Hey y’all! If you’re in search of the coziest, fluffiest treat to kickstart your morning, these Soft Apple Cinnamon Muffins for Breakfast are exactly what you need. Packed with juicy apples and warming cinnamon, each bite is incredibly moist and full of comforting flavors. These muffins are ideal for busy mornings, leisurely brunches, or anytime you crave a homemade baked good. Let’s get cooking!
Why You'll Love This Soft Apple Cinnamon Muffins for Breakfast Recipe
- Super soft and moist texture that stays fresh for days.
- Loaded with real apple chunks for a naturally sweet flavor.
- Perfectly spiced with cinnamon for cozy breakfast vibes.
- Quick and easy—ready in under 35 minutes with minimal cleanup.
- Great for meal prep or grab-and-go breakfasts the whole family will love.
Ingredients for Soft Apple Cinnamon Muffins for Breakfast
- 1 and ¾ cups (210g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup (120ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 and ½ cups (about 2 medium) peeled, diced apples (Granny Smith or Honeycrisp preferred)
- Optional: 2 tablespoons turbinado sugar for topping
Directions: How to Make Soft Apple Cinnamon Muffins for Breakfast
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined (don’t overmix!). Fold in the diced apples.
Step 5: Scoop and Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with turbinado sugar for extra crunch.
Step 6: Bake and Cool
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prep time: 12 minutes
- Cook time: 20 minutes
- Total time: 32 minutes
Notes & Helpful Tips for Soft Apple Cinnamon Muffins for Breakfast
- For the best texture, use fresh, crisp apples and dice them small so they bake evenly.
- If you need to substitute butter, coconut oil (melted) works well but may add a subtle coconut flavor (read more about baking substitutions).
- Don’t overmix the batter; a few lumps are perfectly fine and keep your muffins tender.
Variations: Soft Apple Cinnamon Muffins for Breakfast Your Way
- Nutty Delight: Fold in ½ cup chopped walnuts or pecans for a crunchy texture.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (see recommendations).
- Apple Raisin: Add ½ cup of raisins for extra sweetness and chewiness.
Required Equipment for Soft Apple Cinnamon Muffins for Breakfast
- 12-cup muffin pan
- Parchment or paper muffin liners (optional)
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
Storage Instructions for Soft Apple Cinnamon Muffins for Breakfast
Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap individually and store in a freezer bag for up to 2 months; thaw overnight or microwave for 20 seconds before serving.
Pairings & Serving Recommendations for Soft Apple Cinnamon Muffins
- Enjoy with a hot cup of coffee or chai tea for a cozy breakfast.
- Pair with creamy Greek yogurt and a drizzle of honey for extra protein.
- Serve warm with a pat of butter or apple butter for a decadent touch.
Pro Tips for the Best Soft Apple Cinnamon Muffins for Breakfast
- Use room temperature eggs to help the batter mix smoothly and rise evenly (learn why here).
- Test muffins for doneness by gently pressing the top; they should spring back lightly.
- For bakery-style muffin tops, fill the cups nearly to the top and start baking at 400°F for 5 minutes, then reduce to 375°F for the remaining time.
FAQ: Soft Apple Cinnamon Muffins for Breakfast
- Can I use whole wheat flour instead of all-purpose?
- Yes! Use half whole wheat and half all-purpose for a wholesome, slightly denser muffin.
- What apple variety is best for these muffins?
- Granny Smith, Honeycrisp, or Fuji apples offer the best balance of sweetness and tartness for baking.
- Can I make these soft apple cinnamon muffins ahead of time?
- Absolutely! Bake, cool, and store as instructed—they taste great the next day or even after freezing.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup milk
- 1 ½ cups peeled and diced apples
- 1 teaspoon vanilla extract
Instructions
-
1Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
-
2In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
-
3In another bowl, beat the eggs with the melted butter, sugar, milk, and vanilla extract until well combined.
-
4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced apples.
-
5Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
6Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!