These Apple Cinnamon Muffins are one of my favorite things to bake during fall season. They are moist, tender, and airy.
The best part is that they are generously packed with lots of fresh and crisp apples. You’ll also love the easy streusel crumb topping, which adds delicious buttery crunch.
These apple cinnamon muffins are freezer-friendly, so bake a big batch and save them for later. They are so good!
In the spirit of all things fall, we’ve been baking lots of apple cinnamon muffins lately. On a typical fall weekend, you’ll most likely find snacking on these muffins and puff pastry apple turnovers, and also a warm cup of slow cooked apple cider. Fall is the best time of the year, no doubt!
These apple cinnamon muffins are generously packed with fresh honeycrisp apples and topped with a crunchy and buttery streusel crumb topping. You’ll love all the different textures going on here.
They are moist (adding yogurt to the batter does wonders!), pillowy soft, and airy. These muffins are great for breakfast or as a snack. They also freeze really well!
What we love about these apple cinnamon muffins:
- Moist, tender, and fluffy: We just love the texture in these muffins!
- Filled with apples: We don’t skimp on the apples here. Using honeycrisp apples helps them stay fresh and crisp even after they come out of the oven.
- The streusel crumb topping: Crunchy and buttery, it adds even more texture and flavor.
- Freezer-friendly: Make a big batch now and save for later! They freeze really well.
If you’re in love with fall baking like I am, you need to try these Puff Pastry Apple Tarts, No-Knead Cranberry Walnut Bread, or Pumpkin Cheesecake Bars. Or go the classic route and bake a good ol’ apple pie – this one is made with pre-cooked apple filling, so it’s foolproof!
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Best Apples to Use
To make outstanding apple cinnamon muffins, you need to use the right type of apples. Generally, you’re looking for apples that are firm and sweet.
My top choice is honeycrisp apples. They hold up really well and are perfectly sweet. The best part is that they will have a fresh tasting bite and crunch even after they come out of the oven.
Other great choices are fuji and gala. As a variation, you could also mix up honeycrisp and granny smith apples for a sweet and tart flavor profile. The biggest thing is this: no matter what, do NOT use Red Delicious apples – they will disintegrate and turn mushy.
How to Bake Tall Muffins
- Fill your muffin pans all the way to the top! If the batter is thick (which it is in this recipe), they will rise tall without overflowing around the sides. But obviously don’t overdo it.
- Don’t open the oven while the muffins are baking. Sudden changes in temperature can cause baked goods to sink in the middle.
- Bake at 375 degrees F. A relatively high temperature will help them rise faster.
Ingredient Notes
I always like to share a few helpful ingredient notes from my recipe testing adventures. Quantities are listed in the recipe card down below.
- Flour: All-purpose flour works great here.
- Granulated sugar and light brown sugar: Combining both types of sugar will add the perfect amount of sweetness, color, and moisture.
- Baking soda and baking powder: Both leaveners are needed to make tall and tender muffins. Without these, they will be dense and flat.
- A pinch of salt to bring out flavors in baked goods
- Ground cinnamon will add amazing fall flavors. These are apple cinnamon muffins after all!
- Unsalted butter: For that aromatic buttery muffin taste…delicious!
- Greek yogurt and whole milk: For moisture and texture. The yogurt, especially, makes the batter thick, which is essential for making tall muffins.
- Vanilla extract for flavor
- Freshly diced apples: I like to use honeycrisp apples, but gala or fuji will work too.
- For the streusel crumb topping: all-purpose flour, brown sugar, granulated sugar, cinnamon, salt, and cooled melted butter.
Step-by-Step Instructions
These apple cinnamon muffins are very easy to make, and can be baked up to 5 days in advance. They can also be frozen for up to 2 months!
Step 1 | Make the crumb topping
First of all, preheat your oven to 375 degrees F. Line a 12-muffin pan with cupcake liners. If not using cupcake liners, grease with some unsalted butter.
In a bowl, whisk the streusel topping’s dry ingredients (flour, brown sugar, granulated sugar, ground cinnamon, and salt). Then, gradually drizzle in the melted butter, cooled down, whisking with a fork until you get crumbs. Set aside.
Tip: Don’t overwork the crumb topping, otherwise it will turn like a paste. You’re looking for crumbs.
Step 2 | Mix dry ingredients
In a bowl, whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
Step 3 | Combine wet ingredients
In another bowl, mix the melted butter, Greek yogurt, milk, eggs, and vanilla extract until well combined.
Step 4 | Mix batter and fold in apples
Mix the dry ingredients into the wet ingredients until combined and no packets of flour remain. Do not overmix. Then, fold in the diced apples until just combined.
Step 5 | Spoon batter and top with streusel
Scoop the batter into the pan evenly, all the way to the top but without overdoing it. Top with the prepared crumb topping, gently pressing it down.
Tip: I use a large cookie scoop to add the batter into the pan. It’s convenient, easy, and it fits just the right amount of batter.
Step 6 | Bake
Bake at 375 degrees F for about 22 to 25 minutes, or until risen and a toothpick inserted in the middle comes out clean. To get tall muffin tops, avoid opening the oven as they bake.
Let cool slightly before serving these delicious apple cinnamon muffins!
Substitutions and Variations
There are a few ways you can mix it up! These apple muffins are very versatile. Try these fun variations:
- Mix in other similar fruits, such as diced pears.
- Use a mix of honeycrisp and granny smith apples for a sweet and tart flavor profile.
- Add in more of your favorite fall spices, such as ground nutmeg, allspice, or chai.
- If you’d rather skip the crumb topping, that’s totally fine.
As for substitutions, the most commonly asked question is around the Greek yogurt and whole milk. You can use regular plain yogurt or even sour cream. As for the milk, use your favorite milk – even skim milk will do. This recipe only uses ¼ cup of milk for extra moisture, so any kind of milk will do.
Make Ahead and Freezing
Yes, you can freeze muffins! It wasn’t until recently that I learned muffins can be frozen and thawed with no issues at all. A total game changer!
To freeze these apple cinnamon muffins, wrap each one with aluminum foil (be careful with the topping) and store in a resealable freezer-friendly bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature.
More Fall Baking Recipes
We’ve been making lots of fall treats over here lately, such as these Puff Pastry Apple Turnovers and Puff Pastry Apple Tarts. We’re also in love with this No-Knead Cranberry Nut Bread. Seriously to die for!
If you can’t get enough of fall baking and are looking for more ideas, here are my favorite recipes to bake with apples or pumpkin:
Recipe FAQs
Yes, the batter is supposed to be thick.
Use firm and sweet apples, such as honeycrisp, fuji, or gala. You can also mix it up with granny smith and honeycrisp, for a tart and sweet flavor profile. Don’t use Red Delicious apples.
Yes! Wrap each muffin (cooled down) with aluminum foil and transfer to a resealable freezer-friendly bag. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature.
Absolutely. Feel free to omit the streusel crumb topping and bake as directed.
This recipe was published in 2020 and updated in October 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Don’t overmix the batter. This will help the muffins stay fluffy and moist. The batter will be thick.
- Use the right type of apples, such as honeycrisp (my choice), fuji, gala, or braeburn. Stay away from Red Delicious.
- Don’t overmix the streusel crumb topping. After you’ve mixed all the dry ingredients for the streusel, drizzle in the cooled melted butter, whisking with a fork until you get crumbs. Overmixing will turn it into a paste.
- To get tall muffins, fill the batter all the way to the top. Also, avoid opening the oven while they are baking. Sudden changes in temperature can cause baked goods to sink in the middle.
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Apple Cinnamon Muffins with Crumb Topping
Equipment
Ingredients
Muffins
- 2 cups all-purpose flour - spooned and leveled
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted and cooled - equiv to 1 stick
- ½ cup plain Greek yogurt
- ¼ cup whole milk
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups peeled and small-diced honeycrisp apples - gala or fuji apples work too
Streusel crumb topping
- ⅔ cup all-purpose flour - spooned and leveled
- ⅓ cup light brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
Instructions
- Preheat oven to 375 degrees F. Line a 12-muffin pan with muffin or cupcake liners.
- Make the streusel topping: In a bowl, whisk the streusel topping’s dry ingredients (flour, brown sugar, granulated sugar, cinnamon, and salt). Then, gradually drizzle in the melted and cooled butter, whisking with a fork to form moist crumbles. Tip: Make sure the melted butter is cooled. Don’t overmix, otherwise it will turn into a paste.
- Mix dry muffin ingredients: In a bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.
- Mix wet muffin ingredients: In a separate large bowl, mix the melted butter, Greek yogurt, milk, eggs, and vanilla extract until well combined. Set aside.
- Add the dry ingredients into the wet ingredients, and mix until just combined and no pockets of flour remain. Do not overmix. The batter will be thick.
- Using a rubber spatula, fold in the diced apples into the batter. Set aside.
- Evenly fill the prepared muffin pan with the batter, all the way to the top (but don’t overfill). Sprinkle the prepared streusel on top, gently pressing it down just slightly. Tip 1: Filling all the way to the top will help the muffins rise tall. It won’t spill over since the batter is thick. Tip 2: I use a large cookie scoop to add the batter into the pan. It’s convenient, easy, and it fits just the right amount of batter.
- Bake at 375 degrees F for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool for a few minutes before serving. Enjoy! Tip: Do ensure the muffins rise properly, avoid opening the oven as they bake – sudden changes in temperature can cause baked goods to collapse.
Notes
- Choice of apples: Use firm and sweet apples. Honeycrisp is my favorite. Other great options are fuji, or gala.
- I like to use muffin liners for ease and convenience, but they are not necessary. If not using, spray the muffin pan with cooking oil spray or grease it with unsalted butter.
- How to make tall muffins: Fill the batter all the way to the top, but without overfilling. It won’t spill over since the batter is thick. Also, avoid opening the oven while they are baking. Sudden changes in temperature can cause baked goods to sink in the middle.
- Make-ahead and storing: Bake them up to 5 days in advance and store at room temperature in an airtight container.
- Freezing: Wrap each muffin (cooled down) with aluminum foil and transfer to a resealable freezer-friendly bag. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature.
- Greek yogurt: Regular plain yogurt or sour cream.
- Whole milk: 2 percent milk, skim milk, or your favorite type of milk.
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