Name: Soft Apple Cinnamon Muffins for Breakfast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg (optional); ½ cup unsalted butter, melted and slightly cooled; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs, room temperature; ½ cup milk (whole or 2%); 1½ teaspoons vanilla extract; 1½ cups peeled and finely chopped apples (Granny Smith or Honeycrisp work best); Optional Topping: 2 tablespoons sugar mixed with ½ teaspoon cinnamon

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Why You’ll Love This Recipe

I Love These Muffins Because They’re Simple, Flavorful, And Kid-Friendly. The apples keep the crumb soft and moist, while cinnamon adds that classic bakery warmth. They’re not overly sweet, so I can enjoy them for breakfast without feeling weighed down. Plus, they freeze well, making them a great grab-and-go option for busy mornings.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2 Cups All-Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
2 Tsp Ground Cinnamon
½ Cup Unsalted Butter, Melted And Slightly Cooled
½ Cup Brown Sugar
¼ Cup Granulated Sugar
2 Large Eggs (Room Temperature)
1 Tsp Vanilla Extract
½ Cup Milk (Whole Or 2%)
1½ Cups Apples, Peeled And Diced (Granny Smith Or Honeycrisp Work Best)
Optional: Turbinado Sugar For Topping

Directions

I Preheat My Oven To 375°F And Line A 12-Cup Muffin Tin With Paper Liners.
In A Large Bowl, I Whisk Together The Flour, Baking Powder, Baking Soda, Salt, And Cinnamon.
In Another Bowl, I Whisk The Melted Butter, Brown Sugar, Granulated Sugar, Eggs, Vanilla, And Milk Until Smooth.
I Pour The Wet Ingredients Into The Dry And Stir Gently Until Just Combined. I’m Careful Not To Overmix—lumps Are Okay.
I Fold In The Diced Apples.
I Scoop The Batter Evenly Into The Muffin Cups, Filling Them About ¾ Full. If I Want A Little Extra Crunch, I Sprinkle Turbinado Sugar On Top.
I Bake For 20–24 Minutes, Or Until A Toothpick Inserted In The Center Comes Out Clean.
I Let The Muffins Cool In The Pan For 5 Minutes Before Transferring Them To A Wire Rack To Cool Completely.

Servings And Timing

This Recipe Makes 12 Muffins. It Takes About 10 Minutes To Prep And 20–24 Minutes To Bake, So Breakfast Can Be Ready In Around 35 Minutes.

Variations

Sometimes I Add A Handful Of Chopped Walnuts Or Pecans For A Nutty Crunch. A Dash Of Nutmeg Or Allspice Along With The Cinnamon Makes Them Even Cozier. If I Want A Healthier Twist, I Swap Half The Flour For Whole Wheat And Add A Tablespoon Of Ground Flaxseed.

Storage/Reheating

I Store Muffins In An Airtight Container At Room Temperature For Up To 3 Days Or In The Fridge For Up To 5 Days. They Also Freeze Well—I Wrap Each Muffin And Store Them In A Freezer Bag For Up To 2 Months. To Reheat, I Microwave For 15–20 Seconds Or Warm In A 325°F Oven For 5 Minutes.

FAQs

What Kind Of Apples Work Best?

I Prefer Granny Smith For Tartness Or Honeycrisp For Sweetness. Both Hold Their Shape Well While Baking.

Can I Use Applesauce Instead Of Some Butter?

Yes, I Sometimes Replace Half The Butter With Unsweetened Applesauce To Lighten Them Up.

Can I Make These Dairy-Free?

Absolutely—I Use Coconut Oil Instead Of Butter And Almond Milk Instead Of Dairy Milk.

How Do I Keep The Muffins Soft?

I Avoid Overmixing The Batter And Make Sure Not To Overbake. The Apples Also Help Keep The Muffins Moist Naturally.

Can I Turn These Into Mini Muffins?

Yes, I Bake Mini Muffins For 10–12 Minutes At The Same Temperature. They’re Perfect For Kids Or Snack Trays.

Conclusion

These Soft Apple Cinnamon Muffins Are A Breakfast Favorite In My Kitchen. They’re Warm, Fragrant, And Filled With Tender Apple Pieces That Make Every Bite Special. Whether I’m Making Them For My Family On A Busy Morning Or For A Cozy Weekend Brunch, These Muffins Always Hit The Spot.