My apple muffin recipe uses fresh apple pieces and apple pie spice for extra apple flavor! Plus, a buttery crumb cinnamon sugar topping. One of the baked goods to kick off fall baking! Bust out your muffin pan, jump to the recipe, and let’s bake apple muffins!

Apple muffins on a cooling rack with pink lady apples.

Bakery-Style Apple Muffins

Ah, fall… aka apple season! No question, this is the coziest time of year for baked goods. From apple scones to apple cake to the cutest mini apple hand pies, there’s so many delicious options. But it’s this humble yet perfect apple muffin recipe that I keep making over and over again!

I drew inspiration for these apple muffins from my super popular apple crisp bars! Packing the muffins with plenty of spice and apple pieces, and then topping them with tons of buttery crumbs. Instead of a glaze, I simply drizzle these apple muffins with honey. But you can totally add a glaze if that’s your thing!

Apple Cinnamon Muffins Ingredients

All-Purpose Flour: I don’t suggest subbing this with any other variety of flour!
Sugar: A combination of brown sugar and granulated sugar make the muffin batter sweet and moist!
Spices: cinnamon, apple pie spice, and salt enhance the apple flavor in these apple muffins!
Butter: I always prefer unsalted butter, but in a pinch, you can use salted butter. I’d suggest omitting the salt in the muffin batter.
Baking Powder: Do not sub or confuse baking powder for baking soda! Baking soda will cause the muffins to spread and bake up flat. Baking powder helps them rise in the oven.
Eggs: Eggs and an egg yolk make the muffins moist and fluffy! Unfortunately I cannot recommend an egg substitute.
Vanilla Extract: Enhances the apple flavor and all the other flavors in the muffin batter!
Buttermilk: I suggest store bought full-fat buttermilk. In a pinch, you can use a homemade substitute.
Sour Cream: Full-fat plain Greek style yogurt is the best substitute if you can’t find sour cream.
Apples: I love using granny smith apples, but pink lady and honey crisp apples are also faves. You will need to peel, core, and finely chop the apples before adding them to the muffin batter.
Honey: I love serving these cinnamon apple muffins warm, drizzled with lots and lots of honey! This is totally optional but recommended. Or you could make a glaze.

Apple muffin batter with fresh apple pieces mixed into the mixing bowl.

How to Make Apple Muffins

Make the Crumb Topping: I suggest doing this first so you can pop it in the fridge while you assemble the muffins batter. This allows the all purpose flour to absorb some of the butter, helping create large crumbs that hold their shape while baking.
Fresh Apple Muffin Batter: You’ll need an electric mixer for this recipe. Beat butter and sugars until fluffy. Add wet ingredients then the flour and apple pieces in last.
Bake in Muffin: Don’t be afraid to fill the muffin liners are the way up with muffin batter! This helps the tops of the muffins puff up in the oven. You can sprinkle the muffin batter with extra apple pieces before baking if desired.

Apple muffin batter in muffin pan ready to get baked.

This recipe will yield 12 standard size muffins. But you can easily double this recipe is you need/want more apple muffins!

Baking time varies depending on your muffin pan and oven. But usually they take about 22 minutes. They’re ready when they’re golden brown and a toothpick inserted in the center of a muffin comes out clean.

Apple muffins in paper liners in the muffin pan.

How Long to Cool Apple Muffins

Make sure to let them cool for a few minutes in the muffin pan before removing them. And then a few more minutes before covering them in honey and digging in! They don’t need to cool completely or even to room temperature. But a few minutes will help them retain their structure and cool off a bit.

More Apple Recipes:

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