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It’s apple season and these quick and easy apple cinnamon muffins are the perfect way to celebrate. Moist and wonderfully tender, they are filled with an abundance of apples and a heartwarming combination of honey and cinnamon. You have to try them.
It’s Fall and that means apples, which, in turn, means apple pie, apple cider, apple cake and, of course, apple muffins. But these aren’t just any apple muffins. They are the best I have ever had. They are so moist and fluffy and have a wonderful tenderness to them that is just unbeatable. The batter is loaded with warm cinnamon and comforting honey and has a generous amount of cubed Granny Smith apples folded into it. Plus, they are a little healthier than your average muffin due to the use of whole wheat flour, which not only contributes extra fiber and nutrients but also gives the muffins a heartier texture. I’m in love with them.
Do yourself a favor and whip up these warm, fluffy breakfast (or dessert) delights. They will only take you 30 minutes from start to finish and will fill your heart, soul, and belly with warm, cozy fall feelings.
Why You’ll Love These Apple Cinnamon Muffins
Looking for a reason to tie on your apron and fill the kitchen with the warm smell of cinnamon and apples? This recipe is it. Here are some of the reasons I think it’s just the cat’s pajamas.
- Fall flavors. These muffins (especially when enjoyed warm, straight out of the oven) are like a cozy fall hug. Loaded with seasonal apples and the warmth of cinnamon, they are sure to win your heart.
- Healthier choice. With whole wheat flour as the base, these muffins are a healthier alternative to traditional muffins, providing more fiber and nutrients and helping keep you fuller for longer. Plus I used honey instead of sugar which has more nutrients in comparison and won’t spike your blood sugar as high.
- Texture. I used oil instead of butter in this muffin recipe which makes them so nice and moist. I also added buttermilk to the batter which not only contributes moisture but also gives the finished product a nice tender texture that is just heavenly to bite into.
- Quick and easy. The mixing method for these muffins is about as simple as it gets. Whisk together your dry ingredients, and then your wet ingredients, put the two together, and fold in the apples. That’s it. You’ll be ready to load up your muffin tins with batter in less than 10 minutes.
- Customizable. This muffin recipe allows a lot of room for creativity. Fold in some toasted nuts, raisins, or oats. You could even add a little salted caramel sauce to the top for an extra sweet finish.
What You’ll Need
You won’t need anything fancy to make these apple and cinnamon muffins. Here’s a quick shopping list for you. Don’t forget to scroll to the recipe card below for precise measurements.
- All-purpose flour
- Whole-wheat flour
- Baking powder
- Ground cinnamon – Apple pie spice will work as well.
- Buttermilk – The buttermilk makes these muffins nice and tender and adds a little extra moisture. You could use milk instead but you won’t get the same glorious texture. I suggest using room-temperature buttermilk. It will mix more smoothly and easily into the batter.
- Eggs – It’s best if the eggs are at room temperature. They will mix more smoothly and easily into the batter, helping to prevent you from over-mixing.
- Pure vanilla extract
- Canola oil
- Granny Smith apples – You will need to peel and chop them. You could use Honeycrisps or Fujis apples instead for a slightly sweeter muffin.
How To Make Apple Cinnamon Muffins
Here’s a quick look at how to make apple cinnamon muffins. For more thorough instructions, scroll to the recipe card below.
- Prep. Preheat oven to 400 °F and line muffin tin with muffin liners.
- Combine the dry ingredients. Whisk together the flours, baking powder, salt, and cinnamon (or apple pie spice).
- Combine the wet ingredients. Whisk together the buttermilk, honey, eggs, vanilla, and oil.
- Put it all together. Stir in the dry ingredients into the wet ingredients and gently fold in the apples.
- Bake. Fill the muffin tins 2/3 of the way with batter and bake for 15-20 minutes.
- Cool. Transfer the muffins to a wire rack to cool.
Tips for Success
Do yourself a favor and have a quick read through these simple tips and tricks. They really do make a difference if you’re striving for a truly perfect muffin.
- Choose the right apples. Opt for sweet-tart apples like Honeycrisps or Granny Smiths for the best flavor balance. Fuji apples will work as well. They are a little less tart and softer in texture.
- Proper measuring. It is especially important to measure your flour accurately if you want to get that nice fluffy texture of a bakery-style muffin. I suggest using the spoon and level method. Spoon the flour into your measuring cup and level it off with a butter knife.
- Room temperature ingredients. It is best to allow the eggs and the buttermilk to come to room temperature before using them. They will incorporate more smoothly and easily into the batter which will, in turn, help keep you from over-mixing (see my next point).
- Don’t Over-mix. Mix the batter just until all of the ingredients are combined. Mixing beyond this point can cause the glutens in the flour to overdevelop, making your muffins tough and overly dense.
You can really eat these muffins any time of day and any kind of way. Savor them for breakfast, lunch, a snack, or even dessert. They are great on their own or with company. Here are some of my favorite ways to enjoy them.
- On the go. These muffins make for the perfect grab-and-go breakfast. Whisk one off the counter as you walk out the door on a busy morning.
- With your favorite beverage. Whether you are running out the door with a to-go mug or sipping slowly with a crossword puzzle, these muffins go beautifully with a delicious cup of tea or coffee. Feeling fancy? Try my Honey Cream Latte or this Iced Sugar Cookie Latte.
- With a smoothie. Another great on-the-go option for an easy breakfast. Whip up a quick Blueberry Banana Smoothie or, if you’re really in the fall mood, try my Pumpkin Pie Smoothie. A warm apple cinnamon muffin next to a chilled smoothie? Who could say no to that!?
- Brunch time. Serve apple and cinnamon muffins with other breakfast/brunch favorites. I have been loving this Spinach and Artichoke Quiche, my Pumpkin Cranberry Granola, and these Easy Egg Cup Muffins.
- For dessert. Top a warm muffin with a scoop of ice cream (grab some vanilla from the store or whip up my famous Biscoff Ice Cream) and a drizzle of Homemade Salted Caramel Sauce for an indulgent, fall-friendly dessert. You could even go nuts and add a dollop of whipped cream!
How to Store Apple and Cinnamon Muffins
- Countertop. Allow the muffins to cool completely before sealing them in an airtight container. You can store them at room temperature for up to 3 days.
- Fridge. I do not suggest storing these muffins in the fridge. They will dry out.
- Freezer. For longer-term storage, wrap each muffin in plastic wrap (once they have cooled) and seal them in a freezer bag. They will stay good in the freezer for up to 3 months. When you are ready to enjoy, allow a muffin (or several) to thaw at room temperature.
- To reheat. While leftover muffins are enjoyable at room temperature, they are even better when heated up a bit. Wrap the muffins in foil and reheat them in the oven at 325 degrees F for 10 minutes or until warm. You can also sprinkle a muffin with a little water and reheat it in the microwave in 15-second intervals until heated through.
More Easy Muffin Recipes
There’s nothing like a warm, fluffy muffin to start (or finish) the day. These apple and cinnamon muffins are some of my fall favorites but here are a few other wonderful recipes for you to try.
- Banana Blueberry Muffins
- Chocolate Chip Tahini Banana Muffins
- Cranberry Maple Cornbread Muffins
- Lemon Poppyseed Muffins
- Strawberry Oatmeal Breakfast Muffins
- Pumpkin Cream Cheese Muffins
Apple Cinnamon Muffins
- 1 cup (125 g) all-purpose flour
- ½ cup (63 g) whole-wheat flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon, or 1 teaspoon apple pie spice
- ½ cup (118 ml) buttermilk
- ½ cup (170 g) honey
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup (59 ml) canola oil
- 2 cups (250 g) peeled and chopped Granny Smith apples, about 2 medium apples
- Preheat oven to 400 °F (204 °C) and line muffin tin with muffin cups.
- In a medium bowl, whisk together flours, baking powder, salt, and cinnamon (or apple pie spice).
- In a large bowl, whisk together buttermilk, honey, eggs, vanilla, and oil.
- Stir in the dry ingredients into the wet ingredients and mix until just combined.
- Gently fold in the apples with a spatula.
- Divide the batter evenly in the muffin cups, filling 2/3 of the way.
- Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean.
- Transfer to wire rack to cool.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Photographs by Eat Love Eat