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    Home » muffins » Apple Cinnamon Muffins

    Apple Cinnamon Muffins

    Published: Dec 21, 2021 · Modified: Jun 19, 2022 by Madeeha Anwar

    23 shares
    Jump to Recipe Print Recipe
    Half opened apple muffin showing the texture.
    Muffins in the tray with cinnamon sticks and apple slices.
    Apple muffins stacked on each other.

    These Apple Cinnamon Muffins are packed with crunchy apples and strong cinnamon flavor. They are delicious any time of the year but makes a great treat during winter autumn days.

    Over the head shot showcasing apple cinnamon muffins.

    Why Should you bake these muffins?

    I have a thing for apples in my bakes. The chunky apples with cinnamon flavor is a marriage in heaven and feels great during winters. Just like my Praline Apple Bread, these muffins will blow your mind away. Personally, I love the streusel topping on these muffins but if you want to cut on the fat or do not like the taste, feel free to omit it from the recipe. The muffins are great with or without the streusel topping.


    It is easy to assemble the batter and you can get the muffins from scratch in about an hour. They even taste better the next day. The crumb of the muffins is soft, tender and fluffy because we use creaming method for these muffins that helps with the softness and lightness of the texture.

    Table of Contents
    • Why Should you bake these muffins?
    • Best apples for this recipe
    • DO NOT overmix the batter
    • Ingredients Required
    • How to Store
    • Recipe

    Best apples for this recipe

    I like firm and tart apples for baking these muffins to have a crunchy bite. You would want to avoid soft and mushy apples in this bake.

    When it comes to baking you want to be sure to use the best apples that will hold their shape and taste after they are baked. For this purpose, I always use Granny Smith apples but there are aplenty of other apples that you can use.

    - Golden Delicious
    - Rome
    - Braeburn
    - Honeycrisp
    - Jonagold

    Apple muffins on the tray close up shot.

    DO NOT overmix the batter

    To ensure the soft and moist crumb of the muffins, you need to make sure to not overmix the batter. Just stir in the flour until it is incorporated well and that’s it. Otherwise, the flour will activate gluten and result in chewy and tough texture. You do not want to knock out the air bubbles in the mixture that will give you fluffy muffins.

    Ingredients Required

    You need a few simple ingredients to make these muffins, which are readily available in the pantry.

    All-Purpose Flour
    Eggs
    Butter
    Sour Cream or Yogurt
    Diced Apples
    Cinnamon Powder

    Close shot of stacked muffins.

    How to Store

    On the Counter: These muffins will stay fresh on the counter for 3-4 days.

    In the Fridge: The muffins will stay good in the fridge for up to a week.

    In the Freezer: These muffins can be stashed in the freezer for up to 3 months. Wrap them in plastic wrap and add a layer of foil to it before stashing it in the freezer.

    Recipe

    Over the head shot showcasing apple cinnamon muffins.

    Apple Cinnamon Muffins

    Madeeha Anwar
    These Apple Cinnamon Muffins are packed with crunchy apples and strong cinnamon flavor. They are a great treat during winter autumn days.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Quick Breads
    Cuisine American
    Servings 12 muffins
    Calories 330 kcal

    Ingredients
      

    Apple Cinnamon Muffins:

    • 2 cup all-purpose flour (240 grams)
    • 1 cup castor sugar (200 grams)
    • ½ cup butter (115 grams) at room temperature
    • 1 teaspoon cinnamon powder (2.75 grams)
    • 1 ½ teaspoon baking powder (15 grams)
    • ½ teaspoon baking soda (5 grams)
    • ¾ cup sour cream or yogurt (184 grams) at room temperature
    • 2 eggs (large) at room temperature
    • 2 cups diced apples (350 grams) (2 medium sized apple approx. cut in ½ inch chunks)
    • 2 teaspoon vanilla extract (10 ml)

    Streusel Topping:

    • ¼ cup butter (60 grams) melted
    • ⅓ cup brown sugar (65 grams)
    • ½ teaspoon cinnamon powder (1.4 grams)
    • ⅓ cup all-purpose flour (45 grams)

    Instructions
     

    Apple Cinnamon Muffins:

    • Preheat the oven to 375 F. Spray the muffin tin with bakers spray or put liners in the muffin tin and set aside.
    • For the streusel topping, mix all the ingredients and set aside.
    • Take a bowl, sift together flour, baking powder, salt and cinnamon. Whisk together and set aside.
    • Cut apples in small chunks of half an inch and coat them in one tablespoon flour in another medium sized bowl.
    • Take an electric mixer and beat the butter and sugar for about 4 minutes until it is light and creamy. Add eggs, one by one, beating after each addition. Add the vanilla and stir.
    • Add the dry ingredients to the wet ingredients and fold it until just incorporated together. Do not overmix or the muffins will be dry. Add in the apples to the mixture and incorporate until mixed together.
    • Using an ice-cream scoop, scoop out a generous amount to the muffins, filling the liners almost to the top. Now pour the topping on each muffin with a teaspoon.
    • Bake it for 14 – 16 minutes in the middle rack of the oven or until the wooden skewer inserted comes out clean. Take out the muffin pan and let the muffins cool for about 5 minutes in the pan before transferring them on the wire rack and cool completely before serving.

    Nutrition

    Calories: 330kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 224mgPotassium: 93mgFiber: 1gSugar: 25gVitamin A: 496IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Keyword Apple Cinnamon Muffins, apple cinnamon muffins healthy, apple cinnamon muffins vegan, Apple Streusel Muffins, Best Apple Cinnamon Muffins, moist apple cinnamon muffins
    Tried this recipe?Let us know how it was!

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    madeeha anwar chaudhry
    Hello and Welcome !!
    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.
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