Simple and wholesome, these Apple Cinnamon Muffins are the perfect breakfast or snack that tastes as good as your favorite spiced dessert. Packed with the goodness of grated apples and a dash of cinnamon, these muffins are something you can feel good about sharing with the whole family.

Apples and cinnamon is a match made in heaven. There’s something magical that happens when those 2 ingredients combine. The smell and the flavor are just out of what I can describe in words. Do you want to know more? Then give this recipe a try and experience the magic yourself!

Since these apple cinnamon muffins are so easy to make, I usually let my nephews and nieces bake them with me. They love baking as much as eating these muffins! They pretty much do everything. I just put the baking tray in the oven and they watch the muffins bake.

For more easy muffins, check out this simple Chocolate Banana Muffins Recipe.

The Ingredients

Here’s what you’ll need to whip up these easy and tasty apple muffins, along with some handy tips and possible substitutions:

All-Purpose Flour: The base for our muffins. All-purpose flour keeps the texture light and fluffy. If you want to make it a bit healthier, you could try a mix of all-purpose and whole wheat flour.
Baking Powder: This is what gives our muffins their rise. Make sure it’s fresh for the best results.
Ground Cinnamon: A little cinnamon goes a long way in adding that warm, spicy note that pairs so well with apple.
Salt: Just a pinch to balance out the sweetness and enhance the flavors.
Eggs: Use large eggs at room temperature for the best results. They help bind everything together.
Granulated Sugar: This sweetens the muffins. If you want to cut down on sugar, you could try using a sugar substitute.
Oil: Vegetable or canola oil keeps the muffins moist. You could also use melted butter for a richer flavor.
Vanilla Extract: A teaspoon adds a lovely aroma and complements the apple and cinnamon flavors.
Apples: Choose medium-sized apples that are firm. Grate them for a texture that blends seamlessly into the muffin. You could use any apple variety that you like; just make sure it’s a type that holds up well when baked.

How to Make Cinnamon Apple Muffins

First things first, get your oven hot and ready by preheating it to 425°F (220°C). While it’s warming up, give your muffin tin a quick spray with some baking spray. This makes sure your muffins won’t stick and will pop out easily.
Next, it’s time to mix your dry ingredients. Grab a bowl and toss in your flour, baking powder, salt, and that touch of cinnamon that makes these muffins extra special. Give it a good stir and then set it aside for a moment.
Now, in another bowl, you’ll mix your wet ingredients. Crack those eggs and combine them with sugar, oil, and a splash of vanilla extract. Stir it all together until it’s nicely blended.
Combine the wet and dry ingredients. Pour the wet mix into the dry mix and give it a gentle stir with a spatula. The key here is not to overdo it; just mix until you can’t see any dry flour. Overmixing could make your muffins tough, and nobody wants that!

It’s apple time! Fold in your grated apples carefully so they’re evenly distributed throughout the batter.
Scoop that delicious batter into your prepped muffin tin. Fill each well all the way to make sure you get nice, big muffins.

Bake! Slide the tin into your hot oven and let them bake at 425°F (220°C) for the first 7 minutes. This initial high heat helps the muffins rise quickly. After that, drop the oven temperature down to 350°F (180°C) and continue baking for another 9-11 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Finally, let your muffins cool down a bit in the tin for about 5 minutes. After that, move them to a wire rack to cool off completely. And there you have it—simple, delicious apple muffins with a hint of cinnamon!

Storing Tips

Room Temp: To keep them fresh, place the cooled muffins in an airtight container. This helps lock in moisture and flavor. If you’re planning to eat them within a couple of days, the countertop is fine.
Fridge: For longer storage, pop the container in the fridge; they’ll last up to a week this way.
Freezer: These muffins freeze well. Just wrap each muffin in plastic wrap and then place them in a zip-top bag before freezing. When you’re ready to eat, thaw at room temperature or give a quick zap in the microwave.

You’ll enjoy this recipe for its moist, tasty, and airy muffins that are perfect for breakfast or as a grab-and-go snack for work.

This versatile recipe lets you choose your own adventure: make individual muffins or go for a single apple cake. Just use muffin liners for the former or a cake pan for the latter—either way, you’ll get the same great taste, just in a different form.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!