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Apple Cinnamon Muffins

These easy Apple Cinnamon Muffins are soft, moist, and packed with juicy fresh apples and warm cinnamon. Made with simple ingredients and no mixer, they're perfect for breakfast, brunch, snacks, or cozy fall baking. Enjoy these homemade muffins warm with butter, apple butter, or your favorite cup of coffee.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • For the Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter melted
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1½ cups peeled and diced fresh apples
  • For the Cinnamon Topping
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
  3. Peel, core, and finely dice the apples. Set aside.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
  6. Add the eggs one at a time, whisking after each addition.
  7. Stir in vanilla extract.
  8. Add the buttermilk and mix until combined.
  9. Gradually add the dry ingredients to the wet ingredients.
  10. Gently stir until just combined. Do not overmix.
  11. Fold in the diced fresh apples.
  12. Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
  13. Mix the topping sugar and cinnamon together.
  14. Sprinkle the cinnamon sugar evenly over the muffins.
  15. Bake for 18–23 minutes, or until the tops are golden and a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs.
  16. Allow the muffins to cool in the pan for about 5 minutes.
  17. Transfer to a wire rack and cool slightly before serving.

Notes

  • Honeycrisp, Granny Smith, Pink Lady, and Fuji apples all work well.
  • Cut the apples into small, evenly sized pieces so they cook evenly.
  • Slightly tart apples provide a nice contrast to the sweet muffin batter.
  • Don't overmix the batter after adding the flour.
  • Buttermilk helps create a soft and tender texture.
  • Use room-temperature eggs when possible for easier mixing.
  • For a stronger apple-spice flavor, add ½ teaspoon apple pie spice.
  • Add ½ cup chopped walnuts or pecans for extra crunch.
  • For a lighter version, replace part of the all-purpose flour with whole-wheat flour.
  • Unsweetened applesauce can replace part of the butter, although the texture will change slightly.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze for up to 3 months.