Cinnamon-Apple-Crisp-Muffin-Pin-600

I absolutely love autumn – it’s definitely my favourite season, and not just because I get to bake up all of the warm, cozy treats… Well, maybe.

This apple cinnamon muffin recipe is a great start to your autumn/fall baking. These muffins are moist and fluffy (as well as being a little dense), they’re perfectly spiced with cinnamon, ginger, and nutmeg, and LOADED with juicy apple chunks.

If you love the warm flavour combination of apple and cinnamon together, then you are gonna love these muffins!

Looking for more apple recipes? Check out my Apple Crumble BarsHomemade Apple GaletteApple Cinnamon Bread, and my delicious Apple and Rhubarb Crumble.

Apple Cinnamon Muffins

HOW TO MAKE APPLE CINNAMON MUFFINS

Ingredients you’ll need:

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Large eggs
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own.
  • Vegetable oil
  • Vanilla extract
  • Apples: You’ll need 2 small apples, peeled, cored, and chopped into small chunks.

To make these muffins, simply start by whisking together the flour, baking powder, salt, and spices. Set aside.

Dry ingredients in a glass mixing bowl for Apple Cinnamon Muffin recipe
Whisking together the dry ingredients in a glass mixing bowl

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Add the buttermilk, oil, and vanilla, and whisk until combined.

Eggs and sugar in a glass mixing bowl for Apple Cinnamon Muffin recipe
Whisking together the eggs and sugar in a glass mixing bowl
Whisking together the wet ingredients in a glass mixing bowl

Add the dry ingredients in thirds and whisk in until just combined – do not overmix. Fold in the apple chunks.

The mixture will be thick and somewhat lumpy.

Mixing dry ingredients into wet ingredients in glass mixing bowl
Batter for Apple Cinnamon Muffins in a glass mixing bowl
Adding apple chunks to Apple Cinnamon Muffin batter
Folding apple chunks into Apple Cinnamon Muffin batter

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

A muffin pan lined with muffin cases filled with Apple Cinnamon Muffin batter

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

Apple Cinnamon Muffins in a muffin pan

WHICH APPLES ARE BEST FOR MUFFINS?

I love my sweet AND tart apples for baking with, so here is a small list of apples I highly recommend for these muffins.

  • Granny Smith: This tart apple keeps baked goods from being overly sweet.
  • Braeburn: A slightly sweeter apple I love using in bread and muffin recipes.
  • Golden Delicious: Another sweet and juicy favourite of mine.
  • Gala: A deliciously crisp and sweet apple.

You can use any apple you like that you just enjoy eating on its own. It’s entirely up to you! Also, if desired, you can even leave the skin on (like I did for these muffins) instead of peeling them.

INGREDIENTS

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 small apples – peeled, cored, and chopped into small chunks

INSTRUCTIONS

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, salt, and spices. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and whisk in until just combined – do not overmix. Fold in the apple chunks. The mixture will be thick and somewhat lumpy.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

NOTES

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 – 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

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