Apple Cinnamon Breakfast Muffins

Name: Apple Cinnamon Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 cup milk; 2 cups peeled and chopped apples; 1/2 cup chopped pecans (optional)

Highlighted under: Simple Baking Ideas

I love starting my day with a fresh batch of Apple Cinnamon Breakfast Muffins. The sweet aroma of baked apples and warm cinnamon fills the kitchen, creating an inviting atmosphere that instantly fuels my morning. These muffins are not only delicious but also incredibly easy to make, making them perfect for busy weekdays. I enjoy experimenting with different apple varieties, each adding a unique twist to the flavor profile. With a balanced blend of spices and sweetness, these muffins are sure to become a family favorite!

Created by

Cecilia Grant

Last updated on 2026-02-14T23:55:35.953Z

When I first tried making these Apple Cinnamon Breakfast Muffins, I was amazed by how effortlessly they came together. The secret lies in using finely chopped apples, which not only provide moisture but also a delightful burst of flavor in every bite. I learned the importance of not overmixing the batter, as this ensures they stay light and fluffy.

Additionally, I love incorporating a sprinkle of toasted pecans for an extra crunch. This small touch takes the muffins to another level, highlighting the cinnamon and apple without overshadowing their delicate flavors. Trust me, you'll be reaching for another muffin before you know it!

Why You'll Love These Muffins
Deliciously moist with chunks of fresh apples
Perfect balance of sweetness and warm spices
Easy to prepare, making them a hassle-free breakfast option

Getting the Right Texture

Achieving the perfect texture in your Apple Cinnamon Breakfast Muffins is key to their appeal. It's important to mix the wet and dry ingredients just until combined. Overmixing can lead to dense, rubbery muffins, which isn’t what we’re aiming for. I recommend a light hand when folding in the ingredients; the batter should remain a bit lumpy for optimal fluffiness. The inclusion of fresh apples adds moisture, contributing to that desirable soft crumb.

Another factor that influences the muffin’s texture is the choice of apples. Varieties like Granny Smith provide a tart contrast to the sweetness of the batter, while Honeycrisp offers a milder flavor with great juiciness. For the best results, choose firm apples that hold their shape when baked, as they will provide delightful bites of fruit in every muffin.

Making Ahead and Storage

These Apple Cinnamon Breakfast Muffins are ideal for meal prep. You can prepare the batter the night before and store it in the refrigerator, which allows the flavors to meld beautifully. Just be sure to let it sit at room temperature for about 15 minutes before baking to ensure even cooking. This can save you time during those busy mornings.

If you have leftovers, you can store the cooled muffins in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months. When you’re ready to enjoy, simply thaw at room temperature or microwave for a quick warm-up.

Ingredients

Muffin Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
2 cups peeled and chopped apples
1/2 cup chopped pecans (optional)

Instructions

Steps to Make the Muffins

Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners. This prevents sticking and makes for easy clean-up.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.

Combine Wet Ingredients

In another bowl, mix the melted butter, eggs, and milk until smooth. Then, fold in the chopped apples and pecans.

Combine Wet and Dry

Gently combine the wet and dry mixtures, stirring until just combined. Do not overmix; the batter should be a bit lumpy.

Fill and Bake

Spoon the muffin batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Pro Tips

For an even richer flavor, add a dash of vanilla extract to the wet ingredients. Feel free to use your favorite nut or omit them entirely for a nut-free version.

Ingredient Variations

Feel free to experiment with different nuts or omit them entirely if allergies are a concern. Chopped walnuts, pistachios, or even sunflower seeds can add a distinct flavor and texture to your muffins. If you want to keep them nut-free, consider adding seeds or more apples to retain moisture and flavor.

For a healthier twist, consider substituting half of the granulated sugar with honey or maple syrup. Keep in mind that this might make the batter slightly wetter, so adjust the flour accordingly. Additionally, using whole wheat flour instead of all-purpose flour can lend a nuttier flavor and improve the nutritional profile.

Troubleshooting Common Issues

Sometimes muffins can turn out too dry, which could be due to overbaking or too much flour in the batter. I recommend measuring flour using the spoon-and-level method rather than scooping directly from the bag. Additionally, use a toothpick to check for doneness. It should come out clean but not dry; don’t hesitate to check a minute or two earlier than suggested.

If your muffins sink in the middle, this can be caused by insufficient baking powder or not mixing it well with the dry ingredients. Ensure that your baking powder is fresh and actively providing the leavening needed for height. Also, avoid opening the oven door too often while baking, as the temperature swing can cause the muffins to deflate.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or you can freeze them for up to 3 months.

→ Can I make these muffins vegan?

Yes, you can replace the eggs with flax eggs and use plant-based milk to make them vegan.

→ What kind of apples work best for these muffins?

Fuji, Honeycrisp, or Granny Smith apples work best due to their sweetness and texture.