Apple Cinnamon Muffins
Updated Sep 18, 2026
These bakery-style apple cinnamon muffins are made with apples and warm spices and are topped with a 4-ingredient crumble.
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I went through a few rounds of testing with these apple cinnamon muffins before I landed on this particular version of the recipe, and then I brought them to brunch with friends to see what everyone thought. A couple people asked for the recipe before brunch was even over, so I figured I was done testing. These apple cinnamon muffins have been in the brunch rotation ever since.
I add fresh chopped apples to the muffin batter and a bakery-style crumb topping on top, then use Greek yogurt and oil to keep the muffins soft without making them too heavy.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested these with and without resting the batter, and resting it for those 10 minutes made a difference. When I baked the batter right away, the apple pieces sank toward the bottom, but letting it sit first thickened it enough to hold the apples suspended, so they stayed spread throughout the apple muffin instead of settling.
For the crumb topping, I found the butter amount is what makes or breaks it. When I used too much, it melted into a flat, greasy layer instead of staying crumbly, so I stuck with just enough melted butter to bring the flour and sugar together into clumps.
Happy Cooking!
– Yumna
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Apple Cinnamon Muffins Ingredients
- Apples: Use firm, crisp apples like as Honeycrisp, Fuji, or Granny Smith. Peel and dice them into small, even pieces, about ¼ inch, so they soften during the short baking time. Measure the chopped apples; you want about 2 cups, since apple sizes vary.
- Dry ingredients: All-purpose flour, baking powder, salt, and cinnamon. You can substitute your favorite gluten-free flour blend. Use aluminum-free baking powder to avoid any chance of a metallic taste.
- Wet ingredients: Light brown sugar, granulated sugar, eggs, vanilla extract, avocado oil, and Greek yogurt. Use room-temperature eggs and Greek yogurt so they blend smoothly with the rest of the ingredients. For a tangier flavor, sour cream is a good substitute.
- For the crumb topping: Light brown sugar, more all-purpose flour, cinnamon, and melted butter.
How to Make Apple Cinnamon Muffins
These step-by-step photos walk you through how to make Apple Cinnamon Muffins. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Apple Cinnamon Muffins recipe below
1. Whisk the wet ingredients
In a large bowl, combine the brown sugar, granulated sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
2. Add the dry ingredients
Whisk together the flour, baking powder, salt, and, cinnamon. Add it to the wet ingredients and whisk just until no dry flour streaks remain.
3. Add the apples
Scatter the peeled, finely diced apples over the batter.
4. Fold and rest the batter
Use a spatula to gently distribute the apples throughout the batter, then let it sit.
5. Make the topping
While the batter rests, add the flour, brown sugar, and cinnamon to the melted butter in a small bowl.
6. Stir until crumbly
Mix until the dry ingredients are moistened and small clumps form. The topping should look like crumbs rather than a smooth paste.
7. Fill the muffin pan and top with the crumble
Divide the batter evenly among 12 parchment-lined muffin cups. Sprinkle the crumb topping over each one.
8. Bake the cinnamon apple muffins
Bake until a toothpick inserted into the centers of the muffins comes out clean. Let the muffins cool in the pan, then move them to a wire rack to cool completely.
Full Apple Cinnamon Muffins Recipe
Apple Cinnamon Muffins Recipe
Video
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup Greek yogurt at room temperature
- ½ cup avocado oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 medium apples peeled and diced into small pieces, about 2 cups
Crumb Topping
- 3 tablespoons melted butter
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with parchment paper cups.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, combine the sugars, Greek yogurt, oil, eggs, and vanilla. Whisk until smooth.
- Add the dry mixture on top of the wet mixture and whisk until just combined, with no flour streaks remaining. Gently fold in the diced apples. Rest the batter for 10 minutes.
- Meanwhile, make the crumb topping. Melt the butter in a small bowl. Add flour, brown sugar, and cinnamon and mix until crumbly.
- Divide the muffin batter evenly into the prepared pan, then sprinkle the crumb topping evenly over each.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
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 apple, peeled and diced Instructions
1. Preheat oven to 350° F. Line 12 cup muffin pan with parchment paper liners.
2. Combine all dry ingredients (flour, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
3. Make a well in the center of the flour mixture. Add eggs and yogurt to well. 4. Whisk eggs into yogurt incorporating as little of flour as possible.
5. Add applesauce and lemon juice to yogurt and eggs. Whisk to mix, slowly incorporating in the flour.
6. Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins. Gently fold in apple pieces.
7. Scoop batter into paper liners, filling to the top or slightly heaping.
8. Bake for 25-30 minutes until a cake tester comes out clean and the muffins are lightly browned.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Chopped nuts. Stir ¼ cup finely chopped walnuts or pecans into the crumb topping before sprinkling it over the muffins.
- Hemp hearts. Fold 2 tablespoons of hemp hearts into the batter with the apples.
- Chia seeds. Fold 1 tablespoon of chia seeds into the batter with the apples for a slight crunch.
Recipe Tips
- Stop whisking once the flour disappears. You’ll mix the batter a little more when you fold in the apples. Continuing to whisk until it’s completely smooth can make the muffins tough.
- Don’t skip resting the muffin batter. This lets the gluten in batter relax, making them more tender and letting them rise higher.
- Check the batter beneath the topping. A browned crumb topping doesn’t tell you whether the center is baked. Insert the toothpick into the muffin itself, and try another spot if you hit a piece of apple.
Troubleshooting
Too much flour or overmixing can make muffins dense. Measure the flour with the spoon-and-level method, then stop whisking as soon as the dry streaks disappear. Also check that your baking powder hasn’t expired.
They may need more baking time, especially if the apples were cut into large pieces or you added more than 2 cups. If the toothpick comes out with wet batter, keep baking and check again after a couple of minutes.
Moisture from the muffins will soften the topping over time, especially if they’re covered while still warm. Let them cool completely on a wire rack before putting them in a container.
Comments
Is it okay to use olive oil instead of avocado oil ? Or any other kind of oil ?
Yes, you can substitute olive oil or coconut oil!
Best apple crumb muffin ive ever had. I used apples that a family friend gave me. Thanks for the recipe.
The best you’ve ever had is such a lovely compliment! So happy you could put those apples from your friend to good use. Thanks for taking a moment to leave a review!
Can I use vegetable or coconut oil instead of avacado oil? Would I use the same amount?
Yes, either one will work as a 1:1 substitute. Hope you enjoy!
I made this in a loaf tin and topped with crumble cooked 25 mins and then covered crumble for last 15 mins it was delicious 🙏👌
Love that! So happy you enjoyed it!!
Love these muffins! It’s such an easy recipe and we love that they’re not too sweet. How long can I leave them on counter?
Can I substitute the lemon juice for something else or just take it out completely? I have acid reflux and i cant use lemon juice in anything.
Thanks!:)
You can just leave it out! Hope you enjoy!
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
Absolutely!
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!
Hey
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.
Tasty
Thank you!
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!
delicious!
Thank you!
This cupcakes came out really good! I substituted 1/4 cup of flour for almond flour and a used 1 cup of blueberries and 1 cup of apples. They were ready in about 20 minutes and they were super delish! Not too sweet and very moist. My only little mishap was that they got stuck a bit more than expected to the cupcake lining; but that didn’t stop us from eating 75% of them in a secon.
Thank you so much! I’m glad you enjoyed them so much!!
Hi Yumna made your apple cinnamon muffins but used GF flour….it was such a hit with my kids 🙌🙌🙌
So glad the kids enjoyed it! Thank you!
Can I use egg whites instead of eggs? Also could I sub some of the flour for pea protein? If so how much would you suggest?
I’ve never tried either of those swaps so unfortunately I can’t advise on that.
I love that you were thoughtful enough to share a substitution list as every kitchen may or may not have needed ingredients. I appreciate it so much that I’m going to make them now. Thank you.
Aww I’m so glad it’s helpful to you! Thank you 🙂
Can I substitute the coconut sugar for brown sugar?
Yup! That works or regular granulated sugar.
These muffins are so good 👍 and tasty.
Yay! So glad to hear it!
What apples would you suggest for this recipe?
It honestly works with all kinds. Usually I like Granny smith for baking since they are tart and balance the sweetness from recipes. But in this case, these are not overly sweet, so any apples like Fuji, Gala, Braeburn or Honeycrisp will work!
We loved these fall muffins. They were delicious, made the house smell perfect, and even my baby loved them! Pretty quick prep too!
Yay, so glad to hear it! Thank you!
Hey, how should I know how much of the ingredients I need??
Thanks
Just scroll down to the recipe card. Or you can use the Jump to Recipe button at the top 🙂
Thnx yumna , thats really nice and healthy muffins!
No oil
No butter
Just well done 👍
Thank you!!