Apple Cinnamon Muffins are soft, moist, and bursting with cozy flavors. With tender chunks of fresh apples, a swirl of sweet cinnamon and a buttery, crunchy, streusel topping, these muffins make the best breakfast or dessert!
Whipping up a batch of muffins in just about my favorite baked good to make. It’s relatively easy, delicious, and perfect as a quick breakfast, tasty snack, or after-dinner treat. And best of all, there are countless varieties of muffins to test out!
From lemon to pumpkin, blueberry to banana, the list goes on and on! In fact, if I could have a blog featuring only muffins, I would probably do it. Though I think that would get boring to just read about muffins, so I try to stick to a variety of sweet treats!
Now let’s talk about my next two loves: apples and cinnamon. Don’t those two ingredients make just about the best combination ever?
Apples are one of my favorite fruits and cinnamon is my favorite sweet spice to use. Together, this tasty duo is perfect in just about anything! Applesauce, breads, cakes, cookies, you name it. So because of my deep love for muffins and everything apples and cinnamon, I created a batch of these delicious Apple Cinnamon Muffins.
Apple cinnamon muffins are soft, moist, and bursting with cozy flavors. With tender chunks of fresh apples, a swirl of sweet cinnamon and a buttery, crunchy, streusel topping, these muffins make the best breakfast or dessert!
These apple crumble muffins with applesauce bake up moist, soft, and full of flavor! Since it’s fall, I loaded these muffins with spices to bring out the season. The apples pair so well with the cinnamon and spices, that you will love these goodies after just one bite!
And that buttery, cinnamon-y, brown sugar streusel…swoon! That’s all I have to say.
The streusel is so easy to make, with no cutting in butter required. It bakes up crunchy and irresistibly delicious. Once you try this topping, I guarantee you’ll wish you would’ve doubled the amount!
Ingredients Needed for Apple Cinnamon Muffins
These apple streusel muffins have two main components: the muffin batter and the streusel topping. Here’s what you’ll need to make this recipe:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Ground cinnamon and nutmeg
- Unsweetened applesauce
- Vanilla bean paste (or extract)
- Unsalted butter
How to Make Apple Cinnamon Muffins
This is such an easy apple muffins recipe! Here are the basic steps:
- Whisk together the dry ingredients in one bowl and the wet in another.
- Slowly incorporate the wet ingredients into the dry ingredients and mix until just blended.
- Gently fold in diced apples.
- Spoon the batter into greased muffin tins.
- Make the streusel topping and sprinkle evenly over the muffins.
- Bake until done.
What are the Best Apples for Apple Muffins?
Fresh, sweeter apples work best for these cinnamon apple muffins. Honeycrisp, Fuji, or Granny Smith are all good choices.
How to Store Apple Crumble Muffins
These apple muffins with streusel topping can be kept at room temperature in an airtight container for up to 5 days. These also freeze well!
Tips for Making Apple Crumble Muffins
- This recipe makes slightly over 12 regular size muffins. I got about 15 muffins out of the batter, but you may have more or less.
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- Be careful not to overmix the batter once the wet and dry ingredients are combined. You want a light and airy muffin, so mixing until everything is just combined will do the trick.
- To get those bakery-style muffins, bake them at 425°F for 5 minute. Then, without opening the oven door, lower temperature to 375°F and bake for another 10-15 minutes, or until toothpick inserted into center comes out clean. This will help achieve those fluffy, tall muffins.
This apple cinnamon muffin recipe is easily one of the best muffin batches that I’ve made. Full of apples and cinnamon, this recipe is easy, delicious, and a must for any apple lover!
Looking for more apple recipes? I’ve got you covered!
- Apple Cinnamon Baked Oatmeal Cups
- No Bake Apple Cinnamon Cheesecake
- Apple Cinnamon Pancakes
- Slow Cooker Apple Cinnamon Dump Cake
- Easy Caramel Apple Cinnamon Rolls
- Slow Cooker Apple Butter
- Glazed Apple Oatmeal Cookies
Apple Cinnamon Muffins
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar , packed
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk (any kind)
- 1/2 cup unsweetened applesauce
- 2½ teaspoons vanilla bean paste (or extract)
- 1½ cups diced apples (about 3 small apples, I used honey crisp)
For the streusel topping:
- ½ cup light brown sugar , packed
- 1 tablespoon granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ cup unsalted butter , melted
- ⅔ cup all-purpose flour
- Preheat oven to 425°F. Lightly grease a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
- In a large bowl, combine the flour, white sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk the egg, milk, applesauce, and vanilla bean paste (or extract) in a medium bowl until thoroughly combined.
- Slowly incorporate the wet ingredients into the dry ingredients and mix until just blended. Gently fold in diced apples. Spoon batter into prepared muffin tins, filling each cup about 3/4 full.
- To make the streusel topping, combine the brown sugar, white sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Sprinkle over tops of muffins.
- Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 10-15 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery-style muffin. Remove from oven and let cool.
- See my tips for making these apple cinnamon muffins in the post (above the recipe box)
- I like to use this vanilla bean paste in place of vanilla extract in all of my recipes.