Apple Cinnamon Muffins
These are the muffins that make your kitchen smell like a candle but taste a thousand times better. The batter is enriched with buttermilk for tenderness and a generous pour of melted butter for richness, with apple chunks folded in so every bite has fruit. The key technique here is starting the muffins at a higher temperature (425°F) for the first 5 minutes to force a tall, bakery-style dome, then dropping the heat to finish baking the centers without drying them out. Use a firm baking apple like Granny Smith or Honeycrisp — mealy apples will vanish into the batter. The cinnamon-sugar crust on top is non-negotiable: it crackles when you bite in and gives every muffin a sweet, spiced finish. Serve warm with a pat of butter for breakfast or pack them in lunchboxes all week.
Breakfast · Fall, Apple, Baking • 30 min
Ingredients
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar, plus 2 tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional)
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup (180ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 medium firm apples (Granny Smith or Honeycrisp), peeled and diced into ¼-inch pieces (about 2 cups)
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Steps
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, baking soda, salt, 1½ teaspoons of the cinnamon, nutmeg, and allspice (if using).
- In a medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold with a rubber spatula until just barely combined — a few streaks of flour should still be visible. Gently fold in the diced apples. The batter will be thick; that's what you want. Do not overmix.
- Divide batter evenly among the muffin cups, filling each nearly to the top (these muffins dome high). In a small bowl, mix the remaining 2 tablespoons sugar with the remaining ½ teaspoon cinnamon. Sprinkle generously over each muffin.
- Place the muffin tin in the oven and immediately reduce the temperature to 375°F. Bake for 16–20 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean (try not to poke an apple chunk).
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely before storing.
Tips & Variations
Make Ahead
Muffins are best the day they're baked but keep well. Bake the night before and store covered at room temperature — the apple moisture keeps them tender. Dry and wet ingredients can be measured separately the night before; combine and bake in the morning for fresh, warm muffins.
Storage
Store in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb excess moisture from the apples. Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds until warm.
Substitutions
Pear muffins: swap the apples for firm pears. Apple-cheddar muffins: fold ½ cup shredded sharp cheddar into the batter with the apples. Whole wheat: replace up to 1 cup of the all-purpose flour with whole wheat flour. For a dairy-free version, use plant-based butter and replace buttermilk with ¾ cup oat milk plus 1 tablespoon lemon juice.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
