Embrace the flavors of fall with this easy-to-make homemade Apple Cinnamon Muffins with a crumb top. This recipe comes together in under an hour and is the perfect way to use up a few apples!
I love Fall. It’s my second favorite season to summer–let’s face it, I love the beach, grilling out daily, and daily swims in our pool. However, I welcome the cooler for us Florida weather, and all the flavors that come with fall; pumpkin and most importantly apple!
Years ago, my son was obsessed with this book called “One Hungry Monsters“. The book ends with the little boy enjoying his apple muffin that the monsters never got. Every day/night my son would proclaim that he needed an apple muffin. If you have a little one–you have to get this book. It’s the cutest, works on food, numbers, and rhyming!
I’ve now been making these Apple Cinnamon Muffins for about 5 years now. Now, that my son is older and out of the toddler stage he actually helps me make the muffins. The muffins are on repeat during the fall season when I take a break making my blueberry muffins with crumb topping. The apple muffins are my absolute favorite muffins because of that crumb topping.
Jump to:
Why this Recipe Works
Delicious Flavor: Apple and cinnamon create a harmonious blend of sweet and spicy flavors that make these muffins irresistible. The combination of soft, tender apple pieces and warm cinnamon is a crowd-pleaser that’s perfect for breakfast or as a snack.
Seasonal Sensation: Apples are often in season during the fall, making apple cinnamon muffins a great way to celebrate the flavors of autumn. Using fresh, crisp apples adds a burst of natural sweetness and a pleasant texture to your muffins. But don’t worry you can make these muffins year round, too!
Versatility: You can customize your apple cinnamon muffins by adding various mix-ins, such as nuts, raisins, or even a drizzle of caramel. This versatility allows you to experiment and create muffins that suit your taste preferences.
Ingredients
- Butter – You will need butter for both the base of the muffin and the crumb topping. For the base you need the butter to be softened so you can cream it together with the sugars. For the crumb topping, you need the butter to be cold.
- Sugar – You need a combination of both white granulated sugar and brown sugar for both the muffin batter and the streusel topping.
- Flour – All purpose flour works best for this recipe. You will need it for both the batter and topping.
- Leavening Agents– A combination of baking soda and baking powder help give the muffins a nice rise and stay nice and fluffy.
- Milk – I use 2% milk for this recipe but have also tested with whole milk and also buttermilk richer muffin.
- Cinnamon – Two tablespoons of cinnamon are divided and used for the batter and topping.
Directions
For the Muffins
Preheat the oven to 375° Fahrenheit. Using a stand mixer, cream the butter, granulated sugar, and ¼ cup brown sugar. Mix on medium speed until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
Turn the mixer off, add the flour, baking powder, baking soda, salt, and cinnamon. Turn the mixer on low speed, and slowly begin to pour in the milk.
Mix for 30 seconds. Then add the chopped apples. Set to the side once mixed.
For the Crumb Topping
In a separate bowl combine the ½ cup brown sugar, ⅓ cup flour, salted butter, and tablespoon of cinnamon.
Using a fork, mix well until small pea-sized flakes are formed. This is how it should look.
Place cupcake liners in a muffin pan. Divide the batter evenly among the prepared muffin cups. Add a tablespoon of the crumb topping to each of the muffins.
Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a wire rack to finish cooling completely. Enjoy.
FAQs
Yes, you can use a variety of apples, but it’s generally recommended to use apples with a firm texture, such as Granny Smith, Honeycrisp, or Gala. These apples hold their shape when baked and provide a pleasant contrast to the muffin’s texture.
Yes, you can adapt the recipe to be gluten-free by using a gluten-free flour blend and dairy-free by using almond milk or coconut oil, for instance. Be sure to check the labels of your ingredients for allergen information.
Here are a few kitchen tools that I find very helpful when making muffins.
KitchenAid Stand Mixer, Silicone Spatula, Muffin Tin, Cupcake Liners, Large Cookie Scoop, Pot Holders, and Wire Cooling Rack.
Store your muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer freshness. To extend their shelf life, you can also freeze them in an airtight bag or container for up to 2-3 months.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making apple muffins.
- Apples – You need 2 cups of diced chopped apples for this recipe. I use either 2 large apples or 4 small snacking apples for this recipe.
- Milk – I use 2% for this recipe; however, I have tested whole milk and buttermilk and both work perfectly for this recipe.
- Avoid Overmixing: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dry muffins. Gently fold the ingredients together until just combined.
- Use Muffin Liners– To prevent the muffins from sticking to the pan, use paper or silicone muffin liners, or grease the muffin tin generously.
- Don’t Overbake – Be vigilant about baking time. Overbaking can dry out the muffins. Insert a toothpick into the center of a muffin; if it comes out with a few moist crumbs, they’re done.
- Storing – Once cooled, they can be stored in an airtight container.
- Freezing – If you have leftovers and want to freeze them store in airtight container or freezer Ziplock bag in the freezer.
- Thawing Muffins – To thaw, take the muffins out the night before you want to enjoy them and place in the refrigerator. They will be thawed the next morning and you can heat the muffin in the microwave or oven for a few minutes for an easy breakfast in the morning.
Recipes with Apples
If you are still craving apples, I have a few more ways you can use them up. Here are my favorite apple recipes.
If you want to make homemade muffins this fall and looking for a delicious and easy-to-make recipe this recipe for Apple Cinnamon Streusel Muffins is the winner! Perfect for a quick breakfast on the go, to sip with a warm cup of coffee, pack in a school lunch, or even snack on.
If you make my apple cinnamon muffin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Apple Cinnamon Muffins
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Silicone Spatula
- KitchenAid Stand Mixer
- Muffin Tin
- Muffin Liners
- Cookie Scoop
Ingredients
For the Muffins:
- 1 stick Unsalted Butter room temperature
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- 1 Egg
- 1 cup Milk
- 2 cups All Purpose Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 tablespoon Ground cinnamon
- 2 large apples peeled, cored, and chopped into bite-size pieces
For the Crumb Topping:
- ½ cup brown sugar
- ⅓ cup All-Purpose Flour
- ¼ cup Unsalted Butter softened at room temperature
- 1 tablespoon Cinnamon
Instructions
For the Muffins
- Preheat the oven to 375° Fahrenheit.
- Using a stand mixer, cream the butter, granulated sugar, and ¼ cup brown sugar. Mix on medium speed until fluffy.
- Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl. Turn the mixer off, add the flour, baking powder, baking soda, salt, and cinnamon. Turn the mixer on low speed, and slowly begin to pour in the milk.
- Mix for 30 seconds. Then add the chopped apples. Set to the side once mixed.
For the Crumb Topping
- In a separate bowl combine the ½ cup brown sugar, ⅓ cup flour, salted butter, and tablespoon of cinnamon. Using a fork, mix well until small pea-sized flakes are formed.
- Place cupcake liners in a muffin pan. Divide the batter evenly among the prepared muffin cups. Add a tablespoon of the crumb topping to each of the muffins.
- Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a wire rack to finish cooling completely. Enjoy.
Notes
- Apples – You need 2 cups of diced chopped apples for this recipe. I use either 2 large apples or 4 small snacking apples for this recipe.
- Milk – I use 2% for this recipe; however, I have tested whole milk and buttermilk and both work perfectly for this recipe.
- Storing – Once cooled, they can be stored in an airtight container.
- Freezing – If you have leftovers and want to freeze them store in airtight container or freezer Ziplock bag in the freezer.
- Thawing Muffins – To thaw, take the muffins out the night before you want to enjoy them and place in the refrigerator. They will be thawed the next morning and you can heat the muffin in the microwave or oven for a few minutes for an easy breakfast in the morning.
Did you make this recipe? Let me know!