Easy Apple Cinnamon Muffins – Perfect for Breakfast or Snack

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Moist, Fluffy, and Packed with Fall Flavor | Easy One-Bowl Recipe

These Apple Cinnamon Muffins are soft, cozy, and bursting with juicy apple chunks, warm spices, and a tender crumb that makes every bite feel like a warm hug. Whether you’re baking them for a quick breakfast, school lunchboxes, or a lazy weekend brunch, this one-bowl recipe will become your new go-to.

They’re made with wholesome ingredients, perfectly sweet (but not too sweet), and can easily be adapted to be gluten-free, dairy-free, or lower in sugar. With a cinnamon sugar topping and bits of real apple in every bite, these muffins are irresistibly delicious and freezer-friendly too!

Ingredients Overview: The Key to Perfect Apple Muffins

Let’s take a look at the simple pantry staples that come together to create these fluffy, bakery-style muffins:

1. Apples (Fresh and Juicy!)

  • Choose firm, crisp apples like Honeycrisp, Fuji, or Granny Smith.

  • Dice them small so they melt into the muffin and stay moist.

2. All-Purpose Flour (or Whole Wheat)

  • Provides the structure for the muffins.

  • For a fiber boost, substitute half with whole wheat flour.

3. Brown Sugar

  • Adds sweetness and moisture thanks to its molasses content.

  • You can also use coconut sugar or maple sugar for a less refined option.

4. Cinnamon & Nutmeg

  • Classic warming spices that enhance the apples.

  • Nutmeg adds a slightly nutty, earthy note that elevates the flavor.

5. Baking Powder & Baking Soda

  • Ensure tall, fluffy muffins with a soft interior.

6. Eggs

  • Help bind the ingredients and give the muffins structure.

7. Yogurt or Buttermilk

  • Keeps muffins moist and tender without needing much oil.

  • Use Greek yogurt for a protein boost or buttermilk for a rich texture.

8. Oil or Melted Butter

  • Just enough fat to give these muffins a soft crumb and golden edge.

  • Use avocado oil, canola, or melted coconut oil.

9. Vanilla Extract

  • Balances the spice and fruit flavors with a hint of warmth.

10. Optional Topping: Cinnamon Sugar

  • A simple mix of cinnamon and sugar adds a bakery-style finish and subtle crunch on top.

Step-by-Step Instructions: How to Make Apple Cinnamon Muffins

This recipe comes together in one bowl with minimal mess and maximum payoff.

1. Preheat and Prep

  • Preheat oven to 375°F (190°C).

  • Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together:

  • 2 large eggs

  • ½ cup light brown sugar

  • ⅓ cup oil (avocado, vegetable, or melted coconut)

  • ½ cup plain yogurt or buttermilk

  • 1 tsp vanilla extract

Whisk until smooth and creamy.

3. Add the Dry Ingredients

To the same bowl, add:

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 ½ tsp ground cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

Mix gently until just combined—do not overmix.

4. Fold in the Apples

  • Peel and dice 1 ½ cups of apples into small ¼-inch cubes.

  • Gently fold into the batter.

5. Fill the Muffin Tin

  • Divide the batter evenly among 12 muffin cups (fill about ¾ full).

  • Optional: Sprinkle each muffin with cinnamon sugar before baking.

6. Bake

  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Variations, Substitutions & Tips

These muffins are super versatile! Here’s how to customize them:

Gluten-Free

  • Use a 1:1 gluten-free all-purpose flour blend.

  • Don’t forget to check that your baking powder is GF certified.

Dairy-Free

  • Use plant-based yogurt (like almond or coconut yogurt).

  • Replace butter with oil or dairy-free margarine.

Lower Sugar

  • Replace brown sugar with coconut sugar.

  • Reduce to ⅓ cup if your apples are very sweet.

Add-Ins

  • Nuts: Fold in ½ cup chopped walnuts or pecans.

  • Raisins or dried cranberries: Add a chewy pop of sweetness.

  • Oats: Sprinkle old-fashioned oats on top before baking.

Muffin Pro Tips

  • Don’t overmix the batter—stir just until dry ingredients disappear.

  • For a taller muffin top, rest the filled muffin tin in the fridge for 15 minutes before baking.

  • Use an ice cream scoop for evenly portioned muffins.

Serving Ideas & Occasions

These apple cinnamon muffins are perfect for:

  • Back-to-school breakfasts or lunchbox treats

  • Brunches and holiday mornings

  • Afternoon snacks with tea or coffee

  • Meal prep—make ahead and freeze

  • Baby-led weaning (omit sugar and dice apples finely)

Serve them warm with:

  • A pat of butter or almond butter

  • A drizzle of honey or maple syrup

  • A side of fruit and a hard-boiled egg for a balanced breakfast

Nutrition & Storage Notes

Estimated Nutrition per Muffin (without topping):

  • Calories: 160–180

  • Protein: 3–4g

  • Carbs: 20–22g

  • Sugar: 10–12g

  • Fat: 6–8g

  • Fiber: 2g

Health Benefits:

  • Apples add fiber and natural sweetness.

  • Cinnamon may help support blood sugar balance.

  • Yogurt provides probiotics and protein.

Storage:

  • Store at room temperature in an airtight container for up to 3 days.

  • Refrigerate for up to 5 days.

  • Freeze for up to 3 months. Wrap individually for easy grab-and-go.

FAQ: Apple Cinnamon Muffins

1. Can I use applesauce instead of oil?

Yes—swap up to half the oil with unsweetened applesauce to reduce fat. Texture may be slightly more moist and cake-like.

2. Which apples are best for muffins?

Firm, tart-sweet apples like Honeycrisp, Fuji, Pink Lady, or Granny Smith hold up best and don’t turn mushy.

3. Can I make them egg-free?

Yes! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg replacer.

4. How do I get the muffins to rise higher?

Make sure your baking powder is fresh. Rest the filled muffin tin in the fridge for 10–15 minutes before baking to boost the rise.

5. Can I make mini muffins?

Absolutely! Use a mini muffin tin and reduce the bake time to 12–15 minutes.

6. Are these muffins toddler-friendly?

Yes—just reduce or skip the sugar and dice apples very finely for younger children.

7. Can I add a crumble topping?

Yes! Mix 2 tbsp butter, ¼ cup oats, 2 tbsp flour, 2 tbsp brown sugar, and ¼ tsp cinnamon. Sprinkle over each muffin before baking.

Tasty Recipes Card (Plain Text Format)

Description:
Moist and fluffy apple cinnamon muffins filled with fresh apples and warm spices. Perfect for breakfast, snack, or a cozy fall treat—plus freezer-friendly!

Ingredients:

  • 2 eggs

  • ½ cup light brown sugar

  • ⅓ cup oil (vegetable, avocado, or melted coconut)

  • ½ cup plain yogurt or buttermilk

  • 1 tsp vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 ½ tsp ground cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • 1 ½ cups diced apple (peeled)

Instructions:

  1. Preheat oven to 375°F. Line or grease a 12-cup muffin tin.

  2. In a bowl, whisk eggs, sugar, oil, yogurt, and vanilla.

  3. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently.

  4. Fold in diced apples.

  5. Divide batter into muffin tin. Optional: top with cinnamon sugar.

  6. Bake 18–22 minutes until golden and a toothpick comes out clean.

  7. Cool 5 minutes in pan, then transfer to a rack.

Notes:

  • Use whole wheat flour for extra fiber.

  • Make mini muffins by baking 12–14 minutes.

  • Freeze cooled muffins for up to 3 months.

Details:

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Yield: 12 muffins

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