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Apple muffins go wrong in two ways: the apples sink, or the chunks are too big to bite through. I spent 6 months testing muffin recipes for my Bakery Style Muffins Cookbook, and these apple cinnamon muffins fix both. A thick buttermilk batter holds every ½ inch apple chunk in place and bakes up tall, domed tops. Buttermilk keeps the crumb tender, and oil keeps it moist for days.
I was so afraid of baking with apples thinking it would not bake fully, but these baked amazing! I forgot the vanilla extract but it didn’t make it any less delicious! I used granny smith apples.
-Mariah
While testing this recipe I took every element into account, even down to getting the apple pieces to just the right size (not too big or too small). I extensively test my recipes so I can provide easy-to-follow steps that take out all the guesswork and make even a novice baker successful the first time.
Keep reading, because you’re going to learn how to make domed muffin tops that will seriously impress your family and friends, get all my best muffin tips, and more!
Why You’ll Love This Cinnamon Apple Muffin Recipe
I spent 6 months testing muffin recipes for my Bakery Style Muffins Cookbook. That’s where I learned what makes a muffin bake up tall, tender, and moist. These apple cinnamon muffins use all of it.
The biggest thing I tested here was apple size. Chunks that are too big feel awkward in the muffin. Half inch pieces turned out to be the right balance: you still see and taste the apple, but every bite works. If you prefer smaller pieces, chop them smaller.
Like most of my muffin recipes, these use oil and buttermilk. Oil stays liquid at room temperature, so the muffins stay soft for days instead of firming up like butter muffins. Buttermilk is thicker than regular milk, so the batter is thicker too, and thick batter holds its shape for taller tops. Its acid also weakens gluten, which keeps the crumb tender even if you stir a little too much.
I use both granulated and brown sugar here. Brown sugar adds a caramel, molasses flavor that’s perfect in warm fall muffins. And the buttermilk’s slight tang cuts through the sugar, so the muffins taste richer without tasting sweeter. Put it all together and you get a tall, tender apple cinnamon muffin with fruit in every bite that stays moist for days.
If apple season has you in a baking mood, try my pumpkin muffins next. Same thick batter, same tall tops, all fall flavor.
Apple Muffins Recipe Ingredients
These muffins have the perfect balance of cinnamon flavor, sweetness and tartness. Keep scrolling to get the full measurements in the recipe card below.
- All purpose flour
- Granulated sugar
- Brown sugar
- Cinnamon
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Diced apples: You can use any kind of apples you like. Fresh apples, especially during apple season, are best! Even better if you can go apple picking and use fresh picked apples!
Cinnamon Sugar Topping Ingredients
- Unsalted butter
- Cinnamon
- Granulated sugar
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess. You’ll need to repeat the aerating process after filling each cup.
How to Make Apple Cinnamon Muffins
These easy apple cinnamon muffins only take 15 minutes of prep time. Find the full instructions in the recipe card below.
- Prep apples. Dice about 1 & ½ apples into ½ inch chunks. Set aside.
- Mix dry ingredients. In a medium bowl combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Stir with a spoon to combine and set aside.
- Mix wet ingredients. In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a fork or spatula.
- Combine wet and dry ingredients. Gradually mix in the dry ingredients and the apple chunks, mixing just until combined. The batter will be very thick!
- Allow batter to rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Add muffin batter to muffin tin liners. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy.
- Bake. Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 16-21 minutes or until a toothpick inserted in the center comes out clean and your muffins are golden brown. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
- Assemble cooled muffins. Once the muffins are cool, assemble the cinnamon sugar topping. Melt 2 tablespoons of butter. Use a pastry brush to brush the melted butter on top of the muffins. Roll the top of each muffin in a bowl of cinnamon sugar.
Apple Cinnamon Muffin Recipe Tips
A few small choices make a big difference in apple muffins. Here’s what I learned while testing this recipe.
- Peel the apples. Peel them first, then dice. Peeled apples bake up soft and tender, with no chewy skin in the middle of your muffin.
- Dice them ½ inch. That size gives you visible apple in every bite without awkward, oversized chunks. Go smaller if you like.
- Skip the flour toss. You don’t need to coat the apples in flour, because this batter is thick enough to hold them in place. As the batter heats in the oven, it loosens before it sets. A loose batter gives fruit time to sink, but a thick batter sets fast, especially with the hot starting temperature. If your fruit sinks, fix the batter, not the fruit.
- Don’t overmix. Stir just until the flour disappears, then fold in the apples with as few strokes as possible. The buttermilk gives you some insurance, but a light hand still makes the most tender muffin.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Apple Cinnamon Muffin Recipe Variations
- Add Ins: Add other ingredients you love, like walnuts, raisins, and more!
- Apple Bread: Put your muffin batter in a bread pan instead of muffin cups! Adjust cooking time as needed.
Gluten Free Apple Cinnamon Muffins
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
How to Store Apple Cinnamon Muffins
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
How To Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
These were really good. They stay moist quite a few days. I used a cup of full fat buttermilk in stead of 3/4. Letting the batter sit first activates the leavening. My husband says this one’s a keeper.
-Lori
Apple Cinnamon Muffins FAQs
Granny Smith apples are the best apples for muffins because they have a great balance of sweetness with tartness. The tartness helps tone down the sweetness muffins tend to have. You can definitely use other apples, like gala apples or pink lady apples, but you’ll have a different flavor and consistency from each type.
You can swap in shredded apple using the same amount, 2 cups. You’ll lose the visible apple pieces, but you’ll get apple flavor all through the muffin. If you want applesauce, use my applesauce muffins recipe instead. It’s built around applesauce from the start.
I don’t recommend it. Regular milk is thinner, so the batter loosens up, the muffins don’t dome as high, and the apples are more likely to sink. You also lose the acid that keeps the crumb tender and the tang that balances the sweetness. No buttermilk on hand? Make your own with my DIY buttermilk recipe in 5 minutes.
More Muffin Recipes
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Moist Apple Cinnamon Muffin Recipe
Video
Equipment
Ingredients
- 3 cups (360g) all purpose flour
- 1 cup (198g) granulated sugar
- ½ cup (107g) brown sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup (170g) buttermilk
- ½ cup (100g) vegetable oil
- 2 tsp vanilla extract
- 2 cups diced apples, cut into 1/2 inch chunks
Cinnamon Sugar Topping
- 2 Tbsp (29g) unsalted butter, melted
- ½ Tbsp cinnamon
- 2 Tbsp granulated sugar
Instructions
- Peel and dice about 1 ½ apples into ½ inch chunks. You want 2 cups diced apples. Set aside.
- In a mixing bowl combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Stir with a spoon to combine and set aside.3 cups (360g) all purpose flour, 1 cup (198g) granulated sugar, 1/2 cup (107g) brown sugar, 2 tsp cinnamon, 2 tsp baking powder, ½ tsp salt
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a fork or spatula.2 large eggs, ¾ cup (170g) buttermilk, ½ cup (100g) vegetable oil, 2 tsp vanilla extract
- Gradually mix in the dry ingredients and the apple chunks, mixing just until combined. The batter will be very thick!2 cups diced apples
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 16-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
- Once the muffins are cool, assemble the cinnamon sugar topping. Melt 2 tablespoons of butter. Use a pastry brush to brush the melted butter on top of the muffins. Roll the top of each muffin in a bowl of cinnamon sugar.2 Tbsp (29g) unsalted butter, 1/2 Tbsp cinnamon, 2 Tbsp granulated sugar
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Love aĺ ur recipes,could you share any savoury muffins recipe please.
Thank you.
Here’s a corn muffin recipe I developed with a jalapeño cheddar option for a more savory muffin! https://thefirstyearblog.com/corn-muffins/
Could you bake one day and add topping the next day before serving?
Yes, you can do that!
here is just a little hint for those who don’t have buttermilk I used this substitute and came out tasting delicious you will want to mix 1 tablspoon of viniger sorry for my spelling and 1 cup of milk and that is the substatute I used.
Here is my DIY buttermilk tutorial: https://thefirstyearblog.com/how-to-make-buttermilk/
These muffins are delicious! Perfect balance of cinnamon sugar and apple. Tastes like fall
Could I make these as mini muffins baking at 400 the whole way?
For mini muffins, I suggest baking them at 400ºF for the entire time, which might be 8-16 minutes, but it could be longer, it just depends on how full you fill them! I still do recommend doing the every other method when filling the pan if you overfill the holes!
I’ve made these muffins 3 times now and the last 2 batches have been doubled. I make them with Bobs Red Mill gluten free flour and coconut milk that I turn into a form of buttermilk by adding vinegar, I don’t make them as big as yours but they are delicious. My husband’s new favourite muffin.
New favourite muffin! Used vegan butter and soya milk + lemon as the buttermilk to make them dairy free. Worked perfectly!
These turned out great! I did butter instead of oil and a crumb topping with a vanilla drizzle, but otherwise followed the recipe closely (rare for me) and they turned out great! My wife is an essential worker so I sent her with these to work for her coworkers stuck working the holiday. They were a hit!
Hello, I would like to try to make this recipe. Is the glaze on top just milk and powder sugar?
Should apples be peeled?