These Cinnamon Apple Muffins are so moist and loaded with apple chunks, unsweetened applesauce and cinnamon. They are big on flavor and made with healthier ingredients.
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Muffins, breads, baked goods — they are always a hit around here. These Apple Muffins are no exception!
I know you are probably over apples already and I should be on to peppermint and Christmas baking, but I’m not letting go. Fall is just getting started, and I’m going to hang onto this beautiful season as tight as I can before we’re hit with the first big snow!
With our oldest in grade 1 this year and my husband still busy and gone 14 hours per day, we’re packing a lot of lunches (and those of us who aren’t packing lunches still need snacks! Just ask my 3 year old 😉 ).
I love to have a big stash of muffins and quick breads in the freezer for quick breakfasts (you know, just in case my kids ever sleep past 6:30 am…..) and something hearty to stick in lunch boxes.
There’s not guarantee that the veggies in my 6 year old’s lunch box will get eaten, but breads and baking? Pretty much a given! For this reason, I like to load my baking up with the healthiest ingredients I can without sacrificing flavor.
How to make Cinnamon Apple Muffins:
- Choose the right apples. Generally, firmer apples work better for baking because they don’t turn to mush in the oven. You also want a sweet-tart flavor that will really pack a punch in any baked goods. See this article for choosing good baking apples.
- Don’t overmix. Mixing the muffin batter too much can give you tough, dry muffins, so go easy and mix just until all the dry goods are incorporated.
- Don’t overbake. This is pretty much my favorite baking tidbit for any baked good, because I love my baking to be moist or chewy or luscious but definitely not dry and overbaked. You want to bake until the centers are completely set, but not much past that point or you will have dry lumps of muffins.
What makes these Apple Muffins healthy?
For this recipe, I used whole wheat flour, unsweetened applesauce and Greek yogurt instead of butter, and rely mostly on the natural sweetness of the apples (although there is still some sugar!). This makes these muffins a healthier but still delicious lunch or breakfast option!
How to freeze apple muffins:
These Apple Muffins freeze perfectly in an air tight container or freezer bag. You can store them up to 3 months.
To thaw, you can leave out on a plate for an hour or two at room temperature, or microwave on low heat for roughly 1-2 minutes.
Can I make these apple muffins into apple bread?
Absolutely! This muffin recipe is adapted from this Praline-Glazed Apple Bread, so check over there for detailed recipe instructions 🙂
Looking for more apple recipes?
- Apple Coffee Cake with Crumb Topping
- Slow Cooker Cranberry Apple Cobbler
- Slow Cooker Caramel Apple Pudding Cake
- Brown Sugar Glazed Apple Cinnamon Baked Donuts
Cinnamon Apple Muffins
written by Ashley Fehr
Ingredients
- 1 cup 0% plain Greek yogurt (250g)
- 3/4 cup unsweetened applesauce (175g)
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup brown sugar lightly packed (115g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups whole wheat flour fluffed (260g)
- 2 Granny Smith or baking apples finely chopped (peeled if desired)
Cinnamon Sugar
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together yogurt, applesauce, eggs, vanilla and brown sugar until smooth.
- Add baking powder, baking soda, cinnamon and salt and whisk until combined.
- Fold in flour and apples with a spatula, just until moistened and no flour remains.
- Lightly grease a non-stick muffin pan or fill with paper liners, and fill muffin cups ¾ full.
- To make the cinnamon sugar, stir together cinnamon and sugar. Sprinkle over muffins before baking.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5-10 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Information
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Luke says
I used 2 smaller Granny Smith apples, which was 270 grams. This was definitely too much apple. I would recommend perhaps in the 200 – 225 gram range for the apples. Even less if adding nuts or raisins, although I didn’t try that.
Also, these will stick to paper liners, so you may want to spray the liners.
Overall the recipe is good. Moist and not too sweet.
Note: I made the recipe exactly as written.
Ashley Fehr says
Thanks Luke! Did you try removing the muffins from the liners the next day? I find that with most muffins they need to sit overnight at room temperature before they’ll remove easily from the liners.
Luke says
I did have a slightly easier time removing the muffins from the liner the next day. But, what really helped was switching to parchment liners! They are absolutely a game changer when cooking healthier (particularly lower fat) muffins. I got the ones that look like classic cupcake/muffin liners, not the “bakery” style.
Ashley Fehr says
That’s a great tip!
Christie says
Just made these and I love how they weren’t very sweet at all. But they were a bit too wet. I used 11% fat Greek yogurt rather than 0%. Would that have been the reason for the wet?
Ashley Fehr says
Hi Christie! I’m sorry that happened. Did you use whole wheat flour or all purpose by any chance? I know I find whole wheat flour soaks up a bit more moisture
Maureen Brezynskie says
I made these muffins this morning and they are delicious. One of the easiest and best apple muffin recipe I have made. I added walnuts and they are so moist and tasty. I love your recipes! Thanks!
Ashley Fehr says
I’m so glad you enjoyed them! Thanks Maureen!
Patricia says
My daughter is celiac and all “healthy “ baked goods calls for whole wheat flour. Any idea for substitute.
Ashley Fehr says
I would recommend an all purpose gluten-free flour as I don’t have any experience baking gluten-free