Cinnamon Apple Muffins

cinnamon apple muffin with bite taken out

Cinnamon apple muffins are the perfect bite-sized fall treat. They are filled with delicious fresh apples, full of cinnamon flavor and finished with a delightful crumb topping. Little kids and adults alike will be begging for you to bake more!

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Servings

Calories 304kcal

Author Jenna Shaughnessy

Ingredients

Muffins

½ cup unsalted butter softened to room temp
½ cup light brown sugar
¼ cup granulated sugar
2 large eggs at room temperature
½ cup Greek yogurt at room temperature
2 teaspoons pure vanilla extract
1¾ cups all-purpose flour spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup milk at room temperature
1½ cups apple peeled and diced (about 2 apples)

Crumb Topping

⅓ cup packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter melted
⅔ cup all-purpose flour

Vanilla Icing

1 cup confectioners’ sugar
3 tablespoons milk (or heavy cream)
½ teaspoon pure vanilla extract

Instructions

Make the crumb topping:

In a medium bowl, combine the sugars, cinnamon, and melted butter.
Stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Make the muffins:

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract.
Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl.
Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each;
Bake at 425°F degrees for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 15 more minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

Make the icing:

Whisk the powdered sugar, milk and vanilla together until no lumps remain. Drizzle over the warm muffins.

Notes

Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.

Nutrition