Apple Cinnamon Muffins Recipe
Easy apple cinnamon muffins loaded with fresh apples and warm apple pie spice, then topped with crunchy cinnamon sugar. Ready in just 30 minutes!
Servings: 12 muffins
Equipment
Ingredients
Apple Cinnamon Muffins
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup avocado oil or canola oil, vegetable oil
- 3/4 cup milk
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups peeled and diced apples about 2 medium apples
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 425° F. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray. In a small bowl stir together the cinnamon sugar topping.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice in a large mixing bowl.
- In a separate bowl, whisk together the oil, melted butter, brown sugar, granulated sugar, eggs, and vanilla until well combined.
- Pour the wet ingredients in with the dry and fold together with a rubber spatula just until you can no longer see streaks of flour. Add in the diced apples and fold them into the batter.
- Scoop the muffin batter evenly into the prepared muffin pan. Sprinkle a teaspoon of the cinnamon sugar onto the tops and then place it on the middle rack of the oven and bake for 5 minutes at 425° F. After 5 minutes lower the heat to 350° F. without removing the muffin pan from the oven, and continue to bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out with a few crumbs attached. Start checking the muffins at 12 minutes to ensure you don't overbake them.
- Cool the muffins for 5 minutes in the pan and then remove them onto a wire cooling rack. Serve warm or cool completely before freezing them.
Notes
Storage – Store the muffins in an airtight container on the countertop or in the fridge for 2 days.
Freeze – Leftover muffins taste best if they are frozen once they’ve cooled completely. Flash freeze them on a baking sheet for 1-2 hours and then transfer to a freezer bag or other airtight container and freeze for up to 3 months. Thaw at room temperature or in the microwave for 30 seconds.
Nutrition
Calories: 247kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 244mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg