Go Back
Four freshly baked apple cinnamon muffins topped with cinnamon sugar sit on a white plate with red apples in the background.
Layla

Apple Cinnamon Muffins

Tender, warmly spiced muffins studded with fresh apples and topped with a crackly cinnamon sugar crown - the perfect fall morning treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 1 large egg room temperature
  • 0.75 cup whole milk
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 large Granny Smith apple peeled and grated (about 1 cup)
For the Topping
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Grater or food processor

Method
 

Prep
  1. Position a rack in the center of your oven and heat to 400F. Line a 12-cup muffin tin with paper liners, or grease well with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined and no lumps remain.
  3. In a medium bowl, whisk the egg until pale, then add the milk, melted butter, and vanilla. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined - a few small lumps are fine. Fold in the grated apple until evenly distributed. Do not overmix or the muffins will be tough.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. The batter will be thick and rustic.
  6. In a small bowl, stir together the 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the tops of the muffins - this creates a lovely crackly crust.
  7. Bake for 20 to 22 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely - or enjoy warm, with butter.

Notes

Grating the apple instead of dicing gives you better distribution and keeps the muffins moist without chunks that sink. For extra bakery-style domes, fill the cups to the top and bake at 425F for the first 5 minutes, then reduce to 375F for the remaining 15 minutes. These freeze beautifully - wrap individually and store up to 3 months; thaw overnight or microwave for 30 seconds.