Tender, full of apple flavor, and topped with a yummy streusel, these Apple Cinnamon Muffins are a forever favorite muffin. They store well for days and are an easy make-ahead breakfast or snack to share with the kids.

Apple Cinnamon Muffins

We love baking with apples, and while I’ve had Applesauce Muffins, ABC Muffins, and Apple Bread, on this site for years, it was past time to add a straight-up apple muffin recipe. This version, which has a pile of shredded apple and cinnamon in the batter for maximum flavor, is our new favorite.

The batter is made mainly with pantry staples. Then we add in yogurt for fluffiness and fresh apple for flavor. The result is a perfect Apple Cinnamon Muffin that’s just as good at room temperature as it is warm. We love these plain, topped with butter and honey, or with a little cream cheese.

So darn good.

Ingredients You Need

Here’s a look at the ingredients you need to make this muffin recipe.

• Whole wheat flour: I make these with a base of whole wheat flour. See the Notes at the end of the recipe for tips on using all-purpose flour.
• Baking powder and baking soda
• Whole-milk plain yogurt: This helps the muffins turn out super moist and fluffy. You can use regular-style yogurt or Greek.
• Honey: Or you can use maple syrup.
• Butter: I use unsalted butter in my baking. You’ll want to melt it and let it cool slightly.
• Eggs: I use large eggs in baking. You can use an egg replacer as needed. Check the Notes at the end of the recipe for the specifics.
• Vanilla extract
• Apple: I like to make this recipe with shredded apple so it blends in nicely. You could do finely diced apple, though, if you prefer larger pieces.
• Cinnamon: This adds lots of flavor to the muffin recipe.

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full information.

1. Stir together the dry ingredients in a bowl.
2. Grate the apple.
3. Add it to the bowl with the remaining ingredients.
4. Stir gently to combine. Portion into the prepared muffin pan. Top with an optional streusel topping and bake. Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• To make with all purpose flour, bake as directed but lengthen the baking time by about 2 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• To make with diced apples for larger pieces in the muffins, finely dice an apple or two and measure out 1 ½ cups. Stir into the recipe and proceed.  

I’d love to hear your feedback on this recipe, so please comment and rate it below!

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Streusel Topping (optional)

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

• In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• Add the apples, stirring gently to combine.

• Divide batter among the prepared muffin tin cups, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• To make with all-purpose flour, prepare as directed but lengthen the baking time by about 2 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• To make with diced apples for larger pieces in the muffins, finely dice an apple or two and measure out 1 ½ cups. Stir into the recipe and proceed.  

Serving: 1muffin, Calories: 141kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 154mg, Potassium: 133mg, Fiber: 2g, Sugar: 9g, Vitamin A: 263IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg