Soft Apple Cinnamon Muffins for Breakfast
These tender, fluffy apple cinnamon muffins are the perfect cozy breakfast—filled with warm spices and chunks of fresh apple.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions:
Instructions
Prep Oven & Pan: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs, milk, and vanilla, mixing until combined.
Combine: Gently fold dry ingredients into wet ingredients until just combined—don’t overmix.
Add Apples: Fold in chopped apples until evenly distributed.
Fill Muffin Cups: Divide batter evenly among the muffin cups, filling about ¾ full. Sprinkle with cinnamon-sugar topping if using.
Bake: Bake 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
Cool & Serve: Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Best apples: Granny Smith for tartness or Honeycrisp for sweetness.
Add ½ cup chopped pecans or walnuts for crunch.
For extra moisture, stir in ¼ cup applesauce along with the milk.
Store at room temp for 2 days, refrigerate up to 5 days, or freeze for up to 2 months.
