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Cinnamon Apple Muffins – Moist, Warm, Bakery-Style

Moist cinnamon apple muffins with crunchy cinnamon-sugar topping cooling on a wire rack
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Moist and bakery-style cinnamon apple muffins packed with fresh apple chunks and warm spices, topped with a crunchy cinnamon-sugar crust. Easy one-bowl recipe.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and fully cooled
  • 1/2 cup whole milk or 2% milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups apples, peeled and diced – about 2 medium apples, Honeycrisp or Granny Smith recommended
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, melted and fully cooled butter, milk, and vanilla extract until smooth and slightly pale, about 30 to 45 seconds.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. A few small flour streaks are fine. Do not overmix or the muffins will turn out dense.
  5. Gently fold in the diced apples until evenly distributed. Batter will be thick.
  6. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon cinnamon. Sprinkle generously over the top of each muffin.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden. Start checking at 18 minutes.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 10 minutes before eating so the inside finishes setting.

Notes

  • Do not overmix the batter. Fold just until combined to keep the crumb tender and light.
  • Use Honeycrisp or Granny Smith apples for best texture. Soft apple varieties like McIntosh can turn mushy during baking.
  • Make sure melted butter is fully cooled before adding to the eggs to prevent scrambling.
  • Fill muffin cups three-quarters full for perfectly domed bakery-style tops.
  • If the cinnamon-sugar topping softens during storage, warm muffins in a 300 degree F oven for a few minutes to crisp it back up.

Nutrition

Find it online: https://www.benefitiany.com/cinnamon-apple-muffins/