These apple-cinnamon muffins pack a huge apple flavor thanks to apple cider and chopped apples, with a fabulous cinnamon-sugar crunch on top.
Can we officially say that it’s fall now? The weather is still rather warm, but there are more 70-degree days in the forecast than 80-degree ones, and the mornings are feeling just a little bit more crisp and cool. You’re probably sick of me saying how much I love fall every single year, but I just adore the season. I welcome with open arms the cooler air, cozier clothes and hearty comfort foods.
What food just screams fall? Apples! Whether you go apple picking at a local orchard or just grab your favorite from the grocery store, these apple-cinnamon muffins NEED to go on your fall baking list. They’re not as quick to come together as most, but they are well worth every single second of prep time. We were obsessed with them!
I usually gravitate towards muffins and quick breads because of how quickly they are to whip together and get into the oven. This recipe is a little bit of an exception since you cook the apples down with some butter and brown sugar first, but it is 100% worth the extra time.
Aside from the robust apple flavor, the topping on these muffins are totally to die for… a combination of granulated and brown sugars, along with cinnamon – it’s a wonderful sweet, crunchy coating and will make you want to save the top for last (at least, I did!).
We literally could not stop eating these… I had them for breakfast, snacks, dessert… you name it and I found an excuse to snag one and gobble it up.
I would absolutely call these a fall staple and will stock my freezer with them for breakfast emergencies (which I’m sure will be very real once we have a newborn at home!).
Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, ¼ teaspoon of the cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, about 9 minutes. Remove the pan from the heat and allow to cool for 10 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining ½ teaspoon of ground cinnamon together in a large bowl.
Whisk the granulated sugar, eggs, oil, and 4 tablespoons of melted butter together in a medium bowl until thick, about 30 seconds. Whisk the cider, yogurt and vanilla into the sugar mixture until combined.
Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be able ⅓ cup of batter per cup, and the cups will be filled to the rim).
Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping.
Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days.