This Delicious Apple-Cinnamon Muffin Recipe mixes tender apples, cinnamon, and a streusel-like topping—the perfect fall treat!
Sure, I can eat strawberries and blackberries like they’re a bag of Lay’s, but apples win for flavor, crunch, and sheer versatility. In fact, I can confidently say that apples are probably my favorite fruit. Galas, Cosmic Crisps, Granny Smiths, sweet or sour—there’s an apple for every craving and recipe. I can’t think of another fruit that can say the same.
Another reason I love apples? Aside from pumpkins and the changing leaves, they’re one of the first signs that fall has arrived. Anyone who knows me or peruses my recipes knows I love fall even more than apples. It’s the best season, I would bake you a delicious muffin just to prove that.
Now, I’m not exactly known for my baking skills in my family. That honor goes to my wife (who could probably win the Great British Bake Off… if we were British). However, these apple-cinnamon muffins are easy enough for someone like me to pull off. So if I can bake them without burning the kitchen down or accidentally swapping the sugar for salt, I bet yours will turn out just as good, if not better.
These muffins are soft, buttery, and generously stuffed with cinnamon-spiced apple chunks. Plus, the crumb, streusel-like topping adds just enough texture to make you feel like you’re eating something fancier than your standard muffin. You’ll never buy a gas station muffin again.
Also, I don’t like my muffins too sweet. Don’t worry, there’s still plenty of sugar, but it’s not over the top. Besides, that way, I can justify enjoying one at breakfast with my Earl Grey tea. Of course, I like them whenever—I’ve had a couple for late-night snacks and even as dessert with some pumpkin-spiced cream—I know. I have a problem.
Are Apple-Cinnamon Muffins Healthy?
Well, let’s just say they’re healthier than grabbing that larger-than-life muffin from Costco. You know what I’m talking about—the ones the size of your head. Still, the recipe calls for butter and sugar. This is a muffin, after all.
However, feel free to boost the nutrition a bit. For example, you could substitute whole-wheat flour or mix it with regular flour, using half a cup of each. While we’re at it, try using low-fat Greek yogurt instead of sour cream, or stir in some walnuts or chia seeds for texture and omega-3s. Personally, I’d stick with the recipe as is and enjoy it in moderation.
Why Should I Start The Oven At 425°F?
I have to give credit to my wife for this one because I wouldn’t have ever thought of this technique. Starting your bake at a higher temp for the first five minutes gives the muffins a quick burst of heat. The high heat helps the muffins rise higher, and it’s the easiest way to get that coveted domed top. But trust me—you only need five minutes. Baking is a finicky business. Even going one minute longer can overcook the tops of your muffins. That’s why after five minutes, you drop the temp to 350°F to finish baking. If someone like me can figure out this two-temp technique, you can, too. It’s a neat trick that gives your muffins bakery-style height and vibe!
How Do I Store Leftovers?
After the muffins cool, store them in an airtight container at room temp for 2-3 days. You can also refrigerate them for up to 1 week, although the texture may slightly change in the fridge. Actually, I think the muffins freeze better (use a freezer bag—up to 3 months), and they reheat really nicely in the oven.
Serving Suggestions
In my opinion, no muffin is complete without a hot cup of tea or coffee. On that end, you should try this simple Café de Olla recipe. This fancy and subtly sweet coffee drink features notes of cinnamon that perfectly complement these muffins! Or you can just go all in with the fall theme and whip up this Pumpkin Spice Latte Recipe. ‘Tis the season, right? Want to keep it simple? A tall, cold glass of oat milk is always delicious.
Ingredients
The Muffins:
- 1 medium apple cut into chunks
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter soft
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon milk
The Crumb Topping:
- 2 tablespoons brown sugar
- 1/2 tablespoon granulated sugar
- Pinch of ground cinnamon
- 1 tablespoon unsalted butter melted
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 425°F and spray a 6-hole muffin pan with nonstick spray.
- Peel the apple and cut into ½-inch-thick chunks.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt, and whisk well. Set aside.
- For 2 minutes, beat the butter and both sugars together on high speed in a stand mixer fitted with a paddle attachment.
- Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute until the mixture is creamy and combined.
- Add the dry ingredients and milk to the wet ingredients, and beat for an additional 2 minutes.
- Fold the apples into the batter and set aside.
- To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter and gently mix in the flour until you get large crumbs.
- Spoon the batter into each cup and fill all the way to the top.
- Spoon the crumble topping on each muffin.
- Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F. Bake for 15 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before removing them.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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