Description

These easy baked cinnamon apple muffins are perfect for school snacks, featuring a tender crumb, juicy apple pieces, and a warm cinnamon spice. They are quick to make, use simple ingredients, and are a wholesome, kid-friendly treat.

Ingredients

Scale

2 cups (240g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup (100g) granulated sugar
½ cup (113g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (120g) plain Greek yogurt
2 medium apples, peeled and diced (firm variety like Honeycrisp or Fuji recommended)
2 tablespoons brown sugar (mixed with cinnamon for topping, optional but recommended)
½ teaspoon ground cinnamon (for tossing with apples)

Instructions

Preheat your oven to 375°F (190°C). Position the oven rack in the middle. Line your muffin tin with liners or spray with non-stick spray.
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, combine the wet ingredients: melted butter, granulated sugar, eggs, vanilla extract, and Greek yogurt. Whisk until smooth and well blended.
Toss your diced apples with about ½ teaspoon cinnamon to infuse spice and prevent sinking.
Slowly fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until combined.
Gently fold in the cinnamon-coated apple chunks, distributing evenly without overmixing.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with the brown sugar and cinnamon mixture.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 18 minutes.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use firm, crisp apples like Honeycrisp or Fuji to hold shape during baking. Toss apples in cinnamon before folding into batter to prevent sinking. Avoid overmixing to keep muffins tender. Use metal muffin pans with liners for best rise and crust. Muffins store well at room temperature for 2 days, refrigerate up to a week, or freeze for 3 months. Reheat in microwave or oven to revive cinnamon aroma.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 12
Sodium: 150
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 2
Protein: 4

Keywords: cinnamon apple muffins, school snacks, easy muffins, baked muffins, healthy snacks, homemade muffins, fall recipes