. Also make sure you’re spooning and leveling your flour so there’s not too much of the dry ingredients in the batter. Hope this helps for next time!
Hi Sally, the muffins look fantastic. I’ve made your crumb cake and loved it. I’m considering to make these muffins or your apple crumb cake. Do you have a favorite of the two? Thoughts on using muffin pan for the crumb cake too please.
Thank you in advance Sally.
Hi Clo! The recipes are very similar and this recipe is formulated specifically for muffins – we recommend sticking with the recipe above for muffins. We’re so glad you love the crumb cake, too!
Hi Sally! Just wondering if you had any recommendations for making this recipe dairy free? Potentially with coconut oil instead of butter! Absolutely adore your recipes so would love to be able to use yours but my friend who I’m making these for is vegan! Thanks in advance for your help ☺️
Hi Catherine, we haven’t tried a dairy-free version of this muffin recipe, so we’re unsure of the results. You can certainly try using coconut oil, or a plant-based butter. Likewise for the milk and yogurt — plant-based alternatives would be a good place to start. Let us know what you try!
These are amazing! I swirled some dulce de leche on top instead of icing and it was amazing.
I’ve made these muffins several times and they are always a hit! I usually use whatever apples I have on hand. This morning I used one large red delicious apple. I also used sour cream because I did not have yogurt. I prefer without the icing. Great recipe! Would definitely recommend!
I made these as jumbo muffins. I love that they’re packed with apples and that they’re not overly sweet.
I can’t wait to try out this amazing recipe, Sally. I tried your blueberry oats muffins and they were simply spectacular! Is there a way to replace the sugar with honey and incorporate oats for more roughage into this recipe?
Hi Nana! That would require some testing to get right. You could try using apples instead of blueberries and adding a crumb topping to out blueberry oatmeal muffins instead! Let use know what you try. Happy baking!
What kind of apples would be best for this recipe?
Hi Carrie, I really like using Granny Smith or Fuji apples in muffins and breads. Though I’ve made these with Honeycrisp, Gala, and Pink Lady too. I would just avoid softer, mealy apples like Red Delicious.
Sally thank you so much for sharing! My husband and I made with the children and your recipe was easy to follow, and it smells and looks amazing!! We can’t wait to try!!! Adding the sour cream is a MUST for moist & dense muffins. Absolutely love it!!! We will be saving this recipe to put in our family cookbook
Great recipe, my family loved it
Sally, great muffins. I used Envy apples – Next time I will chop them into bigger pieces.
God bless.