Apple Cinnamon Muffins: The Ultimate Fall Baking Recipe

Introduction

These apple cinnamon muffins capture the cozy flavors of fall in every bite. Soft, moist, and bursting with tender apple pieces and warm spices, they make a perfect breakfast or snack. Easy to prepare and bake, they’re sure to become a favorite in your household.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well!)
• 1/2 cup chopped walnuts or pecans
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Step 2: Add the granulated sugar and brown sugar to the dry ingredients and whisk again until thoroughly combined.
3. Step 3: In a separate bowl, whisk together the melted and cooled butter, eggs, buttermilk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined; some flour streaks should remain.
5. Step 5: Fold in the diced apples and chopped nuts evenly throughout the batter.
6. Step 6: Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
7. Step 7: Fill each muffin cup about two-thirds full with batter.
8. Step 8: In a small bowl, mix 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle this cinnamon sugar evenly over the muffin tops.
9. Step 9: Bake the muffins in a preheated oven at 400°F (200°C) for 18-20 minutes, or until a skewer inserted in the center comes out clean. The muffins should be golden and spring back lightly when touched.
10. Step 10: Allow muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
11. Step 11: Serve and enjoy your warm, flavorful apple cinnamon muffins with your favorite coffee or tea.

Tips & Variations

• For extra moisture, substitute half the buttermilk with plain yogurt.
• Try swapping walnuts for pecans or leaving out nuts altogether for a nut-free option.
• Use tart apples like Granny Smith for a nice balance to the sweet batter, or sweeter ones like Honeycrisp for a milder flavor.
• For a sweeter crunch, sprinkle turbinado sugar on top instead of granulated sugar.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped muffins in a freezer-safe bag for up to 3 months. Reheat frozen muffins in a microwave for about 20-30 seconds or warm them in a 350°F (175°C) oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity and improve texture.

How do I prevent muffins from being dry?

Be careful not to overmix the batter; fold ingredients just until combined. Also, avoid overbaking by checking muffins a few minutes before the suggested bake time.

Apple Cinnamon Muffins: The Ultimate Fall Baking Recipe

---

★★★★★

4.8 from 121 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Apple Cinnamon Muffins are a cozy and delicious fall treat, bursting with warm spices, bits of fresh apple, and a crunchy nut topping. Perfectly moist and lightly spiced, these muffins bake up golden brown and are ideal for breakfast, snacks, or an afternoon coffee break.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Sugars

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Add-ins

• 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
• 1/2 cup chopped walnuts or pecans

Topping

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

---

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
2. Add Sugars: Stir in the granulated sugar and brown sugar with the dry ingredients, combining thoroughly with a whisk.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, eggs, buttermilk, and vanilla extract until the mixture is smooth and well incorporated.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the batter until just combined; some streaks of flour should remain for a tender crumb.
5. Add Apples and Nuts: Fold in the diced apples and chopped nuts evenly throughout the batter to ensure every muffin has a nice balance of fruit and crunch.
6. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup thoroughly with cooking spray to prevent sticking.
7. Fill Muffin Cups: Scoop the batter into each cup, filling them about two-thirds full to allow room for rising.
8. Optional Cinnamon Sugar Topping: Mix 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle evenly over the tops of each muffin for a sweet, crisp topping.
9. Bake: Bake the muffins in a preheated oven at 400°F (200°C) for 18-20 minutes or until a toothpick inserted at the center comes out clean and the tops are golden brown.
10. Cool: Allow the muffins to cool in the baking tin for 5-10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
11. Serve: Enjoy these warm or at room temperature, perfect alongside a hot cup of coffee or tea for an inviting fall treat.

Notes

• The choice of apple affects texture and sweetness; Granny Smith provides tartness while Honeycrisp offers a milder, sweeter flavor.
• To make the muffins dairy-free, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.
• You can omit nuts to make the recipe nut-free or substitute with seeds like pumpkin or sunflower for crunch.
• For extra moist muffins, avoid overmixing the batter; fold ingredients gently and only until combined.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: apple cinnamon muffins, fall baking recipe, homemade muffins, apple spice muffins, easy muffin recipe, cinnamon nut muffins