Apple Cinnamon Muffins (Easy Breakfast or Snack Idea)

Nothing says fall like a warm batch of homemade apple cinnamon muffins. This recipe comes together with everyday pantry spices and fresh apples for a soft, tender bite every time. They're perfect for a sweet breakfast or afternoon snack.

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An apple cinnamon muffin on parchment paper with a fork slicing off a piece.

Apple Cinnamon Muffins Recipe

The second best season of the year is here: fall baking season! (Christmas is first.) I'm so ready to bake goodies like pecan pie crumble bars and apple crisp again. Right now, I'm on an apple kick, so cinnamon apple muffins are in order.

Baking at my house always involves muffins, and these are soft, spiced and slightly sweet. Basically, apple pie in muffin form. The recipe comes together with everyday ingredients you probably already have on hand.

Why You'll Love this Recipe

These muffins are perfect for sharing, which makes them one of my favorite things to bake this time of year. Double the batch and drop off a few with a neighbor, or send some along as a thank-you for a teacher or friend.

They also freeze beautifully, so you can stash extras away and warm one up whenever a craving hits.

They're perfect for brunch or a fall baby shower, and they make a warm, welcoming breakfast for overnight guests during the holidays. There's something about a homemade muffin that makes people feel instantly at home!

Ingredients

For the dry mix, brown sugar gives these muffins a deep caramel sweetness you won't get from white sugar, and a blend of warm spices (cinnamon, cloves, nutmeg and ginger) adds a cozy flavor. If you'd rather, you can swap the individual spices for apple pie spice. I make my own from scratch and keep a jar in the pantry for treats like this all season long.

For the wet ingredients, plain Greek yogurt adds moisture and a little tang, while coconut oil keeps the muffins soft without tasting overly coconutty. If you don't have coconut oil on hand, avocado oil, olive oil or vegetable oil all work well too.

I always reach for Granny Smith apples for this apple cinnamon muffins recipe. Their tartness balances the brown sugar and warm spices, and they hold their shape well once baked. A mix of red and green apples works too, for a slightly sweeter muffin.

Looking for a gluten-free version? Swap in your favorite 1:1 gluten-free baking blend. My favorite is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. For a sugar-free muffin, you can use your favorite 1:1 sugar substitute or a natural alternative like coconut sugar.

Two apple muffins in white parchment paper wrappers on a plate, with a green apple partially visible in the background.

How to Make Apple Cinnamon Muffins

Scroll down to the recipe card for the full step by step instructions! ⬇️

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A clear mixing bowl of dry ingredients, with smaller bowls of diced apple and wet ingredients.

Wet ingredients being poured into dry ingredients in a clear mixing bowl.

Preheat your oven and line your muffin pan so it's ready to go. Grab a medium bowl and whisk together the flour, brown sugar, baking powder, baking soda and spices.

In a separate bowl, whisk your wet ingredients: eggs, milk, yogurt, coconut oil and vanilla. Pour the wet ingredients into the dry and whisk gently until just combined.

Diced green apples and batter in a clear mixing bowl.

Rubber spatula in a mixing bowl of chunky batter.

Toss the diced apples with a spoonful of flour, then add them to the batter.

Gently fold the apples into the batter. Scoop the batter into your liners, about three-quarters full, then bake.

Madison's Tips for Success:

I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!

Use a cookie scoop to portion the batter into your liners. It keeps every muffin close to the same size, so they bake evenly.
Don't overmix the batter when you incorporate the wet ingredients. A few visible streaks of flour is totally fine, but overmixing activates the gluten, leaving you with dense, tough muffins instead of soft ones.
To tell when your muffins are done, give the tops a little tap. They should spring back under the pressure of your fingertip.

Apple cinnamon muffins wrapped in parchment paper on a wire rack with apple halves nearby.

Storing and Freezing

I have a whole post about how to store and freeze muffins, but here's the gist:

Muffins are best fresh, but they'll keep well for days, or even months, if you store them right.

Let them cool completely, then store in an airtight container lined with paper towels. The paper towels help catch condensation from residual heat, so your muffins don't turn soggy.

Planning to eat them within 3 days? The counter works great. Need a few more days? Move them to the fridge, though the texture may change slightly. For longer storage, freeze them for up to 3 months and reheat whenever a craving hits.

Two apple muffins wrapped in white parchment paper on a white plate.

Cinnamon Apple Muffins FAQs

Do I have to peel the apples?

I usually peel mine because I like a smoother bite, but if you prefer the extra texture (or just want to save a step), feel free to leave the peels on.

What are the best apples for muffins?

Granny Smith, Honeycrisp, Fuji and Braeburn are all great choices for baking. In general, you want a firm apple that holds its shape and won't turn mushy in the oven. Softer varieties like Red Delicious tend to break down when baked, so they're better saved for snacking.

Serving Ideas

These muffins are great on their own, but if you want to dress them up a bit, spoon some warm cinnamon apples over the top, or drizzle on a little cinnamon syrup for extra sweetness.

Did you make this recipe?

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