Apple Cinnamon Muffins

Close-up shot of muffins in a wire basket with a red cloth napkin.

4.9 from 8 votes

Yield: 22 Muffins

Old-fashioned Apple Cinnamon Muffins with a light, sweet crumb are made with freshly peeled and diced apples, brown sugar, and cinnamon. The crumbly, buttery cinnamon topping makes them even more tempting.

Prep Time30

Cook Time25

Total Time55

Ingredients

For the Muffins:

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
1 cup sugar
¾ cup vegetable oil
½ cup brown sugar, packed
2 eggs + 1 egg yolk
¾ cup whole milk
⅓ cup sour cream
1 ½ teaspoons vanilla extract
2 ½ cups peeled and diced apples

For the Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
3 tablespoons butter, softened

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Instructions

In a small mixing bowl, combine the dry topping ingredients: flour, sugar, brown sugar, cinnamon, and salt. Add the softened butter, and mix until crumbly in texture. Set aside.
Preheat the oven to 350°F. Line a muffin tin with paper liners, and lightly spray them with baking spray. Set aside.
In a small mixing bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. Set aside.
In a separate, larger mixing bowl, combine the sugar, vegetable oil, and brown sugar. Add the eggs and mix to combine. Add the milk, sour cream, and vanilla. Mix until incorporated.
Add the dry muffin ingredients to the wet muffin ingredients. Mix until just combined. Fold in the diced apples using a rubber spatula.
Scoop the batter into the prepared muffin tin, filling each liner about ¾ of the way full. Top each with a tablespoon of the topping mixture. (This will use up about half of both mixtures. The remaining half can be baked after the first batch of muffins is done, or in a second prepared muffin tin.)
Place the muffin tin in the preheated oven, on the middle rack. Bake for 24 - 26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and place on a wire rack to cool.
Once the muffins are cool to the touch, remove them from the muffin tin. Reline the tin with paper liners and baking spray, and repeat the baking process with the remaining batter and topping.

Notes

When lining the pan, space out the liners so that they are in every other well. Spacing them out will make the muffins rise taller, with more rounded tops.
Once the flour mixture is added to the wet mixture, be careful not to over mix. Over mixing can cause the gluten to overdevelop, resulting in tough or crumbly muffins.
Using a cookie scoop is an easy, mess-free way to add the batter to the muffin liners. I like this cookie scoop.

Storage:

To store: Muffins may be stored in an airtight container at room temperature for up to 3 days.
To freeze: Cool the muffins completely and wrap them individually in freezer paper or plastic wrap. Then place the wrapped muffins in a freezer bag or airtight container, and store in your freezer for up to 3 months.

Nutrition

Serving: 1, Calories: 235kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Cholesterol: 32mg, Sodium: 219mg, Fiber: 1g, Sugar: 19g