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Easy Apple Cinnamon Muffins Recipe for a Cozy Breakfast

Easy Apple Cinnamon Muffins

Tender homemade muffins packed with finely diced apples and warm cinnamon, finished with an optional cinnamon sugar topping. This recipe makes 12 muffins and is ready in about 35–45 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 3/4 cups (220 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 3/4 cup (150 g) Granulated sugar
  • 1 Large egg
  • 1/3 cup (80 ml) Neutral vegetable oil
  • 1/2 cup (120 ml) Milk
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Peeled, cored, and finely diced apple
Optional Cinnamon Topping
  • 2 tablespoons Brown sugar
  • 1/4 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups lightly.
  2. Whisk the flour, baking powder, baking soda, fine salt, and cinnamon together in a medium bowl.
  3. In a separate bowl, whisk the granulated sugar, egg, oil, milk, and vanilla extract until evenly combined.
  4. Add the dry mixture to the wet mixture and stir just until no large streaks of flour remain. Do not overmix.
  5. Fold in the finely diced apple gently, distributing the pieces throughout the batter without crushing them.
  6. Divide the batter among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  7. If using the topping, stir the brown sugar and cinnamon together, then sprinkle the mixture evenly over the batter.
  8. Bake for 18–22 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Choose a firm apple such as Granny Smith, Honeycrisp, or Braeburn. Dice the apple small and avoid adding extra juice. For taller tops, rest the batter for 5–10 minutes before baking, or start at 400°F (200°C) for 5 minutes and then reduce the oven to 375°F (190°C) for the remaining baking time.