Apple Cinnamon Muffins are a comforting muffin recipe perfect for fall. Warm Honeycrisp apples and cinnamon are baked into this delicious dessert.
If you love apple and cinnamon, try my Apple Cinnamon Monkey Bread, Apple Bundt Cake, or Hot Apple Cider.
Apple Cinnamon Muffins Ingredients
To make fall muffin recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Apples: I used Honeycrisp apples for this recipe but any apple would be fine to use.
- All-purpose flour: I used unbleached flour but bleached flour is fine to use.
- Whole-wheat flour: Using both all-purpose and whole wheat flour make these muffins healthier without compromising on texture or flavor.
- Ground cinnamon
- Baking soda
- Baking powder
- Granulated white sugar
- Fine sea salt
- Large eggs
- Vegetable oil: I prefer to use avocado or light olive oil but any neutral tasting oil will work. You can also use butter or more applesauce as a substitute.
- Cinnamon applesauce: this adds to the cinnamon flavor of these muffins but you can also use unsweetened plain applesauce or another flavor if you prefer.
- Vanilla extract
How to Make Apple Muffins
- Preheat the oven to 375° Fahrenheit and lightly spray a 12-cup muffin tin with non-stick cooking spray.
- In a bowl, toss together the diced apples and 3 teaspoons all-purpose flour. Set aside.
- In a big mixing bowl, whisk together the 1 cup all-purpose flour, whole wheat flour, ground cinnamon, baking soda, baking powder, white sugar, and sea salt.
- In a separate medium-sized bowl, use a hand-held mixer to beat together the eggs, vegetable oil, applesauce, and vanilla extract.
- Add the wet mixture to the dry mixture and mix just until it comes together. Fold in the diced apples.
- Spoon the muffin mixture evenly into the prepared muffin tin.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Sprinkle the topping over the muffin batter and bake for 20-25 minutes or until a toothpick or knife inserted in the center of a muffin comes out clean with just a few moist crumbs.
- Cool the muffins in the tin for 5 minutes before removing.
You can store these muffins in an airtight container at room temperature for up to 3 days. They can also be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to use a freezer-safe container if freezing the muffins.
What are the Best Apples to Use in these Muffins?
Some of the best kinds of apples for baking include Granny Smith, Honeycrisp, Breaburn, Jonagold, and Pink Lady. These varieties tend to be on the firmer side and hold up well to baking. Wether you use tart apples or sweeter apples depends on your personal preference.
Do I Need to Peel the Apples?
No, you do not need to peel the apples for this recipe.