Apple-Cinnamon Muffins

Apple-Cinnamon Muffins

4 Reviews
From:, July 2019

These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups white whole-wheat flour
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup buttermilk
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter, melted
  • 2 cups finely chopped peeled apples, preferably Gala, Fuji or Honeycrisp
  • 2 tablespoons white sugar


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners. Coat with cooking spray.
  2. Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, brown sugar and vanilla in a medium bowl until smooth. Pour the buttermilk mixture into the flour mixture; fold gently until just combined. Stir in butter until well incorporated. Fold in apples.
  3. Scoop about ⅓ cup batter into each prepared muffin cup. Sprinkle evenly with granulated sugar. Bake until the muffins are puffed and a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool for about 20 minutes.
  • To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 220 calories; 9 g fat(5 g sat); 3 g fiber; 33 g carbohydrates; 4 g protein; 6 mcg folate; 52 mg cholesterol; 17 g sugars; 14 g added sugars; 301 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 3 mg iron; 253 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

Reviews 4

October 06, 2019
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By: Kelly
Loved! Best Muffins that I've ever made. Followed recipe exactly and they were perfect. I'll definitely be making again.
September 23, 2019
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By: Danielle
Quick to make! Out of vanilla extract, I used maple extract. Delicious!!!
August 02, 2019
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By: Andrea Beyer
Excellent well-balanced recipe; loved it! The supermarket only had reduced fat buttermilk when I bought the ingredients but they still tasted great!
July 15, 2019
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By: MeganOS
Love these with coffee.
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