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Cinnamon Apple Muffins

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baked goods•american•vegetarian, contains dairy, contains eggs, contains gluten
40 minutes•12 muffins•

Ingredients

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup brown sugar (110g)
  • 2 large egg – beaten
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups apple – peeled, cored, diced 0.5-inch (~1.5 medium apples)
  • 2 cups all-purpose flour (240g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp baking soda (2.3g)
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp granulated sugar – for topping (25g)
  • 1/2 tsp ground cinnamon – for topping
Cinnamon apple muffins

Instructions

  1. 1.

    Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

  2. 2.

    Peel, core, and dice the apples into 0.5-inch pieces; set aside.

  3. 3.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 2 tsp ground cinnamon, and salt until evenly combined.

  4. 4.

    In a large bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thick and frothy, about 1 minute. Whisk in the buttermilk, vegetable oil, and vanilla extract until smooth.

  5. 5.

    Add the dry ingredients to the wet ingredients and fold gently with a spatula just until the flour is mostly incorporated. Fold in the diced apples until evenly distributed; do not overmix.

  6. 6.

    Divide the batter evenly among the 12 muffin cups (about 3/4 full). In a small bowl, mix the 2 tbsp granulated sugar with 0.5 tsp ground cinnamon, then sprinkle evenly over the batter.

  7. 7.

    Bake until the muffins are domed and a toothpick inserted in the center comes out with a few moist crumbs, 18–22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Cinnamon apple muffins are tender, fragrant quick breads studded with juicy apple pieces and warmed by the spice of cinnamon. The crumb is moist yet light, with a gentle sweetness balanced by the fruit’s natural tartness. A sprinkle of cinnamon sugar on top adds a delicate crust that contrasts with the soft interior, making them equally enjoyable for breakfast, snacks, or dessert.

Rooted in the American tradition of home baking, these muffins draw on the quick-bread method that rose to prominence in the 19th and 20th centuries with the widespread use of chemical leaveners. Apples, abundant in many regions and celebrated each autumn, naturally found their way into portable bakes like muffins. Over time, bakers have adapted the formula with different fats, dairy, and toppings, but the core profile—cinnamon aroma, apple chunks, and a tender crumb—has remained a beloved staple.