Apple Cinnamon Muffins
These Easy Homemade Apple Cinnamon Muffins are tender, golden, and loaded with juicy apple chunks and warm cinnamon spice in every bite. Made in one bowl with simple pantry staples and fresh apples, they come together in just 35 minutes from start to finish. A buttery cinnamon-sugar streusel topping adds an irresistible crunch that takes them from everyday to bakery-worthy — perfect for cozy mornings, brunch spreads, or an anytime snack.
Equipment
- Standard 12-cup muffin pan
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop or ice cream scoop For filling muffin cups evenly
- Sharp knife and cutting board For dicing apples
- Wire cooling rack
- Apple peeler and corer (optional) Makes peeling and coring apples faster
- Box grater (optional) Alternative for peeling apples quickly
- Small bowl For streusel topping and cinnamon-sugar topping
- Toothpick For testing doneness
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 250g; spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs room temperature
- 3/4 cup granulated sugar 150g
- 1/2 cup vegetable oil 120ml; or melted unsalted butter
- 1/2 cup whole milk 120ml; room temperature
- 1/4 cup sour cream 60g; or plain Greek yogurt, room temperature
- 1 teaspoon pure vanilla extract
Mix-ins
- 1 1/2 cups apples about 2 medium apples, peeled, cored, and diced into 1/2-inch pieces; Granny Smith or Honeycrisp recommended
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar for simple topping; skip if using streusel
- 1/2 teaspoon ground cinnamon for simple topping; skip if using streusel
Optional Streusel Topping
- 1/4 cup all-purpose flour 30g
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C) and place the rack in the center position. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup with non-stick spray.
- Peel, core, and dice 2 medium apples into 1/2-inch cubes (about 1 1/2 cups). Pat the apple pieces dry with a paper towel to remove excess moisture and set aside.
- In a small bowl, combine the streusel flour, sugar, and cinnamon, then rub in the cold butter pieces with your fingertips until the mixture resembles coarse, clumpy sand. Refrigerate until needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Make a well in the center and set aside.
- In a medium bowl, whisk the eggs and sugar together until slightly pale, then add the oil, milk, sour cream, and vanilla extract and whisk until smooth and fully combined.
- Pour the wet mixture into the well of the dry ingredients and fold together with a rubber spatula just until no dry flour streaks remain — do not overmix, as a few lumps are perfectly fine.
- Gently fold the diced apple pieces into the batter using as few strokes as possible until evenly distributed throughout.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Top each with the chilled streusel topping (or the cinnamon-sugar mixture), pressing it gently to adhere.
- Bake at 375°F (190°C) for 18 to 22 minutes, until a toothpick inserted into the center of the largest muffin comes out clean and the tops are golden brown. For tall domed tops, bake at 425°F for the first 5 minutes, then reduce to 375°F for the remainder.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack for at least 10 more minutes before serving warm or at room temperature.
Notes
- Don't overmix: Fold the batter just until no flour streaks remain — overmixing develops gluten and results in dense, rubbery muffins.
- Room temperature ingredients: Pull eggs, milk, and sour cream from the fridge 30 minutes before starting for a smoother, better-incorporated batter.
- Dry your apples: Pat diced apple pieces dry with a paper towel before adding them to prevent excess moisture from making the crumb gummy.
- Best apple varieties: Granny Smith is the classic choice for its tartness and firm texture. Honeycrisp, Braeburn, Fuji, or Pink Lady also work beautifully.
- High-heat trick for domed tops: Start the oven at 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C) without opening the door — this rapid rise gives you tall, bakery-style muffin tops.
- Measure flour correctly: Spoon flour into your measuring cup and level off with a straight edge — never scoop directly from the bag, as this compacts the flour and makes muffins dry and heavy.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Place a paper towel in the container to absorb excess moisture.
- Freezing: Freeze fully cooled muffins in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 300°F (150°C) wrapped in foil for about 10 minutes.
- Reheating: Wrap a muffin in a damp paper towel and microwave for 20 to 25 seconds to restore moisture and make it taste freshly baked.
- Fun variations: Add 1/2 cup chopped walnuts or pecans, stuff the center with a caramel candy before baking, or swap 1/2 cup flour for rolled oats for a heartier texture.
Nutrition
Serving: 1muffinCalories: 215kcalCarbohydrates: 30gProtein: 3.5gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 2mgCalcium: 8mgIron: 6mg
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