Cinnamon Apple Doughnut Muffins

There’s something irresistible about a warm muffin that smells like cinnamon and fresh apples—soft, slightly tender crumb, a whisper of apple sweetness, and that playful, sugary coating that crackles the moment you bite. These Cinnamon Apple Doughnut Muffins capture that memory-like comfort: the aroma of spices drifting through the kitchen, the first warm bite that melts the cinnamon-sugar into the muffin’s surface, and the bright slivers of apple that peek through each bite. They’re the kind of recipe that instantly feels like a hug.

Make a batch for cozy weekend breakfasts, to bring to a brunch, or to tuck into lunchboxes for a delightful after-school treat. If you love warm, spiced bakes, you’ll also enjoy pairing them with an oatmeal breakfast; try this apple cinnamon oatmeal bowl when you want a heartier morning spread.

At a Glance

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Servings: 12 muffins
Difficulty Level: Easy — great for bakers of all levels

Nutrition Highlights

Estimated nutrition per serving (1 muffin). Values are approximate and were calculated using standard ingredient profiles from government nutrition databases such as USDA FoodData Central and cross-checked against public health guidance for portion-based estimates.

Calories: 200 kcal
Protein: 2.4 g
Carbohydrates: 35 g
Fat: 5.4 g
Fiber: 0.9 g
Sugars: 23 g (includes added and naturally occurring sugars)
Sodium: 195 mg

Note: These are estimates intended to guide meal planning. For precise counts (different flours, milk types, or apples will change numbers), consult a registered dietitian or a nutrition calculator that uses ingredient brands you use. Trusted public sources for nutrient values include USDA FoodData Central and guidance from national health agencies.

Why You’ll Love It

There are three simple reasons these muffins quickly become a favorite:

Sensory delight: the warm cinnamon and apple aroma is comforting and nostalgic; the cinnamon-sugar coating gives a donut-like finish that’s slightly crisp to contrast the soft interior.
Effort-to-reward ratio: minimal prep and a short bake time yield a bakery-style treat in under 30 minutes—perfect for busy mornings or last-minute guests.
Versatility and sharing: they work as breakfast, snack, or a crowd-pleasing addition to potlucks and holiday tables, and they’re easy to tweak for dietary preferences.

Step-by-Step Instructions

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup granulated sugar
¼ cup brown sugar (packed)
1 large egg
½ cup unsweetened applesauce
½ cup milk (2% recommended; see substitutions)
¼ cup vegetable oil
1 cup diced apples (about 1 medium apple)
¼ cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Optional ingredients and substitutions

Use ½ cup Greek yogurt (plain) instead of applesauce for tang and extra protein.
Swap vegetable oil for melted coconut oil or light olive oil (flavor will change slightly).
Use almond milk or oat milk to make them dairy-free.
Replace up to ½ cup of the all-purpose flour with whole wheat pastry flour for more fiber (texture will be slightly denser).
Add ½ teaspoon vanilla extract or ¼ teaspoon nutmeg for extra warmth.
For fewer added sugars: reduce the batter granulated sugar to ½ cup and/or reduce the coating sugar.

Directions

Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon.
In a large bowl, combine ¾ cup granulated sugar, ¼ cup brown sugar, the egg, ½ cup unsweetened applesauce, ½ cup milk, and ¼ cup vegetable oil. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1 cup diced apples. Avoid overmixing—some small lumps are fine.
Divide the batter evenly among the 12 muffin cups (about ¼ cup batter per cup).
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the muffins are baking, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl for coating.
Once muffins are out of the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly (about 3–4 minutes more). While still warm, roll each muffin top in the cinnamon-sugar mixture to coat.
Serve warm and enjoy!

Practical tips

Avoid overmixing the batter to keep muffins tender—stop when dry streaks disappear.
If your diced apples are very juicy, pat them dry to avoid excess moisture in the batter.
Test doneness near the lower end of the baking time first; ovens vary. A clean toothpick or a few moist crumbs indicate readiness.
For a crispier top, use a light spray of oil on the muffin tin instead of liners.

Best Pairings

Serve these muffins in several ways:

Plain or split and spread with a pat of butter or a smear of cream cheese for a richer bite.
Accompany with hot coffee, chai, or a creamy latte for a cafe-style morning.
Add to a brunch board with yogurt, fresh fruit, and nuts.
For a complete breakfast, enjoy alongside a warm bowl of oats—try pairing with an apple cinnamon oatmeal for harmonious flavors.
Dessert twist: top with a small scoop of vanilla ice cream and a drizzle of caramel for a quick sweet treat.

Shelf Life & Storage

Room temperature: Store in an airtight container at room temperature for up to 2 days—place a paper towel in the container to absorb excess moisture.
Refrigeration: Keep in an airtight container for up to 5 days (reheat gently to restore soft texture).
Freezer: Individually wrap cooled muffins in plastic wrap and store in a zip-top freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in a warm oven (350°F/175°C for 8–10 minutes).

When reheating, a quick 10–15 second zap in the microwave or a few minutes in a preheated oven will revive the muffin’s texture.

Pro Tips & Tricks

Apple selection: Use firm, tart apples (Honeycrisp, Granny Smith, or Pink Lady) for the best texture and a balance of sweet-tart flavor—softer apples can become mushy.
Dice size: Keep apple dice small (about 1/4-inch) so they distribute evenly and bake through without adding excessive moisture.
Texture cue: Muffins are done when the edges pull slightly from the pan and a toothpick shows a few moist crumbs; if it comes out wet, add a couple more minutes.
Cinnamon distribution: Mix cinnamon with the dry ingredients and again for the coating to layer the spice—this gives depth without overpowering.
Balance moisture: If you use very wet add-ins (fresh apple, applesauce), slightly reduce milk by 1–2 tablespoons.

Fun Flavor Ideas

Apple-Caramel Swirl: Fold 1/3 cup caramel sauce into half the batter, then swirl with a knife before baking. Top with a drizzle of caramel after coating.
Maple-Pecan: Replace the coating sugar with a mix of 2 tablespoons maple syrup and 2 tablespoons melted butter, then press chopped toasted pecans into the tops after baking.
Gluten-free & Vegan: Use a 1:1 gluten-free flour blend, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water), swap milk for almond or oat milk, and use coconut oil. Expect slight textural differences.
Spiced Harvest: Add ¼ teaspoon ground nutmeg and ¼ teaspoon ground ginger to the dry mix for a more autumnal spice profile.
Pear & Ginger: Swap apples for pears and add ¼ teaspoon ground ginger for a softer, fragrant alternative.

Frequently Asked Questions

Q: Can I make these muffins ahead for a party?
A: Yes—bake them the day before and store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Warm briefly before serving.

Q: What if my muffins are dense or gummy?
A: Overmixing is the most common cause; mix until just combined. Also make sure your baking powder/soda are fresh—expired leaveners can lead to poor rise.

Q: How can I reduce sugar without ruining the texture?
A: Reduce the batter sugar to ½ cup and reduce the coating sugar by half. You can boost flavor with a teaspoon of vanilla or a splash of apple cider to compensate.

Q: Can I use frozen apples?
A: You can, but thaw and drain well, then pat dry. Excess moisture from frozen apples can make batter soggy.

Q: Are these suitable for children?
A: Yes—these are a child-friendly treat. To reduce added sugar for kids, lower the added sugar as suggested above and use yogurt instead of some sugar to keep moisture.

Conclusion

These Cinnamon Apple Doughnut Muffins are a quick, warm, and nostalgic bake that brings the best of spiced fall flavors to your table in under 30 minutes. If you enjoy this style of muffin, you might like to compare another take on the concept at Apple Cinnamon Sugar Donut Muffins Recipe – Barbara Bakes or explore a family-friendly version at Cinnamon Muffins (Apple Donut Muffins) – Feeding Tiny Bellies.

If you try this recipe, I’d love to hear how you customized it—share your photos and tips in the comments or with the baking community here. Happy baking!

Cinnamon Apple Doughnut Muffins

Conclusion

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