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I figured I would take a brief break from my pumpkin extravaganza and bake with another fall favorite…apples! I came across this recipe on allrecipes. The crumb topping is what sold me. I have yet to meet someone that is not smitten with a crumb topping!

I decided to tweak this recipe a tad by adding in some applesauce and throwing in mini cinnamon chips. If you missed my post about these lovely cinnamon morsels, you can head directly to The Prepared Pantry site to order them.

These muffins baked up nicely and were super moist, the mini chips added a nice burst of cinnamon flavor, plus they added those beautiful flecks of color to the muffin. These moist apple cinnamon muffins would be a delectable breakfast or mid afternoon snack, and they were perfect with a cup of tea!

Speaking of muffins, I just purchased a extra large muffin tin and liners from amazon. If you have any muffin recipes that yield a big, moist, bakery style muffin, send them my way by leaving a comment on this post, via email at mybakingaddiction{at} or through Twitter.

Thanks for stopping by, have a fabulous fall day!

Apple Cinnamon Chip Muffins


For the Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1/3 cup unsweetened applesauce
1 1/2 cups chopped apples
1/2 cup miniature cinnamon chips

For the Crumb Topping

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


1. Preheat oven to 375°F (190°C). Grease a 12 cup muffin pan.

2. In a medium bowl, mix flour, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla and applesauce. Stir in apples, and gradually blend in the flour mixture. Fold in the cinnamon chips. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

- adapted from allrecipes

All images and text ©

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  1. Sunny says:

    Just wanted to say I made these last night and they are terrific, especially warm…not too dry, not too moist….A+!! =)

  2. Donna-FFW says:

    I wish I could find those cinnamon chips here, when I do, Im making these!

  3. Christy says:

    Delish! I love your little acorns!! Too cute!

  4. Yael says:

    Wow! Those look amazing! Anything with that combination of ingredients has to be great.

  5. Sara says:

    Apples are right up there with pumpkin for me, so bring on the apple recipes! :) These muffins look great, I bet they are wonderful.

  6. Jenn says:

    oh these look fabulous! so fab i'm tempted to make them now, even without the cinnamon chips (which i now need!).

    one question – do you think they would freeze well? we have a hard time plowing through all the stress baking i'm doing with midterms, so it's freezer safe or not getting baked!

  7. Ingrid says:

    Those look terrific!

    I like your glass acorns! Your photos are always so put together!

  8. Memória says:

    These look great! I love almost anything with apple, but I'm not a fan of pumpkin, so I appreciate the break.

    I suggest the blueberry muffins on allrecipes. I think it is called "To die for" blueberry muffins or something like that. They are awesome! My students always love them.

  9. Smitten Sugar says:

    Yummm I would love one of these right now! What a fun treat for a snack or for breakfast!

  10. Katie @ goodLife {eats} says:

    YUM! I will have to look in to if those chips are processed with peanuts or not. I have not been able to find cinnamon chips in store, but would love to try them!