Easy Apple Muffins (Moist, Fluffy & Full of Apple)

These easy apple muffins are soft, moist and filled with juicy apple and warm cinnamon, making a simple family-friendly bake for breakfast, lunchboxes or afternoon tea.

RECIPESFAMILY FAVOURITESBUDGET-FRIENDLY RECIPESCOMFORT FOOD FAMILY FAVOURITESSIMPLE MEALS FOR ANY TIME OF DAYCOMFORTING DESSERTS & PUDDINGSCLASSIC FAMILY BAKING FAVOURITES

9/23/20262 min read

Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Serves: 12
Best For: Lunchboxes, breakfast, afternoon tea

Easy Apple Muffins with Cinnamon

These easy apple muffins are soft, fluffy and packed with little pieces of juicy apple, with just enough cinnamon to give them a warm homemade flavour. They're made with straightforward supermarket ingredients and only need around 20 minutes in the oven.

They're also exactly the kind of baking that works in a busy household. Make a batch for afternoon tea, tuck them into lunchboxes or freeze a few for later. And if you've got a couple of apples sitting sadly in the fruit bowl that nobody seems willing to claim, congratulations — they have now found their purpose. 😂

Ingredients for Easy Apple Muffins

2 cups plain flour
2 teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon salt
¾ cup brown sugar
2 large eggs
½ cup vegetable oil
¾ cup milk
1 teaspoon vanilla extract
2 medium apples, peeled and diced

Optional:

2 tablespoons brown sugar, for sprinkling
½ teaspoon cinnamon, for sprinkling
½ cup chopped walnuts or pecans
½ cup sultanas

Step-by-Step Instructions

Preheat the oven. Heat your oven to 190°C conventional or 170°C fan-forced. Line a 12-hole muffin tray with paper cases.
Prepare the apples. Peel and core the apples, then dice them into small pieces so they distribute evenly throughout the muffins.
Combine the dry ingredients. Add the flour, baking powder, cinnamon and salt to a large bowl and whisk together.
Mix the wet ingredients. In another bowl, whisk the brown sugar, eggs, vegetable oil, milk and vanilla until combined.
Make the batter. Pour the wet mixture into the dry ingredients and gently fold until almost combined.
Add the apples. Fold the diced apple through the batter. Stop mixing as soon as everything is evenly distributed.
Fill the muffin tray. Divide the batter evenly between the 12 muffin cases, filling each approximately three-quarters full.
Add the topping. If desired, combine the extra brown sugar and cinnamon and sprinkle a little over each muffin.
Bake until golden. Bake for 18–22 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
Cool slightly. Leave the muffins in the tray for about 5 minutes before transferring them to a wire rack.
Serve. Enjoy warm or allow them to cool completely before storing.

Helpful Tips

Cut the apple into small, even pieces so you get apple throughout every muffin.
Don't overmix the batter — gentle folding helps keep the muffins soft and fluffy.
Both sweet and slightly tart apples work well, so use whatever you already have.
Freeze completely cooled muffins individually for an easy grab-and-go option later.

Why This Recipe Works

Fresh apple adds natural moisture to the muffins.
Cinnamon complements the apple without overpowering it.
Oil helps keep the muffins soft even after they've cooled.
Uses affordable everyday baking ingredients.
Ready in around 35 minutes.
Easy to freeze and suitable for lunchboxes.
Beginner-friendly with no mixer required.

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