Fall is in the air—what better way to celebrate than with moist, spiced apple cinnamon muffins? This easy recipe yields delicious results and uses simple pantry ingredients. Let’s get baking!
Apple cinnamon muffins
These apple cinnamon muffins are a perfect autumn treat—soft, lightly spiced, and studded with tender apple pieces. They’re simple to prepare and great for breakfast, a snack, or to bring to gatherings. The recipe uses everyday ingredients and yields 12 muffins with a tender crumb and warm cinnamon aroma.
What are the best apples to use in apple muffins?
For baking, choose firm apples that hold their shape. Granny Smith are ideal for their tartness and texture, but Braeburn, Honeycrisp, or Golden Delicious also work well. Dice the apples into small pieces so they bake evenly through the muffins.
Which flour is best for this apple muffins recipe?
Self-rising flour is recommended here because it already contains the leavening needed for light, tender muffins. If you use all-purpose flour, add a little baking powder and a pinch of salt.
Can I make these muffins without milk?
Yes. Substitute equal parts water or an unsweetened non-dairy milk such as almond milk for a dairy-free version.
Tips for light, fluffy muffins
- Don’t overmix the batter—stir until the dry and wet ingredients are just combined to avoid a tough crumb.
- Add the wet ingredients to the dry ingredients gradually and fold gently.
- Using a combination of oil and butter can give both moistness and flavor: oil keeps muffins soft while butter adds richness. Mild-flavored oils like canola or vegetable are fine, or use melted butter if you prefer.
Oil or butter—what’s better?
Either works. Oil yields moister muffins; butter adds more flavor. You can use a mix (as in this recipe) or substitute 1/2 cup melted butter in place of the oil.
What if I add an extra egg?
An extra egg will make the muffins denser and richer. Follow the recipe for a lighter texture unless you prefer a sturdier muffin.
Do I need to add salt?
If you use self-rising flour, it already contains salt. If you use all-purpose flour, add a pinch of salt and the appropriate amount of baking powder to replace the rising agent.
Can I use applesauce instead of chopped apples?
Yes—applesauce can be used to reduce calories and fat. Substitute about 8 tablespoons of applesauce for one apple, or use applesauce in place of some oil. Muffins made with applesauce may be slightly denser.
How to make these muffins healthier
- Substitute whole wheat flour for part or all of the flour.
- Replace oil with unsweetened applesauce (about 1 cup applesauce for 1 cup oil) to lower fat.
- Use fresh fruit and reduce added sugar; cinnamon adds natural sweetness.
Can I prepare batter the night before?
Yes. Mix the batter, cover, and refrigerate overnight. Remove from the fridge for 10 minutes before baking, then bake as directed.
Cooling and storage
Let muffins cool in the pan about 10 minutes, then transfer to a wire rack to finish cooling. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months in a freezer-safe bag.
Recipe variations
- Add chopped walnuts or pecans for crunch.
- Swap whole wheat or almond flour for part of the flour.
- Add a 1/2 teaspoon of ground ginger or nutmeg for extra warmth.
- Use white sugar instead of brown sugar if preferred.
- Top with thin apple slices, chopped nuts, or a streusel before baking.
- Serve with a drizzle of maple syrup, a bit of honey, or a dollop of Greek yogurt.
Enjoy these spiced apple muffins warm or at room temperature—the tender apple pieces and gentle cinnamon make them an instant favorite for fall.
Ingredients (makes 12 muffins)
- 2 cups self-rising flour
- 1/2 cup brown sugar, firmly packed
- 3/4 teaspoon ground cinnamon
- 1 cup milk (or non-dairy milk)
- 1/2 cup canola oil (or mild-flavored oil)
- 1 egg
- 1 large apple, cored, peeled and diced
- Optional: 1 teaspoon vanilla extract
How to make apple cinnamon muffins
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the self-rising flour, brown sugar, and ground cinnamon.
- In a separate bowl, whisk the milk, oil, and egg until combined. Stir in vanilla if using.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apple gently.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If you try this recipe, leave a comment or rating to share how it turned out. Happy baking!
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Apple cinnamon muffins
Equipment
- 1 muffin pan
- Mixing bowl
Ingredients
- 2 cups self-rising flour
- 1/2 cup brown sugar, firmly packed
- 3/4 teaspoon ground cinnamon
- 1 cup milk
- 1/2 cup canola oil
- 1 egg
- 1 large apple, cored, peeled and diced
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with liners or spray with non-stick spray.
- Stir the flour, brown sugar and ground cinnamon together in a large bowl until combined.
- In another bowl, whisk the milk, oil and egg until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chopped apple.
- Divide batter between the muffin cups and bake for 20 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- White sugar can replace brown sugar if needed.
- Any mild-flavored oil can be used instead of canola oil.
- To use butter, replace the oil with 1/2 cup melted butter.
- Do not overmix the batter; mix until only just combined for a light texture.
- Muffins are done when a skewer inserted into the center comes out clean.