Apple Cinnamon Muffins Recipe

5 from 54 reviews

Apple Cinnamon Muffins Recipe

These bakery-style apple cinnamon muffins are made with apples and warm spices and are topped with a 4-ingredient crumble.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Yumna Jawad

Equipment

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

1. Peel the apples for the best consistency. Unpeeled apples have more texture, which is why I recommend peeling them for these easy apple cinnamon muffins! You want the muffins to have soft bits of apple.

1. Don't skip resting the muffin batter. This lets the gluten in batter relax, making them more tender and allowing them to rise higher!

- Storage: Once the apple muffins are completely cool, put them in an airtight container or zip-top bag and keep them on the counter for up to 2 days. If you think you won't eat them that quickly, the fridge is best. (They'll last for about 5 days in the fridge.) I do recommend enjoying them warm the first day they’re made for the best flavor and texture.
  
  If you want to enjoy them as if they were fresh out of the oven, reheating is easy. If you stored your muffins in the fridge, you can either let them come to room temperature or give them a quick zap in the microwave for about 15-20 seconds.
- Freezing: These muffins freeze well for up to 3 months! Just place them in a freezer-safe bag or container. I like to defrost them in the microwave or toaster oven until warmed through.

This recipe has been updated in September 2025, but if you like the original version, you can still find it here:
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
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.

Nutrition

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