There’s something comforting about warm apple cinnamon muffins fresh from the oven. They’re soft, fragrant, and just sweet enough without going overboard. This recipe is simple to make and uses everyday ingredients you likely already have.
It’s perfect for busy mornings, weekend baking, or a mid-afternoon treat with coffee or tea. If you love baked goods that taste like fall but work year-round, these muffins are for you.
What Makes This Recipe So Good
- Moist and tender crumb: The combination of oil, yogurt, and juicy apples keeps these muffins soft, not dry.
- Balanced sweetness: A mix of brown and white sugar adds depth without making them overly sweet.
- Warm spice flavor: Cinnamon and a hint of nutmeg make every bite cozy and aromatic.
- Quick to make: No mixer required, and the batter comes together in minutes.
- Flexible: Easy to adapt with nuts, oats, or different apples, and great for breakfast or snacks.
What You’ll Need
- All-purpose flour: 2 cups (240 g)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Fine salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon (optional but recommended)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/2 cup (packed, 100 g)
- Neutral oil: 1/2 cup (120 ml; canola, vegetable, or light olive oil)
- Plain Greek yogurt or sour cream: 3/4 cup (180 g)
- Milk: 1/4 cup (60 ml; dairy or unsweetened non-dairy)
- Large eggs: 2
- Vanilla extract: 2 teaspoons
- Apples: 2 cups finely chopped, peeled (about 2 medium; Honeycrisp, Fuji, or Gala work well)
- Optional add-ins: 1/2 cup chopped walnuts or pecans; 1/3 cup raisins
- Optional topping: 2 tablespoons coarse sugar or a simple cinnamon sugar (1 tablespoon sugar + 1/2 teaspoon cinnamon)
How to Make It
- Prep the pan and oven: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
- Whisk wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, oil, yogurt, milk, eggs, and vanilla until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Don’t overmix—a few small lumps are fine.
- Fold in apples (and add-ins): Stir in the chopped apples and any optional nuts or raisins. The batter will be thick and chunky.
- Fill the muffin cups: Divide the batter evenly among the 12 cups.
They should be nearly full for a high dome. Sprinkle with coarse sugar or cinnamon sugar if using.
- Bake hot, then reduce: Bake at 400°F (200°C) for 5 minutes to help the muffins rise. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 13–16 minutes more, until a toothpick comes out with a few moist crumbs.
- Cool briefly: Let muffins sit in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Place a paper towel in the container to absorb moisture.
- Refrigerator: Keep for 4–5 days. Warm for 10–15 seconds in the microwave to refresh.
- Freezer: Wrap individually and freeze for up to 3 months.
Thaw at room temperature or microwave in 20-second bursts.
- Make-ahead tip: You can mix the dry ingredients and prep the apples ahead. Combine just before baking for best texture.
Benefits of This Recipe
- Family-friendly: Mild spice and soft texture make it a hit with kids and adults.
- Nutritious touches: Real apples add fiber and natural sweetness.
- Reliable texture: Yogurt keeps the crumb moist without being heavy.
- Flexible ingredients: Works with different apples and dairy or non-dairy milk.
- Great for meal prep: Easy to bake and freeze for breakfasts and snacks.
What Not to Do
- Don’t overmix the batter: It makes muffins tough. Stir just until the flour disappears.
- Don’t skip the initial hot bake: That first 5 minutes at a higher temperature helps create tall, rounded tops.
- Don’t use overly tart or mealy apples: Choose crisp, sweet varieties for the best texture and flavor.
- Don’t underfill the cups: Fill nearly to the top for a bakery-style rise.
- Don’t leave muffins in the pan too long: Steam can make the bottoms soggy.
Move them to a rack after 5 minutes.
Variations You Can Try
- Apple crumble muffins: Add a simple streusel topping (2 tablespoons cold butter, 1/4 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon). Rub together and sprinkle on before baking.
- Whole wheat twist: Swap 1 cup of the all-purpose flour for whole wheat pastry flour. Add 1 extra tablespoon milk if the batter feels too thick.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and a splash of milk.
Drizzle over cooled muffins.
- Oat and apple: Replace 1/2 cup flour with quick oats for a heartier texture. Let the batter rest 5 minutes before baking.
- Caramel apple: Fold in 1/3 cup caramel bits and finish with a light sea salt sprinkle after baking.
- Dairy-free: Use coconut yogurt and non-dairy milk. The muffins will still be moist and flavorful.
- Nutty crunch: Add 1/2 cup chopped pecans or walnuts for texture and richness.
FAQ
What are the best apples for muffins?
Crisp, slightly sweet apples like Honeycrisp, Fuji, Gala, or Pink Lady work best.
They hold their shape and add juicy bites without turning mushy.
Can I use applesauce instead of oil?
You can swap up to half the oil with unsweetened applesauce. The muffins will be a bit denser but still moist. Keep at least some oil for the best texture.
Do I need to peel the apples?
Peeling is optional.
If you like a more rustic texture and extra fiber, leave the peel on. If you prefer a softer bite, peel them.
How do I prevent soggy muffins?
Measure ingredients accurately, don’t overmix, and let the muffins cool on a wire rack. Also avoid covering them while they’re still warm, which traps steam.
Can I make mini muffins?
Yes.
Fill mini muffin cups about 3/4 full and bake at 375°F (190°C) for 10–12 minutes, or until a toothpick comes out clean.
Why start hot and then lower the temperature?
The initial high heat activates the leavening quickly, helping the muffins rise tall. Reducing the temperature finishes baking the centers without drying them out.
Can I make them gluten-free?
Use a good-quality 1:1 gluten-free baking flour with xanthan gum included. The texture will be slightly different but still delicious.
In Conclusion
These apple cinnamon muffins are simple, cozy, and reliable.
With warm spices, tender apples, and a moist crumb, they taste like a bakery treat made right at home. Keep a batch on hand for easy breakfasts, lunchbox snacks, or sharing with friends. Once you try them, they’ll quickly become part of your regular baking rotation.
Ingredients
Instructions
- Prep the pan and oven: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Whisk wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, oil, yogurt, milk, eggs, and vanilla until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Don’t overmix—a few small lumps are fine.
- Fold in apples (and add-ins): Stir in the chopped apples and any optional nuts or raisins. The batter will be thick and chunky.
- Fill the muffin cups: Divide the batter evenly among the 12 cups. They should be nearly full for a high dome. Sprinkle with coarse sugar or cinnamon sugar if using.
- Bake hot, then reduce: Bake at 400°F (200°C) for 5 minutes to help the muffins rise. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 13–16 minutes more, until a toothpick comes out with a few moist crumbs.
- Cool briefly: Let muffins sit in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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