Name: Soft Apple Cinnamon Muffins for Fall Dessert
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup unsalted butter, melted; ⅔ cup granulated sugar; 2 large eggs; ½ cup milk; 1 teaspoon vanilla extract; 1 ½ cups peeled and diced apples

Hey y'all! If you're on the hunt for the ultimate fall treat, these Soft Apple Cinnamon Muffins for Fall Dessert will win your heart (and your taste buds). Bursting with tender apple chunks, warm cinnamon, and a buttery crumb, each bite will transport you to a cozy autumn morning. They're perfect for breakfast, brunch, or satisfying your sweet tooth after dinner. Warm, comforting, and foolproof—let's get cooking!

Why You'll Love These Soft Apple Cinnamon Muffins for Fall Dessert

Super moist and fluffy with a delicate crumb that melts in your mouth.
Packed with real apple chunks and cozy cinnamon spice for true fall flavor.
Easy to prepare—no fancy equipment or skills needed.
Perfect for breakfast, snacks, or crowd-pleasing fall desserts.
Freezer-friendly for make-ahead convenience!

Ingredients for Soft Apple Cinnamon Muffins for Fall Dessert

1 ¾ cups (220g) all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, melted and slightly cooled
⅔ cup (130g) light brown sugar, packed
2 large eggs, at room temperature
½ cup (120ml) milk (whole or 2%)
2 teaspoons pure vanilla extract
1 ½ cups (160g) peeled, cored, and diced apples (like Honeycrisp or Granny Smith)
Optional: 2 tablespoons turbinado or coarse sugar for sprinkling on top

Directions: Step-by-Step for Soft Apple Cinnamon Muffins for Fall Dessert

Prep & Gather Ingredients

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

Blend Wet Ingredients

In a large mixing bowl, whisk the melted butter and brown sugar until smooth.
Add eggs, milk, and vanilla extract. Whisk until well combined.

Combine & Fold in Apples

Add the dry ingredients to the wet mixture and gently fold together with a spatula until just combined (do not overmix).
Fold in the diced apples.

Bake the Muffins

Spoon the batter evenly into prepared muffin cups, filling each about ¾ full. Sprinkle turbinado sugar on top if desired.
Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes for Baking Soft Apple Cinnamon Muffins for Fall Dessert

Use room temperature eggs for a fluffier texture—here’s why: Serious Eats: Room Temp Eggs.
Chop apples into small, uniform pieces for even baking throughout the muffins.
Don’t overmix the batter; stir gently just until there are no visible streaks of flour. Need help with muffin mixing? Check this King Arthur Baking Guide.

Soft Apple Cinnamon Muffin Variations for Fall Dessert

Gluten-Free: Replace regular flour with a 1:1 gluten-free all-purpose blend.
Streusel Topping: Sprinkle with a simple oat-butter-brown sugar crumble before baking.
Walnut Crunch: Fold ½ cup chopped toasted walnuts into the batter for added crunch and flavor.

Required Equipment for Soft Apple Cinnamon Muffins for Fall Dessert

12-cup muffin tin
Muffin liners or nonstick spray
Mixing bowls (1 medium, 1 large)
Whisk and spatula
Measuring cups/spoons
Wire cooling rack

Storage Instructions for Soft Apple Cinnamon Muffins for Fall Dessert

Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer freshness, refrigerate for up to 5 days or freeze in a sealed bag for up to 2 months. Thaw overnight at room temp or warm in the microwave for 20-30 seconds before enjoying.

Suggested Pairings & Serving Recommendations

Serve these muffins warm with a pat of salted butter or a drizzle of honey.
Pair with a cozy mug of hot apple cider, your favorite coffee, or chai tea for a perfect fall treat.
Top with vanilla yogurt and extra cinnamon for a luscious breakfast parfait!

Pro Tips for Soft Apple Cinnamon Muffins for Fall Dessert

Do not overfill your muffin cups—stick to ¾ full for perfect, domed tops (Muffin Tips from Sally's Baking Addiction).
Switch up the apples: A mix of tart and sweet varieties (like Granny Smith and Pink Lady) deepens the flavor.
Let muffins cool at least 10 minutes before removing liners to prevent sticking and keep them extra soft.

FAQ about Soft Apple Cinnamon Muffins for Fall Dessert

Can I use oil instead of butter?

Yes, you can substitute an equal amount of a neutral oil like canola or vegetable oil, but the flavor and texture may be slightly different (a bit less rich).

What apples work best for these muffins?

Firm apples like Honeycrisp, Granny Smith, or Pink Lady hold up well and add a nice balance of tart and sweet.

Can I freeze these muffins?

Absolutely! Cool completely, wrap in plastic or place in a freezer bag, and freeze for up to 2 months. Thaw at room temp or microwave before serving.

Prep Time: 15 minutes
Bake Time: 17-20 minutes
Total Time: About 35 minutes
Yield: 12 muffins

Soft Apple Cinnamon Muffins for Fall Dessert