Savory Easy Cinnamon Apple Muffins Recipe

I make these muffins every time the weather turns cool and apples start showing up at the market. The smell of cinnamon and butter fills my kitchen, and I always end up eating one straight from the pan before they even cool.

My Cinnamon Apple Muffins have become the recipe I turn to when I want something warm and satisfying without spending all morning in the kitchen. The crumb topping adds just enough texture to make each bite feel special.

What makes this Cinnamon Apple Muffins a keeper for years to come

I love how these muffins stay soft for days without drying out. The applesauce in the batter keeps everything tender, and the fresh apple chunks add little bursts of sweetness in every bite.

The streusel topping turns golden and crispy in the oven, giving you that bakery-style finish at home. I always make a double batch because they freeze beautifully, and my family goes through them faster than I expect.

These muffins work for breakfast, snack time, or even a simple dessert with a scoop of vanilla ice cream. The warm spices make them feel like fall no matter when you bake them.

If you love apple recipes as much as I do, my Easy Creamy Cinnamon Apple Rice Pudding makes a cozy dessert that pairs perfectly with these muffins, and the Easy Creamy Apple Banana Smoothie is my go-to drink when I want something fresh and fruity alongside my morning baking.

Everything you need for the perfect Cinnamon Apple Muffins

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup whole milk, room temperature
• ¼ cup salted butter, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened applesauce
• 1 large egg, slightly beaten
• 1 cup apples, finely diced (about 1 medium apple, I use Pink Lady or Granny Smith)

For the Crumb Topping:

• ¼ cup salted butter, softened
• ½ cup old-fashioned oats
• 2 tablespoons all-purpose flour
• ⅓ cup light brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon

I always use fresh apples that I dice small so they distribute evenly through the batter. Pink Lady apples give a nice sweet-tart balance, but any firm apple works well.

My Method for Cinnamon Apple Muffins

1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with butter or cooking spray.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon sea salt. Set this aside while you prepare the wet ingredients.
3. In a large bowl, whisk together ¼ cup melted butter, 1 teaspoon vanilla extract, 2 tablespoons applesauce, ½ cup whole milk, and 1 beaten egg until smooth and well combined.
4. Add ¼ cup granulated sugar and ½ cup packed light brown sugar to the wet mixture. Whisk thoroughly for about 30 seconds until the brown sugar dissolves completely and no lumps remain.
5. Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. The batter should look slightly lumpy, not overmixed.
6. Fold in 1 cup finely diced apples until they are evenly distributed throughout the batter. The apples will add moisture and texture to every muffin.
7. For the crumb topping, combine ¼ cup softened butter, ⅓ cup packed brown sugar, 2 tablespoons flour, ¼ teaspoon sea salt, and ½ teaspoon cinnamon in a bowl. Use a fork or pastry cutter to work the mixture until large crumbles form.
8. Add ½ cup old-fashioned oats to the crumb mixture and stir with a fork until the oats are evenly distributed and the topping looks chunky.
9. Use a cookie scoop or ¼ cup measuring cup to divide the batter evenly among the 12 muffin cups. Each cup should be about two-thirds full.
10. Sprinkle about 1 tablespoon of the streusel topping over each muffin, pressing it gently into the batter so it sticks during baking.
11. Bake at 375°F for 18-22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
12. Remove the muffins from the oven and immediately use a spoon to scrape away any streusel that baked onto the pan. Gently push in the sides of each muffin to release them from the tin.
13. Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely or serve them slightly warm.

My go to methods for Cinnamon Apple Muffins success

I always make sure my butter is fully melted and slightly cooled before mixing it with the other wet ingredients. Hot butter can cook the egg and create an uneven texture in the batter.

When I fold in the apples, I do it gently so the batter stays light and airy. Overmixing at this stage can make the muffins dense instead of fluffy.

I press the streusel topping firmly onto each muffin before baking so it stays put and gets crispy. If you skip this step, some of the topping might fall off when you remove the muffins from the pan.

The best way I serve Cinnamon Apple Muffins

I love serving these muffins warm with a pat of butter that melts into all the little crevices. They pair beautifully with a hot cup of coffee or a glass of cold milk on a crisp morning.

These muffins also make a great addition to brunch spreads or weekend breakfast tables. I sometimes set out a small bowl of cinnamon honey butter on the side for anyone who wants an extra touch of sweetness.