These apple muffins are easy to make! They are cinnamon muffins filled with cinnamon apples and topped with a crumb topping.

Bite missing from apple muffins.

These apple muffins are super soft! The muffins are oil based, meaning they stay very moist. The best part is they are filled with fresh apple pieces! The apples are coated in cinnamon and flour, so they stay evenly distributed throughout the muffin.
I have tips and tricks and process photos to easily help you make this recipe! If you love apple desserts, you have to try my apple cider muffins.

Top view of muffins on a wood board.

Tips for making the muffins

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can be compacted and dry out the muffins.
  • Tip 2: The apples need to diced thinly. Not only does it make sure the apples cook well during baking, but it also allows more apple per muffin.
  • Tip 3: When assembling the muffins, make sure to put a muffin liner in every other hole. This allows more heat and air to get to all sides of the muffins and it will have a bigger muffin top.
Diced apples in a bowl.
Cut the apples small, then coat in flour and cinnamon.
Wet ingredients in a bowl.
Mix the wet ingredients in a bowl.
Muffin batter in a bowl.
Let the batter rest for 10 minutes. This lets the gluten form, and gives a higher rise.
Muffin batter in the pan.
Fill the batter all the way to the top for bigger muffins.
Crumb topping on top of muffin batter.
Top the muffin with the crumb topping. I do a generous amount.
Muffins on top of each other.

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If you want a fall recipe, try my pumpkin cream cheese muffins and apple bread.

Two apple muffins topped on each other.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from apple muffins.
5 from 1 review

Apple Muffins

Stephanie Rutherford
These apple muffins are moist cinnamon muffins with cinnamon apples mixed throughout. They are topped with a crumb topping.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 Muffins

Ingredients
 
 

Crumb Topping

  • 1/2 cup Brown sugar, packed
  • 1 tsp Ground cinnamon
  • 2/3 cup All-purpose flour
  • 1/4 cup Unsalted butter, melted

Apples

  • 1 1/2 cups Gala apples, diced small
  • 2 tsp All-purpose flour
  • 1/2 tsp Ground cinnamon

Muffins

  • 2 1/4 cups All-purpose flour
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Oil, canola or vegetable
  • 3/4 cup Brown sugar, packed
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/2 cup Unsweetened apple sauce, room temperature
  • 1/2 cup Milk, room temperature

Instructions
 

Crumb Topping

  • In a small bowl, mix the brown sugar, cinnamon, and flour. Add the melted butter and use a fork to mix until combined. Place in the fridge while you make the rest.
    1/2 cup Brown sugar, 1 tsp Ground cinnamon, 2/3 cup All-purpose flour, 1/4 cup Unsalted butter

Apple

  • Peel and chop the apples into small pieces. You want them small so they can be even throughout the muffin. Add the chopped apples, flour, and cinnamon to a small bowl and mix. Set aside.
    1 1/2 cups Gala apples, 2 tsp All-purpose flour, 1/2 tsp Ground cinnamon

Muffins

  • In a medium bowl, sift the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
    2 1/4 cups All-purpose flour, 2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl, add oil, brown sugar, vanilla, eggs, apple sauce, and milk. Mix with a whisk.
    1/2 cup Oil, 3/4 cup Brown sugar, 1 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Unsweetened apple sauce, 1/2 cup Milk
  • Add the dry ingredients and mix with a baking rubber spatula until just combined. Add the diced apples and fold it in lightly.
  • Preheat the oven to 425℉. Line two 12 cup muffin pans with muffin liners. Fill every other hole. Let the muffin batter rest for 10 minutes, it helps with a higher rise.
  • Use a large cookie scoop to scoop the muffin batter into the liners. Fill it all the way to the top. Take the crumb topping out of the fridge and use your hands to crumble it on top of the batter.
  • Bake for 5 minutes at 425. Reduce the heat to 350℉. Bake for another 10-13 minutes until a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pan for 10 minutes, before placing on a wire rack to cool completely.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 337kcal, Carbohydrates: 50g, Protein: 4g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 225mg, Potassium: 108mg, Fiber: 2g, Sugar: 25g, Vitamin A: 148IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 2mg
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