Easy Apple Cinnamon Muffins

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These Easy Apple Cinnamon Muffins are a simple breakfast recipe for fall mornings.

Watch the short video showing you how to make these Apple Cinnamon Muffins, then scroll to the end of this post and print out the recipe so you can make them at home!

apple cinnamon muffin displayed in front of green and red apples with a blue cloth napkin

Easy Apple Cinnamon Muffins

These muffins are wonderful because they have a delicious layer of crumb on the tops.  If you’re anything like me, I like to eat the crumbly top before I devour the rest of the muffin!  There are tips in the recipe below for flour substitutions and how to cut down on fat.

When my now 6 foot 4 giant child was a wee one, we used to pack the car with a picnic and head to the local San Diego mountains on fall weekends.  Those weekends are full of great memories such as going to the pumpkin patch and running through the corn maze, standing on tippy toes near the fences to pat the horses and dig into sheep fur, and sipping hot apple cider when there was a good chill in the air.

We often took our family photo at the pumpkin patch– standing in the remains of a long-ago picked corn field.  Those were the days.  And they were days I likely won’t be able to get back since 16 year olds aren’t so hip on hanging out with their parents at pumpkin patches any more!

red apples hanging in a tree

The best part of those fall weekends was our time at the apple-picking orchards.  If you’ve never been apple picking, it’s one of those things you must do.  It’s not even like the apples are the best apples you’ve ever eaten, but the experience of walking around with a bucket and picking apples directly from the trees is super fun.  And it’s really a nice thing for the kids to experience too.

Be sure to investigate (Google!) to see if you have any apple orchards near you.  Usually they invite the public in to pick their own apples for a certain dollar amount per basket or by the pound.  It’s so much fun!

Kids have always read in books that apples come from apple trees. But to actually stand in front of an apple tree, pick apples and put them in a basket… that’s a completely different experience!  They’re seeing the connection between plants and food and what we can create at home with that food.  That’s so important!

apple cinnamon muffins displayed in front of green and red apples with a blue cloth napkin

The best part of the whole apple picking experience is coming home with loads of apples and deciding what you’re going to make.  I always make a good batch of applesauce with my apples.  And baking cakes, apple bread and these Easy Apple Cinnamon Muffins is most often on the agenda too!

Ask your kids what they’d like to make with your bounty of apples, and get them in on the cooking and baking action.  You’ll create wonderful memories!

Pinterest collage image for easy apple cinnamon muffins

Here are a few baking recipes to try if you have a bucket-full of apples!

apple cinnamon muffin displayed in front of green and red apples with a blue cloth napkin
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4.97 from 26 votes

Easy Apple Cinnamon Muffins

These muffins are easy to make, and they're smack full of apple chunks and sweet cinnamon!
9 9 9
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 238kcal
Course Breakfast
Cuisine American
Keyword apple, muffins



  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable or canola oil
  • 1 large egg
  • 1/3 cup milk
  • 2 medium apples (peeled, cored & chopped)


  • 1/4 cup granulated white sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon ground cinnamon


  • Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper muffin liners.
  • In a medium bowl whisk together dry ingredients. Add oil, egg and milk and stir just until combined. Fold in apples. Divide batter between the 12 muffin cups.
  • In a small bowl, mix topping ingredients, blending together with a pastry cutter or fork. Sprinkle over unbaked muffins.
  • Bake 15 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean.



  • To lighten up the recipe a bit, fill the 1/3 cup measuring cup with 1/2 applesauce and 1/2 oil. The muffins will turn out just as moist.
  • This recipe may also be made with white whole wheat flour in place of traditional whole wheat flour.


Serving: 1muffin | Calories: 238kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 105IU | Vitamin C: 1.4mg | Calcium: 57mg | Iron: 1mg | Blue WW Smartpoints: 9 | Green WW Smartpoints: 9 | Purple WW Smartpoints: 9
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  • Jasmine wrote:

    I did this for a school foods project. At first we were extremely doubtful as the batter looked very thick and dry. We trusted the process and baked the muffins , they ended up turning out great! We even added glaze

  • Melinda Hutchison wrote:

    These apple and cinnamon muffins are the best, absolutely delicious and very moorish..

  • Amber wrote:

    I made these knowing I would love them because I love anything apple cinnamon but my mom wasn’t too sure because she’s not much of a cinnamon fan. She tried one and she absolutely loved it!! These are so tasty and so easy to make

  • Robyn wrote:

    These were the best apple muffins I have ever made. Tasted like apple pie. The only change I made was using all purpose flour and baked at a 350 for 22 min. I made a double batch & am so happy that I did! My family devoured these!

  • V wrote:

    If I bake in a 9×5 loaf pan, what do you suggest for cook time?

    • Lori Lange wrote:

      I haven’t tried baking this batter into a loaf, but usually loaves take between 45 and 60 minutes to make.

  • Imelda wrote:

    I have a wheat intolerance so can these muffins be made with plain all purpose flour. Also to make them a little healthier you said to put 1/3 cup of applesauce in the tin. Just want to make sure that I am not substituting the applesauce for something else in the recipe.

    • Lori Lange wrote:

      Probably on the flour. And on the applesauce… instead of using 1/3 cup oil, fill that 1/3 cup with half applesauce and half oil. That’ll just cut down on the oil a little bit.

  • Valarie wrote:

    I can’t follow a recipe exactly to save my soul. I used some applesauce for half the oil. I went heavy on the apple pieces. The batter seemed very thick before I added the apples so I added maybe a quarter cup water to it. Was tempted to sub in some allspice or mace for the cinnamon…maybe next time? I didn’t need the extra calories so subbed out the granulated sugar for Trivia sugar cane blend. Lastly, I didn’t make the crumb topping. I’m currently waiting for thm to cool enough that I don’t burn my mouth. Smells and tastes delicious!

  • Leah wrote:

    Any experience swapping canned pumpkin for some or all of the apple? I loved the apple ones, but my husband is a pumpkin enthusiast.

    • Lori Lange wrote:

      I have not tried that…

  • Jane wrote:

    Can I use more white flour instead of wheat flour?

    • Lori Lange wrote:


  • Marcia Craft wrote:

    These are delicious! I substituted applesauce for the oil and they came out great. The crumble is awesome! Can’t wait to make them again!

  • Alyssa wrote:

    What’s the best way to store these muffins?

    • Lori Lange wrote:

      Keep them in a covered container, or they do well in the freezer too in a zip baggie.

  • Jennifer wrote:

    Can you use peaches instead of apples?

    • Lori Lange wrote:

      I don’t see why not!

  • Anette wrote:

    Hi, I was wondering if I could substitute margarin for butter in the topping portion.

    • Lori Lange wrote:

      I haven’t tried that.

  • Ariel wrote:

    Can you just use 1 1/2 cups of all purpose flour instead?

    • Lori Lange wrote:

      That should be okay.

  • Angel wrote:

    OMG THESE ARE AMAZZZZZZZING! If you love apple pie, this is basically the muffin version of it! I used 3 small Granny Smith apples and it was PERFECT. I shared these with family and friends wland we are all obsessed! This is going into my go to apple muffin recipe!!!

  • Amanda wrote:

    Can I make these in mini muffin size? They look amazing!

    • Lori Lange wrote:

      I haven’t tried that, but it should be fine.

  • Ashley wrote:

    Can these muffins be frozen and eaten later?

    • Lori Lange wrote:

      I would think so!

  • Avaine wrote:

    Hi! Youre recipe looks really good. I was wondering if there are any specifications to the type of apple? Also, are there any substitutes for it? Merci Beaucoup!!

    • Lori Lange wrote:

      Braeburn, Honeycrisp, Pink Lady…