Sharing our favorite apple cinnamon muffins recipe! These easy muffins are studded with tender apple pieces in every bite and a sweet cinnamon streusel topping.
Did you go apple picking recently and are now asking yourself, "What can I do with all these apples?" I have a few apple recipes already in my collection, and today I'm giving you another one. These apple cinnamon muffins are perfect for using up your apples!
I love these muffins because every bite contains a piece of apple. I dice an apple (peeled or unpeeled) into small pieces and fold it into the batter at the end. With the additional applesauce and shredded apple, you will not miss the taste of apple!
You may have all of the items on hand for these apple muffins. We typically do!
Here's what you need:
- Granny smith apples (2 small)
- Flour (2 cups)
- Sugar (2 cup)
- Unsalted butter (½ cup)
- Eggs (2 large)
- Unsweetened applesauce (½ cup)
- Ground cinnamon
- Baking soda
- Baking powder
You can try other variations of baking apples. Choose your favorite!
How to Make Apple Muffins
To make these from scratch, all you need are a few pantry ingredients, a cupcake pan and about 30 minutes of time.
- Combine dry ingredients (flour, cinnamon, baking powder, baking soda, salt)
- Combine wet ingredients (sugar, butter, eggs, applesauce, shredded apples, vanilla)
- Mix dry ingredients into wet ingredients.
- Fold in diced apples.
- Spoon into muffins tins.
- Top with streusel topping.
- Bake at 375°F for 15 to 20 minutes.
Scroll to the bottom of this post for the full recipe card.
- Don't have time to peel your apples? Great, because you don't have to! But, you can if you want since either works here!
- Do not over mix the batter. Instead, fold in the diced apples when you can still see a little flour left in the batter.
- I swear by Baker's Joy for spraying your muffin pans for nonstick release. Spray each cup and then use a paper towel to spread it evenly. Or, you can also use cupcake liners for easier clean up.
- Use a large cookie scoop to easily spoon batter into muffin tins. I use this one!
Which apples are best for muffins?
You can use your favorite baking apples for this recipe, but I typically use Granny Smith. Other types that are best for muffins are Honeycrisp (another one of my faves!), Braeburn, and Jonagold.
Do I have to peel the apples?
Sometimes I peel my apples for these apple muffins, and sometimes I don't. It is totally up to your preference and honestly doesn't really make much of a difference in my opinion. If anything, leaving the peel on has made a slightly more moist muffin in my experience.
What can I use instead of applesauce?
You should be able to substitute an equal amount of mashed banana or vegetable oil for the applesauce in this recipe.
How to Store Muffins
To store these muffins, place them in a sealed container with a paper towel lining the bottom and top of the muffins. Store at room temperature on the counter with the lid on for up to 3 days. You may also freeze these for up to 1 month then reheat in the microwave or on the counter until thawed.
I think you will love using up your apples with this recipe!!
More Apple Recipes
If you like recipes that use apples, check out these other favorite recipes:
- Salted Caramel Apple Dip
- Apple Pie
- Apple Pie al a Mode Scones
- Snickers Taffy Apple Salad
- Apple Pie Dip with Cinnamon Chips
Eat It, Rate It, Share It!
Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
Apple Cinnamon Muffins
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter , melted
- 2 large eggs
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 small granny smith apple shredded (peeled or unpeeled)
- 1 small granny smith apple diced small (peeled or unpeeled)
For streusel topping:
- ¼ cup granulated sugar
- 4 tablespoons flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Preheat oven to 375°F. Line 12-cup muffin pan with paper liners or grease with nonstick spray. (I recommend Baker's Joy.)
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk the sugar and butter until thoroughly combined. Add eggs one at a time, then the applesauce and vanilla. Stir in the shredded apples.
- Add the dry ingredients into the bowl of the wet ingredients and stir until just combined. Gently fold in the diced apples.
- Using a large cookie scoop, spoon mixture evenly into muffin tins (you might be able to make up to 15 muffins depending on size of muffins). Make streusel topping.
For streusel topping:
- Combine all ingredients in small bowl. Rub together with fingers until mixture is coarse and butter is evenly distributed in small pea sized pellets.
- Sprinkle streusel topping evenly over muffins.
- Bake for 15 to 20 minutes, until toothpick inserted comes out clean. Remove from oven. Let cool in muffin pan for 5 minutes then remove onto cooling rack.
- You may use other types of apples that are good for baking, such as Braeburn, Honeycrisp and Jonagold.
- Store on counter up to 3 days or freeze for 1 month.
- Nutrition information is an estimate only.
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