Apple Cinnamon Muffins

By Samantha Seneviratne

Published Dec. 3, 2024

Apple Cinnamon Muffins
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(322)
Comments
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Perfectly petite, these apple cinnamon muffins are sweet, spiced and ideal for breakfast or an on-the-go snack. Use whichever apple you like best — Granny Smith for tartness or Fuji if you like your apples on the sweeter side. Brushing with melted butter and cinnamon sugar gives them a soft doughnut-like vibe, but a crunchy, crumby topping would be nice too! To switch it up, combine ¾ cup flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon kosher salt with 4 tablespoons of melted butter. Sprinkle this mixture over the batter before baking.

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Ingredients

Yield:12 muffins

    For the Batter

    • 2cups/256 grams all-purpose flour
    • 1¼teaspoons baking powder
    • ½teaspoon baking soda
    • 1  teaspoon ground cinnamon 
    • ¾teaspoon kosher salt (such as Diamond Crystal)
    • ½packed cup/110 grams light brown sugar
    • ½cup/100 grams granulated sugar 
    • ½cup butter, salted or unsalted, at room temperature
    • 2large eggs, at room temperature 
    • ¼cup whole milk yogurt, at room temperature
    • 1tablespoon pure vanilla extract
    • 1½cups diced apple (from 1 large apple)

    For the Topping

    • 3tablespoons granulated sugar
    • 1teaspoon ground cinnamon
    • 2tablespoons butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

268 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 193 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Line a 12-cup muffin tin with paper liners.

  2. Step 2

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

  3. Step 3

    In a large bowl, using an electric mixer on medium speed, beat the brown sugar, granulated sugar and butter until fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the yogurt and vanilla extract.

  4. Step 4

    Using a rubber spatula, fold in the dry ingredients and about 1¼ cups of the diced apple by gently scooping up some of the mixture from the bottom and folding it over them. Rotate the bowl and repeat until just combined. Do not overmix.

  5. Step 5

    Divide the batter evenly among the liners, about a heaping ¼ cup each. Top with the remaining diced apple. Adjust the oven temperature to 350 degrees.

  6. Step 6

    Bake until a toothpick inserted into the center of a muffin comes out with moist crumbs attached, about 25 minutes. Let cool slightly in the pan, then transfer the muffins to a rack to cool completely.

  7. Step 7

    Meanwhile, prepare the topping: Combine the sugar and cinnamon in a small bowl. Brush the warm muffins with melted butter and dip into the sugar mixture. Serve warm or at room temperature.

  8. Step 8

    Store leftovers in an airtight container at room temperature for up to three days or store in an airtight container in the freezer for up to one month. To reheat, wrap frozen muffins in foil and bake at 350 degrees until warm, about 10 minutes.

Ratings

5 out of 5
322 user ratings
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Comments

jspencer

I believe the initial 450 degrees is correct. It’s purpose is to supercharge the leavening with a blast of heat. Reducing to 350 continues the process less intensely while producing a moist crumb.

Beth

These muffins are wonderful. And the recipe is VERY forgiving. I accidentally added the sugars to the flour mixture. I didn't have enough brown sugar to start over so I mixed the eggs, butter and vanilla together and added that to the dry flour and sugar. I had my doubts that they would turn out but the muffins are light and full of flavor. This recipe is a keeper.

Ed

These came out fantastic! I used 2 Granny Smith apples diced small. Nice soft crumb. Hit the spot!

Danielle

These were like a warm hug. I halved the sugar in the muffin recipe, and subbed the yoghurt for sour cream (it need to get used up). The batter was more dense than what I expected but it turned out well. So yummy!

Leigh

I prepared the recipe as written but added 1/4t of Penny’s cake spice and substituted 1 teaspoon of pie spice instead of the 1 teaspoon of cinnamon. These muffins were so tender. I did not think they even needed any topping. I will be making these again. This is a great recipe!

Jill-o

These were an absolute hit. I swapped in sour cream for the yogurt, and I used 2 cups of diced apples because it's what I cut. I also added some Chinese Five Spice to the dry ingredients for some flavor beyond cinnamon. Holy moley, these were so beautiful, moist, and flavorful, what an absolute joy to eat and share.

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