Nothing beats the warm, spiced aroma of freshly baked apple cinnamon muffins filling your kitchen. These tender, moist muffins are packed with soft apple chunks and swirled with cozy cinnamon flavor. Perfect for breakfast or a snack, these apple cinnamon muffins are simple to make and always a crowd-pleaser.

If you're looking for the perfect Apple Cinnamon Muffins, you're in the right place. Whether you love Snacks or want to explore our Dessert Recipes collection, we've got you covered.

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Why You’ll Love This Apple Cinnamon Muffins

• Moist & tender: Thanks to buttermilk and grated apple, they stay soft for days.
• Comforting aroma: Cinnamon, nutmeg, and vanilla create a cozy, inviting scent.
• Versatile crowd-pleaser: Great for breakfast, snacks, or dessert—everyone loves them.
• Easy to customize: Add nuts, swap fruits, or top with streusel without stress.

Ingredients & Tools

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups peeled and finely chopped apple (about 2 medium apples)
• 2 tbsp coarse sugar, for sprinkling (optional)

Tools: 12-cup muffin tin, paper liners, mixing bowls, whisk, spatula, measuring cups/spoons, box grater (if grating apple)

Notes: Use a mix of Granny Smith (tart) and Honeycrisp (sweet) apples for best flavor. Don’t skip the buttermilk—it adds tang and tenderizes the crumb.

Nutrition (per serving)

Serves: 12 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Use room temperature ingredients. This is a game-changer for even mixing and a better rise. Take the eggs and buttermilk out about 30–60 minutes before you begin—cold ingredients can cause the batter to seize up a bit.
• Don’t overmix the batter. Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten, which can lead to tough, dense muffins. A few small lumps are totally fine, I promise.
• Choose your apples wisely. Firm, tart apples like Granny Smith or Braeburn hold their shape and provide a nice contrast to the sweet batter. Softer varieties can turn mushy, so stick with good baking apples.
• Measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in dry muffins.
• Preheat your oven properly. A fully preheated oven ensures the muffins rise quickly and evenly. If the oven’s too cool, they can spread instead of puffing up nicely.

How to Make Apple Cinnamon Muffins

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months.
• Reviving: Microwave for 20–30 seconds or warm in a 300°F oven until heated through.

Serving Suggestions

Complementary Dishes

• Whipped honey butter — The creamy, slightly floral sweetness plays off the warm spices in the muffins perfectly.
• Sharp cheddar cheese slices — A classic pairing with apple desserts, the salty tang contrasts beautifully with the sweet muffin.
• Greek yogurt with a drizzle of maple syrup — Adds protein and a touch of elegance for a more balanced breakfast.

Drinks

• Hot chai tea latte — The spices in the chai echo the cinnamon in the muffins for a wonderfully cohesive flavor experience.
• Dark roast coffee — The bitterness of strong coffee cuts through the sweetness and makes each bite taste even more indulgent.
• Cold apple cider — It’s like doubling down on apple goodness—refreshing and seasonal.

Something Sweet

• Vanilla bean ice cream — Serve a warm muffin à la mode for the ultimate comfort dessert—the melting ice cream seeping into the crumbs is divine.
• Salt caramel sauce — Drizzle it over the top for a grown-up treat that balances sweet and salty in the most addictive way.
• Lemon glaze — A simple mix of powdered sugar and lemon juice cuts the richness and adds a bright, zesty note.

Top Mistakes to Avoid

• Overfilling the muffin cups. If you fill them more than ¾ full, the batter can spill over the sides and create a mess in your oven. It also prevents that nice domed top we all love.
• Using melted butter instead of softened. Softened butter creams properly with sugar to incorporate air. Melted butter makes a denser, greasier muffin with a different texture—I’ve learned this the hard way!
• Opening the oven door too early. Peeking during the first 15 minutes of baking can cause the muffins to collapse from the temperature drop. Trust the process and use the light to check on them instead.
• Skipping the cooling step in the pan. If you try to remove them immediately, they’re more likely to break apart. That 5-minute rest helps them firm up just enough to handle easily.

Expert Tips

• Tip: Grate half the apple instead of chopping it all. This releases more moisture and apple flavor throughout the batter while still giving you those nice soft chunks from the chopped pieces. It’s my secret for extra-appley muffins!
• Tip: Make your own buttermilk substitute if needed. Just add 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk and let it sit for 5 minutes. It works like a charm in a pinch.
• Tip: For bakery-style muffin tops, start with a higher oven temperature—bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time. This initial blast helps them rise dramatically.
• Tip: Add a simple streusel topping for extra texture. Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and ½ tsp cinnamon until crumbly and sprinkle over the batter before baking.
• Tip: Freeze individual muffins for quick breakfasts. Wrap cooled muffins tightly in plastic wrap, then place in a freezer bag. They reheat beautifully in the microwave for 30–45 seconds.

FAQs

Can I make these muffins ahead of time?
Absolutely! These muffins actually taste better the next day as the flavors have more time to meld. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If freezing, I recommend wrapping them individually so you can grab one whenever a craving strikes.

Can I use whole wheat flour instead of all-purpose?
You can, but I’d recommend using half whole wheat and half all-purpose to maintain the tender texture. Whole wheat flour alone can make the muffins denser and more hearty. If you do use it, you might need to add an extra tablespoon or two of buttermilk as whole wheat tends to absorb more moisture.

Why did my muffins turn out dense?
This usually happens for one of three reasons: overmixing the batter, using cold ingredients, or old baking powder/soda. Make sure your leaveners are fresh (they should fizz when added to water), your ingredients are room temperature, and you mix just until combined. A little goes a long way with mixing—less is more here!

Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add wonderful crunch, and raisins or dried cranberries would be lovely too. Just keep any additions to about ½-¾ cup total, so you don’t overwhelm the batter. Fold them in along with the apples for even distribution.

How do I get my muffins to rise more?
Besides not overmixing, make sure your oven is fully preheated and your baking powder is fresh. Fill the muffin cups ¾ full—not more—and try the high-temperature start I mentioned in the tips. Also, resist the urge to open the oven door during the first 15 minutes of baking, as the sudden temperature drop can hinder rising.