Apple Cinnamon Muffins

Apple and Cinnamon are perfect companions – especially when you find them in soft and fluffy muffins with a crisp, sweet muffin top. Find out below why this Apple Cinnamon Muffins Recipe is one that just works – provided you keep one little muffin-making rule in mind.

This recipe is:

• easy – you just measure, chop, melt and mix, no flouring the apples or any other fussing
• hard to muck up – really, if you read through the post and take note of the “rule” I’d be surprised if you don’t have muffins to boast about when you attempt this recipe, even if you’re very new to home cooking
• a winner – this is my tried and tested formula for muffins, and with the combination of apple and cinnamon these are rave-worthy little snacks
• muffin top perfection – the sprinkling of raw sugar and cinnamon helps to create a perfectly sweet and crisp muffin top.

Ingredients for Apple Cinnamon Muffins

Keep scrolling to the end of this post for ingredient quantities. Here, I set out the ingredients just to give you an idea of what you’ll need to add to the shopping list.

• SR flour
• ground cinnamon
• brown sugar
• milk
• greek or natural yoghurt (unsweetened)
• vegetable oil
• butter 
• eggs 
• apples 
• raw sugar (or any other coarser sugar).

What are the best apples to use in this Apple Cinnamon Muffins recipe?

I like to use Granny Smith or other cooking apples such as Braeburn, Fuji or Pink Lady.

As you can see, I also like to mix it up sometimes and use two different varieties of apple.

How to make Apple Cinnamon Muffins

Muffins are super easy to make provided you keep this one crucial rule in mind:

DO. NOT. OVER-STlR. THE. MIXTURE.

Just enough to combine the ingredients. And that’s it. DONE.

Got it?

Okay, let’s make muffins!

Prepping

Pre-heat oven to 220 degrees celsius (fan-forced).

Prepare the cupcake tins by lining with (14) patty pans.

Measure out the ingredients and then:

• melt the butter
• beat the eggs
• peel and core the apples, grate one apple and chop the other into cubes of about 1cm.

Sift and mix

Sift the flour and first measure of cinnamon into a large mixing bowl.

Add the sugar and whisk to combine, breaking up any sugar lumps by rubbing between your fingers.

Next, add the remaining ingredients – apart from the second measure of cinnamon and raw sugar which you’ll sprinkle on top of muffins – and stir gently to combine.

Remember the muffin-making rule above? Don’t over-stir or you’ll end up with tough muffins rather than light and fluffy ones.

Pour into pans, sprinkle and bake

Spoon or pour the mixture into patty pans.

Combine the second measure of cinnamon and raw sugar and sprinkle over tops of your muffins.

Mmmmm… imagine how delicious these muffin tops will be once baked.

Place into the oven and bake for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced).

Make sure you set a timer as they’ll burn if you leave them at this temperature for the entire baking period.

Once you turn the temp down, bake for a further 12 minutes (or until a metal skewer inserted into a muffin comes out clean).

Remove from the oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Once cooled, store the muffins in an airtight container for up to a few days. I like to freshen mine in the air fryer for a few minutes before eating if they’re more than a day old.

These muffins are also perfect for freezing and should last a few months in the freezer.

Want more Apple recipes?

Check out my Apple Sponge, Apple Fritters and Apple Amber recipes.

Want more muffin flavours?

Check out the entire collection of muffin recipes. My favourites are the Orange and Poppy Seed and Raspberry and White Chocolate.