Warm up your kitchen with Apple Cinnamon Muffins, a Fall Muffin Recipe that blends sweet apples and cozy cinnamon in every fluffy, moist bite. Topped with a crunchy cinnamon crumb, these muffins are perfect for breakfast, snacks, or fall gatherings. Easy to make with pantry staples, Apple Cinnamon Muffins bring autumn’s comforting flavors to your table any time of year. Let’s bake this delightful treat!
Ingredients for Apple Cinnamon Muffins
Here’s what you’ll need for Apple Cinnamon Muffins (makes 12 muffins):
For the Muffins:
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- ½ cup (120g) sour cream
- ¼ cup (60g) unsweetened applesauce
- 1 tsp vanilla extract
- 1 ½ cups (180g) peeled and diced apples (Granny Smith or Honeycrisp)
For the Cinnamon Crumb Topping:
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp (28g) unsalted butter, softened
Equipment
- 12-cup muffin pan
- Paper liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Ice cream scoop (optional)
- Wire rack
Ingredient Tips
- Apples: Granny Smith adds tartness, while Honeycrisp or Fuji brings sweetness to this Fall Muffin Recipe; mix for balance.
- Sour Cream: Ensures moist, tender Apple Cinnamon Muffins; Greek yogurt works as a substitute.
- Cinnamon: Use fresh ground cinnamon for warm, vibrant flavor.
- Butter: Melted butter adds richness; ensure it’s cooled slightly before mixing.
- Applesauce: Boosts apple flavor and moisture; unsweetened keeps sweetness balanced.
Directions for Apple Cinnamon Muffins
Let’s bake these Apple Cinnamon Muffins—a cozy Fall Muffin Recipe!
Preheat and Prep
I preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners or grease lightly.
Mix Dry Ingredients
In a large bowl, I whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt for the base of this Fall Muffin Recipe.
Combine Wet Ingredients
In a medium bowl, I beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup melted butter until smooth. I add 2 eggs one at a time, then mix in ½ cup sour cream, ¼ cup applesauce, and 1 tsp vanilla extract until well blended.
Make the Batter
I add the wet ingredients to the dry ingredients, stirring gently until just combined to keep Apple Cinnamon Muffins fluffy. I fold in 1 ½ cups diced apples, ensuring even distribution without overmixing.
Prepare Crumb Topping
In a small bowl, I mix ¼ cup sugar, ¼ cup flour, and ½ tsp cinnamon. I cut in 2 tbsp softened butter with a fork until crumbly.
Fill and Top
Using an ice cream scoop, I divide the batter evenly among the muffin cups, filling each about ¾ full. I sprinkle the cinnamon crumb topping generously over each for Apple Cinnamon Muffins.
Bake and Cool
I bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 15–18 minutes, until a toothpick comes out clean. I cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 20–23 minutes
- Total Time: 35–38 minutes
- Servings: 12 muffins
- Calories: ~220 kcal per muffin
- Macros per Muffin: 30g carbs, 3g protein, 9g fat, 1g fiber
Variations for Apple Cinnamon Muffins
Try these twists on Apple Cinnamon Muffins:
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter for a nutty Fall Muffin Recipe.
- Caramel Drizzle: Drizzle with 2 tbsp caramel sauce after baking for a decadent touch.
- Spiced Boost: Include ¼ tsp nutmeg or allspice for extra warmth in this Fall Muffin Recipe.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
- Apple Butter Swap: Replace applesauce with apple butter for richer flavor, inspired by Layla Cooks’ creative recipes like Easy Baked Sweet Potato and Egg.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy breakfast.
- Serve with Layla Cooks’ tropical fruit salad for a fresh contrast.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty brunch.
Storage
I store Apple Cinnamon Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For freezing, I wrap each cooled muffin tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. I thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
Serving Tips
- Presentation: Arrange Apple Cinnamon Muffins on a rustic tray with a dusting of powdered sugar for a charming Fall Muffin Recipe.
- Garnish: Add a sprinkle of cinnamon or a drizzle of honey for extra flair.
- Pairing: Enjoy with coffee, hot cider, or Layla Cooks’ iced herbal tea for a delightful treat.
- Portion Size: 1 muffin for a snack; 2 for a hearty breakfast.
- Occasions: Perfect for fall gatherings, brunches, or meal prep.
FAQs
What apples are best for this recipe?
Granny Smith for tartness or Honeycrisp for sweetness work well for Apple Cinnamon Muffins; mix both for balance.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for a celiac-friendly Fall Muffin Recipe.
How do I keep muffins moist?
Avoid overmixing and don’t overbake; check doneness at 15 minutes for moist Apple Cinnamon Muffins.
Can I use unpeeled apples?
Yes, unpeeled apples add texture to this Fall Muffin Recipe; peel for a smoother bite.
Can I make these ahead of time?
Bake Apple Cinnamon Muffins a day ahead and store at room temperature for fresh, ready-to-serve muffins.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Apple Cinnamon Muffins are a cozy, flavorful treat that brings the warmth of fall to every bite. Easy to make and perfect for any occasion, this Fall Muffin Recipe is a must-try for muffin lovers. Bake Apple Cinnamon Muffins, share with friends, and enjoy the sweet, spiced goodness!
Apple Cinnamon Muffins
Ingredients
For the Muffins:
- 2 cups 240g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 115g unsalted butter, melted
- 2 large eggs
- ½ cup 120g sour cream
- ¼ cup 60g unsweetened applesauce
- 1 tsp vanilla extract
- 1 ½ cups 180g peeled and diced apples (Granny Smith or Honeycrisp)
For the Cinnamon Crumb Topping:
- ¼ cup 50g granulated sugar
- ¼ cup 30g all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp 28g unsalted butter, softened
Instructions
Preheat and Prep
- I preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners or grease lightly.
Mix Dry Ingredients
- In a large bowl, I whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt for the base of this Fall Muffin Recipe.
Combine Wet Ingredients
- In a medium bowl, I beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup melted butter until smooth. I add 2 eggs one at a time, then mix in ½ cup sour cream, ¼ cup applesauce, and 1 tsp vanilla extract until well blended.
Make the Batter
- I add the wet ingredients to the dry ingredients, stirring gently until just combined to keep Apple Cinnamon Muffins fluffy. I fold in 1 ½ cups diced apples, ensuring even distribution without overmixing.
Prepare Crumb Topping
- In a small bowl, I mix ¼ cup sugar, ¼ cup flour, and ½ tsp cinnamon. I cut in 2 tbsp softened butter with a fork until crumbly.
Fill and Top
- Using an ice cream scoop, I divide the batter evenly among the muffin cups, filling each about ¾ full. I sprinkle the cinnamon crumb topping generously over each for Apple Cinnamon Muffins.
Bake and Cool
- I bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 15–18 minutes, until a toothpick comes out clean. I cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
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