These apple muffins are simple to make and packed with warm cinnamon flavor. Moist and tender, they feature diced cinnamon-coated apples throughout and a generous crumb topping for a delightful crunch.
These muffins stay incredibly soft because the batter uses oil instead of butter, which helps retain moisture. The fresh apple pieces are tossed with a little flour and cinnamon so they remain evenly distributed in each muffin. Below are helpful tips and clear instructions to guide you through the process.
Tips for making the muffins
Follow these practical tips to get the best results from this recipe.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off. Scooping directly can compact the flour and dry out the muffins.
- Dice the apples small: Small, even apple pieces cook through during baking and distribute better so every bite has apple.
- Use alternating liners: Place liners in every other muffin cup so heat and air circulate around each muffin, which helps create a taller, domed top.
For more fall baking ideas, try pumpkin cream cheese muffins or a classic apple bread.
If you enjoyed this recipe, please leave a star review. Tag on Instagram @stephaniesweettreats to share your bakes.
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Apple Muffins
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Ingredients
Crumb Topping
- 1/2 cup Brown sugar, packed
- 1 tsp Ground cinnamon
- 2/3 cup All-purpose flour
- 1/4 cup Unsalted butter, melted
Apples
- 1 1/2 cups Gala apples, diced small
- 2 tsp All-purpose flour
- 1/2 tsp Ground cinnamon
Muffins
- 2 1/4 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil, canola or vegetable
- 3/4 cup Brown sugar, packed
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/2 cup Unsweetened apple sauce, room temperature
- 1/2 cup Milk, room temperature
Instructions
Crumb Topping
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In a small bowl, combine brown sugar, cinnamon, and flour. Stir in the melted butter with a fork until the mixture clumps. Chill while you prepare the rest of the recipe.
Apple
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Peel and dice the apples into small pieces. Toss them with the 2 teaspoons flour and 1/2 teaspoon cinnamon to keep them from sinking. Set aside.
Muffins
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Whisk together the dry ingredients: flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
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In a separate large bowl, whisk oil, brown sugar, vanilla, eggs, applesauce, and milk until combined.
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Fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Gently fold in the diced apples.
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Preheat the oven to 425°F. Line two 12-cup muffin pans with liners in every other cup. Let the filled pans sit for 10 minutes to rest the batter for a better rise.
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Use a large scoop to fill liners to the top. Crumble the chilled topping over each muffin.
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Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake 10–13 more minutes, or until a toothpick inserted in the center comes out clean.
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Allow the muffins to rest in the hot pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
High altitude: Add an extra 2 tablespoons flour if needed.
Bring dairy and eggs to room temperature for best texture.