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Close-up of freshly baked Apple Cinnamon Muffins, perfect for a fall breakfast.
Lady Maria

Perfect Apple Cinnamon Muffins

These apple cinnamon muffins are incredibly moist, bursting with apple flavor, and have a warm cinnamon spice. A mix of tart and sweet apples, combined with the right balance of spices, makes these muffins irresistible. Gentle mixing is key to achieving a tender, not tough, muffin.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups peeled, cored, and diced apples about 2 medium apples
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • Muffin tin (12-cup)
  • Paper liners (optional)
  • Large bowl
  • medium bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Wooden skewer or toothpick
  • wire rack
  • Peeler
  • Core
  • knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few lumps are okay.
  5. Fold in the diced apples and nuts (if using).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use a mix of tart and sweet apples such as Granny Smith and Honeycrisp. Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins for up to 2 months. For a richer flavor, substitute melted butter for the vegetable oil or use a combination of both. Be careful not to overmix the batter. Overmixing will result in tough muffins.