Apple Cinnamon Muffins
There’s something so comforting about the smell of apples and cinnamon baking in the oven. These Apple Cinnamon Muffins are soft, fluffy, and filled with tender pieces of apple and cinnamon flavor. They’re perfect for a cozy afternoon snack, or a little treat alongside a cup of coffee or tea.
Best of all, they’re simple to make with everyday ingredients and your kitchen will smell amazing while they bake!
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Why You’ll Love These Apple Cinnamon Muffins
- Soft and fluffy: The muffins have a tender, moist crumb.
- Warm and cozy flavor: Cinnamon and apple are a classic combination.
- Easy to make: No fancy equipment or complicated techniques required.
- Perfect for any occasion: Enjoy them for snacks or dessert.
Tips for the Best Apple Cinnamon Muffins
- Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make muffins dense instead of light and fluffy.
- Cut the apples into small pieces. Smaller pieces distribute nicely throughout the batter and make every bite extra delicious.
- Add a little crunch. For an extra-special muffin, sprinkle chopped walnuts or pecans over the tops before baking.
How to Store Them
Store cooled muffins in an airtight container in a refrigerator for up to 3 days. Although they’re best enjoyed at room temperature. I like to warm them up in the oven at 350F for about 5 minutes before enjoying it.
These muffins also freeze well. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw in a refrigerator overnight and warm briefly before serving.
If you’re craving something sweet and homemade, these Apple Cinnamon Muffins are sure to become a favorite.
They’re soft, fragrant, wonderfully apple-filled, and finished with a cinnamon crumble topping. Grab a warm muffin, pour yourself a cup of tea, and enjoy a little taste of homemade comfort!
Ingredients
- Dry Ingredients
290g AP flour (take out about 2 tbsp to mix into diced apples)
10g baking powder (2 1/2 tsp)
3g baking soda (1/2 tsp)
1/4 tsp salt
4g cinnamon (1 tsp)
- Wet Ingredients
113g butter (room temperature)
150g sugar
2 eggs
1 tsp vanilla
120g sour cream (1/2 cup)
100g milk
1 diced apple
- Crumble Topping
70g light brown sugar
140g AP flour
85g cold cubed butter
1 tsp cinnamon
Directions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners. Dice apple and set aside.
- In a medium bowl, sift together AP flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream butter (room temperature) and sugar until the color is light and fluffy. Scrape down the side of the bowl and mix well. Add in eggs and vanilla. Stir well. Then add sour cream and mix well.
- Add the dry ingredients and milk to the creamed butter/ sugar. Mix until just
combined, making sure to scrape from the bottom. - In another bowl, toss in about 2 tbsp of AP flour into diced apples and add into the batter.
- Stir gently until just combined and make sure not to overmix. As soon as the batter looks smooth and no lumps of flour remain, you’re good to go.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- To Make Crumble
- Place all of the ingredients into a mixing bowl and mix by hand or machine until a loose,
crumb-like texture is achieved. - Cover the surface of the muffins with the crumb topping.
- Bake in a pre-heated 350˚F oven for 18-22 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack and enjoy!