Apple Muffins

12 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Easy Apple Muffins are quick melt-in-your-mouth buttermilk muffins with tons of apple cinnamon and brown sugar flavor. The perfect fall breakfast on the go!

Banana Bread Muffins are an easy go-to Breakfast recipe when you have ripe bananas around, but these Apple Muffins are just as quick and delicious!

Apple Muffin with bite taken


Armenian Apple Chunk Cake is a family recipe that we love to make all fall long when apples are in season. It brings back cozy memories with every bite that last until the last crumb is gobbled up. These tasty apple muffins are a simpler, quicker version of a well-loved apple cake for a fast fall breakfast on the go.

Apple Cinnamon Muffins are made with buttermilk and brown sugar for the ultimate soft muffin that stays moist for days after they are baked! You can keep these muffins at room temperature for days without worrying that they will dry out. The apples are firm enough that they don’t turn mushy but they still provide a burst of juicy, apple flavor and moisture too!

Apple Muffins batter in cupcake tin

You’ll love how easy these Apple Muffins come together for a quick fall breakfast. All you need is common pantry items and a couple apples. If you don’t have buttermilk on hand, you can make some with 1 cup whole milk and 1 tablespoon vinegar. Let the milk mixture sit while you are dicing your apples and prepping the rest of the ingredients, then use like you would buttermilk.

These tasty Apple Muffins are full of sweet and tart red apples with a hint of cinnamon. If you really want to bring out the cinnamon apple flavor, increase the ground cinnamon to a full teaspoon. You could also dip your muffins in melted butter and then in cinnamon sugar like a donut for a super sweet breakfast treat. Top Apple Muffins with a Salted Caramel Drizzle to make them taste like another fall favorite – Caramel Apples!

Tips for Apple Muffins

  • Chop your apples into small dice so they cook evenly and quickly in the short baking time. A small dice is about a ¼ inch wide on all sides.
  • Don’t over mix your muffins or they will be dense and not as moist. To prevent over mixing, always sift your dry ingredients before stirring in until just combined.
  • When adding the apple pieces (or other mix-ins), fold in gently they are broken up and not in a big clump but don’t over stir. They will distribute as you scoop the batter into the muffin tin.
  • You can use any tart and firm baking apples, like Granny Smith, Golden Delicious, Braeburn, Pink Lady or Honeycrisp apples.
  • Apple Muffins are great for freezing or making the day ahead. Keep in mind the apples will release moisture as they are stored. They can last up to a week on the counter or in the fridge up to 2 weeks, but they will get soggier after the first few days.

Apple Muffins in cupcake tin


  • Dried Fruit: Use ½ cup dried fruit that you have on hand like dried cranberries, apricots, cherries, or raisins to give these Apple Muffins extra sweet, fruity flavor!
  • Nuts: Fold in ½ cup chopped walnuts, pecans, or hazelnuts to the muffin batter for some crunch. For more nutty flavor, toast the chopped nuts before adding.
  • Caramel: To make Caramel Apple Muffins, chop up 12 Soft Caramels in bits and fold into the batter with the apples. You can place a single caramel into each filled muffin cup and let the batter bake around them for a surprise caramel center!
  • Spices: nutmeg, ginger, allspice, cardamom
  • Crumb Topping: Make a brown sugar crumble for your Apple Muffins by mixing equal parts brown sugar and flour with a few tablespoons melted butter. Sprinkle crumb topping over batter before baking.
  • Apple Bread: Bake muffin batter in well-greased loaf pan for 55-60 minutes, or until golden brown and inserted toothpick comes out clean. Cool pan on a wire rack for 15 minutes before removing.



  • Serve: These Apple Muffins are best served warm or at room temperature. You can store them at room temperature for up to 4 days covered in a sealed container. Line the container with paper towels to keep them from getting soggy.
  • Store: Keep Apple Muffins longer in the refrigerator and bring to room temperature (or warm up) to serve. Keep in an airtight container up to 1 week in the refrigerator for best taste and texture.
  • Freeze: Wrap each muffin in plastic wrap or aluminum foil and freeze wrapped Apple Muffins in a storage bag for up to 4 months. Warm plastic wrapped muffins in the microwave or foil wrapped muffins in the oven, no need to unwrap first.

Apple Muffins in stack

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Apple Muffins

Easy Apple Muffins are quick melt-in-your-mouth buttermilk muffins with tons of apple cinnamon and brown sugar flavor. The perfect fall breakfast on the go!
Yield 12 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1 cup buttermilk
  • 1 1/2 cups brown sugar , packed
  • 1 large egg
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 red apples , diced (about 3 cups)


  • Preheat the oven to 375 degrees and line a muffin tin with muffin liners.
  • To your stand mixer (or a large bowl with a hand mixer) add the buttermilk, brown sugar, egg, vegetable oil and vanilla extract.
  • Mix on the lowest speed setting until smooth, about 30 seconds.
  • Sift together flour, baking soda, salt, and cinnamon and add it to the wet ingredients until just combined on the lowest speed setting.
  • Fold in the apples, then scoop into the muffin liners.
  • Bake for 20-22 minutes.


Calories: 321kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 223mg | Potassium: 145mg | Fiber: 2g | Sugar: 33g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

Apple Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I had some apples that needed to be used and your recipe was perfect. The muffins were just what I wanted. They came out perfect. I made them in my jumbo muffin pan and baked them for 30 min. Thank you so much!

  2. I used granny smith apples because that’s what I had on hand, and added pecans to half of the muffins (for me and my husband). They turned out so yummy, next time I better make a double batch!

  3. On the apple muffins I’m confused oil or butter? I went with the oil. My son just picked the last of our Apples. Your timing for this recipe was perfect. Thank you I love your recipes Happy cooking!