Cinnamon Apple Muffins

Servings: 12 muffins

Prep Time: 10

Cook Time: 22

Total Time: 32

Make this apple cinnamon muffins recipe for breakfast or keep a stash in your freezer; either way, they're a win-win!

5 from 19 votes

In a large bowl or the bowl of a stand mixer, beat the sugar with the softened butter until smooth and creamy, about 5 minutes. Add the vanilla extract and eggs, one at a time, until incorporated into a batter.
In another bowl, combine the flour and baking powder.
Add the flour mixture slowly into the butter-sugar bowl and combine. Add the milk to the batter until it's smooth. Fold the chopped apples into the batter.
Fill the muffin cups about ¾ way to the top with batter, making sure the apple pieces are distributed evenly throughout.
Sprinkle each muffin with ½ teaspoon of the cinnamon-sugar. Using the back of a fork, gently swirl the brown sugar into the batter.

Bake the muffins in the preheated oven for about 22 minutes, or until the tops are golden brown or when a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool down for 10 minutes before enjoying.

Store muffins at room temperature in an airtight container or zip lock bag lined with a paper towel (to absorb any excess moisture) for up to 24 hours. Refrigerate them for up to 5 days or in the freezer for up to 3 months.

I’ve tested this muffin recipe with a 1:1 all-purpose gluten-free flour successfully. Depending on the brand you use, you might need to add 1-2 tablespoons of extra liquid.
You can use whole-wheat pastry flour (white whole-wheat) but not regular 100% wheat flour.
You can use 1 cup all-purpose flour and ½ cup whole-wheat flour. Using the full amount listed in the recipe of regular whole-wheat flour will yield very dense muffins.