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These easy Apple Cinnamon Muffins are soft, moist, and full of fresh apple and warm cinnamon flavor. Made with whole wheat flour, maple syrup, peanut butter, and crunchy pecans, they come together in about 30 minutes. They’re perfect for breakfast, an afternoon snack, or adding to lunch boxes.
I love having a batch of homemade muffins around, especially once the weather starts getting cooler. With five kids, I know how helpful it is to have something easy to grab for breakfast or an afternoon snack.
As a certified nutrition coach, I also like finding simple ways to add ingredients like whole wheat flour, apples, nuts, and peanut butter into recipes my family actually enjoys.
Recipe Overview
Key Ingredients
This is just a list of ingredients you will need to make these Apple Muffins. The full measurements are listed below.
- Apples: I recommend a crisp, slightly sweet apple such as Honeycrisp, Pink Lady, or Granny Smith. Since the apples are grated, you don’t need to worry about cutting them into perfect pieces.
- Whole Wheat Flour: Whole wheat flour gives these muffins a hearty texture and works well with the apples and warm spices.
- Maple Syrup: Pure maple syrup adds sweetness and pairs really well with the apple and cinnamon.
- Peanut Butter: Use creamy, drippy peanut butter for the best texture. You can also use almond butter if you prefer.
- Coconut Oil: Melted coconut oil keeps the muffins soft and moist. You can also use a neutral oil.
- Pecans: Pecans add a nice crunch and a little nutty flavor. Walnuts or almonds work well too.
- Cinnamon & Allspice: These add a warm, cozy flavor that makes the muffins especially good in the fall.
What Are the Best Apples for Muffins?
You can use almost any apple you enjoy in these muffins, but I especially like Granny Smith, Honeycrisp, Pink Lady, and Golden Delicious.
For a more tart muffin, use Granny Smith. If you prefer a sweeter flavor, Honeycrisp or Golden Delicious are great choices. Since this recipe uses grated apples, choose apples that are firm and crisp, not soft or mealy.
Tips for the Best Apple Muffins
- Don’t overmix the batter. Mix the batter just until the ingredients come together. Overmixing can make the muffins dense.
- Use fresh, crisp apples. They give the muffins better flavor and moisture.
- Don’t squeeze out the apple juice. The moisture from the grated apples helps keep these muffins soft.
- Use drippy peanut butter. Natural peanut butter that stirs easily will blend better into the batter.
- Check them early. Start checking around 18 minutes since ovens can vary.
- Let them cool before storing. Storing warm muffins can trap steam and make them soggy.
How to Make apple cinnamon Muffins
Prepare the apples: Peel and grate the apples. Toss them with the lemon juice and zest and set aside.
Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, allspice, and salt.
Add the wet ingredients: In a bowl, add the eggs, grated apples, maple syrup, melted coconut oil, and vanilla. Stir until just combined.
Add the peanut butter and pecans: Fold in the peanut butter and chopped pecans. Be careful not to overmix the batter.
Fill the muffin pan: Line a 12-cup muffin pan with liners, then divide the batter evenly among the cups.
Bake: Bake at 375°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool for a few minutes before removing them from the pan.
Recipe Tips
- Try not to overmix the batter. It’s what keeps the muffins soft instead of dense.
- If your shredded apples seem really watery, squeeze out some of the extra liquid first so the muffins don’t turn out soggy.
- Give the muffins a few minutes to cool in the pan before taking them out. They hold together much better that way.
- These keep well in a sealed container for up to four days, or you can freeze them for later.
- A few seconds in the microwave and they taste fresh out of the oven again.
Common Questions
Yes, but I recommend grating the apples for this recipe because they blend into the batter and help keep the muffins moist. If you prefer apple chunks, finely dice them into very small pieces.
I recommend peeling them because the muffins have a softer texture that way, but you can leave the peel on if you prefer.
Yes. Simply leave out the pecans. You can also replace them with pumpkin seeds if you want some crunch without using tree nuts.
Over-mixing the batter or using too much flour can make muffins dense. Mix just until the ingredients are combined, and measure your flour carefully.
Easy Substitutions
- Peanut butter: Use almond butter or cashew butter.
- Pecans: Use walnuts or almonds, or leave them out for a nut-free version.
- Coconut oil: Substitute avocado oil or another neutral oil.
- Maple syrup: Honey works well.
- Whole wheat flour: Use a 1:1 gluten-free flour blend.
- Apples: Try pears for a different flavor.
How to Store Apple Muffins
Store completely cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
To warm them up, microwave for about 10-15 seconds.
Looking for More Muffins?
If you try a recipe and like it, leave me feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Apple Cinnamon Muffins
Ingredients
- 2 apples, extra-large, peeled and shredded
- 1 large lemon, juice and zest from lemon
- 1 ¼ cups whole wheat flour
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon Kosher salt
- 3 eggs, large
- 1 cup pure maple syrup
- ⅓ cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- ⅓ cup peanut butter, drippy
- ½ cup pecans , roughly chopped
Instructions
- Preheat the oven to 375°F. Line a muffin tin with 12-cup liners.
- Shred the 2 apples and toss with lemon juice and zest from 1 large lemon. Set aside.
- To a large mixing bowl, add the 1 ¼ cups whole wheat flour, 1 ½ teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon allspice, and salt½ teaspoon Kosher saltMix well to combine.
- Whisk in the 3 eggs, shredded apples, 1 cup pure maple syrup, ⅓ cup coconut oil, and 2 teaspoons pure vanilla extract.
- Pour in the ⅓ cup peanut butter and fold in the ½ cup pecans .
- Divide the batter among your prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before serving.
Notes
- Use firm, crisp apples such as Granny Smith, Honeycrisp, or Pink Lady.
- Grate the apples instead of chopping them to help keep the muffins moist.
- Use drippy peanut butter so it blends easily into the batter.
- Don’t overmix the batter or the muffins can become dense.
- Check the muffins around 18 minutes since oven temperatures can vary.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Pecans can be replaced with walnuts or almonds, or left out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rena,
As I found you, and read your recipes, my saliva started flowing, so immediately subscribed your blog without make any of it. I’m so excited where I can start, maybe with the overnight oats, but from now I will make all of your delicious chicken, fish, and other recipes.
Thanks very much you shared those.
Rozsa
Ps: by the way, my favourite name is Rena.
That’s so kind of you. Thank you so much
Wanna make these but my husband isn’t a fan of peanut butter, can I just skip it?
Yes you can skip
Unfortunately we didn’t love these. I am thinking there is too much apple in mine. Maybe it would help if there was a measurement in cups of shredded apple rather than just 2 X-Large.
I have only “solid” peanut butter. Can I use this or maybe add extra oil to thin it down a bit? Would this alter the consistency of the muffins too much?
Thank you
Hi. I am not sure what “solid” peanut butter is. If you can thin it out to a creamy consistency you should be good
Would be nice to have a measurement of apple. Your xl apple and my xl apple could very.
It will come out to about 1 cup chopped
Can I use olive oil instead of coconut….do u get the smell of coconut oil
Most coconut oil now doesn’t have any aftertaste at all. But if you like you can use olive oil