Name: Spiced Apple Cinnamon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1/2 cup unsalted butter, melted and cooled; 2 large eggs; 1/2 cup plain Greek yogurt or sour cream; 1/4 cup milk; 1 1/2 teaspoons vanilla extract; 1 1/2 cups peeled and diced apples (about 1–2 medium apples); 2 tablespoons granulated sugar; 1/2 teaspoon cinnamon

Moist, fluffy, and brimming with chunks of fresh apples and warm spices, these spiced apple cinnamon muffins are exactly what I crave when I want a comforting bite. They’re simple to make, fill the kitchen with an irresistible aroma, and bring that cozy autumn feeling any time of year.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between sweetness and spice. The Greek yogurt adds a tender, moist crumb, and the diced apples bring a juicy burst of flavor in every bite. The optional cinnamon sugar topping gives the muffins a deliciously crisp, sweet crust that makes them feel bakery-worthy. Whether I serve them warm for breakfast or grab one as an afternoon treat, these muffins always satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

1/2 cup unsalted butter, melted and cooled

2 large eggs

1/2 cup plain Greek yogurt or sour cream

1/4 cup milk

1 1/2 teaspoons vanilla extract

1 1/2 cups peeled and diced apples (about 1–2 medium apples)

Optional Cinnamon Sugar Topping:

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or lightly greasing it.

In a large mixing bowl, I whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, I whisk the melted butter with the eggs, yogurt, milk, and vanilla until everything is fully combined.

I pour the wet mixture into the dry ingredients and gently mix until just combined—making sure not to overmix.

Then I fold in the diced apples.

I divide the batter evenly between the muffin cups, filling them about 3/4 full.

If I’m adding the cinnamon sugar topping, I mix the cinnamon and sugar together and sprinkle it over each muffin.

I bake them for 18–22 minutes, until a toothpick inserted in the center comes out clean.

I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories per muffin: approximately 210 kcal

Variations

When I want to change things up, I sometimes use a mix of apple varieties for extra flavor depth—like Granny Smith and Honeycrisp. For a nutty twist, I fold in chopped walnuts or pecans. I’ve also tried adding a handful of raisins or dried cranberries, which work beautifully. If I’m in a rush, I skip the cinnamon sugar topping, and they’re still just as good.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I pop them in the microwave for 15–20 seconds or warm them in the oven at 300°F (150°C) for 5–7 minutes to bring back that fresh-baked texture.

Related Recipes:

Apple Pie Bread

FAQs

How do I keep the muffins from getting soggy?

I make sure the muffins are fully cooled before storing and use a paper towel in the container to absorb any excess moisture.

Can I make these muffins dairy-free?

Yes, I’ve swapped the butter for melted coconut oil, the yogurt for a dairy-free yogurt, and the milk for almond milk with good results.

What type of apples work best?

I like to use firm, slightly tart apples like Granny Smith or sweeter varieties like Fuji or Honeycrisp—they hold their shape and flavor well during baking.

Can I make this recipe gluten-free?

Absolutely. I’ve used a 1:1 gluten-free all-purpose flour blend, and the muffins still came out moist and tender.

Should I peel the apples?

I prefer to peel them so the texture is smooth throughout, but if I’m short on time, I leave the skins on for a rustic feel.

Conclusion

These spiced apple cinnamon muffins are everything I want in a homemade bake—soft, flavorful, and filled with cozy charm. Whether I enjoy them fresh from the oven or pull one from the freezer on a busy morning, they always hit the spot. It’s a reliable, go-to muffin recipe that I keep coming back to all year long.

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