Apple Cinnamon Muffins

half of an apple cinnamon muffin on a baking pan

4.66 from 60 votes

Soft apple muffins loaded with cinnamon flavor and a buttery streusel baked on top. These are delicious warm or served the next day since they are so tender.

Prep Time10

Cook Time19

Total Time29

Course: Breakfast

Cuisine: American

Keyword: apple dessert, easy muffins

Servings:

Calories: 242kcal

Author: Julie Clark

Equipment

parchment paper liners

Ingredients

For the muffins:

1 cup granulated sugar 205 grams
1/2 cup 2% milk 4 ounces
1/2 cup vegetable oil 4 ounces
1 large egg
1 teaspoon vanilla extract 5 grams
2 cups all-purpose flour 260 grams
2 teaspoons baking powder aluminum free, 10 grams
2 teaspoons ground cinnamon 5 grams
1/4 teaspoon salt
2 cups diced fresh apples* peeled and cored

For the Crumble:

1/4 cup granulated sugar 50 grams
1 teaspoon cinnamon 2 grams
1/4 cup all-purpose flour 33 grams
1 1/2 tablespoons salted butter softened, 21 grams

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line 14 muffin cups with paper liners.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined. 1 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon salt
Fold the apples gently into the batter. Divide the batter between the 14 muffin cups. 2 cups diced fresh apples*
Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly. 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 cup all-purpose flour, 1 1/2 tablespoons salted butter
Divide the crumbs between the 14 muffins, sprinkling the crumbs on top of the batter.
Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350º and bake for an additional 14 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.

Notes

I prefer Pink Lady or Gala apples for this recipe so that they soften during baking.
Melted coconut oil works well in this recipe in place of vegetable oil.
Add other spices as you'd like, such as nutmeg or allspice.
Add pecans or walnuts if desired.
This recipe works with all purpose gluten-free flour.
Do not use an electric mixer for this recipe. It's important not to overmix the batter.

Store at room temperature in an airtight container.

The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition