Warm, comforting Apple Cinnamon Muffins are perfect for breakfast or a cozy snack with coffee or tea. This recipe brings out the best of fresh apples and aromatic spices.
Tender, fluffy, and packed with juicy apple bits, these muffins offer the ideal balance of sweetness and spice for any season.
Key Ingredients for Apple Cinnamon Muffins
All-purpose flour – Provides the structure and softness that makes these muffins tender yet sturdy.
Ground cinnamon & nutmeg – Add warm, aromatic spice notes that pair perfectly with the apples.
Unsalted butter – Creates a rich, moist crumb and enhances flavor.
Granulated sugar – Sweetens the batter and helps achieve a golden crust.
Eggs – Bind the ingredients together for a soft, fluffy texture.
Buttermilk – Adds moisture and a slight tang that balances the sweetness.
Diced apples – Fresh apples add natural sweetness and juicy bites in every muffin.
Steps to Make Apple Cinnamon Muffins
Start by creaming the butter and sugar until light and fluffy for an airy crumb. Eggs and vanilla add depth of flavor. Alternate adding dry ingredients with buttermilk for a smooth batter. Gently fold in fresh diced apples and bake until golden and fragrant.
Tips for Perfect Apple Cinnamon Muffins
For the best Apple Cinnamon Muffins, use tart, crisp apples like Granny Smith or Honeycrisp to balance sweetness. Lightly toss apple pieces in flour before folding in to prevent sinking. A sprinkle of cinnamon sugar on top before baking adds a delightful crunch.
How to Store Apple Cinnamon Muffins
Store cooled Apple Cinnamon Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. For best results, replace only half the flour with whole wheat.
What kind of apples are best?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work wonderfully.
Can I add nuts or raisins?
Absolutely! Chopped walnuts or pecans and a handful of raisins add extra texture and flavor.
How do I make them extra moist?
Ensure the butter is fully creamed and don’t overmix the batter. Using buttermilk keeps them tender and moist.
Apple Cinnamon Muffins
Ingredients
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups about 2 medium apples, peeled and diced
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 cups 240g all-purpose flour
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 120ml buttermilk
- 1 cup 200g granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C) and line a standard muffin pan with paper liners.
- In a medium-sized bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. In a separate large bowl, cream the softened butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract. Gradually blend the dry ingredients into the creamed mixture, alternating with the buttermilk and beginning and ending with the dry mixture. Gently fold in the diced apples until evenly incorporated.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin emerges clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.