Fail-Proof Apple Cinnamon Muffins Recipe in Only 1 Hour

Ingredients for the Best Apple Cinnamon Muffins

Alright, listen up! For these apple cinnamon muffins, you’re gonna need:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup peeled and diced apples.

Trust me, every single one plays its part in muffin perfection!

How to Make Apple Cinnamon Muffins: Step-by-Step

Okay, buttercup, let’s get down to business! This is where the magic happens – turning those simple ingredients into golden, apple-cinnamon-y perfection. Don’t worry, I’ll walk you through it, step by glorious step.

1. Get that oven HOT: First things first, preheat your oven to 375°F (190°C). Seriously, don’t skip this! A hot oven is key for that perfect muffin dome. And while you’re at it, line a muffin tin with paper liners. Makes life SO much easier later, trust me. No one wants stuck muffins!
2. Dry stuff FIRST: In a large bowl (the biggest one you’ve got!), whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Whisking? Yep, whisking! It gets rid of any lumps and makes everything nice and airy.
3. Wet stuff NEXT: In a separate bowl (a smaller one is fine here), combine 1/4 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 large egg, and 1 teaspoon vanilla extract. Whisk it all together until it’s smooth and combined. Kind of like a little science experiment, but with delicious results!
4. Mix it ALL up (but gently!): Now, pour the wet ingredients into the dry ingredients. Here’s the secret: stir until *just* combined. Don’t overmix! Seriously, I mean it. Overmixing leads to tough muffins, and nobody wants that. A few streaks of flour are totally okay.
5. Apple time!: Gently fold in that 1 cup of peeled and diced apples. Make sure they’re evenly distributed throughout the batter, so every muffin gets a taste of apple-y goodness.
6. Fill ’em UP: Spoon the batter into those prepared muffin liners, filling them about 2/3 full. This gives them room to rise without overflowing – muffin tops are great, but muffin volcanoes? Not so much.
7. Bake, baby, bake!: Pop the muffin tin into the preheated oven and bake for 18-20 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean.
8. Cool it DOWN: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. I know, the waiting is the hardest part! But trust me, they’re worth it.

And there you have it! Gorgeous, homemade Apple Cinnamon Muffins, ready to devour. Get ready for the compliments, my friend, because these are a guaranteed crowd-pleaser!

Tips for Perfect Apple Cinnamon Muffins

Okay, you’ve got the basics down, but wanna take your Apple Cinnamon Muffins to the *next level*? Of course, you do! Here are my golden rules:

• Don’t be a mixer maniac! Seriously, I can’t stress this enough: *don’t* overmix the batter. A few lumps are your friend! Overmixing = tough muffins.
• Apple distribution is KEY: Make sure those diced apples are evenly spread throughout the batter. Nobody wants a muffin that’s all batter and one lonely apple chunk! I like to give the batter a gentle fold right before scooping.
• The toothpick trick? It’s true! A toothpick inserted into the center should come out clean (or with a few moist crumbs). If it’s got wet batter clinging to it, give ’em a few more minutes.

Follow these, and you’ll have Apple Cinnamon Muffins that are seriously irresistible. Promise!

Variations for Your Apple Cinnamon Muffins

Okay, so you’ve mastered the basic Apple Cinnamon Muffin, right? Now, let’s get a little wild and crazy (but in a good, delicious way!). Here are a few fun twists to spice things up:

• Nutty Nutty: Throw in about 1/2 cup of chopped walnuts or pecans. Adds a lovely crunch and nutty flavor. My favorite part is the subtle flavor it adds.
• Raisin’ the Roof: Add 1/4 cup of raisins (or dried cranberries!) for a little chewy sweetness. Soak ’em in warm water for a few minutes first — plumps them right up!
• Streusel Sensation: Oh, YES. Make a quick streusel topping with flour, butter, and brown sugar (plus maybe a dash of cinnamon) and sprinkle it on top before baking. Seriously addictive.
• Spice it UP: A pinch of nutmeg or cardamom can add a warm, exotic touch. Don’t go overboard, though! A little goes a long way.

Go nuts, be creative! These muffins are your blank canvas! Have fun!

Serving Suggestions for Apple Cinnamon Muffins

Okay, so you’ve got a batch of warm, gooey Apple Cinnamon Muffins… now what? Well, first, grab one and eat it. Obvs! But after that? Here are a few ideas to make the munching even MORE amazing:

• **Coffee, Coffee, Coffee!:** I mean, duh! A hot cup of coffee is the BEST partner for these muffins.
• Tea Time: Earl Grey? Green tea? Whatever floats your boat! It’s goes great with apple cinnamon.
• Yogurt Parfait: Crumble a muffin over some yogurt and add fresh fruit. Healthy-ish and delicious!
• Fresh Fruit Power: A side of sliced apples, pears, or berries adds a refreshing touch!

Honestly, they’re pretty amazing all on their own, but a little company never hurt, right?

Storage & Reheating Instructions for Apple Cinnamon Muffins

Okay, so you’ve somehow managed *not* to eat all the Apple Cinnamon Muffins in one sitting (I salute your self-control!). Now, how do you keep these bad boys fresh?

• Room Temp: Pop ’em in an airtight container, and they’ll stay yummy for about 2-3 days. Easy peasy!
• Freezer Power: Wanna make ’em last longer? Freeze ’em! Wrap each muffin individually in plastic wrap, then toss ’em all in a freezer bag. They’ll be good for up to 2 months. Just thaw ’em out before reheating.

To reheat, a quick zap in the microwave does the trick! Or, for a more “freshly baked” feel, warm them up in a low oven (around 300°F) for a few minutes. Now that’s good eating!

Frequently Asked Questions About Apple Cinnamon Muffins

Got questions about making the BEST Apple Cinnamon Muffins ever? I got answers! Here’s the lowdown on some common muffin mysteries:

Can I use different types of apples?

Absolutely! Granny Smiths, Honeycrisp, Fuji… they all work great! I personally love using a mix for a more complex flavor. Just make sure they’re diced into small, even pieces so they bake evenly.

Can I make these muffins gluten-free?

You betcha! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with this recipe, but you might need to play around to find one you love. Gluten-free flours can be a little finicky, so keep an eye on the baking time. Maybe reduce the baking time if needed.

How do I prevent the muffins from sticking to the liners?

Okay, this is a big one! Make sure you’re using good-quality paper liners (the cheap ones can sometimes stick). You can also lightly grease the liners with cooking spray before filling them. Also make sure to let the muffins cool slightly before removing them from the tin. That could also help, if you wait for a few minutes!

Can I add a glaze to these muffins?

Oh my goodness, YES! A simple powdered sugar glaze is amazing. Just whisk together powdered sugar with a little milk or lemon juice until it’s smooth and pourable. Drizzle it over the cooled muffins… YUM!

Help! My muffins are sinking in the middle! What did I do wrong?

Oops, it happens! This usually means the oven temperature was too low, or you opened the oven door too early. Make sure your oven is preheated properly, and resist the urge to peek until they’re almost done baking.

Nutritional Information Disclaimer

Okay, friends, a little disclaimer here! Please remember that the nutritional info is just an estimate! Ingredients and brands can vary, so this isn’t an exact science. Enjoy those Apple Cinnamon Muffins!

Apple Cinnamon Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Elisa
• Total Time: 35 min
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These apple cinnamon muffins are a simple treat.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup peeled and diced apples

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine oil, applesauce, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples.
6. Fill muffin liners about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

• You can add a streusel topping before baking.
• Store muffins in an airtight container at room temperature.

• Prep Time: 15 min
• Cook Time: 20 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg