Go Back
–+ servings
Cinnamon Apple Muffins

Cinnamon Apple Muffins

Delicious Cinnamon Apple Muffins featuring a sweet crumb topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 308 kcal

Equipment

  • Muffin tin
  • mixing bowls
  • hand mixer
  • whisk
  • spatula

Ingredients
  

Crumb Topping

  • 0.5 cups all-purpose flour
  • 0.25 cups granulated white sugar
  • 0.25 teaspoons fine sea salt
  • 0.5 teaspoons ground cinnamon
  • 4 tablespoon unsalted butter, softened at room temperature

Apple Muffin Ingredients

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder, aluminum-free
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons fine sea salt
  • 2 teaspoons cinnamon
  • 0.5 cups light brown sugar, packed
  • 0.25 cups granulated white sugar
  • 8 tablespoon unsalted butter, softened at room temperature
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 0.5 cups sour cream or Greek yogurt, at room temperature
  • 0.25 cups whole milk at room temperature
  • 2 medium apples, any kind cut into ¼” thick pieces (2 cups diced)

Instructions
 

Instructions

  • Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners and set aside.
  • In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-size crumbs form throughout and the mixture is no longer sandy. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl with a hand mixer (or in a stand mixer), cream together both sugars and butter on high speed for 2 minutes. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. Add sour cream and milk and beat on medium speed until well blended.
  • Add dry ingredients to the butter mixture in 3 additions, gently mixing on low-medium speed. DO NOT OVER MIX- stop when it comes together and there are no dry streaks- the batter will be thick. Scrape down the bowl.
  • Use a spatula to gently fold the diced apples into the batter until just combined. Divide the batter evenly between the lined muffin cups (a trigger-release scoop is helpful). It will seem like too much batter, but it works. Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center. Lightly press the crumbs down.
  • Bake at 425°F for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy.

Notes

Choose any crisp-tart apple, such as Granny Smith, Macintosh, Golden Delicious, Honey Crisp, Gala, Pink Lady, Fuji, Braeburn, etc. Cool the muffins completely, transfer to an airtight container, and store at room temperature up to 3 days. For long-term storage, wrap cooled muffins individually in plastic wrap and pack into an airtight container. Store in the freezer for up to 3 months. Thaw on the counter or in the fridge overnight.

Nutrition

Serving: 1muffinCalories: 308kcal
Keyword apple muffins, baking, Cinnamon Apple Muffins, dessert, Easy Recipes, muffins
Tried this recipe?Let us know how it was!