Apple Cinnamon Muffins Recipe

Is there anything better than the smell of apple cinnamon muffins baking on a chilly morning? These muffins are everything you want in a fall treat: warm, cozy, and filled with the comforting flavors of apples and cinnamon. They’re perfect for breakfast, an afternoon snack, or even a light dessert. Plus, the recipe is easy enough to whip up in a flash, with just a few simple steps and ingredients you probably already have in your pantry.

I remember the first time I made these muffins on a rainy autumn afternoon, with a basket of freshly picked apples on the counter. I could barely wait for them to finish baking – that sweet, spicy aroma filled the whole kitchen, and by the time they were done, I was already grabbing a mug for tea and getting cozy. I’ve tweaked the recipe a bit since then, and now I think I’ve finally perfected it. These muffins are moist, just sweet enough, and packed with bursts of apple in every bite. Let’s dive in!

this RECIPE

A bit of muffin history (and why we love them so much) 🍏

Muffins, especially in their American form, became popular in the 19th century as an easy, portable treat. Unlike yeast-based breads, they use baking powder or baking soda for lift, which makes them quicker to prepare. Apple cinnamon muffins are a classic variation that brings together some of fall’s best flavors. Apples add a natural sweetness and moisture, while cinnamon brings warmth and spice. It’s a combination that just feels like a big, cozy hug – no wonder they’re a seasonal favorite!

Let’s talk ingredients: what you need (and substitutions if you don’t)

These muffins use a mix of basic pantry ingredients and fresh apples to create that perfect texture and flavor.

• All-purpose flour: The base of the muffins. You can also use whole wheat flour if you prefer a nuttier, denser muffin, though it will slightly change the texture. If you’re gluten-free, a 1:1 gluten-free flour blend works well too.
• Cinnamon: The star spice here! It adds warmth and pairs beautifully with apples. If you’re a cinnamon lover, feel free to add a bit more, or try a pinch of nutmeg for extra depth.
• Baking powder and baking soda: These help the muffins rise and give them a nice fluffy texture. Make sure your baking powder is fresh – old baking powder can lead to flat muffins.
• Salt: Just a touch to balance out the sweetness. It enhances all the other flavors without being noticeable.
• Eggs: Eggs add structure and help the muffins hold together. If you’re avoiding eggs, you can substitute with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• White sugar and light brown sugar: A mix of sugars adds sweetness and moisture. Brown sugar also gives a slight caramel flavor that’s perfect with the apples. If you prefer, you can use coconut sugar or reduce the sugar slightly for a less sweet muffin.
• Unsalted butter: Butter adds richness and moisture. You could swap this for melted coconut oil or a mild vegetable oil if you prefer a dairy-free option. Just make sure it’s melted but not hot.
• Vanilla extract: A small amount of vanilla rounds out the flavor and complements the sweetness of the apples.
• Apples: Freshly grated apples are the highlight of this recipe, adding moisture and natural sweetness. I love using sweeter varieties like Honeycrisp or Fuji, but tart apples like Granny Smith work too (they add a nice contrast with the brown sugar). Just be sure to lightly pack the grated apples for the right amount.
• Chopped walnuts (optional): If you like a bit of crunch, walnuts are a fantastic addition. Pecans also work well, or you can skip the nuts entirely if you prefer a softer muffin.

Kitchen gear you’ll need

For these muffins, you don’t need any fancy equipment – just the basics will do. Here’s what you’ll want to have on hand:

• Mixing bowls: A large bowl for the wet ingredients and a smaller one for the dry ingredients. Mixing bowls with non-slip bases are helpful but not essential.
• Whisk: A good whisk makes it easy to blend the ingredients without over-mixing. If you don’t have a whisk, a fork works in a pinch.
• Wooden spoon or spatula: You’ll use this to combine the dry ingredients with the wet ingredients without overmixing the batter.
• Muffin pan: A standard 12-cup muffin pan works great for this recipe, though we’re only filling 8 of the cups. If you have a smaller pan, you can adjust the baking time slightly.
• Grater: To grate the apples. Make sure to remove any big pieces of peel, as they can disrupt the texture of the muffins.

Step-by-step: making apple cinnamon muffins

Alright, let’s get these muffins in the oven! Here’s how to do it, step by step.

1. Prep your oven and pan: Preheat your oven to 375°F (190°C). Line a muffin pan with 8 paper liners – if you line all 12, you might forget which ones are filled, so stick to 8 for this recipe!
2. Mix the dry ingredients: In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This makes sure all the dry ingredients are evenly distributed before they meet the wet ingredients.
3. Whisk the wet ingredients: In a large bowl, add the eggs, white sugar, and brown sugar. Whisk for about 90 seconds until the mixture is smooth and a bit frothy. This gives the muffins a nice lift. Then, add in the melted (but not hot!) butter and vanilla extract, and whisk for another 30 seconds.Pro tip: If you’re using a tart apple like Granny Smith, pack your brown sugar a little more to balance the tartness.
4. Combine the wet and dry mixes: Using a wooden spoon or spatula, gently stir the dry ingredients into the wet mixture. The batter will be thick at this point – that’s normal!
5. Add the apples (and walnuts, if using): Fold in the grated apples and walnuts. The apples add moisture, so the batter will loosen up as you mix.Tip: After grating the apples, remove any large pieces of peel – they can disrupt the smooth texture of the muffins.
6. Fill the muffin cups: Divide the batter evenly among the 8 prepared muffin cups. Don’t worry if they look a bit full – these muffins won’t rise dramatically.
7. Add the cinnamon-sugar topping: In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle it generously over the muffins. This creates a delicious crust on top that’s absolutely irresistible.
8. Bake: Pop the muffins in the oven and bake for 23 to 25 minutes, or until the tops are a deep golden brown and a toothpick comes out clean.
9. Cool and enjoy: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. These are best enjoyed warm!

Variations to try

Feeling creative? Here are a few ways you can make these muffins your own:

• Make them vegan: Substitute the eggs with flax eggs and use melted coconut oil instead of butter. You can also use maple syrup or coconut sugar for sweetness.
• Gluten-free option: Use a 1:1 gluten-free baking flour. This gives a similar texture, though the muffins may be slightly denser.
• Spice it up: Try adding a pinch of nutmeg or cardamom to the batter for extra warmth. Pumpkin spice mix also works if you’re a fan.
• Add dried fruits: Raisins, dried cranberries, or chopped dried apricots add a lovely burst of flavor.
• Seasonal twist: In the fall, try adding a tablespoon of pumpkin puree to the batter for extra moistness and a hint of pumpkin flavor.

How to serve and enjoy

These apple cinnamon muffins are lovely on their own, but if you’re serving them for a brunch or special breakfast, consider adding a few touches:

• Serve with butter or cream cheese: A smear of butter or cream cheese on a warm muffin is simply divine.
• Add a fruit platter: Balance the warm muffins with fresh fruit like sliced oranges, grapes, or berries.
• Sprinkle powdered sugar: A light dusting of powdered sugar adds a touch of elegance, especially if you’re serving these for a holiday breakfast.

Best drinks to pair with apple cinnamon muffins

For a cozy breakfast or snack, pair these muffins with a hot cup of coffee or tea. If you’re looking for something non-caffeinated, a warm mug of apple cider or chai is perfect. For kids, warm milk with a sprinkle of cinnamon is a simple but delightful option. On a hot day, a glass of cold apple juice also complements the muffins nicely.

Storing and reheating tips

If you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. To reheat, pop a muffin in the microwave for about 15 seconds, or warm it in the oven at 300°F for 5-7 minutes.

Adjusting for different serving sizes

This recipe makes 8 muffins, but you can easily double it to make 16 if you’re serving a crowd. Just make sure not to overfill the muffin cups, as these muffins don’t rise too much. If you want to make a smaller batch, you can halve the ingredients, though it can be a bit tricky to split the eggs – whisk them first, then use half.

FAQs

Q: Can I use applesauce instead of grated apples?
A: Yes, but the texture will be different. Applesauce will make the muffins softer and a bit denser.

Q: Can I freeze these muffins?
A: Absolutely! Wrap them individually and freeze for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds.

Q: Can I make mini muffins with this recipe?
A: Yes, just reduce the baking time to around 12-15 minutes.

Q: Do I have to peel the apples?
A: No, you don’t have to peel them, but make sure to remove any large pieces of peel after grating.

Q: What type of apples work best?
A: Sweeter apples like Honeycrisp or Fuji work great, but tart apples like Granny Smith add a nice contrast.

Enjoy these cozy apple cinnamon muffins and feel free to get creative with the variations. There’s no wrong way to enjoy them!

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