Easy Cinnamon Apple Muffins
These cinnamon apple muffins are soft, moist, and bursting with fresh apple flavor. Rolled in cinnamon sugar, this quick and easy treat makes the perfect cozy fall snack or breakfast!
Ingredients
Muffins
- 2 Granny Smith apples , peeled and finely diced (about 2 cups)
- 2 cups + 2 teaspoons all-purpose flour , divided
- 2 teaspoons apple pie spice , see notes
- 1 teaspoon ground cinnamon , divided
- ¼ cup vegetable oil
- ¼ cup apple sauce
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine sea salt or table salt
Topping
- 2 Tablespoons granulated sugar
- ½ Tablespoon ground cinnamon
- 2-3 Tablespoons butter , melted
Instructions
Muffins
- Prep. Preheat the oven to 375°F. Generously grease or line with muffin cups a 12-cup muffin tin.
- Toss apples with flour and spices. In a medium bowl, toss 2 cups diced apples, 2 teaspoons flour, and 1/2 teaspoon cinnamon.
- Wet ingredients. In a large bowl, whisk together 1/4 cup oil, 1/4 applesauce, and 1 cup sugar until combined. Beat in 2 eggs, 2 teaspoons vanilla, and 1/2 cup buttermilk until well combined.
- Dry ingredients. In a small bowl, whisk together the remaining 2 cups flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 2 teaspoons apple pie spice and 1/2 teaspoon remaining cinnamon. Stir flour mixture into wet ingredients. Fold in the apples.
- Bake. Divide batter evenly between the tin cups. Bake 30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden. Remove pan from oven and place on a cooling rack.
Topping
- In a small bowl, stir together 2 Tablespoons sugar and 1 Tablespoon cinnamon. Brush the tops of the muffins with 2-3 Tablespoons melted butter, then roll in the cinnamon-sugar mixture. Serve warm.
Notes
Apples: While I prefer granny smith, honey crisp also works great. If you prefer a softer apple, you can grate the apples instead of having bigger pieces.
Mini muffins: You can also bake in a mini muffin pan (makes about 48 mini muffins). For mini muffins bake about 16 to 18 minutes.
Apple pie spice: If you don't have apple spice you can use 1 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon all-spice.
Storage: Best served warm the first day. Store leftovers in a covered container up to 3 days. Freeze up to 3 months.
Recipe updated 8/22
Nutrition
Serving: 1g, Calories: 315kcal, Carbohydrates: 55g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 121mg, Potassium: 159mg, Fiber: 2g, Sugar: 23g, Vitamin A: 139IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
