Get ready to fall in love with our delish Apple Cinnamon Muffin Recipe! And speaking of “fall,” capture the taste of autumn — sweet apples and cozy cinnamon — in one delectable baked treat.
Who can resist that magical smell of fresh apple cinnamon muffins? When the leaves start changing and we’re rocking our oversized sweaters, these delish Apple Cinnamon Muffins are just what you need to complete that cozy autumn vibe. Eat them with a warm cup of herbal tea (Apple & Cinnamon flavour seems appropriate) or make them in anticipation of Thanksgiving.
So, whether you’re a baking queen or a first-timer looking to step up your game, we’ve got your back! Let’s tie up our hair, throw on those aprons, and get this scrumptious party started.
Why You Will Love This Recipe
- It’s all about nailing that fall-flavored combo. Just imagine biting into that tart apple sweetened up with a sprinkle of cinnamon—pure autumn bliss, right?
- These apple cinnamon gems are really easy to make. With ingredients you probably already have and only a few simple steps, even baking newbies can rock this recipe. And since we know autumn’s when things start getting hectic, it’s always nice to have a hassle-free, yummy option to whip up.
- And don’t get me started on the muffin itself—soft, fluffy, and topped with a touch of crumbly goodness. Yep, it’s pure muffin heaven!
Are Apple Cinnamon Muffins Healthy?
- Apples totally up the health game with their fiber, vitamins, and antioxidants. Plus, cinnamon is a health superstar with its anti-inflammatory powers and blood sugar balancing skills.
- These muffins, though, are treats and should be eaten as such. Don’t eat a handful for breakfast! They contain sugar, which should be moderated in your diet. (See the ‘FAQs’ section for tips on how to make a healthier version of this recipe.)
- That being said, the coolest thing about making your own muffins (and meals, in general) is that you call the shots! You can pick top-quality ingredients and be the boss of what goes into them. If you want to compromise the sweetness and cut back on the sugar, then you can.
INGREDIENTS
We’re baking, so have those measuring spoons at the ready! Two sections here: the muffins and the topping.
The Muffins:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, soft
- 1 large egg
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¼ cup brown sugar
- 1 tbsp granulated sugar
- 1 tbsp milk
- 1 medium apple, cut into chunks
The Crumb Topping:
- 2 tbsp brown sugar
- ½ tbsp granulated sugar
- pinch of ground cinnamon
- 1 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
INSTRUCTIONS
Prep
Preheat the oven to 425°F and spray a 6-count muffin pan with nonstick spray. Peel the apple and cut it into ½-inch-thick chunks.
Combine
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt and whisk well. Set aside.
Beat
Beat the butter and both sugars together on high speed in a stand mixer fitted with a paddle attachment. After 2 minutes, add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute until the mixture is creamy and combined. Now, add the dry ingredients and the milk to the wet ingredients and beat for 2 more minutes.
Fold
Fold the apples into the batter and set aside.
Combine
To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter and gently mix in the flour until you get large crumbs.
Spoon
Spoon the batter into each cup and fill all the way to the top. Spoon the crumble topping on each muffin.
Bake
Bake the muffins for 5 minutes at 425°F then reduce the oven temperature to 350°F. Bake for 15 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before removing them.
DEVOUR!
Variations
Apple Cinnamon Oatmeal Muffins: If you DO want to have these for breakfast, I suggest replacing a portion of the flour with rolled oats for a high-fiber start to your day. Nutmeg might finish off the muffins nicely.
Apple Cinnamon Nut Muffins: Bring the crunch by adding a variety of nuts — chopped walnuts or pecans — to the batter.
Apple Cinnamon Raisin Muffins: Mix in some raisins or currants for an added natural sweetness and a chewy texture.
Apple Banana Muffins: A personal fave. Add some delicious bananas, you won’t regret it.
Pumpkin muffins with cinnamon sugar: another top recipe on my blog, I strongly recommend.
Serving Suggestions
Maple Pumpkin Steamed Almond Milk with Bourbon: It’s a mouthful to say, and you’ll be drinking it by the mouthful once you make this very simple recipe. A bite of muffin followed by a sip of this cocktail? It’s the stuff autumn dreams are made of.
Egg-White Wraps: Pair the muffins with this healthy way to start your day. Replace the carbs with protein — not to mention, taste — and you’ll have energy to spare.
Instant Pot Steel-Cut Oats: Incorporate your Instant Pot into your breakfast prep and have a wholesome meal ready in about 20 minutes. Top it with apple and cinnamon so that it pairs nicely with the muffins.
FAQs
Yes, you can use whole wheat flour instead of all-purpose flour. You can also use a combination of both for a lighter texture.
Yes, use gluten-free flour instead of all-purpose flour and adjust the amount of liquid in the recipe, as gluten-free flour absorbs more moisture.
You can totally switch up the apples in this recipe to suit your taste buds. Granny Smiths are more tart, while Golden Delicious and Honeycrisp are sweeter.
Try these tweaks: swap out all-purpose flour for whole wheat or almond flour, replace granulated sugar for natural sweeteners like honey, use low-fat or non-fat Greek yogurt instead of sour cream, add chopped nuts or seeds to expand the muffins’ nutrition profile.
Certainly. Replace the butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a store-bought egg replacement, opt for dairy-free sour cream or yogurt instead of regular sour cream.
If you’re baking above 3,000 feet, decrease the baking powder by 1/8 tsp., add 1-2 tbsp of milk or water, and reduce the baking time by 3-5 minutes (the muffins may cook faster). Keep a close eye on the muffins while baking.
How to Store Apple Cinnamon Muffins
Storing muffins at room temperature or in the fridge: You can keep your muffins in a cool and dry place for up to 3 days. Pop them in the and they should last a full week.
Storing muffins in the freezer: If you would like to keep the muffins for longer than a week, you can freeze them. I usually put mine in a ziplog bag once they have cooled down. They usually thaw in around one hour!
Delicious Apple Cinnamon Muffin Recipe
Ingredients
The Muffins:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter soft
- 1 large egg
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¼ cup brown sugar
- 1 tbsp granulated sugar
- 1 tbsp milk
- 1 medium apple cut into chunks
The Crumb Topping:
- 2 tbsp brown sugar
- ½ tbsp granulated sugar
- pinch of ground cinnamon
- 1 tbsp unsalted butter melted
- 2 tbsp all-purpose flour
Instructions
-
Preheat the oven to 425°F and spray a 6-count muffin pan with nonstick spray. Peel the apple and cut into ½-inch-thick chunks.
-
In a large bowl combine the flour, baking soda, baking powder, cinnamon, and salt and whisk well. Set aside.
-
Beat the butter and both sugars together on high speed in a stand mixer fitted with a paddle attachment. After 2 minutes, add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute until the mixture is creamy and combined. Now add the dry ingredients and the milk to the wet ingredients and beat for 2 more minutes.
-
Fold the apples into the batter and set aside.
-
To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter and gently mix in the flour until you get large crumbs.
-
Spoon the batter into each cup and fill all the way to the top.
-
Spoon the crumble topping on each muffin.
-
Bake the muffins for 5 minutes at 425°F then reduce the oven temperature to 350°F. Bake for 15 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before removing them.
Notes
- To make these vegan, replace the butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a store-bought egg replacement, opt for dairy-free sour cream or yogurt instead of regular sour cream.
- Looking for a healthier version? Swap out all-purpose flour for whole wheat or almond flour, replace granulated sugar for natural sweeteners like honey, use low-fat or non-fat Greek yogurt instead of sour cream, add chopped nuts or seeds to expand the muffins’ nutrition profile.
Nutrition
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