Apple Cinnamon Muffins

apple cinnamon muffins with black background

Moist, tender, tart, sweet, apple-y, cinnamon-y. That pretty much says it all.




3 cups all purpose flour

11/2 tsp baking powder

11/2 tsp baking soda

3/4 tsp salt

11/4 cups sugar

2/3 cup brown sugar, firmly packed

2 tsp cinnamon

1 apple, chopped (I used Granny Smith)

1/2 cup apple cinnamon jammy bits

11/2 cups buttermilk

1 cup butter, melted and cooled)

3 eggs


1 cup brown sugar, firmly packed

1 cup pecans, finely ground

2 tsp cinnamon

1 Tbsp all purpose flour


Preheat oven to 375 degrees.

Spray muffin tins with Baker’s Joy.

Make streusel and set aside.


  1. Combine brown sugar, pecans, cinnamon, and flour.
  2. If the texture seems too coarse, pulse briefly in food processor.
  3. Set aside.


  1. Place first 7 ingredients in a large bowl and whisk to combine.
  2. Stir in apple and jammy bits.
  3. Combine buttermilk, butter, and eggs in a separate bowl and whisk to combine.
  4. Pour wet ingredients over dry ingredients and, using a spatula, stir only to combine. (Do not overmix!)
  5. Use a large cookie scoop to portion batter into muffin tins. Top each muffin with 1 Tbsp streusel.
  6. Bake for 15-18 minutes.


The muffins in the pan I sprayed with Baker’s Joy released much easier than the ones in the pan I sprayed with Pam.