Apple Muffins Recipe

These apple and cinnamon muffins are easy to make, with light brown sugar, a little cinnamon and pieces of apple stirred through the batter. They’re a lovely bake for an afternoon snack or to pack into a lunchbox.

This recipe makes 12 muffins. You can chop the apples into small cubes or grate them if you prefer a muffin without chunks of fruit.

Scroll down to the recipe card for the exact quantities and full instructions.

What You Need

The ingredients needed to make apple muffins are similar to that of my apple and cinnamon cake.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Light brown sugar: Adds sweetness and a gentle caramel flavour that goes well with the apple and cinnamon. You can also sprinkle a little over the muffins before baking.

Unsalted butter: Make sure the butter is softened so it’s easy to cream together with the sugar. Take it out of the fridge ahead of time; you want it soft rather than melted.

Semi-skimmed milk: I use semi-skimmed milk for this recipe.

Eggs: Beat the eggs before adding them to the mixture.

Self-raising flour: This already contains raising agents. Once you add it to the wet ingredients, mix gently to keep the muffins light.

Baking powder: A little extra baking powder helps the muffins rise. Use a level teaspoon.

Ground cinnamon: Adds a warm spice flavour without needing lots of extra ingredients.

Salt: A small amount balances the sweetness.

Apples: Peel and core the apples, then cut them into small cubes so they cook through during baking. If you don’t want pieces of apple in the finished muffins, grate them instead.

You’ll also need a 12-hole muffin tin, muffin cases and two mixing bowls. Use muffin-sized cases rather than smaller cupcake cases so there’s enough room for the batter.

What Apples Are Best For Baking?

For these apple and cinnamon muffins, eating apples such as Braeburn, Gala or Granny Smith work well. Braeburn and Gala give a sweeter flavour, while Granny Smith adds a little tartness to balance the brown sugar.

You can also use Bramley cooking apples, although they’re sharper and soften more during baking, so you’ll get less distinct pieces of apple.

There’s no need to buy a particular variety if you already have apples to use up. Peel and core them, then chop them into small, evenly sized cubes or grate them if you prefer a smoother texture.

How To Make It

Start by preheating the oven to 200°C/180°C fan/Gas Mark 6 and lining your muffin tin with cases. Get everything ready before mixing the batter so you can put the muffins straight into the oven once the cases are filled.

Cream the softened butter and light brown sugar together until the mixture is lighter and fluffy. You can use an electric mixer or beat it by hand with a wooden spoon.

Gradually stir in the milk and beaten eggs. The mixture may look a little split at this point, but don’t worry; it will come together when you add the flour.

In a separate bowl, sift the self-raising flour and mix in the baking powder, cinnamon and salt. Add the wet mixture to the dry ingredients and gently fold everything together. Stop as soon as there are no dry patches of flour rather than continuing to beat the batter.

Peel and core the apples, then chop them into small cubes or grate them. Gently fold the apple through the batter so it’s evenly distributed.

Divide the mixture between the 12 muffin cases, filling each one almost to the top. If you’d like a lightly sugared topping, sprinkle a little extra brown sugar over each muffin.

Bake for 5 minutes at the starting temperature, then turn the oven down to 180°C/160°C fan/Gas Mark 4 without removing the muffins. Cook for a further 20 minutes. The hotter start helps the muffins rise before they finish baking at the lower temperature.

Check them towards the end of cooking. The tops should be golden and a skewer inserted into the centre should come out without wet batter. If you happen to push it through a piece of apple, check another spot.

Leave the muffins in the tin for 5 to 10 minutes, then transfer them to a wire rack. You can enjoy them slightly warm or leave them to cool completely.

Storing and Freezing

Let the muffins cool completely before putting them in an airtight container. Keep them in a cool place and eat within 2 to 3 days.

To freeze, place the cooled muffins in a freezer-safe bag or container for up to 3 months. Freeze them individually first, or separate them with baking paper, so you can take out just what you need. Defrost at room temperature before eating.

More Baking Recipes

I hope you enjoy this apple muffins recipe. For more easy baking recipes check out the following ideas;

• Apple Crumble
• Apple Pie
• Apple Cinnamon Cake
• Apple and Blackberry Crumble
• German Apple Cake

Recipe last updated 30 September 2026: I’ve added more recent photos and made some improvements to the recipe, including corrections to the instructions.