Classic Apple Cinnamon Muffins Recipe

These apple muffins are moist and tender with an optional crunchy crumb topping. They’re quick to prepare, require no special equipment, and make a perfect breakfast or snack.

I have two small confessions about this recipe. First, the muffins are excellent even without the crumb topping — I included it mainly because crumbs photograph beautifully (and, of course, crumbs make everything better). Second, while I’m posting apple recipes during apple season, I bake and enjoy apple desserts year-round: from classic Jewish Apple Cake and mini apple galettes to apple bars. Whether you buy apples at the farmer’s market or pick them yourself, these muffins are a great way to use up apples of any variety.

A couple of tips before you begin:

• I recommend spooning a little homemade caramel sauce over warm muffins for an indulgent finish.
• Because the bake time is short, cutting the apple pieces to about 1/2″ (12 mm) helps them retain texture. Firmer apple varieties will hold up best; adjust the dice size depending on the apple you choose.

What Ingredients Are Used?

For the crumb topping:

• All-purpose flour
• Brown sugar (light or dark)
• Finely chopped pecans or walnuts
• Unsalted butter, softened
• Cinnamon

For the muffins:

• Apples, peeled, cored, and cubed (about 1/2″ pieces). Gala works well but use your favorite variety.
• Sugar
• Cinnamon
• All-purpose flour
• Baking powder
• Light brown sugar
• Unsweetened applesauce
• Eggs
• Vegetable oil

Making Apple Muffins

This apple muffin recipe is straightforward and doesn’t require any special tools. The crumb topping is optional but adds a pleasant crunchy contrast to the tender muffin crumb.

Start by preparing the crumb topping. Combine the flour, brown sugar, chopped nuts, softened butter, and cinnamon in a large bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse, slightly moist crumbs. Set the crumb mixture aside while you prepare the batter.

For the muffin batter:

1. Preheat the oven to 350°F (175°C). Line two 12-cavity muffin tins with a total of 15 liners.

2. In a medium bowl, toss the cubed apples with 1 tablespoon sugar and 1 teaspoon cinnamon to coat the fruit evenly. Set aside.

3. In a large bowl, whisk together the dry ingredients: flour, light brown sugar, and baking powder.

4. In a separate bowl, mix the applesauce, eggs, and vegetable oil until combined. Pour the wet mixture into the dry ingredients and stir just until the batter comes together (a few small lumps are fine).

5. Fold the cinnamon-coated apples into the batter gently so the fruit is evenly distributed.

6. Divide the batter among the muffin liners, filling each about three-quarters full. Sprinkle about 1 tablespoon of the prepared crumbs over each muffin if using.

7. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5–10 minutes before transferring to a wire rack.

Storing the Muffins

Store cooled muffins at room temperature in an airtight container for up to 2 days. For longer storage, freeze the baked muffins in a freezer-safe bag or container for up to 2 months. Thaw frozen muffins at room temperature or warm briefly in the microwave before serving.

HAPPY BAKING!!!

Additional Notes

• Prep time: 15 mins
• Cook time: 20 mins
• Makes about 15 muffins
• Author: Dikla Levy Frances

If you make these, feel free to share a photo of your results on social media and tag the person who inspired the recipe idea. Enjoy the warm muffins plain or with a drizzle of caramel for a special treat.