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!

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 1/4 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 1/2 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 1/2 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

Pin this recipe now to remember it later

Pin Recipe

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!
Course Breakfast
Cuisine American
Keyword Apple Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 321 kcal
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)


  1. Preheat the oven to 375 degrees and line a muffin tin with muffin liners.
  2. To your stand mixer (or a large bowl with a hand mixer) add the buttermilk, brown sugar, egg, vegetable oil and vanilla extract.

  3. Mix on the lowest speed setting until smooth, about 30 seconds.

  4. Sift together flour, baking soda, salt, and cinnamon and add it to the wet ingredients until just combined on the lowest speed setting.
  5. Fold in the apples, then scoop into the muffin liners.
  6. Bake for 20-22 minutes.

Nutrition Facts
Apple Muffins
Amount Per Serving
Calories 321 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 16mg5%
Sodium 223mg10%
Potassium 145mg4%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 77IU2%
Vitamin C 2mg2%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. 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!