These delicious Apple Cinnamon Muffins are a moist cinnamon and apple muffin that are topped with a sugary streusel. They’re easy to make and will be a crowd favorite for breakfasts or snacks.
When the weather starts to cool, I transition to more warm and cozy breakfasts. Sometimes you just need to start your day with a yummy, fresh baked breakfast. And when I have a little extra time in the mornings, I like to make something a little more special like these cinnamon apple muffins.
This is a great recipe for those crips fall mornings when you just want to take the morning a little slower. Or these great muffins can also be used as a dessert later in your day or a great after school snack!
These easy apple cinnamon muffins are so easy, but feel so special! The fresh apples and cinnamon crumb topping just takes them over the top and makes them a special but easy breakfast for weekends. I mean who doesn’t love fluffy muffins?!
I also like to make a double batch and have the leftovers as an afternoon snack or for a busy weekday morning! Doubling the batch is a great way to lessen your work later on in the week! They always get a top star rating from my kids!
Looking for other muffin recipes to add to your breakfast rotation? Try my Cranberry Orange Muffins, 6 Week Bran Muffins, and Simple Blueberry Muffins recipes. And to make any of these muffins even more fun, try them in mini muffins form!
How to Make Apple Cinnamon Muffins
- Preheat your oven to 350 degrees f.
- Grease or line a muffin tin with paper liners and set aside.
- In a medium mixing bowl, blend topping ingredients together with a fork or pastry blender until crumbly, and then set aside.
- In a large mixing bowl, whisk eggs and brown sugar together for one to two minutes, until the mixture becomes lighter.
- Then, mix in your milk, vanilla extract, and oil.
- Mix well until well combined.
- Stir in dry ingredients until just combined. Be sure not to overmix or your muffins won’t be as fluffy as you want them to be.
- Fold in your chopped apple chunks.
- Divide your batter evenly between 12 greased or line your muffin tins with cupcake liners.
- Sprinkle each muffin generously with your sweet crumb topping.
- Place your muffin tin in the center of your oven and bake for 15 minutes (or until a toothpick inserted in the center comes out clean).
- Remove from the oven and let cool before serving on a wire rack.
Dry Ingredient List
- Flour – All purpose flour is the best flour for this recipe, as it will give you the cakier texture you need. If you would like to make this gluten free, substitute your favorite one-for-one gluten free baking flour blend.
- Baking Soda – Baking soda is an important ingredient in baking. As an alkaline, it helps the batter to rise and to become fluffy!
- Salt – Salt is an important recipe in baking because it helps to enhance the flavors of the ingredients, meld them together, and balance the sweetness.
- Ground Cinnamon – Cinnamon is such a classic spice to mix with pumpkin. It’s a must and the base of the classic pumpkin pie spice mix. You can also use pumpkin pie spice instead of these spices if that’s all you have on hand.
- Nutmeg – Nutmeg is warm and earthy and is a classic spice that is found in pumpkin pie spice mix.
- Brown Sugar – Brown sugar helps these Apple Cinnamon Muffins have a lovely, warm taste. It is refined sugar with some molasses added and has a smooth, almost caramel taste, and pairs so well with the apples.
- Oats – Be sure to use rolled or quick oats! To make this recipe gluten free, just be sure to choose gluten free oats.
- Sugar – Sugar is a necessary ingredient in streusel topping! I love using cane sugar because it is healthier for you and has a more complex flavor.
- Eggs – You’ll need two for this recipe. Eggs are important because they help to bind together the rest of the ingredients to give you the perfect texture.
- Milk – You can use your preferred milk here. To make this dairy free, substitute your favorite plant-based milk instead like almond milk or coconut milk.
- Vanilla Extract – Vanilla extract gives your muffins a deeper, more complex flavor than without.
- Oil – Oil is one of my favorite places to make healthy swaps in baking. Avocado oil and olive oil are my two favorite choices. If all you have is canola oil, that works too!
- Fresh Apples – You can use your favorite kind of apples here, but some might be a little softer than you’d like with a bake time. Apples like Gala, Honey Crisp, Granny Smith apples, or pink lady and similar varieties are the best apples to bake with!
- Butter – Butter helps create a lovely, crisp streusel topping. To make this dairy free, substitute with your favorite plant-based butter.
Frequently Asked Questions
The best type of apple to use for these are “baking apples.” They include varieties such as Fuji, Gala, Honey Gold, Granny Smith, Braeburn, Cortland, and others.
This recipe makes a dozen! I love doubling this recipe (which makes two dozen) and having one dozen for breakfast and the other dozen for an afternoon snack or breakfast the next morning!
You can store these Apple Cinnamon Muffins in an airtight container at room temperature on the counter for up to three days, or in the refrigerator for up to five days.
Oil is so important in muffins and is what is mainly responsible for keeping your muffins moist.
If your muffins end up dry, make sure that you are adding the correct amount of oil, and that you do not over bake your muffins.
If you want them to last longer, then you should store them in an airtight container in the refrigerator. But they will also stay fresh at room temperature for up to three days.
Yes! Just pop them in a freezer bag and they freeze great. They should stay fresh in the freezer for up to three months.
Oil is better for baking things like muffins and cakes, giving you the best texture. But butter is necessary for the streusel topping on these Apple Cinnamon Muffins!
Fuji apples are the sweetest variety of apples.
I hope you enjoy these tender muffins with diced apples and the warm cinnamon topping! The next time you go to grab a muffin mix from the grocery store, remember how easy making muffins can actually by just whipping some up at home! Let me know how much your family enjoys this recipe!
Apple Cinnamon Muffins
- 2 cups Flour
- 2 tsp Baking soda
- ¾ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ⅔ cup Brown Sugar
- 2 Eggs
- 1 cup Milk
- 1 tsp Vanilla extract
- ⅔ cup Oil
- 3 cups Apples peeled, cored, and chopped
- 4 tbsp Butter
- ½ cup Flour
- ⅓ cup Oat quick or rolled oats, not steel cut
- 2 tbsp Sugar
- ¾ tsp Cinnamon
- In a medium bowl, blend topping ingredients together with a fork or pastry blender until crumbly, and set aside
- Preheat oven to 350º
- Combine flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl, and set aside
- In a larger mixing bowl, whisk eggs and brown sugar together for 1-2 minutes, until the mixture becomes lighter
- Whisk in milk, vanilla extract, oil
- Stir in dry ingredients until just combined, and then fold in apple chunks
- Divide batter evenly between 12 greased or paper lined muffin tins
- Sprinkle generously with crumble topping
- Bake in center of oven for 15 minutes, or until toothpick inserted in the center comes out clean
- Remove from oven and let cool before serving