These Apple Cinnamon Muffins are soft, moist, and perfectly spiced—ideal for cozy mornings or a satisfying snack on the go. Each bite is filled with juicy apple pieces and warm spices, delivering all the flavors of a classic apple pie in muffin form. They’re quick to make, freezer-friendly, and sure to be a family favorite!
Why You’ll Love This Recipe
Quick & Easy: Perfect for busy mornings or last-minute baking.
Fresh Apple Flavor: Real fruit adds juicy bites to every muffin.
Warm Spices: Cinnamon and nutmeg deliver a cozy, fall-inspired taste.
Budget-Friendly: Made with affordable, everyday ingredients.
Kid-Approved: Naturally sweet and soft, these are a hit with little ones.
Ingredients Breakdown
Dry Ingredients:
1 ½ cups all-purpose flour
Provides structure and a tender crumb.¾ cup sugar
Adds sweetness and helps with browning.1 tbsp baking powder
Gives the muffins a light, fluffy rise.1 tsp ground cinnamon
Infuses warm spice and complements the apple flavor.½ tsp ground nutmeg
Adds depth and enhances the cinnamon.
Wet Ingredients:
1 egg
Binds the batter and adds richness.½ cup milk
Keeps the muffins moist and smooths out the batter.¼ cup melted butter
Adds moisture and rich flavor.
Fruit:
1 large apple, peeled and diced
Adds juicy, tart-sweet bursts of flavor and natural moisture.
Tips and Tricks
Best Apples: Use firm, tart varieties like Granny Smith, Honeycrisp, or Fuji.
Uniform Size: Dice apples finely for even texture in every bite.
Optional Topping: Sprinkle tops with cinnamon sugar before baking for added crunch.
Variations and Customizations
Add Nuts: Fold in ½ cup chopped walnuts or pecans for crunch.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Make It Vegan: Use plant-based milk, vegan butter, and a flax egg.
Pairing Suggestions
Serve with a warm chai latte or black coffee.
Spread with butter or apple butter for extra indulgence.
Enjoy with a scoop of vanilla yogurt for breakfast.
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps for up to 5 days. Reheat slightly for best taste.
Freeze: Freeze individually wrapped muffins for up to 3 months.
Popular Questions
Can I use applesauce instead of fresh apples?
You can substitute ½ cup applesauce, but the texture will be softer and less chunky.
Can I make mini muffins?
Yes! Reduce baking time to 12–15 minutes and check with a toothpick.
Can I double this recipe?
Absolutely! Double the ingredients and use two muffin tins or bake in batches.
