These Apple Cinnamon Muffins are the perfect way to take advantage of apple season. Full of big pieces of apple, cinnamon and spices, these muffins are topped with a cinnamon streusel for extra flavor and texture.

Three apple cinnamon muffins on a cream plate with lattes and more muffins on a cooling rack in the background

Yesterday I placed an Instacart order which included multiple cans of pumpkin puree. And I didn’t specify not to substitute it for pumpkin pie mix.

You know where this is going right?

Yep, FOUR 30-ounce cans of pumpkin pie mix. Apparently the store was out of pumpkin puree.

I thought maybe it was a fluke, but then my friend Stephie texted me that her stores were all out as well. She did a little researching and apparently we may have another pumpkin shortage on our hands. Seriously, I am so over 2020.

Guys, pumpkin puree is gold for food bloggers during the fall months and luckily I have numerous cans in my pantry from last year. So I can at least get started with some recipe testing because this girl is not paying Amazon $36 for 4 cans of pumpkin. I’d much prefer grabbing a $2 sugar pumpkin to make my own.

Good thing we still have apples galore so we can whip up delicious fall desserts like these simple Apple Cinnamon Muffins.

Overhead view of ingredients for apple cinnamon muffins arranged on a marble counter

HOMEMADE APPLE CINNAMON MUFFINS

You may recall that I have a minor muffin obsession. I like to bake them almost as much as I like to eat them. 

Doesn’t matter if it’s Pumpkin Muffins, Banana Crumb Muffins, or Glazed Donut Muffins. I want to make (and eat) them all. 

Wet ingredients for apple cinnamon muffins being poured on top of dry ingredients in a white mixing bowl

But when the weather finally started to cool off and I got that first whiff of fall this week, I found myself wanting – no, needing – to make apple muffins.

I didn’t want these to be typical muffins with barely recognizable pieces of apple and a little spice. I wanted these to be hearty, enthusiastically spiced apple muffins with big chunks of Granny Smith apples and a sweet and buttery streusel topping. 

Honestly – who doesn’t love a streusel topping. I could eat the stuff with a spoon. (Okay, I may have actually eaten the stuff with a spoon.)

Apple cinnamon muffin batter and a gray spatula in a white mixing bowl with a muffin tin lined with paper liners in the background

These are quite possibly my favorite muffins ever. Or at least until I come up with a new favorite recipe next month.

Similar to my Apple Pie Bread, they have all the goodness of apple pie – including the goodness of crust, thanks to that crumb topping. And they are completely portable, which means you can nosh on them for breakfast on your way to work, during school drop-off, or as you wander the house with a cup of coffee in your other hand (though watch out for the crumbs!).

Although these Apple Cinnamon Muffins may not have the same puffy look of beautiful muffins from the bakery, they taste incredible and are the perfect way to take advantage of apple season. As an added bonus, these apple muffins taste even better the next day.

Streusel topping for apple cinnamon muffins in a glass mixing bowl with a muffin tin filled with muffin batter in the background

HOW TO MAKE APPLE CINNAMON MUFFINS WITH STREUSEL TOPPING

If you’ve made any of my quick bread recipes, you can make these Apple Cinnamon Muffins.

Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk together the wet ingredients.

Apple cinnamon muffin batter topped with streusel topping in a muffin tin, ready to be baked

Add the wet ingredients to the dry ingredients, and then fold in the diced apple.

You can dice your apple into whatever size chunks you like. But if you finely dice them, the apple pieces will kind of disappear into the baked muffins.

Apple cinnamon muffins arranged in a tarnished muffin tin

I like to have big pieces of appley goodness running throughout these muffins, so I like to go with a larger dice on my apples.

After you divide the batter into your muffin tin, grab another bowl and mix together the ingredients for the streusel topping. Sprinkle this over the tops of the muffins before baking.  

Hand holding up half of an apple cinnamon muffin to show big pieces of apple in the muffin

CAN YOU FREEZE APPLE MUFFINS?

These Apple Cinnamon Muffins freeze beautifully! 

If you plan to eat all of these muffins within 3 days (and I wouldn’t blame you), go ahead and keep them in an airtight container at room temperature. 

Overhead view of two apple cinnamon muffins next to a fork on a gray plate, surrounded by lattes, apples and more muffins

But if you’re looking for a longer-term storage solution, perhaps for breakfasts over the next few weeks, pop the cooled muffins into an airtight, freezer-safe container or a freezer bag.

The muffins will keep for up to 3 months in the freezer. When you’re hungry for an Apple Cinnamon Muffin, just grab one and warm it in the microwave for 30-60 seconds! 

Three apple cinnamon muffins on a cream plate
Three apple cinnamon muffins on a cream plate

Apple Cinnamon Muffins with Streusel Topping

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

These Apple Cinnamon Muffins are the perfect way to take advantage of apple season. Full of big pieces of apple, cinnamon and spices, these muffins are topped with a cinnamon streusel for extra flavor and texture.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed brown sugar
  • 2 cups peeled, chopped Granny Smith Apples

For the streusel topping

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • ¼ cup rolled oats
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted

Instructions

1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.

Notes

  • If you choose to finely dice your apples, take not that they will disappear into the muffin. I left my pieces a little bigger to ensure nice bites of appley goodness.
  • If you don't have pumpkin pie spice, you can make your own, or simply substitute 2 teaspoons of cinnamon.

Recipe adapted from allrecipes.com

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Nutrition Information
Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 340Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 44mgSodium 331mgCarbohydrates 55gFiber 2gSugar 32gProtein 4g

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