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Try these Apple Cinnamon Muffins this fall for breakfast made with simple ingredients and loaded with fresh apples. They’re moist, simple to make all in one-bowl and lower in fat compared to traditional apple muffins, with the unmistakable cinnamony fall flavor!
How to make apple cinnamon muffins
- Start with the dry ingredients and mix them well with a whisk until combined.
- Form a well in the center of the dry ingredients, large enough to fit a couple eggs and Greek yogurt.
- Whisk the eggs and Greek yogurt right in that bowl, trying to keep them away from the flour.
- Add the applesauce and lemon juice to the wet ingredients and whisk again, again trying to keep them away from the flour.
- Now combine everything together to form the apple cinnamon muffin batter.
- Finally, fold in the apples with the batter until just incorporated, without over-mixing.
- Use an ice scream scoop to drop the apple cinnamon muffins to the pan and bake until they’re puffed and golden.
Tips for making apple muffins
- Peel the apples for the best consistency. Unpeeled apples do add more texture to the muffins. However, that may prevent the apples from melding with the batter well when baked. I recommend peeling for that reason.
- Add nuts or dried fruit to customize to your taste. Try walnuts or pecans, raisins or cranberries. You can trade out up to ¾ cup of the diced apple for any extra add ins.
- Mix only until everything is incorporated and be mindful that lumps may remain. Over mixing the apple cinnamon muffins will result in a tough texture.
- Use two bowls if you’re more comfortable. Making a well in the middle of the flour is a great way to make this recipe in one bowl. However, feel free to mix the wet ingredients separately if that is easier for you!
Frequently asked questions
Once the apple cinnamon muffins have cooled to room temperature, you can transfer them to an airtight container for a couple days. But I do recommend enjoying them warm the first day they’re made for the best flavor and texture.
Yes, the muffins are perfect for freezing, and you can freeze them for up to 3 months. Place them in a freezer safe bag or container then remove individual muffins as needed to enjoy. I like to defrost them in the microwave or even in the toaster oven until warmed through.
More muffin recipes to try:
- Banana Nut Muffins
- Banana Chocolate Muffins
- Sweet Potato Muffins
- Kid Friendly Muffins
- Blueberry Banana Muffins
- Chai Vegan Muffins
- Double Chocolate Chip Muffins
- Chocolate Chip Banana Muffins
- Cranberry Lemon Muffins
If you’ve tried this healthy-ish feel good Apple Cinnamon Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Apple Cinnamon Muffins
- 2 cups all-purpose flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup non-fat Greek yogurt
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 tablespoon lemon juice
- 2 cups peeled diced apple
- Preheat oven to 350° F. Line 12 cup muffin pan with parchment paper liners.
- Combine all dry ingredients (flour, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
- Make a well in the center of the flour mixture. Add eggs and yogurt to well. Whisk eggs into yogurt incorporating as little of flour as possible.
- Add applesauce and lemon juice to yogurt and eggs. Whisk to mix, slowly incorporating in the flour.
- Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins. Gently fold in apple pieces.
- Scoop batter into paper liners, filling to the top or slightly heaping.
- Bake for 25-30 minutes until a cake tester comes out clean and the muffins are lightly browned.
- Substitute the Greek yogurt with milk
- Substitute the egg for a flax egg to make it vegan.
- Substitute the coconut sugar with any other granulated sugar.
- Substitute the applesauce with butter, coconut oil or any neutral oil.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Amazing recipe! The whole family loved the muffins. Thank you for all your wonderful recipes xx
Thank you! I am glad it was a hit!
Could I use regular sugar instead of coconut? Thank you
Hi plz can I ommit the Apple pieces
The apple makes up a big portion of the recipe, so I’d replace the apples with another fruit in that case!
Instead of Apple pieces can I use applesauce and if yes how much
I wouldn’t replace it with applesauce because the batter might be too watery in that case.
Can I make these pumpkin apple- those are my fav but the recipe I have is too much sugar so I was thinking these are perfecto!!!! I could add pumpkin to applesauce maybe a 1/2 cup – should I omit – something or ??? Help
That’s a great idea! You could try and replace the applesauce with pumpkin puree.
I just added it and they are delicious- but I used whole milk yogurt not Greek – delish! Thank you-
Yay!! You’re so welcome.
Could I sub the all-purpose flour for whole wheat white flour?
That should work in this recipe! However, another option to make this gluten-free would be using an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Is there a substitute for the yogurt?
You can substitute the Greek yogurt with milk!
Made these with the kids and they were a hit. thanks!
I love getting the kids involved when I’m cooking too! You’re welcome!
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