Prepare to indulge in these Spiced Apple Muffins, ideal for crisp autumn mornings or cozy afternoons. This recipe balances tart and sweet apple flavor with warm cinnamon and a buttery streusel topping for a comforting baked treat.
These muffins work well for breakfast, snacks, or dessert. They’re also a great reason to visit a local orchard and pick fresh apples for that extra homemade touch.
Why you’ll love this recipe
These cinnamon apple muffins are a favorite in our kitchen during the fall season. They bring classic flavors and comforting aroma to the table.
- Comforting and seasonal: Cinnamon and apple are a classic fall pairing that delivers warmth and nostalgia.
- Homemade goodness: Made from pantry staples, these muffins capture that homemade tradition—perfect for baking with kids after an orchard visit.
- Great for sharing: They’re easy to share with friends, family, or coworkers and freeze well for later.
Ingredients
Most ingredients are pantry staples. Use your favorite baking apples—Granny Smith, Honeycrisp, Fuji, or Gala all work well.
- Apples – About 2½ cups peeled and diced (roughly 3 medium apples).
- Sour cream – Adds moisture and tender crumb. Greek yogurt can be substituted.
- Cinnamon – Provides warm spice that complements the apples.
- Brown sugar – Adds depth and helps form the streusel topping.
Substitutions
If you need alternatives: use whole wheat or gluten-free flour for dietary needs; substitute eggs with unsweetened applesauce or mashed banana in a pinch; swap sour cream for Greek or dairy-free yogurt.
How to make Spiced Apple Muffins
The recipe has three parts: prepare the batter, make the streusel topping, and bake.
Step 1: In a small bowl whisk together flour, baking powder, cinnamon, salt, and baking soda.
Step 2: In a large bowl combine granulated sugar, vegetable oil, and brown sugar. Mix until smooth, then add eggs and blend well.
Step 3: Stir in milk, sour cream, and vanilla, scraping the bowl to combine. Add the dry ingredients and mix until just combined.
Step 4: Fold in the diced apples with a rubber spatula until evenly distributed.
Step 5 – Make the streusel: Combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until the mixture resembles coarse crumbs the size of peas.
Step 6: Spoon the batter into a prepared muffin tin, filling each cup about 3/4 full. Top each muffin with about 1 tablespoon of streusel. Bake on the middle rack at 350°F for 24–26 minutes, or until a toothpick comes out clean with a few moist crumbs.
Hint: Do not overmix the batter—stir only until combined to keep the muffins light and tender.
Variations
Apple pie spice: Add a dash or replace some of the cinnamon with apple pie spice for deeper apple flavor.
Nuts and fruit: Stir in chopped walnuts, pecans, or almonds, or add raisins, dried cranberries, or chopped dates for extra texture and flavor.
Serving Suggestions
Store muffins in a covered container or wrapped in foil. They’re best within three days at room temperature; freeze extras for longer storage and thaw when ready to enjoy.
Top tip
Make a double batch to share or freeze. Frozen muffins thaw quickly and make for an easy grab-and-go treat.
Recipe FAQ
Good baking apples include Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, and Golden Delicious. Choose based on how tart or sweet you prefer the muffins.
Oil keeps muffins moist and is easy to mix into the batter. Butter adds flavor but may yield a slightly firmer texture.
The recipe calls for about 2½ cups of diced apples — roughly three medium apples.
If you make these spiced apple muffins, please leave a star rating and a comment with your experience. Enjoy baking and savoring these cozy muffins!
Similar Recipes
Looking for other baked treats? Here are a few ideas to try alongside these muffins:
-
Bakery-Style Blueberry Muffins with Crunchy Crumb Topping
-
Easy Dinner Rolls (Just Like Mom’s!)
-
Pumpkin Banana Bread
-
Double Chocolate Banana Muffins (Soft, Moist & Easy Recipe)
Recipe
Cinnamon Spiced Apple Muffins
Deanne Frieders | This Farm Girl Cooks
Ingredients
- 2 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ¾ cup vegetable oil
- ½ cup packed brown sugar
- 2 eggs + 1 yolk
- ¾ cup 2% milk
- ⅓ cup sour cream
- 1 ½ teaspoon vanilla extract
- 2 ½ cups apples peeled and diced
- ½ cup flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 Tablespoons cold butter
Method
- Preheat oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.
- In a small bowl combine flour, baking powder, cinnamon, salt, and baking soda.
- In a large bowl combine granulated sugar, vegetable oil, and brown sugar until smooth. Add eggs and mix. Stir in milk, sour cream, and vanilla, scraping the bowl as needed. Add the flour mixture and mix until just combined.
- Fold in the diced apples until evenly distributed.
- Scoop batter into the prepared muffin tin, filling each cup about ¾ full.
- Make the topping: Combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until crumbly and pea-sized.
- Top each muffin with about 1 tablespoon of streusel. Bake on the middle rack for 24–26 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from oven and cool on a wire rack. When cool enough to handle, remove muffins from the tin.
Farm Girl Tips
- Space liners in every other cavity to allow the muffins room to rise for fuller, rounded tops.
- Be careful not to overmix once the flour is added—overmixing can make muffins dense.
Storage: Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Substitutions: Plain or Greek yogurt may be used instead of sour cream.
Nutrition
Calories: 238kcal
Carbohydrates: 33g
Protein: 3g
Fat: 11g
Sugar: 19g
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