Favorite Apple Cinnamon Muffins

apple cinnamon muffins in pan and stacked on grey plate

5 from 31 votes

Tender, full of apple flavor, and topped with a yummy streusel, these Apple Cinnamon Muffins are a forever favorite muffin recipe. (These are flavorful when made with fresh apples with a lot of flavor, but they are not super sweet. To increase the sweetness, add ¼ cup sugar to the muffin batter.)

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 141kcal

Author: Amy Palanjian

Equipment

Ingredients

1½ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup whole-milk plain yogurt
¼ cup honey (or maple sryup)
¼ cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
1 cup shredded apple (from about 1 medium apple)
1 teaspoon cinnamon (optional)

Streusel Topping (optional)

⅓ cup whole wheat flour
2 tablespoons rolled oats
2 tablespoon brown sugar
¼ cup unsalted butter (melted)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Add the apples, stirring gently to combine.
Divide batter among the prepared muffin tin cups, using about ¼ cup batter in each cup.
If using the Streusel Topping, mix the ingredients together in a medium bowl and sprinkle some on top of each muffin. Press down slightly to help it adhere.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they're cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
To make with all-purpose flour, prepare as directed but lengthen the baking time by about 2 minutes.
Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
Egg-free: Omit the eggs. Reduce the yogurt to 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.
To make with diced apples for larger pieces in the muffins, finely dice an apple or two and measure out 1 1/2 cups. Stir into the recipe and proceed.

Nutrition