There is something so comforting about a muffin with a hot cup of coffee or tea, a perfectly portioned breakfast treat or snack that is all the better for being homemade. This recipe uses a bakery method: a hit of high heat then tempered to allow for that wonderful domed muffin top. If you like a crumb topping, I’ve included steps to add it on these tender cinnamon apple muffins. But you can leave it off if you want to. (But butter wins, every time.)
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Tools & Equipment
- 12-cup muffin pan
- Paper muffin liners or non-stick cooking spray
- Small, medium, and large mixing bowls
- Hand mixer
- Whisk
- Pastry cutter or fork (for the crumb topping)
- Measuring cups and spoons
- Cookie or ice cream scoop
- Wire cooling rack
How to Make Apple Cinnamon Muffins
I’m not always great at getting everything out before I start, but the bake always goes more smoothly when I do, so I encourage it for you, too. Go ahead and peel then chop the apples into 1/2-inch pieces. Set out the butter to soften. Set all aside.
Measurements and instructions are in the recipe card below.
Crumb Topping Steps
Step 1. In a mixing bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon.
Step 2. Set the crumb topping aside to add to the muffins later.
Muffin batter steps
Step 3. Preheat the oven to 425°F. Spray 12 cups of a muffin pan with cooking spray or line with paper muffin cups. Set aside. (Note: You will reduce the heat at Step 9.)
Step 4. In a mixing bowl, stir the flour, baking powder, baking soda, cinnamon, and salt; set aside.
Step 5. In a separate large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
Step 6. To this sugar/butter mixture: Add the eggs, sour cream, milk, and vanilla extract, then mix until combined.
Step 7. Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated. Do not overmix. Muffins can get tough if overmixed at the wet stage.
Step 8. Gently fold in the chopped apples.
Step 9. Batter will be thick. Scoop or spoon the batter into the cups of the prepared muffin pan, filling each to the top.
Step 10. Spoon the crumb topping evenly and gently over all of the muffins.
Step 11. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes. The crumb topping won’t actually change color very much, which is good. Sugar can burn so it’s not a good indicator of doneness. Use a butter knife or toothpick inserted into the center — if either comes out clean, the muffins are done.
Step 12. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use whaever apples you have on hand, but Granny Smith are great baking apples. (Pictured.)
- You can use plain Greek yogurt if you want to swap out the sour cream. Choose full-fat, though.
- Are you a cinnamon fiend? Double the cinnamon everywhere.
- Do not remove the muffins when you lower the oven from 425°F to 350°F. Just reset the temperature and set the timer for 15–18 minutes. The high-then-low bake helps to create those tall domes (aka muffin tops) that you see at the bakery.
- Store at room temperature or refrigerate for up to 3 days. Freeze for up to 3 months.
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Apple Cinnamon Muffins
Ingredients
Crumb Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup butter softened
Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups apples peeled and chopped into 1/2-inch chunks
Instructions
Crumb Topping
- In a small mixing bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
- Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
- Set the crumb topping aside to add to the muffins later.
Muffins
- Preheat oven to 425°F. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin cups; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
- Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated. Avoid overmixing.
- Fold in the chopped apples.
- Scoop the batter into the cups of the prepared muffin pan, filling each to the top.
- Spoon the crumb topping evenly over all of the muffins, dividing equally. Best to start with 1/2 t for each, then go back over them with more topping.
- Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes without removing the muffins from the oven at this step.
- Test the center of a couple muffins; they are ready when a toothpick or knife comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
Notes
The bottom line
While not the simplest recipe (three mixing bowls and two oven settings later) the steps are straightforward. You’ll get the kind of soft, tender crumb that are the hallmark of many bakeries.
We have a ton more apple recipes that I think you’ll love. Check these out, especially if you have a lot of apples you are hoping to use up soon.
- Apple Dapple Cake (one of our most popular dessert recipes)
- Apple Fritter Monkey Bread (is it breakfast, snack, or treat? Yes.)
- Baked Stuffed Apples in the Air Fryer (good and almost good for you)
- Apple Pie Dip + Cinnamon Sugar Chips
- Apple Rose Tarts
- Apple Breakfast Ideas
- Make Apple Butter from Applesauce (in the Slow Cooker)
