apple cinnamon muffins

Soft and tender Apple Muffins covered in cinnamon sugar.

Easy Apple Muffins

(2 and 1/2 cups) plain flour

baking powder

(1 cup) caster sugar

cinnamon

red apples (approximately 2 cups) roughly chopped

120 ml (1/2 cup) vegetable oil

teaspoon vanilla extract

eggs

240 ml (1 cup) buttermilk*

butter, melted

caster sugar

Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.

In a large mixing bowl, add flour, baking powder, sugar and cinnamon and whisk briefly. Add chopped apples. Stir just to cover the apple pieces in the flour mixture.

To a small bowl, add oil,  vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk.

Very gently fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.

Spoon out the mixture into your prepared tin. Depending on how much apple you added, you might be able to squeeze 14 muffins out of this batch.

Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.

While the muffins are still warm, brush the tops with melted butter. In a small bowl, mix together the sugar and cinnamon, then generously sprinkle over each muffin.

They are so easy to make - loved the cinnamon topping!

Another perfect recipe, thank you Jessica! These apple muffins were a cinch to make and the texture and taste were the best. I cannot get enough cinnamon, so doubled the amount of ground cinnamon in the mix to 2 teaspoons.

They are amazing! Thank you for the recipe Jess!!!

Hi, I made these muffins 3 days ago and shared them with my colleagues and niece and nethews. They all loved them. I just used less sugar (150gr) and more cinammon because Im using Ceilon cinammon. I kept them closed for 3 days and they were still moist and soft. Great recipe ☺☺☺

I tried this recipe coz my 3 year old wanted an apple cake but I made it into a cake not muffins. I was going to make the apple cake but I didn't have yogurt. It turned out great. My kids love it.

Made this recipe just now, the recipe came out great! I had a little extra batter leftover so I made a really small cake. My cake came out a little dry though, not sure why.

These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too.

Apple Cinnamon Muffins Recipe

flour

baking soda

sea salt

apples, peeled, cored and finely chopped

coconut oil

coconut sugar

eggs, beaten

Preheat oven to 300 degrees F and fill cupcake pan with liners.

Mix flour, baking soda, salt and apples in a bowl.

In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.)

Combine both bowls and mix until just combined.

Fill cupcake liners 3/4 full and bake for 25 minutes.

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.

Apple Cinnamon Crumb Muffins

(67 grams) packed light or dark brown sugar

sugar

(60 grams) unsalted butter, melted

(84 grams) all-purpose flour (spoon & leveled)

salt

(115 grams) unsalted butter, softened to room temperature

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs,

(120 grams) yogurt

vanilla extract

(60 milliliters) milk (any kind),

(165 grams) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or milk

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 &amp; 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&#8217;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 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.

These turned out delicious! The crumb was delightful. I added about 1/4 cup of pecans to the muffins for a fun twist because I love nuts. They were such a hit. They turned out just like the pictures too. I'm excited to freeze these and have them post-partum this fall. Thanks @sallys baking I haven't been disappointed so far in ANY of your recipes.

Wow!
These muffins are absolutely the best I have ever baked and I love to bake! The directions are also excellent -specific and clear. And my muffins turned out picture perfect just like those shown in your recipe picture, which turns out to be half the story - they are as delicious as they are beautiful! Great recipe!

https://www.youtube.com/watch?v=2Ab-SIFpp7s

These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples.

Get the full recipe: https://sallysbakingaddiction.com/apple-cinnamon-crumb-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #applecinnamoncrumbmuffins

• More of our favorite recipes: https://sallysbakingaddiction.com/

Apple Cinnamon Crumb Muffins | Sally's Baking Recipes

These healthy apple muffins are loaded with nutritious oats, yummy comforting flavours of apple and cinnamon, a delicious oatmeal muffin for breakfast, snack, or lunchboxes.

Healthy Apple Muffins

½ cups rolled oats (160 grams)

milk (375 milliliters)

apple (200 grams)

vanilla essence

flour (130 grams

tsp baking powder

olive oil

apple sauce (If you don't wish to use apple sauce

preheat oven to 180 degrees celsius approx 350 F

Prepare a 12 cup muffin tin, grease it or line with paper cups

Grate the apple. Soak the rolled oats and grated apple and vanilla in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy.

Place the dry ingredients; flour, baking powder, cinnamon and brown sugar in a large mixing bowl, use either a whisk or fork to combine them

Add the apple sauce and oil to the soaked oats and mix well.

Add the wet ingredients to the dry ingredients and gently combine until just mixed. 

Portion batter into the muffin tray.

Bake for 25-30 minutes. The muffins will be golden when cooked and will bounce back when gently pressed in the centre. Allow to cool in the tray for 5 minutes before removing.

https://content.jwplatform.com/videos/o0yQqOd7.mp4

This meal prep friendly version of a classic oatmeal flavor pairing needs to be on next week’s menu plan: Baked Apple Cinnamon Oatmeal Cups. They are slightly sweet, filling, and with a smear of nut butter, the perfect no-cook breakfast. 

Meal Prep Friendly Baked Apple Cinnamon Oatmeal Cups

oats

flaxseed

nutmeg

almond milk

applesauce

maple syrup

granny smith apple, diced

In a large mixing bowl, add the oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Stir to combine. Add the almond milk, applesauce, maple syrup and vanilla extract. Mix well. Fold in the diced apple. 

Evenly divide the oatmeal mixture among 12 muffin cups that have been lightly greased with cooking spray. Top with extra apple pieces and a sprinkle of cinnamon if you like. Bake for 25 minutes, until golden brown and the oatmeal cups spring back when touched. 

Allow the oatmeal cups to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to a few months. 

This recipe is so delicious!! It makes me feel like it's fall even though it's 90 degrees... so so good!

Apple Cinnamon Muffins are soft, moist, and bursting with cozy flavors. With tender chunks of fresh apples, a swirl of sweet cinnamon and a buttery, crunchy, streusel topping, these muffins make the best breakfast or dessert!

Apple Cinnamon Muffins

all-purpose flour

brown sugar (, packed)

milk ((any kind))

vanilla bean paste ((or extract))

apples

unsalted butter (, melted)

Preheat oven to 425°F. Lightly grease a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.

In a large bowl, combine the flour, white sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.

In a medium bowl, whisk the egg, milk, applesauce, and vanilla bean paste (or extract) in a medium bowl until thoroughly combined.

Slowly incorporate the wet ingredients into the dry ingredients and mix until just blended. Gently fold in diced apples. Spoon batter into prepared muffin tins, filling each cup about 3/4 full.

To make the streusel topping, combine the brown sugar, white sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Sprinkle over tops of muffins.

Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 10-15 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery-style muffin. Remove from oven and let cool.

Apple cinnamon coconut flour muffins are everything a fall muffin should be: moist, tender, and easy to make. Made with coconut flour, they are also grain-free, gluten-free and Paleo.

Apple Cinnamon Coconut Flour Muffins {Grain-Free}

(75 g) coconut flour

fine sea salt

virgin coconut oil, melted

apple,

Preheat the oven to 400F. Line the cups...

Preheat the oven to 400F. Line the cups of a 12-count standard muffin tin with paper or foil liners.

Whisk the coconut flour, cinnamon, baking soda and...

Whisk the coconut flour, cinnamon, baking soda and salt in a small bowl.

In a large bowl, whisk the eggs until...

In a large bowl, whisk the eggs until blended; whisk in the applesauce, maple syrup and vanilla until blended.

Add the coconut flour mixture and oil to...

Add the coconut flour mixture and oil to the egg mixture, whisking until blended. Let batter stand for 5 minutes and then stir in the apples. Divide evenly among prepared cups.

Bake in the preheated oven for 12 to...

Bake in the preheated oven for 12 to 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the tin. Transfer muffins to a wire rack and cool completely.

These easy and delicious muffins use pantry staples and are a delicious breakfast or anytime treat!

Super Simple and Delicious Apple Cinnamon Muffins

all purpose flour

white sugar

brown sugar

vegetable or canola oil

milk

apple (peeled, cored & chopped)

TOPPING:

butter,

Preheat oven to 400°F. Grease a 12-cup muffin...

Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper muffin liners.

In a medium bowl whisk together dry ingredients....

In a medium bowl whisk together dry ingredients. Add oil, egg and milk and stir just until combined. Fold in apples. Divide batter between the 12 muffin cups.

In a small bowl, mix topping ingredients, blending...

In a small bowl, mix topping ingredients, blending together with a pastry cutter or fork. Sprinkle over unbaked muffins.

Bake 15 to 20 minutes, or until a...

Bake 15 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean.

https://mediavine-res.cloudinary.com/video/upload/ht67ehmu8bjujnn6hqf3.mp4

These super easy apple cinnamon muffins are so perfect for breakfast or anytime! No mixer required, all ingredients mixed easily in a bowl!

Easy and Delicious Apple Cinnamon Muffins

These homemade Apple Cinnamon Muffins are moist and fluffy, with juicy, sweet apples in every bite. And the streusel crumb topping is absolutely delicious!

all-purpose flour (0.10)

brown sugar, packed (0.24)

½ tsp ground cinnamon (0.05)

Tbsp salted cold butter, cubed (0.42)

apples (1.05)

tsp baking powder (0.10)

½ tsp baking soda (0.05)

salt (0.02)

½ tsp cinnamon (0.15)

¼ tsp nutmeg (0.05)

brown sugar (0.30)

yogurt (0.30)

applesauce (0.32)

vegetable oil (0.32)

eggs, room temperature (0.49)

½ tsp vanilla extract (0.45)

Combine

Preheat the oven to 350°F. Start by making the crumb mixture. In a medium bowl whisk together the all-purpose flour, brown sugar, and cinnamon. Then add the cubed cold butter to the bowl. Combine the butter and the flour mixture together with a fork, pastry cutter, or clean hands. Once the mixture is well combined and crumbly, set it to the side.

Dice

Next wash, peel, and remove the core from the apples. Dice the apples into small cubes. I like to first slice the apples, then cut them into strips, then dice them into small cubes. Set the diced apples to the side.

Whisk

Now in a large bowl add the dry ingredients for the muffins (all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg). Whisk together until combined.

In a separate bowl combine the wet ingredients together (brown sugar, white sugar, plain yogurt, applesauce, oil, eggs, and vanilla extract. Mix together until well combined.

Stir

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Fold

Add the diced apples to the bowl and fold them into the batter until just combined.

Divide

Divide the batter between ten greased or lined muffin wells (I used butter to grease my muffin wells really well).

Now divide and top each muffin with the streusel crumble mixture.

Bake

Bake the muffins in the preheated oven for 26-28 minutes or until golden brown and a toothpick inserted comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

(4 Tbsp; 56 grams) unsalted butter, melted

(84 grams) all-purpose flour (spooned & leveled)

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

(180 grams) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)

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 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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&#8217;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.

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.

My son said that these tasted like apple crisp in a muffin. Delicious flavour—thank you for the wonderful recipe!

Just made these over the holidays. Best muffins I’ve ever made! They came out so fluffy and I love that the muffin itself isn’t too sweet. The apples add a nice tartness and the crumble adds a variety of texture. The vanilla icing tops it off perfectly!

I used Granny Smith apples and followed the recipe as written. Everything was good but I think it needs more apple flavor. The apples were ripe so I’m not sure why there wasn’t as much apple flavor. Any suggestions?
Thank you!

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Top 10 apple cinnamon muffins recipes from across the web

The most viewed apple cinnamon muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Apple Muffins

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Meal Prep Friendly Baked Apple Cinn...

Apple Cinnamon Muffins

Apple Cinnamon Coconut Flour Muffin...

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