These Apple Cinnamon Muffins are bursting with flavor of fall, packed with crispy apple chunks and warming touch of cinnamon. These light, fluffy, perfectly airy and bakery-style muffins with aromatic streusel topping are so easy to put together in just 30 minutes.
I have a fondness for incorporating apples into my baking. The combination of chunky apples and cinnamon flavor feels like a match made in heaven, especially during the fall and winter season, just like this praline apple bread.
These cinnamon apple muffins are bursting with flavor and moisture. Whether it's the streusel topping or the cinnamon sugar sprinkled on top, the aroma and taste are simply delightful like these cinnamon cupcakes with cream cheese frosting.
Why You'll Love This Recipe
- Effortless Baking: Don't be intimidated by baking. These Apple Cinnamon Muffins are perfect for beginner bakers. The recipe requires just a few simple ingredients and minimal effort for delicious results.
- Irresistibly Crunchy Tops: These muffins boast irresistibly crunchy, golden brown tops that give way to a soft and tender interior like these blueberry, lemon poppy seed or banana chocolate muffins.
- Minimal Mess: This recipe lets you prepare the batter in just one bowl, making cleanup a breeze.
- Plain or Crumble: Enjoy the muffins as-is or add texture with an easy sweet and buttery cinnamon crumb topping, that is delicious like these peach cobbler muffins.
Apples for Baking
Choose firm, tart apples like Granny Smith for your muffins. They'll keep their shape when baked, giving you delicious apple chunks in every bite. Softer apples will turn mushy, losing the contrast in texture.
Feel free to try other varieties like Honeycrisp or Pink Lady for different flavors. The key is to pick apples that are firm and tart for the tastiest apple muffins like:
- Golden Delicious Apples.
- Rome Apples.
- Braeburn Apples.
- Honeycrisp Apples.
- Jonagold Apples.
Ingredients
- Apples are the hero of this recipe. Cut in chunks to have apple in every bite.
- All-purpose flour gives structures to these muffins.
- Sour cream emulsifies the muffins batter and gives a tangy flavor.
- Cinnamon powder gives the powerful aroma and flavor of Fall season.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- No sour cream on hand? No problem. Simply substitute the sour cream in this recipe with plain yogurt (full fat) in a 1:1 ratio. Yogurt adds a touch of tang and moisture, making it a perfect replacement.
- Want crunchy muffins? Add ⅓ cup of chopped nuts of your choice such as walnuts or pecans.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Apple Cinnamon Muffins
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: Prepare the streusel topping, mix all the ingredients and set aside.
Step 2: In a large bowl, sift together flour, baking powder, salt and cinnamon. Whisk.
Step 3: Cut apples in small chunks about half an inch in size. Coat the apple in one tablespoon flour in a medium bowl and set aside.
Step 4: Using an electric mixer beat the butter and sugar together for about 4 minutes until light and creamy.
Step 5: Add eggs, one by one, and beat after each addition. Add vanilla and sour cream and beat again.
Step 6: Add the dry ingredients to the wet ingredients. Fold until incorporated.
Step 7: Fold in the apples.
Step 8: Using an ice-cream scoop, scoop out a generous amount to the muffins, filling the liners almost to the top.
9. Now sprinkle the crumb topping on each muffin with a teaspoon.
10. Bake it for 18 - 20 minutes in the middle rack of the oven or until the wooden skewer inserted comes out clean.
Expert Tips
- A gentle mix is key and here is why. The tiny air bubbles you see when you mix the batter? They're essential for light and fluffy muffins. Overmixing deflates them, resulting in a heavy texture. So, follow the rule of thumb, mix until just combined. A gentle touch and stir is all you need for perfectly soft and moist apple cinnamon muffins.
- Avoid overbaking by monitoring the baking time closely. Remove the muffins from the oven as soon as a toothpick or cake tester inserted in the middle comes out clean.
Recipe FAQs
Craving more muffins? No problem. This recipe easily doubles for a bigger batch. Just use twice the amount of each ingredient and follow the same instructions to get these scrumptious muffins.
It's a matter of personal preference. I typically leave the apple skins on because I enjoy the texture, and it saves time compared to peeling them. Additionally, I don't finely chop the apples. However, if you prefer a smoother texture, you can peel the apples. Some people also choose to shred the apple instead.
How to Store
Room Temperature
For apple muffins you plan to eat within 3-4 days, simply store them in an airtight container at room temperature.
Refrigerate
If you want to keep your muffins fresh for up to a week, store them in an airtight container in the refrigerator.
Freezing Instructions
Freeze these muffins for up to 3 months. Cool completely, wrap each in plastic and foil to prevent freezer burn, then store in a gallon-sized Ziploc bag, removing excess air. Label with the date before sealing. Enjoy within 3 months.
Reheating Instructions
Take out the muffins from the freezer and thaw them at room temperature for a few hours, or microwave it on low power for about 30 seconds, or until warmed through.
Related Muffins Recipes
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Recipe
Apple Cinnamon Muffins
Equipment
- 1 muffin tin
Ingredients
- 2 cup all-purpose flour (240 g)
- 1 cup castor sugar (200 g)
- ½ cup butter (115 g) room temperature
- 1 teaspoon cinnamon powder (3 g)
- 1 ½ teaspoon baking powder (15 g)
- ½ teaspoon baking soda (5 g)
- ¾ cup sour cream (184 g)
- 2 eggs (large)
- 2 cup diced apples (350 g) (approx. 2 medium sized apples)
- 2 teaspoon vanilla extract (10 ml)
Streusel Topping
- ¼ cup butter (melted)
- ⅓ cup brown sugar (65 g)
- ½ teaspoon cinnamon powder (1.4 g)
- ⅓ cup all-purpose flour (45 g)
Instructions
- Preheat the oven to 375 F. Spray the muffin tin with bakers spray or put liners in the muffin tin and set aside.
- Prepare the streusel topping. Mix all the ingredients and set aside.
- Take a large bowl sift together flour, baking powder, salt and cinnamon. Whisk and set aside.
- Cut apples in small chunks about half an inch in size. Coat them in one tablespoon flour and place in a medium sized bowl. Set aside.
- Using an electric mixer beat the butter and sugar for about 4 minutes until it is light and creamy.
- Add eggs one by one, beating after each addition. Add the vanilla and beat again.
- Add the dry ingredients to the wet ingredients and fold it until just incorporated together.
- Add in the apples to the mixture and incorporate until just combined.
- Using an ice-cream scoop, scoop out a generous amount to and fill the muffin liners almost to the top.
- Pour the topping on each muffin with a teaspoon of crumb topping.
- Bake the muffins for 14 – 16 minutes in the middle rack of the oven or until the wooden skewer inserted comes out clean.
- Take out the muffin pan and let the muffins cool for about 5 minutes in the pan before transferring them on the wire rack and cool completely before serving.
Notes
-
- A gentle mix is key and here is why. The tiny air bubbles you see when you mix the batter? They're essential for light and fluffy muffins. Overmixing deflates them, resulting in a heavy texture. So, follow the rule of thumb, mix until just combined. A gentle touch and stir is all you need for perfectly soft and moist apple cinnamon muffins.
- Avoid overbaking by monitoring the baking time closely. Remove the muffins from the oven as soon as a toothpick or cake tester inserted in the middle comes out clean.
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