Easy to make and packed with flavor, these cinnamon apple muffins are the perfect breakfast, lunch or snack! With a flavor that screams fall, you’re sure to want them all year long! They really are the best cinnamon apple muffins you’ll ever taste!
There is just something about a warm batch of cinnamon apple muffins that just feels like fall. It could be 90°F outside and a great apple cinnamon muffin will whisk me right away to October with cooler temps and changing leaves. Cinnamon apple is one of my favorite scents and flavors in the world so the smell of these filling my kitchen while they bake is one of my favorite little comforts when the weather starts to turn. These healthy apple muffins are soft in the middle, have just the right amount of sweet with spice from the cinnamon, and the pecan crunch on top gives them a texture that becomes their piece de resistance.
I make these almost as much as I make my blueberry muffins and my banana nut muffins. In other words, I make them a lot.
These are one of those recipes that come together without much fuss, which is great if you’re working with what’s already in the pantry. I usually make a double batch; one for now, one for the freezer; and they never stick around long. Honestly even with just me eating them, they tend to go pretty quickly.
Don’t judge me. They’re my favorite.
They’re also a great way to use up extra apples, especially if you scored a great deal on apples or a clearance bag you grabbed on sale. Whether you’re making them for a quick breakfast or to tuck into lunchboxes, these cinnamon apple muffins are the perfect option.
What is the best apple for muffins?
Technically you can use any apple for these, but because I like using apples that hold their shape and are tart apples that will balance the sweetness, Granny Smith and Honeycrisp apples are my favorites to use. They stay firm and add a nice bite without turning to mush. If you like a sweeter muffin, Fuji, pink lady or Gala will work too, but the flavor won’t be quite as sharp.
You can also mix varieties if you’ve got extras that need used up. Just aim for apples that aren’t too soft, and skip anything mealy like Red Delicious. They will break down too much while baking and can make the muffins soggy.
How to store muffins so the tops stay crispy
No one likes a soggy muffin and if you’re not careful, the crumb toppings on these can quickly become just that. But, if you want to keep the pecan crunch topping crisp, the key is letting the muffins cool completely on a wire rack like THESE before storing them. Once they’re cooled, I store them in a food safe container with a paper towel on the bottom and with the lid slightly cracked. That lets some of the moisture escape while still keeping them from drying out too fast.
Avoid an airtight container or plastic wrap. They trap steam and will soften the topping overnight. If the tops do lose some crunch, a few minutes in a warm oven with a small amount of melted butter on top will bring them right back to that crispy you love.
Do homemade muffins need to be refrigerated?
Homemade muffins don’t need to be refrigerated right away, and honestly, I prefer not to unless I have to. Most muffins will keep just fine at room temperature for 2 to 3 days if they’re stored properly. Refrigeration can change the texture and make them feel a little dense.
If you’re not going to eat them within a couple days, I recommend freezing them instead. Let them cool, wrap them well, and freeze for up to three months. You can thaw them overnight or pop one in the microwave for about 30 seconds.
They may be simple, but these cinnamon apple muffins like these are the kind of recipe that stays in your rotation. They’re easy to make, hold up well whether you’re serving them fresh or from the freezer, and give you that warm fall flavor of cinnamon, pecan and chunks of apples without a ton of effort.
How to Freeze Homemade Muffins
Let the muffins cool completely, then wrap each one in plastic wrap or foil. If you used silicone muffin liners, that’s fine. Just be sure to remove those. For paper muffin liners, keep them in tact when you freeze. Store in a freezer-safe bag or container for up to 3 months. To reheat, let them thaw at room temperature or microwave for 30 seconds. If you want to crisp the topping again, warm them in a 300°F oven for 5–7 minutes with a spoon of melted butter over the top.
Apple Cinnamon Muffins with Pecan Crunch Topping
Equipment
- Pastry Blender, Optional
- Cupcake Liners, Optional
Ingredients
Make Apple Cinnamon Muffins
- 2 C. All-Purpose Flour
- ½ C. Sugar
- ½ C. Brown Sugar Light
- 1 Tbsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- ½ tsp. Salt
- 2 Eggs
- 1 cup Greek yogurt plain
- 4 Tbsp. Butter melted and cooled
- 1 ¾ C. apples peeled and chopped
Make Pecan Crunch Topping:
- ½ C. Pecans crushed
- ½ C. All-Purpose Flour
- ½ C. Brown Sugar Light
- ½ tsp Ground Cinnamon
- 4 Tbsp. Butter 1/2 stick, cubed
- Pinch Salt
Instructions
For the Muffins
- Preheat oven to 400°F.
- Prepare a muffin tin with liners or by greasing muffin cups in a pan.
- In a large bowl, add flour, sugars, baking powder, baking soda, cinnamon, and salt. Whisk until thoroughly combined.2 C. All-Purpose Flour, ½ C. Sugar, ½ C. Brown Sugar, 1 Tbsp. Baking Powder, ½ tsp. Baking Soda, 1 tsp. Ground Cinnamon, ½ tsp. Salt
- In a separate bowl, add yogurt, butter, and eggs. Beat until combined.2 Eggs, 1 cup Greek yogurt, 4 Tbsp. Butter
- Add yogurt mixture to dry ingredients and mix gently until combined.
- Add apples and fold in gently.1 ¾ C. apples
For the Topping:
- Add all topping ingredients together in a bowl and work ingredients together using a fork or pastry blender.½ C. Pecans, ½ C. All-Purpose Flour, ½ C. Brown Sugar, ½ tsp Ground Cinnamon, 4 Tbsp. Butter, Pinch Salt
- Add muffin batter top prepared muffin tin, filling each cup just over 2/3 of the way full.
- Spread topping over tops of each muffin.
- Bake 16-18 minutes or until muffins are done and topping is crispy and golden brown.
Notes
- Nutrition info is auto-calculated and may not be correct. Please use discretion if you follow a special diet.
- Muffins may be frozen up to 3-months. Thaw at room temperature before eating.