Cinnamon Apple Muffins
This Apple Muffins recipe was inspired by my family's favorite Blueberry Crumb Muffins recipe, but this muffin has the perfect cinnamon flavor with sweet apples throughout. The texture is soft, while the crumb topping adds the perfect sweet crunch to every bite. This easy-to-make recipe will quickly become your go-to treat!
Ingredients
For the crumb topping
- ½ cup all-purpose flour
- ¼ cup granulated white sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 4 Tbsp unsalted butter, softened at room temperature
Apple Muffin Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder, aluminum-free
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- ½ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 8 Tbsp unsalted butter, softened at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream, or Greek yogurt, at room temperature
- ¼ cup whole milk, at room temperature
- 2 medium apples, any kind*, cut into 1/4” thick pieces (2 cups diced)
Instructions
- Prep - Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners and set aside.
- Make the crumb topping - 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.
- Mix the dry ingredients - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix the wet Ingredients - 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.
- Combine the batter - 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.
- Add the apples - 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.
Storage - Cool the muffins completely, transfer to an airtight container, and store at room temperature up to 3 days.
To freeze - 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.
To freeze - 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 Facts
Cinnamon Apple Muffins
Amount per Serving
Calories
308
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
61
mg
20
%
Sodium
217
mg
9
%
Potassium
167
mg
5
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
447
IU
9
%
Vitamin C
1
mg
1
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
