Cinnamon Apple Muffins Recipe

These cinnamon apple muffins are a delicious way to revel in the flavors of autumn!

Cinnamon and apples are such a timeless combination, don’t you think? Warm, welcoming and so wonderfully aromatic, you can’t help but get swept away to another time and place.

For me, that time and place is when I was little. It was fall, the weather was cool and damp, pumpkins were everywhere, the school year was still new, and Halloween was just around the corner. Mom had some hot apple cider (with lots of cinnamon) simmering on the stove, and I was busy carving pumpkins. I was definitely in my “happy place”. It felt like total comfort to me. These muffins remind me of that time every time I make them.

What Kind Of Apple Is Best For Muffins?

For these muffins, you want sweeter apples. Avoid tart apples like granny smith apples, and instead use apples such as honeycrisp, gala, or fuji apples. You can use red apples, but they tend to be a bit bland for this recipe.

Optional Streusel Topping

While this recipe does not call for it, you can make a streusel topping if you wish. Sprinkle it on just before you put the muffins in the oven.

• ½ cup of traditional oats
• ¾ cup granulated sweetener
• ½ cup oat flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup oil
• 1 teaspoon vanilla extract (optional)

Why Are My Apple Cinnamon Muffins Dry?

• Don’t over-mix the batter.
• Don’t over-bake the muffins
• If you are reheating these, do not overheat them.

About the Ingredients For This Recipe

Whole wheat pastry flour – If you can’t find whole wheat pastry flour, look for white whole wheat flour. It’s the closest flour to the pastry variety and tends to be a bit more widely available. Using regular whole wheat flour will make this muffin extremely dense.

Baking soda – Make sure it’s newer baking soda.

Large egg whites – I recommend using real eggs for this. Not the bottled egg whites.

Honey – Any type you have on hand is fine. You can use maple syrup too, but the muffins won’t be as sweet.

Oil – Any light flavor such as grape seed or safflower will work well here. Avoid coconut oil in this recipe.

Milk – Dairy milk works fine as does soy, rice, or almond milk. Pretty much any non-dairy milk will work here except for coconut, which will change the flavor too much.

Unsweetened apple sauce – Make sure it’s unsweetened or your muffins will turn out way too sweet. Plus, you don’t want refined sugar anyway.

Apple – Peeled and chopped small. You can also use grated apple if you prefer the texture.

Ground cinnamon – Just cinnamon. No added sugar.

How to Make Cinnamon Apple Muffins

Preheat your oven to 350 degrees F. and measure all your ingredients.

Stir and fold together all the muffin ingredients in a medium bowl. I typically mix the dry ingredients together first and then add the wet ingredients.

Spoon the mixture into a lined muffin pan and place in the oven. Bake for 15-20 minutes or until the muffins are cooked through. Test with a toothpick. If it pulls out clean, they are done baking.

Cool on a cooling rack (the apples retain the heat for a while, so allow enough time for cooling).

How To Store Cinnamon Apple Muffins

These are best stored in the fridge in an airtight container for up to 4 days.

Freezing Cinnamon Apple Muffins

These can be stored in the freezer for up to 3 months if packed well in a freezer-safe, airtight container.

How To Reheat Cinnamon Apple Muffins

Reheat From The Fridge

You can reheat these in the microwave on high heat for 30-45 seconds. Serve with a warm pat of butter if you wish.

Reheat From The Freezer

Thaw these completely in the fridge before reheating as instructed above.

Recipe Supplies

For this recipe, you’ll need a standard-size muffin pan, paper liners, and a mixing bowl. You can find those items on Amazon by clicking an image below. (Affiliate links)

More Healthy Muffin Recipes

• Banana Muffins
• Kiwi Muffins
• Cranberry Muffins

Cinnamon Apple Muffins Recipe Card

Recipe from the Gracious Pantry® archives, originally posted on 10/22/2011.