Moist Apple Cinnamon Muffins (Printable Version)

Tender muffins filled with juicy apples and warm cinnamon, a delightful baked good.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup milk (whole or 2%)
12 - 1/2 cup plain Greek yogurt or sour cream

→ Apples

13 - 2 medium apples, peeled, cored, and diced

→ Optional Topping

14 - 2 tablespoons brown sugar
15 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a separate bowl, whisk melted butter and sugar until combined. Add eggs, vanilla, milk, and yogurt; whisk until smooth.
04 - Fold wet ingredients into dry mixture until just combined, avoiding overmixing.
05 - Gently fold diced apples into the batter.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Mix brown sugar and cinnamon; sprinkle over muffins if using.
08 - Bake 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely moist and tender—the secret is the Greek yogurt, which keeps them soft even days later
  • You can have them on the table in under 40 minutes from start to finish, making them perfect for busy mornings
  • The balance of warm spices and tart-sweet apples tastes homemade in the best way, nothing artificial
  • They freeze beautifully, so you can bake a batch and enjoy one every morning for weeks
02 -
  • Don't overmix your batter—this is the number one reason muffins come out tough and rubbery. Mix until the dry ingredients are just moistened, and stop. Those lumps? They'll smooth out in the oven.
  • Room temperature ingredients (especially eggs and milk) blend together much more smoothly than cold ones, creating a better texture. Pull them out 10 minutes before baking.
  • Cooling the melted butter slightly before mixing prevents the eggs from cooking, which would create a grainy texture. It only takes a minute or two.
03 -
  • Use an ice cream scoop to divide batter evenly—it takes the guesswork out and ensures even baking, so all your muffins finish at the same time
  • The Greek yogurt is your secret weapon for moisture and tenderness; don't skip it or substitute regular yogurt, which is thinner and won't give you the same result
  • If your muffins are browning too quickly on top, tent them loosely with foil for the last 5 minutes of baking—this is especially helpful if your oven runs hot

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