When fall baking season rolls around, these Apple Cinnamon Muffins are always one of the first things I make. They’re soft, buttery, filled with tender apple pieces, and topped with the best cinnamon crumb topping. Honestly, Apple Cinnamon Muffins just make the kitchen smell amazing while they bake.
I love how these muffins feel bakery-style but are still simple enough to make at home. The crumb topping adds texture, the apples keep everything moist, and the cinnamon ties it all together. They’re perfect for breakfast, brunch, or an afternoon coffee break.
Why You Will Love These Apple Cinnamon Muffins
You will love these Apple Cinnamon Muffins because they’re soft, fluffy, and loaded with real apple chunks in every bite. The combination of brown sugar and cinnamon gives them that warm, cozy flavor, while the sour cream keeps the crumb rich and tender.
The buttery crumb topping really takes these apple cinnamon muffins to the next level. It bakes into a lightly crisp layer that contrasts perfectly with the soft center. I also love that this apple muffin recipe uses simple ingredients you probably already have at home.
They taste fresh from a bakery but are easy enough for a weekend bake.
What You Will Need
To make these Apple Cinnamon Muffins, you’ll start with butter and both brown and white sugar for richness and sweetness. Eggs help bind the batter, while vanilla adds flavor. Sour cream and milk create a soft, moist texture. All-purpose flour forms the base, and baking powder and baking soda help the muffins rise beautifully. Cinnamon adds warmth throughout the batter. Fresh diced apples are the star, adding natural sweetness and moisture. The crumb topping is made with flour, sugar, cinnamon, salt, and butter for that classic streusel finish.
Apple Muffin Ingredients
- 8 Tbsp unsalted butter, softened at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream or Greek yogurt, at room temperature
- ¼ cup whole milk, at room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder, aluminum-free
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- 2 medium apples, cut into thick pieces
Crumb Topping
- 4 Tbsp unsalted butter, softened at room temperature
- ½ cup all-purpose flour
- ¼ cup granulated white sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
How to Make Apple Cinnamon Muffins
Begin by preheating your oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set it aside.
Start with the crumb topping. In a small bowl, stir together the flour, sugar, salt, and cinnamon. Add the softened butter and work it into the dry ingredients using your fingers until small crumbs form and the mixture holds together in little clumps. Set this aside while you prepare the batter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter with both sugars until light and creamy, about two minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix in the sour cream and milk until smooth and fully combined.
Gradually add the dry ingredients to the wet mixture in a few additions, mixing gently on low speed. Stop as soon as the flour is incorporated and no dry streaks remain. The batter will be thick, which is normal. Avoid overmixing.
Fold the diced apples into the batter using a spatula, stirring just until evenly distributed.
Divide the batter evenly among the muffin cups. It may look like a lot of batter, but that’s what gives these apple cinnamon muffins their nice domed tops. Spoon about a tablespoon of crumb topping onto each muffin, keeping it mostly in the center and pressing it down lightly.
Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the Apple Cinnamon Muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
More amazing muffin recipes
- Oatmeal Blueberry Muffins
- Keto Blueberry Muffins
- Sour Cream Blueberry Muffins
- Blueberry Zucchini Muffins
- Matcha Muffins
- Coconut Muffins
- Spinach Muffins
- Sausage Egg Muffins
Apple Cinnamon Muffins
Course: MuffinsDifficulty: Easy12
muffinss10
minutes20
minutesIngredients
8 Tbsp unsalted butter, softened at room temperature
½ cup light brown sugar, packed
¼ cup granulated white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream or Greek yogurt, at room temperature
¼ cup whole milk, at room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder, aluminum-free
½ teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons cinnamon
2 medium apples, cut into thick pieces
- Crumb Topping
4 Tbsp unsalted butter, softened at room temperature
½ cup all-purpose flour
¼ cup granulated white sugar
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
Directions
- Begin by preheating your oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set it aside.
- Start with the crumb topping. In a small bowl, stir together the flour, sugar, salt, and cinnamon. Add the softened butter and work it into the dry ingredients using your fingers until small crumbs form and the mixture holds together in little clumps. Set this aside while you prepare the batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter with both sugars until light and creamy, about two minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix in the sour cream and milk until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture in a few additions, mixing gently on low speed. Stop as soon as the flour is incorporated and no dry streaks remain. The batter will be thick, which is normal. Avoid overmixing.
- Fold the diced apples into the batter using a spatula, stirring just until evenly distributed.
- Divide the batter evenly among the muffin cups. It may look like a lot of batter, but that’s what gives these apple cinnamon muffins their nice domed tops. Spoon about a tablespoon of crumb topping onto each muffin, keeping it mostly in the center and pressing it down lightly.
- Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the Apple Cinnamon Muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
