Apple Cinnamon Muffins Recipe: Moist, Cozy, and Perfect for Fall

I used to think muffins were just sad, unfrosted cupcakes. Then I discovered the magic of apple cinnamon muffins. This recipe is the one that converted me from skeptic to evangelist.

It’s the cozy, spiced hug your breakfast table has been desperately missing. Forget the dry, crumbly bakery disappointments. We’re making moist, tender, flavor-packed muffins that are stupidly easy.

Your kitchen is about to smell like a fall-scented candle, but edible and actually satisfying.

What’s the secret? It’s not one thing, but a beautiful conspiracy of texture and warmth. The shredded apple melts into the batter, creating an impossibly moist crumb.

The cinnamon swirl isn’t just a sprinkle on top; it’s a ribbon of spiced sugar running through the center. Remember that feeling of coming inside on a crisp day? That’s the vibe these apple cinnamon muffins capture perfectly.

They’re nostalgic without being boring, and sophisticated enough to make you feel like a legit baker.

If you’re in the mood for something a little different, this salted honey pie is surprisingly simple and deeply comforting.

Ingredients

Gather your squad. This isn’t a complicated list, but a few key players make all the difference. Using real, shredded apple is non-negotiable for that perfect moisture.

IMO, Granny Smith apples are the MVP here for their tartness, but use what you have.

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup Greek yogurt or sour cream
• 2 cups peeled and finely shredded apple (about 2 medium)
• For the Cinnamon Swirl: ¼ cup brown sugar + 1 tbsp cinnamon

Step-by-Step Instructions

1. Preheat and prepare. Get your oven to 375°F (190°C) and line a muffin tin with papers. This is the “get your life together” step.Don’t skip it.
2. Mix your dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. This ensures your leavening is evenly distributed, preventing volcanic muffin tops or sad, flat discs.
3. Cream butter and sugar.In a large bowl, beat the softened butter and granulated sugar until it’s light and fluffy. This isn’t just mixing; you’re incorporating air for a lighter texture. It should look pale and lovely.
4. Add the wet ingredients.Beat in the eggs one at a time, then the vanilla and Greek yogurt. The yogurt is the secret weapon for a tender, tangy crumb. Your batter might look a little curdled here; it’s fine, I promise.
5. Combine and fold.Gently fold the dry ingredients into the wet mixture until just combined. Lumps are your friend. Overmixing is the enemy of fluffy muffins.Then, fold in the shredded apple.
6. Layer and swirl. Fill each muffin cup halfway, sprinkle with the cinnamon-sugar swirl mixture, then top with more batter. Use a toothpick to gently swirl.This creates that iconic marbled interior in every single bite of these apple cinnamon muffins.
7. Bake to perfection. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack.This prevents soggy bottoms. You’re welcome.

Storage Instructions

If they last long enough to store, here’s the drill. Let them cool completely first.

Any residual warmth creates steam, which leads to mold. Not the vibe we’re going for.

For short-term, keep them in an airtight container at room temperature for up to 3 days. For longer-term happiness, freeze them.

Wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll be good for up to 3 months. FYI, they thaw surprisingly well at room temperature in about an hour.

When I want something sweet but quick, I often reach for these pumpkin snickerdoodle cookies—soft, chewy, and warmly spiced.

Why You’ll Love This Apple Cinnamon Muffins

• Meal Prep Hero: Whip up a batch on Sunday and have a grab-and-go breakfast for the entire week.No more sad, expensive coffee shop muffins.
• Universal Crowd-Pleaser: These are a hit with kids, partners, coworkers, and that one friend who is “hard to please.” They bridge the gap between simple snack and decadent treat.
• Deceptively Simple: The process is straightforward, making it a fantastic recipe for beginner bakers or a low-effort, high-reward baking session. You look like a pro with minimal stress.

Common Mistakes to Avoid

• Overmixing the batter. You’ll develop too much gluten and end up with tough, chewy muffins.Stir until the flour just disappears.
• Using apple sauce instead of shredded apple. The texture is completely different! Shredded apple provides little bursts of flavor and crucial moisture.
• Skipping the cooling step in the pan.You’ll tear the beautiful muffin tops and end up with a crumbly mess. Patience is a virtue, especially in baking.
• Filling the muffin cups to the brim. They need room to rise into that perfect dome, not spill over and create a messy, caramelized disaster in your oven.

Alternatives and Variations

Feel like mixing it up?

This recipe is wonderfully adaptable. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. To make these apple cinnamon muffins vegan, use a flax egg and vegan butter/yogurt.

Add a half-cup of chopped walnuts or pecans for a crunchy texture.

For a deeper flavor, use half brown sugar in the main batter. You can even add a simple powdered sugar glaze drizzle for a more dessert-like feel.

For another cozy fall option, try this spiced apple Bundt cake—moist, fragrant, and perfect with a cup of tea.

FAQs

Final Thoughts

This recipe is a true workhorse. It delivers incredible flavor with a simple, no-fuss method.

These apple cinnamon muffins have earned a permanent spot in my baking rotation. I hope they become a staple in your home, too. Now go preheat that oven and make your kitchen smell amazing.

Don’t forget to tag me when you make them, I live for that stuff.

For another cozy fall option, try this spiced apple Bundt cake—moist, fragrant, and perfect with a cup of tea.

Need more cozy baking ideas? Visit our Pinterest board for fall muffin inspiration.

Derek

Apple Cinnamon Muffins

These apple cinnamon muffins are everything bakery muffins wish they were — soft, moist, warmly spiced, and loaded with real shredded apples. With a cinnamon-sugar swirl baked right in, they’re the ultimate cozy breakfast or snack that makes your kitchen smell like fall in a wrapper.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup Greek yogurt or sour cream
• 2 cups peeled, finely shredded apples (about 2 medium)
• 1/4 cup brown sugar (for swirl)
• 1 tbsp ground cinnamon (for swirl)

Equipment

• 12-cup muffin tin
• muffin liners
• mixing bowls
• Electric mixer
• whisk
• rubber spatula
• toothpick for swirling
• wire rack

Method

 

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy using a hand or stand mixer.
4. Beat in eggs one at a time, then add vanilla and yogurt. Mix until combined. Don’t worry if it looks slightly curdled.
5. Gently fold dry ingredients into wet mixture until just combined. Then fold in the shredded apple.
6. In a small bowl, mix brown sugar and cinnamon for the swirl. Fill each muffin cup halfway with batter, sprinkle swirl mix, then top with more batter. Swirl gently with a toothpick.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Use finely shredded apple for even moisture and texture. Don’t overmix the batter — lumpy is lovely. Swirl the cinnamon sugar gently for the prettiest marbling. Want to level up? Add chopped walnuts, use brown sugar in the batter, or drizzle with a simple glaze after baking.