Apple Muffins With Cinnamon Sugar Topping
These apple muffins are moist, fluffy, and packed with chunks of fresh apple. Finished with a sweet cinnamon-sugar topping, they're the perfect comforting breakfast or snack for fall or any time you want a warm, bakery-style treat at home.
Print Recipe
Equipment
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Muffin tin
- Paper liners or non-stick spray
- Cooling rack
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely chopped apples about 2 medium apples, such as Granny Smith or Honeycrisp
- For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven & Prep Pan:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In a medium bowl, whisk together eggs, melted butter, milk, and vanilla extract.
- Combine:
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. Fold in the chopped apples.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Add Topping:
- In a small bowl, mix the sugar and cinnamon. Sprinkle generously over the tops of each muffin.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Servings: 12 standard muffins