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Apple cinnamon muffins recipe

Apple Cinnamon Muffins

Soft, tender apple cinnamon muffins loaded with chopped apples and topped with a thick cinnamon crumb. A two-temperature bake gives them tall, bakery-style tops.
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Prep Time 30 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Breakfast
Cuisine American
Servings 12 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

Important: Do not remove the muffins when lowering the oven from 425°F to 350°F—just reset the temperature and set the timer for 15–18 minutes. 
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