There’s something about the smell of apples and cinnamon baking that instantly signals a slow, easy morning ahead. I remember one weekend, when I was half-distracted by an old song playing softly and a cat weaving between my legs, pulling these muffins from the oven felt like a small victory. The kitchen was warm, the muffins golden with little pockets of tart apple that gave each bite a fresh snap. I wasn’t in a rush, not really paying attention to the clock, just enjoying the way the sweet and slightly tangy scent mingled with the faint hint of cinnamon in the air. It’s not a perfect memory—some muffins stuck to the pan a bit, and I might have left the timer off by a minute or two—but that’s part of the charm. These are muffins to make when you want comfort, not fuss.
- Moist and tender texture that’s just right, not too dense or dry.
- A subtle cinnamon warmth that never overpowers the fresh apple flavor.
- It’s simple — and that’s kind of the point. No complicated steps or ingredients to stress over.
- Great for breakfast, but just as good for an afternoon snack with a cup of tea.
- They won’t keep forever, so plan to enjoy them quickly or freeze a few for later.
If you’re worried about baking equipment or timing, don’t be. A basic muffin tin and mixing bowls are all you need, and these muffins forgive a little impatience or slight overmixing. I usually serve them with a smear of butter or a drizzle of honey, but they’re just as lovely on their own. Sometimes I toss in a handful of chopped nuts for extra crunch or swap out the cinnamon for nutmeg if I’m feeling adventurous, though I haven’t tested those variations enough to say they’re foolproof.
PrintGranny Smith Apple Muffins
Deliciously moist and tender Granny Smith apple muffins with a hint of cinnamon, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 Granny Smith apples, peeled, cored, and diced (about 1 1/2 cups)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk the melted butter, eggs, whole milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the diced Granny Smith apples evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Kitchen Notes: No special tools are required here—just a muffin pan and a few bowls. These muffins come out best when you don’t overmix the batter; a few lumps are totally fine. I like to enjoy them warm, fresh from the oven, but they also freeze beautifully. For a quick twist, try stirring in some raisins or a sprinkle of chopped walnuts before baking. If you happen to forget to peel the apples, it’s not the end of the world—the texture might be a little different, but the flavor is still great.
FAQ
Can I use a different type of apple? You can, but Granny Smith apples provide a nice balance of tartness and firmness that holds up well during baking.
How do I store leftover muffins? Keep them in an airtight container at room temperature for a couple of days or freeze them for longer storage.
Can I make the batter ahead of time? It’s best to bake the muffins soon after mixing for the fluffiest results, but you could refrigerate the batter for a few hours if needed.
Do I have to use cinnamon? No, but it really complements the apple flavor. You could try nutmeg or allspice instead for a different twist.
Ready to bring a little cozy apple goodness to your kitchen? Give these muffins a try and see how effortlessly they brighten up your day.