Apple Cinnamon Muffins
These Apple Cinnamon Muffins are the best muffins for Fall! They’re moist, tender, bursting with sweetness from soft apple pieces, and spiced with cinnamon and nutmeg. They are a great make ahead breakfast with just 10 minutes of prep!
Want more apple recipes? Try our apple butter pie or apple cider.
Tips and Notes
- Peel the apples. When cooked, apple peel can take on an unpleasant, slightly chewy texture. For the best results, I recommend removing the peel first.
- Dice the apples evenly. Be sure that your apple pieces are small and even in size so they cook at the same rate.
- Don’t over-mix! When you’re combining all of the ingredients, mix only until just combined and no longer. A little lumpiness is what gives the muffins their light texture. Over-mixing can result in dense rather than tender muffins.
- Add a topping. Make them a little extra sweet by sprinkling a little bit of, cinnamon sugar, streusel topping, or crumble topping, on the tops of the muffins before baking. It’s like having a an apple crumble pie for breakfast.
- Use pear instead! Love pear? Make pear cinnamon muffins by using deliciously ripe pear in place of the apple.
Storage
Room Temperature: To store leftover apple muffins, place them in a single layer in an airtight container lined with paper towels. They will stay fresh for 3-4 days.
Freezer: To freeze your muffins, wrap each individual muffin in plastic wrap followed by foil. Drop them into an airtight container or plastic bag and freeze for up to 2 months. Wrap individual muffins in plastic wrap followed by foil, drop in a freezer safe container or freezer bag, then freeze for up to 2 months.
Reheat: When you’re ready to enjoy your muffins again, wrap them in foil and bake them at 250ºF for 12-15 minutes. Alternatively, microwave for 10-15 seconds or until heated through.
More Muffins Recipes You May Love
Ingredients
- 1 ¾ cup (210 g) gluten-free flour blend, (See note.)
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 2 apples, medium in size, peeled and diced
Instructions
- Preheat the oven to 375°F, and line a muffin pan with liners or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine all the ingredients EXCEPT the apples. Stir until just combined.1 ¾ cup (210 g) gluten-free flour blend1 cup (240 ml) whole milk¾ cup (150 g) granulated sugar½ cup (113 g) unsalted butter2 large eggs2 teaspoons baking powder1 teaspoon pure vanilla extract½ teaspoon salt½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon baking soda
- Fold in the diced apples, reserving about ¼ cup to dot over the tops of the muffins.2 apples
- Use a ⅓ cup measuring cup to fill each muffin cavity (about ½ to ⅔ full), and place the remaining diced apples on top.
- Bake for 20-25 minutes until lightly browned or until a toothpick inserted into the center comes out clean.
- Serve warm. See post for tips and storage options.