These moist apple muffins with oil are soft and fluffy, with tender pieces of apple inside and a crisp cinnamon-sugar topping.
These apple muffins with oil are some of the best muffins I have ever made. I first baked them for my son's birthday, and although there were several other cakes on the table, I was the one who kept going back for another muffin.
They are soft and moist, with small pieces of apple inside and a thin apple slice and cinnamon sugar on top. Using oil instead of butter helps them stay moist for longer. They are wonderful on the day they are baked but still soft and delicious two or three days later.
The recipe makes 12 easy apple cinnamon muffins and is particularly useful in autumn when there are always apples waiting to be used. For a larger cake with similar flavors, try this Cinnamon Swirl Cake or this Brown Sugar Cinnamon Cake.
Featured comment from Sia: These were probably the most amazing muffins I've made. So moist and tasty. I didn't slice apples on top but rather just mixed all the chopped apples in the mix.Â
Ingredients: 12 | Prep Time: 20 minutes | Cook Time: 23 minutes | Servings: 12 | Difficulty: Easy
Recipe ingredients
Apples: Tart cooking or baking apples are ideal, but you can use any apples you have. Peel them if the skin is thick or if you are using older garden apples. You will need about 2 medium or 3 small apples.
Oil: Use a neutral-tasting oil, such as canola or vegetable oil. Oil keeps the muffins moist for longer than butter.
Brown sugar: I prefer brown sugar for the batter because it adds flavor and helps the muffins stay moist. You can replace it with granulated sugar if necessary.
Cinnamon sugar: A mixture of granulated sugar and cinnamon is sprinkled over the muffins before baking. It forms a lightly crisp topping.
- Check out these Cinnamon Donut Muffins with Apples too; they are amazing!
See the recipe card for the full list of ingredients and quantities.
How to make apple cinnamon muffins?
Prepare the apples and the cinnamon topping
- Step #1: Weigh the apples before peeling them. Peel, halve, and core them. Cut 12 thin slices for the tops of the muffins and toss them with 1 tablespoon of lemon juice. Cut the remaining apples into small cubes and toss them with the remaining lemon juice.
- Step #2: Mix the granulated sugar with half of the cinnamon in a small bowl and set it aside.
Make the batter:
- Step #3: Mix the flour, baking powder, brown sugar, salt, and remaining cinnamon in a medium bowl.
- Step #4: Whisk the eggs, oil, milk, and vanilla in a large bowl.
- Step #5: Add the dry ingredients and fold them in just until combined.
- Step #6: Fold in the chopped apples. Don't overmix the batter.
Fill and bake:
- Step #7: Divide the batter between the 12 muffin cups. Place one apple slice on each muffin and press it lightly into the batter. Sprinkle with the cinnamon sugar.
- Step #8: Bake for 20-23 minutes or until the muffins are golden and a toothpick inserted into the batter comes out clean. Avoid testing directly through a piece of apple, as that will make the toothpick look wet.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Tips
Use a kitchen scale if possible. Baking is more reliable when the flour, sugar, and apples are weighed.
Don't overmix the batter. Fold in the flour only until you can no longer see any dry patches.
Weigh the apples before peeling and coring them. A small difference will not matter, but adding far too much apple can make the muffins heavy and wet.
Bake the muffins as soon as the batter is mixed. Make sure the oven is fully preheated before you begin.
The eggs and milk should be at room temperature. This helps them combine more easily with the oil.
Storage
Keep the apple muffins in an airtight container at room temperature for 2-3 days. Allow them to cool completely before storing them, or condensation will make the tops damp.
Freeze the muffins in an airtight container or freezer bag for up to 3 months. Defrost them at room temperature
Cinnamon Apple Muffins with Oil
Equipment
- 12-cup muffin tin
Ingredients
- 9 oz apples about 2 cups, Note 2
- 2 tablespoons lemon juice divided
- 2 tablespoons granulated sugar
- 4 teaspoons cinnamon divided
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¾ cup brown sugar
- 1 pinch of salt
- 2 eggs
- ½ cup vegetable oil neutral-tasting oil, for instance canola
- â…” cup full-fat milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F/180°C or 320°F/160°C fan. Line a 12-cup muffin tin with paper liners.
Apples:
- Prepare the apples: Weigh the apples before peeling them. Peel, halve, and core them. Cut 12 thin slices for the tops and toss them with 1 tablespoon of lemon juice. Cut the remaining apples into small cubes and toss them with the remaining lemon juice.9 oz apples + 2 tablespoons lemon juice, divided
Topping:
- Make the cinnamon sugar: Mix the granulated sugar with 2 teaspoons of cinnamon in a small bowl. Set aside.2 tablespoons granulated sugar + 2 teaspoons cinnamon
Batter:
- Mix the dry ingredients: Combine the flour, baking powder, brown sugar, salt, and remaining 2 teaspoons of cinnamon in a medium bowl.2 cups all-purpose flour + 3 teaspoons baking powder + ¾ cup brown sugar + 1 pinch of salt + 2 teaspoons cinnamon
- Mix the wet ingredients: Whisk the eggs, oil, milk, and vanilla in a large bowl.2 eggs + ½ cup vegetable oil + ⅔ cup full-fat milk + 1 teaspoon vanilla extract
- Make the batter: Add the dry ingredients to the wet ingredients and fold just until combined. Fold in the chopped apples. Don't overmix.
- Fill the tin: Divide the batter between the muffin cups. Place one apple slice on each muffin and press it lightly into the batter. Sprinkle with the cinnamon sugar.
Bake:
- Bake for 20-23 minutes or until golden and a toothpick inserted into the batter comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Measurements: I recommend using a digital kitchen scale in baking; it ensures the best results. This recipe is developed using the metric system.
- Apples: 9 oz/ 250 g is about 2 medium or 3 small apples, depending on size. Remember to cut 12 apple slices for the tops before chopping the remaining apples into cubes. Â
Perla says
Love them every time!
Anita says
Hi Adina, your recipe sounds incredibly tasty and I will definitely make them sometime this week, mulțumesc. I went to the Hofladen today and didn't load up on apples, big mistake.
May I ask if you use German baking powder? I come to find it less powerful than the one I'm used from the US. just making sure Im nit using enough or too much
Thank you for the great advice in your recipes. Ice came across your blog quiet a while ago. My partner is from București and you helped me get a feel for traditional cooking.
Today I've made Fasole cu cârnați for dinner, he had 3 bowls
Looking forward to making yourcinnamon apple muffins
Adina says
Hi Anita. You will love the muffins! Yes, I use German baking powder, mostly Dr. Oetker or the cheaper version. I am so happy you find my blog helpful. And I can definitely imagine my husband having 3 servings of fasole cu carnati, too. 🙂
Chris Gotje says
These Apple muffins are fantastic. Replaced all the milk with sour cream. Sprinkled them with cinnamon sprinkles, I buy on Amazon from the Amish. Those look and taste also great. Great recipe, whatever anyone says.