There’s probably nothing better to wake up to than the smell of fresh cinnamon. These are moist cinnamon muffins with chunks of soft, cooked apple in the middle and coated in a cinnamon sugar topping.

The secret to why these muffins are so good is to dip them in butter, then dip them in the cinnamon sugar. You get a slightly crisp coating on the outside with a moist muffin in between and the fresh taste of apples and cinnamon. Certainly a great recipe for the fall.

Apple Cinnamon Muffins

  • Prep Time:20 minutes
  • Cook Time:25 minutes
  • Total Time:1 hour
  • Servings:12
  • Medium


  • 2 cup diced apples
  • 2 cup plus 2 teaspoons all-purpose flour
  • 4 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk
Photo by Katherine O'Malley
  • Step 1

    Preheat the oven to 375°F. Generously spray muffin tins with nonstick cooking spray (no need for paper liners).

  • Step 2

    In a small bowl, toss the diced apples with 2 teaspoons of flour and ½ teaspoon of cinnamon until the apples are well coated; set aside.

  • Step 3

    In a separate bowl, whisk together 2 cups of flour, baking powder, salt, and 2 teaspoons of cinnamon; set aside.

  • Step 4

    In a separate large bowl, use a hand mixer (or your hands) to cream together ½ cup butter and 1 cup sugar until blended and lightened in color.

  • Step 5

    Add the eggs, one at a time, making sure to fully incorporate each before adding the next. Then, mix in the vanilla.

  • Step 6

    Gently fold in the flour mixture, alternating with the milk. Stir until just combined.

  • Step 7

    Fold in the diced apples.

  • Step 8

    Scoop mixture into prepared pans, filling just under 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

  • Step 9

    Melt the remaining 1/2 cup butter and place in a bowl shallow enough to just fit the top of one muffin.

  • Step 10

    In a separate bowl, mix together remaining ¼ cup granulated sugar and 2 teaspoons cinnamon.

  • Step 11

    Once the muffins have baked, remove from the oven and allow them to cool slightly. Submerge the tops of each muffin (one at a time) in the melted butter, then in the cinnamon sugar mixture to coat. Make sure you coat the whole top of the muffin. Set aside to dry/cool and store in an airtight container.

    Photo by Katherine O'Malley