Easy Apple Cinnamon Muffins Recipe

Hey! My apple cinnamon muffins are so delicious. You have to try them yourself! They're seriously easy to make with this super simple muffin batter. I like to add a nice hit of cinnamon and brown sugar to them, too.

Plus, I toss in many juicy apples to make them pop. I use the same base when I'm in the mood for blueberry muffins, too—it's just perfect for getting those soft, cakey muffins with those gorgeous, tall tops.

Every time I make them, they disappear fast. Trust me, these will become your new go-to for a quick, delicious treat!

Tell Me About These Apple Cinnamon Muffins

• Taste: They're so awesome! You know how sometimes you get a muffin and it's all dough with barely any goodies inside? Not these! I pack them with extra apples, so every bite is bursting with that sweet fruit goodness, just the way we like it.

• Flavor: They're wonderfully buttery with apple and cinnamon really shining through. And the texture? Absolutely moist and soft because I add a bit of yogurt or sour cream to the mix, just like when we make that sour cream coffee cake. But don’t worry, they’re not too airy; there's just enough milk to keep them slightly dense, striking that perfect balance between soft and substantial.

• Ease: And guess what? They're super easy to make too. This is one of those beginner-friendly recipes where you won't need anything fancy. Just blend the butter and sugars with an electric mixer and mix in the rest with a fork. The best part? All the ingredients are really easy to get. So you are most likely to have them at hand already. Perfect for a quick baking session.

Ingredients

For the Crumb Topping:

• 1/2 cup (100g) granulated sugar

• 1/3 cup (40g) flour

• 1 tsp ground Ceylon cinnamon or Ceylon Cinnamon powder https://druera.com/products/ceylon-cinnamon-powder 

• 1/4 cup (60g) unsalted butter, cold and cut into small pieces

For the Muffins:

• 2 cups (250g) flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground Ceylon cinnamon

• 1/2 cup (115g) unsalted softened butter

• 1/2 cup (100g) granulated sugar

• 1/4 cup (50g) packed light/dark brown sugar

• 2 large eggs, at room temperature

• 1/2 cup (120ml) plain yogurt or sour cream, at room temperature

• 2 tsp pure vanilla extract

• 1 and 1/2 cups (180g) peeled and chopped apples (about 2 medium apples)

Optional Glaze:

• 1 cup (120g) powdered sugar

• 2-3 tablespoons (30-45ml) milk or heavy cream

• 1/2 teaspoon pure vanilla extract

How to Make Apple Cinnamon Muffins

Step 1: Prep Your Apples

Grab your apples, pill and chop them. Then toss chopped apples with a little cinnamon and brown sugar—this adds flavor and gives the apples a nice coating that melds beautifully into the batter.

Step 2: Cream It

Start with your butter and sugars. Get them into your mixer until they're fluffy. This is the secret to getting those perfectly light, airy muffins.

Step 3: Add the Wet Stuff

Crack in the eggs one at a time, making sure each one is fully mixed in before adding the next. Splash in your vanilla for that sweet aroma.

Step 4: The Dry Ingredients

Whisk together your flour, baking powder, and a pinch more cinnamon. This is your flavor foundation. Add this mix to your creamy butter, alternating with milk. Just stir until combined—over-mixing is the enemy here!

Step 5: Fold in the Flavor

Now for the fun part—fold those sugary, spiced apples into your batter.

Step 6: Bake

Scoop the batter into a muffin tin. Fill almost to the top for those nice muffin tops. Slide them into the oven and bake until they turn golden.

Let them cool a bit (if you can wait, that is!) and then dive in. Simple, right? Just basic steps, nothing complicated, and you end up with the tastiest apple cinnamon muffins that are sure to impress.

How to Create the Perfect Tall Muffin Tops

Alright, aiming for those perfectly tall and proud muffin tops? Here’s how you nail it every time:

• Make the Batter Thick: First things first, your muffin batter needs to be thick. None of that runny stuff—thick batter rises into those glorious peaks.

• Fill 'Em Up: Load up your muffin tins to the top. Yep, fill them all the way. This maximizes the rise and gives you that bakery-style look.

• Bake with a Burst: Start with a bang—bake the muffins at a high temperature for the first 5 minutes. This quick start helps the tops puff up fast. Then, drop the heat and let the insides cook through gently. This switcheroo from hot to moderate ensures a gorgeous rise without burning the edges.

And a little tip—press some crumb topping into each muffin before they hit the oven. It adds texture and flavor that’s just irresistible. Try it out, and watch those muffin tops bloom!

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