These easy apple and cinnamon muffins are moist, appley, and packed with small pieces of tart Bramley apple. They're made with yogurt and melted butter for a soft, tender crumb, then brushed with more melted butter and coated in cinnamon sugar while still warm. You might also like my apple and blackberry muffins.
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Quick Summary - Apple Muffins
I've made these muffins with both Bramley cooking apples and Granny Smith apples. Both work, but I prefer Bramleys because their sharper flavour provides a better contrast with the sweet cinnamon coating. Beth (Effortless Foodie)
🕒 Ready In: 26 minutes
👪 Serves: 12
🍽 Calories: 266
🥣 Main Ingredients: Bramley apples, plain flour, caster sugar, eggs, natural yogurt, butter, cinnamon, bicarbonate of soda, and granulated sugar
👩🍳 Difficulty: Easy
👌 Why this recipe? These apple and cinnamon muffins are quick and easy to make, packed with tart Bramley apples for a moist, appley texture, and finished with a buttery cinnamon-sugar coating that makes them extra special.
Summarise & Save This Content On
I've tested these apple muffins with both Bramley and Granny Smith apples, and Bramleys are my favourite. Their sharp flavour works especially well against the sweet cinnamon-sugar coating, although Granny Smith is a great alternative if you're you can't get hold of Bramleys.
The recipe makes 12 standard muffins and takes less than 30 minutes from start to finish. They're delicious warm from the oven, but they also freeze well, making them handy for lunchboxes and after-school snacks.
Want more apple recipes? Try my easy apple and blackberry turnovers, apple flapjacks and caramel apple pie bars.
Jump to:
- Quick Summary - Apple Muffins
- Why you'll love these apple muffins
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make apple muffins (UK)
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Apple muffins FAQs
- More Bramley apple recipes
- More muffin recipes
- Recipe
- 💬 Comments
Why you'll love these apple muffins
- Moist and appley - there are plenty of chopped apples in the batter, so you get soft pieces of apple in every muffin.
- Sweet and tart - Bramley cooking apples balance the sweet cinnamon-sugar coating perfectly.
- No mixer needed - the muffin batter is mixed quickly by hand in two bowls.
- Quick to make - they need just 16-18 minutes in the oven.
- Great for lunchboxes - they're easy to pack for school or work.
- Freezer-friendly - freeze a batch and defrost individual muffins as you need them.
5* Reader reviews
I made these today and they were absolutely delicious! Thank you for the recipe - I can't wait to make them again!!!
- Angela
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
I use the same tried-and-tested muffin base as my blackberry muffins made with plain flour, bicarbonate of soda, caster sugar, melted butter, eggs, and natural yogurt. For these apple muffins, I add plenty of chopped Bramley apple and cinnamon for a moist, appley texture and warm, spiced flavour.
Bramley Apples - I use 2 Bramley apples (about 450g/1 lb before peeling and coring); their tart flavour balances the sweet cinnamon-sugar coating, and they soften beautifully during baking.
Plain Flour (all-purpose flour) - gives the muffins structure while keeping the crumb soft and tender.
Bicarbonate of Soda (baking soda) - reacts with the acidity in the yogurt to help the muffins rise.
Ground Cinnamon - gives the muffins their warm, spiced flavour and is used in both the batter and the generous cinnamon-sugar coating.
Caster Sugar (superfine sugar) - sweetens the muffin batter and balances the tart Bramley apples.
Eggs - two large eggs bind the ingredients and help give the muffins structure.
Natural Yogurt - keeps the muffins moist and tender and provides acidity to activate the bicarbonate of soda.
Butter - melted butter gives the muffins a rich flavour and moist texture, with extra used to brush the warm muffins before coating.
Granulated Sugar - mixed with ground cinnamon to create the sweet, buttery cinnamon-sugar coating.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Granny Smith Apples - I've tested these muffins with Granny Smith apples and they work well, although I prefer Bramleys because they're tarter and soften more during baking.
- Extra Cinnamon - Increase the cinnamon in the muffin batter if you prefer a stronger, warmer cinnamon flavour.
- Apple and Blackberry Muffins - Fold a handful of fresh or frozen blackberries into the batter with the chopped apple for a fruity apple and blackberry variation.
- Apple Crumble Muffins - Swap the cinnamon-sugar coating for a buttery crumble (streusel) topping, sprinkled over the muffins before baking.
Make it even better
Add Fibre - Replace up to half of the plain flour (all-purpose flour) with wholemeal flour (whole wheat flour), or stir a couple of tablespoons of ground flaxseed into the batter.
Add Healthy Fats - Fold 50g (½ cup) chopped walnuts or pecans into the batter for healthy unsaturated fats as well as extra texture and crunch.
Reduce the Sugar - Reduce the caster sugar (superfine sugar) in the muffin batter to 100g for a less sweet muffin. You can also use less of the cinnamon-sugar coating or leave it off altogether.
How to make apple muffins (UK)
One: Place the dry ingredients into a large mixing bowl.
Two: Pour in the wet ingredients and gently fold in.
Three: Add the chopped apple and gently fold until combined.
Four: Spoon into 12 muffin cases and bake in the oven for 16-18 minutes.
Five: Once out of the oven, brush the warm muffins with melted butter, then roll in the cinnamon sugar. Allow to cool a little before eating.
Beth's top tips
- Don't overmix the batter. Fold the wet and dry ingredients together only until you can't see any obvious pockets of flour. Overmixing develops the gluten and can make muffins tough rather than tender.
- Keep plenty of apple in them. I use approximately 450g (1 lb) before peeling and coring because I want these muffins to taste distinctly of apple.
- Use Bramleys if you can. I've tested Bramley and Granny Smith apples and prefer the softer texture and sharper flavour of Bramleys.
- Coat the muffins while they're still warm. The melted butter and cinnamon sugar adhere much better to warm muffins.
- Start checking at 16 minutes. Overbaking will make the muffins drier, so remove them once they're cooked through.
Serving suggestions
These delicious apple and cinnamon muffins make great after-school snacks or lunchbox treats, and are perfect for autumn picnics.
For a simple and satisfying dessert, serve them with custard or honeycomb ice cream.
Don't forget to check out all of my muffin recipes on the blog!
Storage
At room temperature
Store the apple muffins in an airtight container for up to 3 days.
Because these muffins contain plenty of fresh apple, their crumb stays quite moist.
Freezing
The muffins can be frozen for up to 3 months.
Allow them to cool completely before placing them in a freezer-safe container or bag. Freeze them individually if you want to be able to take one out at a time for lunchboxes.
Defrost at room temperature before serving.
Troubleshooting guide
Why are my apple muffins dense or tough?
The batter was most likely overmixed. Once you've added the wet ingredients to the flour, fold everything together gently and stop as soon as the ingredients are combined.
You don't need a completely smooth muffin batter.
Why are my apple muffins dry?
They may have been baked for too long. Start checking the muffins at 16 minutes and remove them from the oven as soon as they're cooked through.
Using the full amount of apple and yogurt also helps keep these muffins moist.
Why didn't my muffins rise?
Make sure your bicarbonate of soda (baking soda) is still fresh.
It's also best to bake the muffins soon after mixing because the bicarbonate of soda starts reacting with the acidic yogurt once the wet and dry ingredients are combined.
Why are my apple pieces still firm?
Different varieties of apple soften differently during baking.
Bramley apples soften more readily than Granny Smith, which is one of the reasons I prefer Bramleys for this recipe. Make sure the apple is also chopped into small pieces so it has time to soften during the relatively short baking time.
Why isn't the cinnamon sugar sticking?
Brush the muffins generously with melted butter while they're still warm, then immediately dip them into the cinnamon-sugar mixture.
Apple muffins FAQs
I prefer Bramley cooking apples because they're tart and soften beautifully during baking. I've also tested Granny Smith apples successfully, although they remain slightly firmer. Granny Smith is my recommended substitute if Bramley apples aren't available.
I peel the apples for this recipe. This gives the muffins a softer texture without pieces of apple skin running through the crumb.
Yes. The mixture will make approximately 24 mini muffins.
They'll cook much more quickly than full-size muffins, so start checking them after approximately 10-12 minutes.
More Bramley apple recipes
- Cinnamon Spiced Stewed Apples
- Apple & Blackberry Muffins
- Cinnamon Apple Crumble
- Apple Pie Bars
- Apple and Mincemeat Crumble
- Apple and Blackberry Turnovers
- Apple Crumble Bars
- Apple Sauce
- Slow Cooker Stewed Apple
- Slow Cooker Apple Crumble
More muffin recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Apple and Cinnamon Muffins
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Ingredients
- 140 g Caster Sugar (Superfine Sugar)
- 200 g Plain Flour (All-purpose Flour)
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Ground Cinnamon
- 100 ml Plain Natural Yogurt
- 140 g Unsalted Butter melted and cooled
- 2 Eggs large
- 2 Bramley Apples (approx 450g unpeeled weight) peeled and chopped into small pieces
For the Cinnamon Sugar topping
- 50 g Butter melted
- 50 g Granulated Sugar
- 3 tablespoon Ground Cinnamon
Instructions
- Preheat the oven to 190°c (170 fan/ Gas 5) and place 12 muffin cases in a 12 hole muffin tin.
- Put the caster sugar, plain flour, bicarbonate of soda and 1 teaspoon ground cinnamon in a large mixing bowl.140 g Caster Sugar (Superfine Sugar), 200 g Plain Flour (All-purpose Flour), 1 teaspoon Bicarbonate of Soda, 1 teaspoon Ground Cinnamon
- Whisk together the cooled melted butter, yogurt and eggs in a bowl or jug then gently fold into the dry ingredients.100 ml Plain Natural Yogurt, 140 g Unsalted Butter, 2 Eggs
- Fold in the chopped apple pieces and spoon into the 12 muffin cases.2 Bramley Apples
- Bake in the oven for 16-18 minutes until golden.
- For the topping: Mix together the cinnamon and granulated sugar in a bowl. Whilst the muffins are still warm, brush the tops with melted butter, then roll in cinnamon sugar. Allow to cool slightly before serving.50 g Butter, 50 g Granulated Sugar, 3 tablespoon Ground Cinnamon
Notes
- Apples: I use 2 Bramley cooking apples weighing approximately 450 g (1 lb) before peeling and coring. I've also tested Granny Smith apples successfully, but I prefer Bramleys because they're tarter and soften more during baking.
- US bakers: Use all-purpose flour for plain flour, baking soda for bicarbonate of soda, and Granny Smith apples if Bramleys aren't available.
- Don't overmix: Fold the wet and dry ingredients together only until combined. Overmixing can make the muffins dense and tough.
- Apple pieces: Chop the peeled apples into small pieces so they soften during the relatively short baking time and are evenly distributed through the muffins.
- Cinnamon coating: The 3 tablespoons of cinnamon is correct. It creates a generously spiced coating rather than just a subtle cinnamon flavour.
- Mini muffins: This mixture makes approximately 24 mini muffins. Start checking them after 10-12 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the cooled muffins for up to 3 months. Defrost at room temperature before serving.
- Serving: The muffins are particularly good slightly warm, when the apple is soft and the buttery cinnamon-sugar coating is fresh.
sue ellis says
Hi Beth, Could apple sauce be used to replace the apples please? If so how much would you recommend please?
Many thanks for your time 🙂
Beth Sachs says
Hi Sue. I haven't tested the recipe with apple sauce. The muffin batter may be too runny.
CW says
Assume these are regular size muffins? Can they be made as minis? How much do I shorten the baking time?
Beth Sachs says
Hi, yes this recipe is for regular size muffins. For 24 mini muffins bake for 10-12 minutes.
Angela says
I made these today and they were absolutely delicious! Thank you for the recipe - I can't wait to make them again!!!
Beth Sachs says
So glad you enjoyed them Angela!
maryanne says
Now that apple season is here, I will be making these for my family this weekend! They sound so moist and delicious!
Carrie Robinson says
I am so ready for fall baking and apple season! These look perfect. 🙂
Petro says
We absolutely LOVED these , they turned out sooo good! Fluffy & moist and so delicious!
Tavo says
Apple muffins! I am always trying new apple recipes, this one looks very interesting! Will definitely try it!
Pam says
We are more than ready for apple season so I made these for breakfast this morning. They were a huge hit!