These soft and fluffy apple cinnamon muffins are loaded with warm cinnamon, tender apples, and topped the most amazing brown sugar streusel topping.
Today’s rockin’ recipe is out of this world delicious.
These apple cinnamon muffins are the real deal. Of course I’m going to insist you try them!
They’re the perfect cozy Fall or Winter treat and make an easy grab and go breakfast too.
I’ve been testing them for a few weeks now and this last batch was utter perfection. I scarfed one fluffy and warm right from the pan (SWOON!) and then managed to eat another two once they cooled. No regrets!
Without further ado, here’s the tested and perfected version of my beloved apple muffins. I can’t wait for you to try them!
Craving a nice domed muffin top on your muffins? Here’s how I get mine:
Muffin Top Tips
- Let the batter sit 10-15 minutes before adding to the muffin pan for extra lift.
- Fill the muffin cups to the top. I use 1/4 cup batter for each muffin here.
- Bake at 425℉ for 5 minutes before reducing temp to 350℉.
New to baking?
Weighing the flour and sugar in grams can save on time and yields the most accurate results. I keep a tiny kitchen scale in my junk drawer and it has totally revolutionized my baking.
If you aren’t the proud owner of a digital kitchen scale, go ahead and put one on your holiday wish list and use the fluff/spoon/scrape technique to measure the flour and cocoa powder. First fluff the flour in the container to aerate then gently spoon the fluffed flour into the measuring cup. Use a knife to scrape the top level without packing the flour into the cup.
Apple Cinnamon Muffins with Brown Sugar Crumb Topping
This recipe yields a dozen fluffy bakery-style apple muffins piled high with buttery brown sugar streusel.
Feel free to make them with or without the streusel topping if preferred; they’re great both ways! Sometimes in place of the streusel I’ll add a little sprinkle of cinnamon sugar on top before baking.
Apple Cinnamon Muffins
Ingredients
- 1 large Fuji apple or 2 small apples yielding 1.5-2 cups
- ½ cup applesauce
- 2 large eggs (room temperature)
- 1 cup avocado oil
- 2 tsp vanilla
- 2 tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- ¾ cup light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 2 cups all-purpose flour (240 grams)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Streusel Crumb Topping
- ¼ cup light brown sugar (50 grams)
- ¾ tsp ground cinnamon
- 3 TBSP unsalted butter, melted (42 grams)
- ½ cup plus 1 TBSP all-purpose flour (75 grams)
Instructions
Make the Crumb Topping
- Mix the brown sugar and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
Prep Muffin Ingredients
- Peel, core, and finely dice a large Fuji apple into small cubes. Aim for 1.5-2 cups.
- In a large mixing bowl, whisk together applesauce, eggs, oil, vanilla, cinnamon, ginger, and sugar. Stir in prepped apples.
- If you have a kitchen scale weigh out 240 grams of flour for most accurate results. If you don't have a scale, use the spoon and sweep method to measure out two dry cups. First fluff the flour to aerate, then gently add spoonfuls of flour to your measuring cup. Use a straight edge knife/spatula to level the flour with the top of the cup.
- Add flour to a medium mixing bowl along with baking powder, baking soda, and salt. Mix well and sprinkle into the bowl with the wet ingredients.
- Using a wooden spoon or silicone bowl scraper, mix until flour is incorporated, taking care not to overmix. The batter will be thick.
- For extra fluffy muffins, rest the batter for 10 minutes.
- While the batter rests, preheat oven to 425℉.
Ready to Bake?
- For bakery-style muffin tops, line a 12-count muffin pan with 6 muffins liners, spaced so every other muffin well has batter. This will give muffin tops room to spread and rise.
- If you have two muffin tins you can make all 12 muffins at once, placing both side by side on the center rack. Only have one? One pan can be baked at a time, repeating baking steps 4 and 5.
- Added 1/4 cup batter per lined muffin cup, filling each one to the top of the liner. Top each with streusel crumbs.
- Set a timer and bake for 5 minutes at 425ºF, then with the oven door still closed, reduce the temperature to 350ºF and bake for 15-17 minutes. Exact bake time can depend on oven temperament and type of pan used. Tops should be rounded and golden brown and an inserted toothpick will contain some crumbs, but no wet batter. Mine are perfect at the 16 minute mark with a total baking time of 21 minutes.
- Let muffins sit in the pan for 10 minutes then transfer to a wire rack to fully cool.
- Feel free to steal a slightly warm muffin to scarf right away – they're LEGENDARY! Leftover muffins can be stored in an airtight container on the counter for a few days and are a great grab-and-go snack option. Enjoy!
Notes
Nutrition
Q: What kind of apples should I use?
Any apple that has a firmer consistency will work great for this recipe. Avoid any mushy or mealy apples here, we’re better than that! I like using Fuji apples for muffins. The flavor and consistency is perfection! You can also use tart Granny Smith Apples or sweet Pink Lady or Honeycrisp apples.
Q: Can I use a different oil?
You can absolutely use a different oil in place of the avocado oil if needed/desired. Any mild baking oil will work such as canola oil or vegetable oil.
Hooray for Apple Season!
Here are a few of my favorite recipes to make with apples:
- NEW! Broccoli Apple Quinoa Salad
- Apple Spinach Salad with Candied Pecans and Feta
- Stovetop Cinnamon Apples via Emily Bites
- Instant Pot Apple Cinnamon Oatmeal
If you get a chance to try these apple cinnamon muffins, let me know in the comment form below! Have a question? I’m happy to help!
Questions & Reviews
Muffin aux pommes extraordinaires et facile a faire avec la steudel. Et donne un gout tres bon ,moi la streudel je mets un peu de cannelle pour un gout un peut epice tres bonne recette merci
v
Merci ❤️
Made these yesterday for a garden club meeting. They were delicious. I received compliments on their taste. My husband usually does not like muffins, but had 2 of them.
Thank you Ellie! I’m so thrilled the muffins were a hit!