Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon, divided
- 1/2 tsp kosher salt
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 apples, peeled and diced small
- 1/4 cup sugar + 1 tsp cinnamon, for topping
Instructions
- Heat hot. Preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- Mix dry. Whisk the flour, sugar, baking powder, 1 teaspoon cinnamon, and salt.
- Mix wet. Whisk the eggs, melted butter, milk, and vanilla in a second bowl.
- Combine. Fold the wet into the dry just until combined — a few lumps are fine. Fold in the diced apples.
- Fill high. Fill each cup nearly to the top (this is what gives bakery domes). Sprinkle generously with the cinnamon-sugar topping.
- Bake. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake 15-17 minutes more, until a toothpick comes out clean. Cool 10 minutes.
💡 Muffin smarts
The initial blast of high heat is what creates those tall bakery domes — do not skip it. Dice the apples small so they bake through and distribute evenly. Do not overmix; a lumpy batter makes tender muffins, a smooth one makes tough ones.
Common questions
Why start at 425°F?
The high-heat blast gives the muffins oven spring for tall, domed bakery-style tops, then the lower heat finishes the centers.
Can I freeze them?
Yes — cool completely and freeze up to 3 months. Thaw at room temperature or warm 15 seconds in the microwave.
Can I reduce the sugar?
Cut the batter sugar to 1/2 cup; keep the topping for that bakery crust. The muffins will be less sweet but still good.
What apples work best?
Firm baking apples like Honeycrisp, Gala, or Granny Smith (for a tarter muffin).
Love this recipe?
Pin these cinnamon apple muffins to your "Healthy Breakfast Ideas" board — bakery-style domed tops at home.
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