Apple Cinnamon Muffins

Moist and Delicious Apple Cinnamon Muffins

Apple Cinnamon Muffins

Full of Flavour

I’ve been on a bit of a muffin run lately. I like how they are quick to grab and have individual portion sizes. You don’t need to get a knife to cut a slice or a bowl and a spoon to scoop out a serving. Just grab a muffin and go.

Muffins are easy to make and don’t need a lot of dishes. They make great snacks and are wonderful to pack into school or work lunches.

So, with all that said, let’s talk about today’s muffin recipe. Apple Cinnamon Muffins. These muffins are full of apples and have a wonderful, warm cinnamon flavour.

These are not the “muffins” you get at Costco. You know what I’m talking about. The giant cakes labelled as muffins. Don’t get me wrong. I do like the double chocolate chip “muffins” from Costco, but they are not traditional muffins per se.

This recipe is not cake-like sweet. You get the sweetness from the apples. These muffins are soft on the inside with a bit of a crispy texture on the top. Give them a try. I know you will like them.

I have encountered the following question several times and I thought I would provide my insight to this problem.

Why your muffins are dry

The most common issue is over-baking. All ovens are different and when you try a recipe, keep in mind the timing for baking is a general guideline. You need to start checking your muffins for doneness around 3-4 minutes before the suggested time. Insert a toothpick into the centre of the muffin. If it comes out clean, they are done. If the muffins are not done, check again in another minute. You will figure out the optimal time the more you use your oven and the specific recipe. Also, remember that the muffin tin is still hot when it comes out of the oven and is continuing to bake your muffins. Remove your muffins from the tins and cool on a wire rack.

Apple Cinnamon Muffins Recipe

Apple Cinnamon Muffins

Packed full of apples with a warm cinnamon flavour, these muffins are great any time of the day.
Course Breakfast
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 muffins


Wet Ingredients

  • 100 grams Dark brown sugar
  • 150 grams Unsalted butter, melted and cooled
  • 2 Eggs, room temperature
  • 1 tsp Vanilla
  • 125 ml Whole milk

Dry Ingredients

  • 210 grams All-purpose flour
  • 2 tsp Baking powder
  • ¼ tsp Kosher salt
  • 2 tsp Cinnamon

Add Last

  • 75 grams Finely chopped apple Cooking-type apple works best. You can take the skin off but I leave it on for more texture.


  • Preheat the oven to 350℉. Add muffin liners to a 12 regular-size muffin tin or thoroughly grease each cup.
  • Wash and chop an apple into small cubes. Small cubes will end up softer after baking.
    chopped green apple
  • Whisk all the wet ingredients together in a medium-sized bowl.
  • Sift all the dry ingredients together in a separate medium-sized bowl.
  • Add the wet ingredients to the dry ingredients and stir just until combined.
  • Fold in the apples. The batter will be thick.
  • Evenly divide the batter between the 12 muffin cups.
  • Bake in the middle of the oven for approximately 12 to 14 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. Do not overbake the muffins or they will be dry.
  • Cool on a wire rack. Store in a covered container on your counter top. Best if eaten within 2 days.

If you are interested in another tasty muffin recipe, these Blueberry Honey Whole Wheat Muffins are excellent.