Apple Cinnamon Muffins
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.
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.