Apple Cinnamon Muffins Recipe

When the air gets a little crisp, and you can feel that hint of autumn, there’s something so comforting about a warm, homemade apple cinnamon muffin. These muffins are soft, fragrant, and packed with fresh apple goodness. They’re sweet but not too sweet, with just the right amount of cinnamon spice, making them perfect for breakfast or a cozy afternoon snack. Plus, there’s a crunchy cinnamon-sugar topping that adds an extra layer of deliciousness—like the muffin version of a warm apple pie.

I remember baking these muffins for the first time on a chilly weekend, with apples I’d picked up from a local farm. The smell of apples and cinnamon filled my whole kitchen, and as soon as they came out of the oven, I could barely wait to take a bite. Each muffin was warm and soft, with juicy bits of apple in every bite. Now, they’ve become a favorite go-to recipe in my home whenever we crave something a little sweet and comforting.

this RECIPE

A little history: apples, cinnamon, and muffins 🍏

Apples and cinnamon are a classic pairing with a long history. This combination is rooted in various global traditions, from Eastern European apple desserts to traditional American apple pie. The practice of baking muffins dates back to England, where small cakes were a popular treat, and eventually, they evolved into the fluffy, fruit-filled muffins we know today. Adding fresh apples and a touch of cinnamon to muffins is a relatively modern twist that brings out the flavors of fall. These apple cinnamon muffins are the perfect blend of American and European baking traditions, with a flavor profile that feels timeless.

Let’s talk ingredients: choosing the best for perfect muffins

For these muffins, every ingredient plays an important role, so let’s break down some of the key players.

• Apples: Freshly grated apples bring moisture and natural sweetness to the muffins. I recommend using a firm, slightly tart variety like Granny Smith, which adds a bit of tang to balance the sweetness. If you prefer a sweeter flavor, try using Honeycrisp or Fuji apples.
• Cinnamon: This warm spice is what gives the muffins their cozy fall flavor. If you want an extra cinnamon kick, you can even add a pinch more. Ground cinnamon is the way to go here, and be sure it’s fresh—stale cinnamon can lose its flavor.
• Brown sugar: The light brown sugar adds depth and a hint of caramel flavor. If you’re using Granny Smith apples, the brown sugar helps balance out the tartness. Packed brown sugar works best to get that rich, molasses-y touch.
• Butter: Melted unsalted butter gives these muffins a tender crumb and a buttery flavor. Be sure it’s melted but not hot when you add it to the eggs and sugar; otherwise, you might accidentally cook the eggs!
• Chopped walnuts (optional): Walnuts add a bit of crunch and nutty flavor, which pairs wonderfully with apples and cinnamon. You can leave them out if you’re not a fan of nuts, but I highly recommend giving them a try for a little extra texture.

Essential kitchen tools for muffin success

No need for fancy gadgets here! You’ll just need a few basic kitchen tools to make these muffins.

• Muffin pan: A standard 12-cup muffin pan works perfectly. Since this recipe makes eight muffins, you can leave a few cups empty, or just line the pan with eight paper liners.
• Whisk and wooden spoon: A whisk is handy for combining the wet ingredients, and a wooden spoon is ideal for gently folding in the flour and grated apples without overmixing.
• Grater: A box grater is the best tool for grating the apples. Just be sure to watch out for any large pieces of peel that might sneak in. Grating gives you fine, juicy pieces of apple that blend perfectly into the batter.
• Cooling rack: It’s best to let the muffins cool on a wire rack once they’re out of the oven, so they don’t get soggy in the pan.

Step-by-step: How to make these apple cinnamon muffins

Let’s get baking! Here’s my tried-and-true method for these delicious apple cinnamon muffins.

1. Preheat and prepare: Start by preheating your oven to 375°F (190°C) and lining eight cups of a standard muffin pan with paper liners. If you skip the liners, make sure to grease the muffin cups well so they don’t stick.
2. Mix the dry ingredients: In a small bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Give them a quick whisk to make sure everything is evenly distributed.
3. Beat the eggs and sugars: In a larger bowl, whisk together the eggs, white sugar, and brown sugar. Keep whisking for about 90 seconds; this adds a bit of air and gives the muffins a nice rise.
4. Add melted butter and vanilla: Pour in the melted butter (make sure it’s not hot) and vanilla extract, and whisk for another 30 seconds. This step adds richness to the batter.
5. Combine dry and wet ingredients: Using a wooden spoon, gently fold the dry ingredients into the wet mixture. The batter will be fairly thick at this point.
6. Add the apples and walnuts: Fold in the grated apples and chopped walnuts, if using. The apples release moisture as you mix, which will loosen up the batter a bit. Just be careful not to overmix!
7. Divide and top: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon, and sprinkle this cinnamon-sugar topping generously over the muffins.
8. Bake: Pop the muffins into your preheated oven and bake for 23 to 25 minutes, until the tops are a deep golden color and a toothpick inserted into the center comes out clean.
9. Cool and enjoy: Transfer the muffins to a wire rack to cool slightly. They’re absolutely delicious served warm!

Recipe variations and creative twists

If you want to change things up a bit, here are a few fun variations to try:

• Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking mix. I’ve tried this with great success, and the texture stays nice and fluffy.
• Vegan version: Replace the eggs with a flaxseed mixture (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water, let it sit for 5 minutes). Use dairy-free butter or coconut oil in place of the butter.
• Maple spice: Add a teaspoon of maple syrup to the batter and replace the white sugar in the topping with brown sugar for a maple-cinnamon twist.
• Apple spice: Try adding a pinch of nutmeg or cloves along with the cinnamon in the batter for a more complex spice flavor.
• Fruit swap: If you’re not a fan of apples, pears work surprisingly well in this recipe! Just be sure to grate them the same way you would the apples.

Serving ideas for a perfect presentation

Serve these muffins warm, maybe with a small pat of butter melting on top for extra indulgence. For a cozy brunch, plate them on a wooden board or a rustic basket lined with a cloth napkin. Garnish with a few apple slices and cinnamon sticks to give it a seasonal, homey touch. You could even drizzle a bit of caramel sauce on the plate for a decadent option!

Drink pairings to enjoy with these muffins

These muffins are delicious with a cozy drink on the side. Here are some favorites:

• Apple cider: Warm apple cider is a classic pairing. Its rich apple flavor enhances the apple bits in the muffins.
• Chai latte: The spiced notes in a chai latte perfectly complement the cinnamon in the muffins.
• Vanilla almond milk: For a lighter, nutty option, try sipping on some vanilla-flavored almond milk.
• Hot chocolate: A creamy hot chocolate makes for a sweet treat that feels like a dessert when paired with these muffins.
• Spiced herbal tea: A cup of cinnamon or ginger tea would be a lovely way to bring out the spice flavors in the muffins.

Storing and reheating your muffins

If you have any muffins left over (although they disappear quickly!), store them in an airtight container at room temperature for up to two days. For longer storage, you can keep them in the fridge for up to five days. To reheat, just pop a muffin in the microwave for about 10-15 seconds to warm it up and bring back that freshly-baked feel.

If you want to freeze them, wrap each muffin individually in plastic wrap, place them in a zip-top freezer bag, and freeze for up to three months. When you’re ready to eat one, let it thaw at room temperature or reheat directly from frozen in the microwave.

Scaling the recipe for different serving sizes

This recipe makes eight muffins, but it’s easy to scale up or down. If you want to double the batch, simply double all the ingredients and bake in two muffin tins. If you’re making just four muffins, halve the ingredients. One tip: be extra careful with the baking powder and baking soda measurements when scaling up or down—too much or too little can affect the texture.

FAQ

1. Can I use applesauce instead of grated apples?
Yes, but it will change the texture slightly. Grated apples give more moisture and apple bits, while applesauce creates a smoother, more uniform batter.

2. What type of apple works best?
I love using Granny Smith for a bit of tartness, but any firm apple like Honeycrisp or Fuji will work well.

3. Can I make these muffins without eggs?
Yes, you can replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).

4. How can I make these less sweet?
You can reduce the sugar in the batter by about ¼ cup without affecting the texture too much. Just keep in mind they won’t be as sweet.

5. Do I have to use paper liners?
No, but be sure to grease your muffin pan really well if you skip them to prevent sticking.

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