Apple Cinnamon Muffins

Moist Apple Cinnamon Muffins with the flavors of fresh apples and ground cinnamon all with an easy four-ingredient streusel crumb topping.

Course breakfast/dessert

Cuisine American

Keyword apple cinnamon muffin recipe, cinnamon apple muffins, how to make apple cinnamon muffins

Prep Time 15

Cook Time 20

Servings muffins

Calories 365kcal

Author Beth Pierce

Preheat the oven to 425 degrees. Fill a standard 12-count muffin pan with paper liners.
In a medium bowl whisk together the melted butter, brown sugar, and, cinnamon. Using a fork add the flour stirring just until the mixture forms crumbs. Place the bowl in the fridge for a few minutes while you make the muffin batter.
In a medium bowl whisk together the flour, baking powder, salt, and ground cinnamon.
In a large bowl stir together the sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract just until combined. Add the dry ingredients to the wet ingredients mixing just until combined. Do not over-mix the batter. Fold in the apples trying not to overmix the batter.
Fill the muffin tin just shy of the top with the batter. Sprinkle the crumb mixture evenly over the top of the muffins and gently press down so it adheres.
Bake for 5 minutes at 425 degrees. Without opening the oven reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the muffins in the tin for 5 minutes before moving them to wire racks to cool.

Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
My go-to apples for this recipe are crisp apples like Honeycrisp or Granny Smith apples. Other good choices are Braeburn or Pink Lady (also known as Cripps Pink).
Add a little protein by adding 3/4 cup chopped walnut or pecans.
Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
Fully cool the muffins before storing them in an airtight container at room temperature for 3 days or up to 5 days in the fridge.
Freeze in a heavy-duty freezer bag or sturdy container for up 3 months. Thaw at room temperature. See below for more about freezing muffins.