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Apple Cinnamon Muffins

Tender, moist muffins packed with fresh apple chunks and warm cinnamon, topped with cinnamon sugar for the perfect fall breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups apples peeled and diced
  • 2 tbsp flour for coating apples
Topping
  • 2 tbsp granulated sugar
  • 0.5 tsp cinnamon

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs, buttermilk, and vanilla.
  4. Toss diced apples with 2 tablespoons flour until evenly coated.
  5. Pour wet ingredients into dry ingredients and fold gently just until combined.
  6. Fold in flour-coated apple pieces with minimal mixing.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over muffin tops.
  9. Bake 18-22 minutes until tops are golden brown and toothpick comes out with few moist crumbs.
  10. Cool in pan 5 minutes before transferring to wire rack.

Notes

For best results, use firm apples like Granny Smith or Honeycrisp. Don't overmix the batter to ensure tender muffins. Store in airtight container for up to 3 days or freeze for up to 3 months.