Go Back
+ servings
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!
Print Recipe
2 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple breakfast, apple cinnamon muffins, apple recipe, fall recipe, muffins
Servings: 16
Calories: 195kcal

Ingredients

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
  • teaspoons vanilla bean paste (or extract)
  • 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
  • teaspoons ground cinnamon
  • ¼ cup unsalted butter , melted
  • cup all-purpose flour

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1muffin | Calories: 195kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 88mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 135IU | Vitamin C: 0.6mg | Calcium: 59mg | Iron: 1.2mg