These look like cinnamon apple muffins with fresh apple chunks and a crunchy cinnamon-sugar topping. They have golden, domed tops, a soft cake-like center and little pieces of apple throughout.
This recipe is designed to recreate the muffins shown in your photo. The original ingredient list cannot be confirmed from the image, but these quantities make a delicious, bakery-style version.
Preparation
15–20 min
Baking
18–24 min
Yield
12 muffins
Oven
190°C
1. Complete ingredients list
Shopping checklist
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A. Dry ingredients
250 g all-purpose flour (about 2 cups, spooned and leveled)
120 g granulated sugar (½ cup + 2 tbsp approximately)
2 tsp baking powder (about 8 g)
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
B. Wet ingredients
2 large eggs, room temperature
120 ml milk (½ cup)
100 g plain yogurt or sour cream (about ⅓–½ cup)
100 g unsalted butter, melted and cooled
1 tsp vanilla extract
C. Apple filling
2 medium apples, peeled or unpeeled, diced (about 250–300 g prepared)
1 tsp lemon juice, optional
½ tsp ground cinnamon
1 tbsp flour, taken from the measured flour, to coat the apples if very juicy
D. Cinnamon-sugar topping
2 tbsp granulated or coarse brown sugar
1 tsp ground cinnamon
1 tbsp melted butter, optional, for brushing the muffin tops
2. Step-by-step method
Saftige Apfel-Zimt-Muffins – Einfach & schnell gemacht | PENNY.de
Step 1: Prepare the apples
Wash the apples and peel them if preferred. Remove the cores and cut the apples into small cubes, approximately 0.5–1 cm.
Toss with lemon juice and ½ teaspoon cinnamon. If they are especially juicy, pat them dry and lightly coat them with 1 tablespoon of the measured flour.
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Step 2: Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and 1½ teaspoons cinnamon until evenly combined.
Break up any lumps so the muffins rise evenly.
Female hands mixing eggs, sugar, oil and yogurt in glass bowl, top view. Step by step recipe of cooking a cake.
Step 3: Mix the wet ingredients
In a separate bowl, whisk the eggs, milk, yogurt, cooled melted butter and vanilla until smooth.
Use room-temperature ingredients where possible to help the mixture combine evenly.
Apfelmuffins mit Joghurt – das saftigste Rezept | Einfach Backen
Step 4: Combine the batter
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until no large pockets of dry flour remain.
Fold in the diced apples. Do not beat the batter until smooth; a few small lumps are normal. Overmixing can make muffins tough.
Apple Cinnamon Muffins | fooodlove.com
Step 5: Fill the muffin pan
Preheat the oven to 190°C conventional / 375°F or 170°C fan.
Grease a 12-cup muffin tin or line it with paper cases. Divide the batter evenly between the cups, filling each approximately three-quarters full.
Mix the topping sugar and cinnamon, then sprinkle over the batter. For extra crunch, lightly brush the tops with melted butter before sprinkling.
Rezept Apfel-Zimt-Muffins | SDK
Step 6: Bake
Bake for 18–24 minutes, depending on your oven and muffin size.
The tops should be golden and spring back gently when touched. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs. Avoid testing directly through a large apple piece.
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Step 7: Cool and serve
Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack.
Let them cool for at least 10–15 minutes before eating. The cinnamon-sugar topping will become slightly crisp as the muffins cool.
3. Tips for muffins like the picture
For tall muffin tops: Preheat the oven fully before baking. The relatively high starting temperature encourages a quick rise.
For soft, moist centers: Yogurt or sour cream adds moisture and tenderness.
For visible apple chunks: Cut the apples into small cubes rather than grating them.
For a crunchy topping: Coarse sugar or brown sugar gives a more textured finish than fine powdered sugar.
For even baking: Distribute the batter evenly and avoid overfilling the cups.
For extra cinnamon flavor: Add a little cinnamon to the apple pieces as well as the topping.
For a less sweet muffin: Reduce the batter sugar to 90–100 g while keeping the topping modest.
4. Nut information and allergies
The recipe contains no nuts as ingredients. However, the photo alone cannot establish whether the original muffins were prepared in a nut-free kitchen.
Allergen or ingredient
Present in this recipe?
Peanuts
No
Tree nuts (almonds, walnuts, cashews, etc.)
No
Wheat/gluten
Yes — all-purpose flour
Eggs
Yes
Dairy
Yes — milk, yogurt and butter
Soy
Not intentionally; check packaged ingredients
Cinnamon
Yes — a spice, not a nut
For nut allergies: Check labels on flour, baking powder, yogurt, butter and other packaged ingredients for allergen and cross-contact warnings. If the allergy is severe, use ingredients from suitable manufacturers and avoid shared utensils or baking equipment that may have contacted nuts.
Optional nuts are not needed for this recipe. If you want a nutty version for people without allergies, you can fold in 40–50 g chopped walnuts or pecans, but the texture and allergy information will change.
5. Nutrition information
Approximate nutrition per muffin, assuming 12 muffins and the ingredients listed above, including the cinnamon-sugar topping:
Nutrient
Per muffin
Calories
220–250 kcal
Carbohydrates
32–36 g
Protein
4–5 g
Fat
8–11 g
Total sugars
14–18 g
Fiber
1–2 g
Sodium
150–230 mg
These are estimates. Actual values depend on apple size, the dairy products used, the amount of topping and the final number of muffins.
6. Frequently asked questions (Q&A)
Q1. Which apples are best for these muffins?
Granny Smith apples give a pleasantly tart flavor and hold their shape well. Gala, Fuji, Honeycrisp and Pink Lady also work nicely.
Q2. Do I need to peel the apples?
No. Peeling creates a softer texture, while leaving the skin on adds color and a little extra fiber. Either method works.
Q3. Why did my muffins turn out dense?
Common causes include overmixing the batter, inaccurate flour measurements, expired raising agents or too much apple moisture. Mix only until combined and measure the flour accurately.
Q4. Why are my muffins wet inside?
They may be underbaked, or the apples may have released excess moisture. Bake a few minutes longer and check the cake portion with a toothpick. Let the muffins cool before assessing the final texture.
Q5. Can I use oil instead of butter?
Yes. Use approximately 80 ml neutral-flavored oil in place of 100 g melted butter. The muffins will remain moist but will have less buttery flavor.
Q6. Can I make them without yogurt?
Yes. Use the same amount of sour cream or thick plain yogurt. Alternatively, use 80 g milk plus 1 teaspoon lemon juice and let it stand for 5 minutes; the texture may be slightly different.
Q7. Can I make these muffins without eggs?
Yes, but the texture will change. A commercial egg replacer formulated for baking is a reliable starting point. Follow its substitution instructions for two eggs and check the batter consistency.
Q8. Can I reduce the sugar?
Yes. Reduce the granulated sugar to 90–100 g and use only a light sprinkle of topping. The muffins may brown less and taste less sweet.
Q9. Can I use whole-wheat flour?
Replace up to half of the all-purpose flour with whole-wheat flour for a more substantial muffin. Using only whole-wheat flour may make them heavier, so you may need a little additional milk.
Q10. Can I freeze these muffins?
Yes. Cool completely, wrap individually or place in an airtight freezer-safe container, and freeze for up to about 3 months for best quality. Thaw at room temperature or warm gently before serving.
Q11. How should I store them?
Store in an airtight container. Because these contain fresh fruit and dairy, refrigerate if keeping them beyond about 2 days, and use within 3–4 days. Refrigeration can make muffins firmer, so warm briefly before serving if desired.
Q12. Can I bake them in an air fryer?
Yes, if your air fryer accommodates muffin-safe cups or a suitable metal pan. Start at around 160–170°C and check after 10–12 minutes. Cooking time depends on the appliance and cup size; do not use paper cups unless they are suitable for your appliance.
Q13. Can I make mini muffins?
Yes. Divide the batter among mini muffin cups and start checking after 9–12 minutes at 175–180°C. Avoid filling them too high.
Q14. Can I prepare the batter the night before?
It is better to bake soon after mixing because the raising agents begin reacting when the wet and dry ingredients meet. For convenience, prepare the dry ingredients, dice the apples shortly before baking, and mix the wet ingredients separately.
7. Printable recipe summary
Eplemuffins
Apple Cinnamon Muffins
12 standard muffins · No added nuts
Prep: 15–20 min · Bake: 18–24 min
Quick method
Dice 2 apples and toss with cinnamon.
Combine 250 g flour, 120 g sugar, baking powder, baking soda, salt and cinnamon.
Whisk 2 eggs, 120 ml milk, 100 g yogurt, 100 g melted butter and vanilla.
Fold wet ingredients into dry ingredients, then fold in the apples.
Divide among 12 muffin cups and sprinkle with cinnamon sugar.
Bake at 190°C conventional / 375°F for 18–24 minutes.
Cool briefly in the pan, then transfer to a rack.
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