Dotted with apples and topped with a sweet, crunchy cinnamon sugar topping, these Apple Cinnamon Muffins are a fun addition to breakfast or tea time. Bake them now or freeze them for later, you’ve got lots of ways to enjoy them apples.
Apples are pretty much a perfect fruit. Sturdy, long-keeping, and packed with flavor, apples lessen the blow of winter’s approach. And when you bake your apples into Apple Cinnamon Muffins? Well, it’s the gift of fall that just keeps giving.
Why Make This
Apple Cinnamon Muffins are quick and easy to make. With a homemade muffin mix that’s easy to keep on hand, these apple babies bake up in just minutes. You’ll have plenty of time to do other things, including sipping a cuppa and munching on a muffin.
You can freeze unbaked muffins for later. One of the best things about baking is baking ahead. When you’ve got something in the freezer ready to throw in the oven, you are on top of the world! Or at least ahead in one area of your life.
Be sure to check out the instructions below for freezing muffins, both baked and unbaked.
They’re delicious! These Apple Cinnamon Muffins get a little tartness from the apple cider and fresh apples, sweetness from the muffin mix and the cinnamon sugar top. The cake is soft and tender while the muffin top is crisp and crunchy, just as it should be.
Here’s what you need to make these easy Apple Cinnamon Muffins:
ground cinnamon – Ground cinnamon is essential in both the muffin batter and the crunchy sugar topping. Don’t omit it.
milk and plain yogurt – Together these two ingredients add tang, texture, and protein to the muffins. In a pinch, you can substitute buttermilk for the two.
apple juice – Apple juice punches up the apple flavor in these muffins. Possibly substitutions include apple cider, apple tea, or more milk.
neutral oil – Use a neutral-tasting oil to add richness to the muffins without overshadowing the apple and cinnamon flavors.
eggs – Eggs add texture to the muffins, but you can also use Flaxseed Meal Egg Substitute if you need or want to bake without eggs.
apples – Finely chopped apples stud these muffins with flavor without being too chunky. In a pinch you can substitute dried apples (not apple chips). Just add a few tablespoons more liquid if the batter seems too dry.
raw sugar – A couple tablespoons of raw sugar add a nice crunch to the muffin tops. You can use other coarse sugars, such as demerara, turbinado, or sanding sugar.
Step by Step Instructions
It’s super easy to make these Apple Cinnamon Muffins. Here’s how:
Prep steps: Preheat the oven to 375°. Line muffin cups with muffin papers. Stir together the cinnamon sugar ingredients and set aside.
1. In a small mixing bowl, whisk together the muffin mix and cinnamon.
2. In a large mixing bowl combine the milk, yogurt, oil, and eggs. Whisk until well blended.
3. Add the dry ingredients as well as the diced apples to the wet ingredients. Fold just until combined. A few streaks of dry bits is fine.
4. Divide the batter among the muffin cups. It’s okay if the cups overflow. Sprinkle the cinnamon sugar over the tops.
5. Bake for 20 to 25 minutes or until a tester comes out clean. Cool the baked Apple Cinnamon Muffins on a wire rack.
To freeze muffins unbaked: Assemble the recipe as directed. Instead of baking, slide the pan into the freezer for several hours until the muffins are frozen solid. Remove the frozen muffin “pucks” from the pan and store them in an airtight container in the freezer. To bake, replace the frozen muffins into a muffin tin and bake, adding five minutes to the baking time if needed.
To freeze baked muffins: Bake the muffins according to the recipe and cool completely on the rack. Place in an airtight container or ziptop bag and store in the freezer, for up to 2 months.
Choose apples that are good for baking, such as Braeburn, Granny Smith, Jonagold, or Honeycrisp. You can also use dried apples (not apple chips) in muffins. Just add a little extra liquid to help them rehydrate.
After years of muffin testing, we’ve found 375 to be the ideal temperature for muffins. It provides a high crown and a crisp muffin top while keeping the inside tender.
Preheat the oven and place the muffin tins in the center of the oven, from above as well as from the sides.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- Mix and Match Muffin Mix – $0.92
- ground cinnamon – $0.10
- milk – $0.10
- apple juice – $0.10
- plain yogurt – $0.60
- neutral oil – $0.16
- eggs – $0.30
- apples – $0.50
- raw sugar – $0.08
While your costs may vary depending on where and how you shop, you can expect to pay about $2.86 for 18 Apple Cinnamon Muffins, about 16 each!
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Apple Cinnamon Muffins
- 1 batch Mix and Match Muffin Mix
- 2 tsp ground cinnamon
- 1/2 cup milk
- 1/2 cup apple juice
- 1/2 cup plain yogurt
- 1/2 cup neutral oil
- 2 egg
- 1 cup diced apples (about 2 small)
Cinnamon Sugar Topping
- 1 1/2 tbsp raw sugar
- 1 tsp ground cinnamon
- Preheat the oven to 375°. Line muffin cups with muffin papers. Stir together the cinnamon sugar ingredients and set aside.
- In a small mixing bowl, whisk together the muffin mix and cinnamon.
- In a large mixing bowl combine the milk, yogurt, oil, and eggs. Whisk until well blended.
- Add the dry ingredients as well as the diced apples to the wet ingredients. Fold just until combined. A few streaks of dry bits is fine.
- Divide the batter among the muffin cups. It's okay if the cups overflow. Sprinkle the cinnamon sugar over the tops.
- Bake for 20 to 25 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.
This post was originally published on September 15, 2010. It has been updated for content and clarity.