Apple Cinnamon Muffins Recipe

If there’s one thing that makes a kitchen feel warm and cozy, it’s the scent of apple and cinnamon baking together. These apple cinnamon muffins are bursting with fresh apple flavor, with a tender crumb and just the right amount of sweetness. Topped with a simple cinnamon-sugar sprinkle, each bite is a comforting treat that’s perfect for fall mornings or as a snack any time of day. Plus, they’re surprisingly easy to make, so you’ll have them in and out of the oven in under an hour. Whether you’re using up a bounty of fall apples or just craving something warm and spiced, these muffins will hit the spot.

this RECIPE

A memory of warm apple treats 🍏

I can still remember my first attempt at making apple muffins on a chilly autumn day. I’d just returned from a local orchard with a bag full of Granny Smith apples and wanted to bake something that would make my whole home smell like fall. With no grand plan, I grated the apples, mixed in some cinnamon, and hoped for the best. As they baked, the scent of apples and cinnamon filled the air, and by the time I took them out of the oven, I was completely hooked. Now, I make a batch of these muffins every fall—it’s become a little tradition that brings me back to that first cozy baking day.

Apple muffins: A little history behind the comfort

Apples and cinnamon have been a classic pairing for centuries, thanks to the warm, comforting aroma of cinnamon and the natural sweetness of apples. While muffins themselves originated in England, where they were traditionally flat and cooked on a griddle, the muffin as we know it today—a fluffy, baked treat in individual portions—became popular in the United States in the 19th century. This recipe for apple cinnamon muffins is a modern take on a beloved combination, bringing out the fresh apple flavor with a hint of cinnamon and a soft, tender crumb.

Let’s talk ingredients: Apples, cinnamon, and more

The ingredients in these muffins are simple and straightforward, but each one plays an important role in building the flavor and texture.

• Apples: Freshly grated apples give these muffins their natural sweetness and moisture. You can use just about any apple variety you like. Granny Smith apples add a bit of tartness, which pairs nicely with the sweetness of the muffins. If you want something milder, try Honeycrisp or Gala. Just make sure to remove any large bits of peel after grating to keep the texture soft.
• Cinnamon: The spice of the season! Cinnamon adds warmth and depth, giving these muffins their signature cozy flavor. Freshly ground cinnamon has the best flavor, so if yours has been sitting in the pantry for a while, consider getting a fresh jar.
• Butter: Melted unsalted butter adds richness without overpowering the other flavors. You can substitute with vegetable oil if you’re in a pinch, but butter gives the muffins a better flavor and slightly crispier edges.
• Sugars: Both white and light brown sugar bring sweetness, but brown sugar also adds a hint of molasses that complements the apples. If you’re using tart apples, like Granny Smith, packing your brown sugar a bit more can help balance the flavors.
• Walnuts (optional): These add a bit of crunch and a nutty flavor that pairs well with apples and cinnamon. If you don’t have walnuts, try pecans or skip them altogether if you prefer nut-free muffins.

Essential kitchen tools: What you’ll need

For these apple cinnamon muffins, you won’t need anything fancy—just a few basic tools that most home kitchens have.

• Muffin pan: A standard 12-cup muffin pan works perfectly, though you’ll only need 8 cups for this recipe. If you have a smaller 8-cup pan, that’s fine too.
• Grater: Since you’ll need 2 cups of grated apples, a simple box grater does the job. It’s quick, and you can easily see when you have enough grated apple.
• Whisk and wooden spoon: A whisk helps combine the wet ingredients smoothly, while a wooden spoon is great for folding in the dry ingredients and apples. Avoid over-mixing, which can make the muffins tough.
• Mixing bowls: One large and one small mixing bowl are all you need for this recipe. Using separate bowls for wet and dry ingredients ensures even distribution of flavors.

Step-by-step: Making apple cinnamon muffins

Ready to bake? Let’s dive into the steps and make these delicious apple cinnamon muffins together!

1. Preheat your oven and prep the pan: Set your oven to 375°F (190°C) and line 8 cups of a standard muffin pan with paper liners. This recipe makes about 8 muffins, so leaving a few cups empty is perfectly fine.
2. Mix the dry ingredients: In a small bowl, whisk together 1½ cups of flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure everything’s evenly combined—this helps avoid any clumps of baking soda or cinnamon in your muffins.
3. Whisk the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, ½ cup white sugar, and ¼ cup light brown sugar for about 90 seconds until the mixture is smooth and slightly thickened. Add the melted butter and vanilla extract, and whisk for another 30 seconds.Pro Tip: If you’re using tart apples like Granny Smith, you can pack the brown sugar a bit more to balance out the tartness.
4. Combine wet and dry mixes: Using a wooden spoon, stir the dry ingredients into the wet mixture. The batter will be thick at this point, but don’t worry—the grated apples will add moisture.
5. Fold in the apples and nuts: Gently fold in the grated apples and, if you’re using them, chopped walnuts. The apples will release moisture, loosening up the batter. Be careful not to over-mix—just fold until everything is evenly distributed.
6. Fill the muffin pan and add topping: Divide the batter evenly among the 8 prepared muffin cups. In a small bowl, mix together 2 tablespoons of sugar with 1 teaspoon of cinnamon, then sprinkle this cinnamon-sugar mixture over the tops of each muffin.
7. Bake: Place the muffins in the oven and bake for 23-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and enjoy: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Or, if you’re like me, enjoy one warm—there’s nothing like a fresh muffin straight out of the oven!

Delicious variations and adaptations

These apple cinnamon muffins are versatile and can be adapted to suit different tastes and dietary needs.

• Gluten-free: Use a 1:1 gluten-free baking flour in place of the all-purpose flour. Make sure it includes xanthan gum for structure.
• Vegan: Replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Substitute the butter with melted coconut oil or a dairy-free margarine.
• Low-sugar: Swap out half of the sugar for a sugar substitute, or reduce the sugar by a third for a less sweet muffin.
• Seasonal variations: Try adding a pinch of nutmeg or allspice for extra warmth. In summer, swap the apples for grated zucchini and a touch of lemon zest for a fresher flavor.

How to serve and present your muffins

These muffins look beautiful with their cinnamon-sugar topping, so keep the presentation simple. Place them on a rustic wooden board or a pretty platter, and sprinkle a few chopped walnuts around for decoration. They’re lovely as part of a breakfast spread with some fresh fruit, or as an afternoon snack with a warm beverage.

Beverage pairings

These apple cinnamon muffins pair wonderfully with warm or cold beverages. Try them with a mug of spiced chai tea or a pumpkin spice latte for extra fall flavor. If you’re in the mood for something simple, a cup of black coffee or a classic Earl Grey tea will complement the warm spices. For a kid-friendly option, a glass of apple cider or warm milk with a hint of cinnamon goes beautifully with these muffins.

Storing and reheating tips

Store leftover muffins 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 them in the microwave for about 10 seconds to warm them up. If you want to keep that freshly baked texture, reheat in a 350°F oven for about 5 minutes.

Adjusting for different serving sizes

If you’re baking for a larger crowd, simply double the ingredients to make 16 muffins. For smaller batches, halve the recipe to make 4 muffins. Just keep an eye on the baking time—smaller batches may bake slightly faster, so start checking a minute or two early.

Frequently asked questions

1. Can I use applesauce instead of grated apples?
Yes, but the texture will be different. Applesauce will make the muffins softer and less textured. Use about 1 cup of applesauce as a substitute.

2. Can I freeze these muffins?
Absolutely! Wrap each muffin individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Just thaw and reheat before serving.

3. What other nuts can I add?
Pecans make a great alternative to walnuts, adding a similar crunch and slightly different flavor.

4. Can I reduce the sugar?
Yes, you can reduce the sugar by up to a third for a less sweet muffin. They’ll still be delicious but less sweet overall.

5. Do I need to peel the apples?
Not necessarily. If you prefer a smoother texture, you can peel them. If you like a bit of extra fiber, leave the peels on, but grate finely.

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