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Overhead shot of a round apple cinnamon muffin topped with walnut pieces and cinnamon swirl on top.

Apple Cinnamon Muffins

Baked apple cinnamon muffins made with grated apples, cinnamon, and walnuts, ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour 188 g
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup white sugar 100 g
  • 1/4 cup light brown sugar, packed 50 g
  • 1/2 cup unsalted butter, melted but not hot 113 g (1 stick)
  • 1 teaspoon vanilla extract
  • 2 cups grated apples, lightly packed about 240 g
  • 1/4 to 1/2 cup walnuts, chopped 30-60 g (optional)
  • 2 tablespoons white sugar 25 g
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat Oven and Line Pan:

    Set oven to 375°F (190°C). Place 8 paper liners into a standard muffin pan.

  • Whisk Dry Ingredients:

    In a small bowl, combine flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt; whisk until uniform.

  • Beat Eggs and Sugars:

    In a large bowl, beat eggs, 1/2 cup white sugar, and brown sugar for 90 seconds. Pour in melted butter and vanilla extract; whisk for 30 seconds. (Pro tip: If using Granny Smith apples, use packed light brown sugar to balance tartness.)

  • Fold Batter and Add Apples:

    Fold dry mixture into egg mixture with a wooden spoon until just incorporated (batter will be thick). Mix in grated apples and walnuts if desired. The apple moisture will thin the batter. (Tip: Discard any large peel pieces after grating.)

  • Fill Cups and Add Topping:

    Evenly distribute batter among the lined cups. In a small bowl, mix 2 tablespoons white sugar with 1 teaspoon cinnamon; sprinkle the entire topping over the muffins.

  • Bake Until Golden:

    Bake 23 to 25 minutes, until tops are deep golden and a toothpick inserted in the center emerges clean.

  • Cool and Serve Warm:

    Transfer pan to a wire rack to cool. Enjoy muffins while warm.
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