A warm and easy treat made with whole wheat flour and sweet apples. These easy Apple Cinnamon Muffins are soft, moist, and packed with warm fall flavors. Topped with a crunchy walnut crumble, they make the perfect breakfast, snack, or dessert.
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There’s nothing like the classic combination of apple and cinnamon to make the perfect sweet muffins, especially during apple season! This easy apple muffin recipe uses simple ingredients like fresh apples (Gala or any favorite variety), a tender crumb from walnuts, and a moist batter made with whole wheat flour and coconut oil. The golden brown muffins get topped with a buttery streusel crumble mixture of brown sugar and chopped walnuts, creating that irresistible crumbly topping and muffin top everyone loves.
Whether it’s apple season or you just want some sweet muffins with that classic apple cinnamon flavor, these are a winner for the whole family. Made with fresh or leftover apples, this quick muffin recipe comes together in under an hour, no mixer required! Serve them with caramel sauce or whipped cream for an extra indulgent treat. Ideal for cozy mornings, holiday brunches, or meal prep.
If you love this recipe, then definitely try the blueberry muffins made with whole wheat flour and fresh blueberries.
Why You’ll Love This Recipe
- Wholesome Goodness: Made with hearty whole wheat flour for a more nutritious twist.
- Crumbly Walnut Topping: A crunchy walnut crumble adds the perfect texture and flavor.
- Quick & Easy: Simple to whip up, ideal for busy mornings or weekend baking.
- Moist & Flavorful: Soft, tender, and packed with cozy cinnamon apple goodness.
Ingredients You’ll Need
Here is what you need to make these whole wheat Apple Cinnamon Muffins with Walnut Crumble:
Apple Muffin Batter
Apple: Use any seasonal apple you have on hand, but go for firmer varieties like Granny Smith apples or Honeycrisp. Soft or overly ripe apples tend to get mushy and won’t hold up well in the batter. Make sure to peel the skin and chop the apples.
Whole Wheat Flour: This recipe uses whole wheat flour for a wholesome twist. Make sure to sift it before mixing—this helps remove lumps and keeps the batter light and fluffy.
Eggs: Fresh, room-temperature eggs work best to help the batter come together smoothly.
Sugar: You can use light brown sugar for a subtle molasses flavor or fine white sugar if you prefer a cleaner sweetness. Both work beautifully.
Oil: I like using light olive oil or coconut oil for a moist texture and mild flavor. Don’t love the taste of those? No worries—any neutral oil, like canola or vegetable oil, will also work well.
Baking Powder: Always use fresh baking powder for the best rise. Once it’s mixed into the batter, bake right away—letting it sit too long can reduce its effectiveness.
Cinnamon Powder: Ground cinnamon adds that cozy warmth. Store-bought is totally fine, but if you’re using freshly ground cinnamon, remember it’s more potent, so feel free to scale it back a bit. You can also add a pinch of nutmeg powder for some extra flavor.
Pure Vanilla Extract: Stick with pure vanilla extract for the best flavor. Skip the artificial vanilla essence—it just doesn’t compare.
Salt: Just a pinch! It brings out all the sweet and spicy flavors beautifully.
For the Walnut Crumble Topping
Walnuts: Use fresh, unroasted walnuts for a rich, nutty crunch. Chopped almonds or pecans work just as well if you prefer a different flavor.
Brown Sugar: Adds sweetness and a hint of caramel flavor that pairs perfectly with the apples and cinnamon.
Cinnamon Powder: A touch of cinnamon brings warmth and ties the crumble flavor to the muffins.
All-Purpose Flour: Helps bind the crumble together. Whole wheat flour can be used for a heartier texture.
Melted Butter: Unsalted melted butter creates that irresistible crisp and golden topping.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
How to Make Apple Crumble Muffins
Step-by-step Instructions with Photos
Walnut Crumb Topping
Step 1: Place the walnuts and brown sugar into a food processor or chopper. Pulse for 10–15 seconds until coarse chunks form—be careful not to over-process.
Step 2: Add the melted butter, cinnamon powder, and all-purpose flour to the walnut mixture. Pulse a few more seconds until everything is well combined. Set the crumble aside.
Apple Muffin Batter
Step 3: Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
Step 4: Wash, dry, peel, and chop the apples into small chunks.
Step 5: In a large bowl, whisk together the dry ingredients: whole wheat flour, cinnamon powder, baking powder, and salt. Sifting is recommended to combine and aerate the flour.
Step 6: In another large mixing bowl, whisk the eggs with a hand or electric mixer for 10–15 seconds until light and fluffy.
Step 7: Add sugar and oil to the eggs, then whisk again briefly until combined.
Step 8: Stir in the vanilla extract gently.
Step 9: Add the dry ingredients to the wet mixture in small batches, folding gently with a spatula until just combined—don’t overmix.
Step 10: Fold in the chopped apples carefully.
Step 11: Spoon 2–3 tablespoons of batter into each muffin liner, then top each with about 1 tablespoon of the walnut crumble.
Step 12: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm, drizzled with caramel sauce and a dollop of whipped cream for an extra special treat!
Watch How to Make
Tips & Notes
- Start by preparing the walnut crumble first, so it’s ready to sprinkle on top right before baking.
- Avoid overmixing the batter—stir just until the ingredients come together to keep your muffins light and moist.
- Use room-temperature ingredients whenever possible; they blend more easily and help create a smoother batter.
- Check doneness early: Start testing with a toothpick at 20 minutes to avoid overbaking and drying out the muffins.
- For extra moistness, try adding a tablespoon of yogurt or applesauce to the batter.
- Add a pinch of nutmeg powder for some extra flavor.
Serving Suggestions
- Enjoy these apple cinnamon muffins warm, fresh out of the oven, for the best flavor and texture.
- Drizzle with warm caramel sauce for a sweet, gooey treat.
- Add a dollop of whipped cream or a spoonful of vanilla Greek yogurt for a creamy contrast.
- Pair with a hot cup of coffee, chai, or tea to complement the cinnamon and apple flavors.
- Serve alongside a scoop of vanilla ice cream for an easy dessert.
- Pack them in your lunchbox or enjoy as a grab-and-go breakfast with a handful of fresh fruit.
Storing & Reusing Leftovers
- Store cooled muffins in an airtight container at room temperature for up to 3 days to keep them fresh and moist.
- For longer storage, freeze muffins individually wrapped in plastic wrap or in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving.
- Revive day-old muffins by warming them in a toaster oven or microwave for 15–20 seconds to restore softness and freshness.
- Use leftover muffins to make a breakfast parfait by layering chopped muffins with yogurt and fresh fruit.
- Crumble leftover muffins over ice cream or oatmeal as a quick and tasty topping.
Easy Apple Cinnamon Muffins with Walnut Crumble
Video
Ingredients
For Walnut Crumble:
- 1/2 Cup Walnut
- 2 Tbsp Brown Sugar
- 1/2 Tsp Cinnamon Powder
- 1/4 Cup All-purpose Flour
- 2 Tbsp Melted Butter
For Apple Muffin:
- 2 Large Apples
- 1½ Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- 3/4 Tsp Cinnamon Powder
- 1/2 Tsp Salt
- 4 Eggs
- 3/4 Cup Sugar
- 3/4 Cup Oil
- 1 Tsp Pure Vanilla Extract
Instructions
Walnut Crumble Topping
- Pulse walnuts and brown sugar in a food processor for 10–15 seconds until coarse chunks form.
- Add melted butter, cinnamon, and flour. Pulse briefly until combined. Set aside.
Apple Cinnamon Muffin
- Preheat oven to 180°C (350°F). Line a muffin pan with paper liners.
- Whisk together flour, cinnamon, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs until light and fluffy (about 10–15 seconds).
- Add sugar and oil to eggs, whisk briefly, then stir in vanilla extract.
- Fold dry ingredients into wet mixture in small batches until just combined.
- Gently fold in chopped apples.
- Fill muffin liners with 2–3 tablespoons batter each. Top with 1 tablespoon walnut crumble.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with caramel sauce and whipped cream for extra indulgence!
Notes
- Use firm apples like Gala or Honeycrisp for the best texture. Avoid soft or mushy varieties.
- Do not overmix the batter; just a few seconds of whisking at each step.
- Using room-temperature eggs and dairy helps everything mix more smoothly.
- Always use fresh baking powder for the best rise.
- Storage: Store muffins in an airtight container for up to 3 days, or freeze for longer.
- Make Ahead: Crumble topping can be made a day in advance and kept chilled.
Nutrition (Estimates Only)
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