Go Back

Moist Apple Cinnamon Muffins with Cinnamon Sugar Tops

Apple cinnamon muffins bake up soft and moist with finely diced apples and a warm cinnamon sugar topping. The muffins are folded together gently and baked until golden, with a few moist crumbs on the toothpick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 251
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 eggs large
  • 0.5 cup neutral oil such as canola oil
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1.5 cups apples peeled, cored, finely diced
For the cinnamon sugar topping
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the muffin batter
  1. Heat the oven to 375°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. Whisk the eggs, oil, sour cream, milk, and vanilla in a medium bowl until smooth.
  5. Add the egg mixture to the flour mixture and fold just until no dry streaks remain.
  6. Gently fold in the apples.
Add the cinnamon sugar and bake
  1. Stir the topping sugar and cinnamon together in a small bowl.
  2. Divide the batter evenly among the muffin cups.
  3. Sprinkle the cinnamon sugar evenly over the tops.
  4. Bake for 18 to 22 minutes, until the tops are set and golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
  5. Cool the muffins in the pan for 5 minutes.
  6. Transfer the muffins to a wire rack.

Notes

For tender muffins, fold the batter only until no dry streaks remain. Store covered in the refrigerator for up to 3 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free sour cream and milk.