Apple-Cinnamon Muffins

These apple-cinnamon muffins pack a huge apple flavor with a fabulous cinnamon-sugar crunch on top.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 25 minutes
Total 55 minutes
Servings 12 muffins
Calories 311 kcal
Author Michelle


For the Muffins:

  • 2 tablespoons unsalted butter
  • 4 tablespoons unsalted butter melted
  • 2 Granny Smith apples 6½ ounces each, peeled, cored, and cut into ¼-inch pieces (3 cups)
  • 2 tablespoons light brown sugar
  • ¾ teaspoon ground cinnamon divided
  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • teaspoons salt
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • ½ cup apple cider
  • ½ cup plain whole milk yogurt
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon
US Customary - Metric


  1. 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.
  2. 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.
  3. Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining ½ teaspoon of ground cinnamon together in a large bowl.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Apple-Cinnamon Muffins
Amount Per Serving
Calories 311 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 43mg14%
Sodium 284mg12%
Potassium 180mg5%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 240IU5%
Vitamin C 1.5mg2%
Calcium 67mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.