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Cinnamon Swirl Apple Muffins (The Lazy Way)

A super easy way to make moist apple muffins with a brown sugar cinnamon swirl topped with a sweet vanilla glaze.
Prep Time25 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple, Brown Sugar, cinnamon, Fall, muffins
Servings: 15

Equipment

  • Muffin tin

Ingredients

For the muffins:

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • teaspoons pure vanilla extract
  • all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk any kind, at room temperature
  • peeled chopped apple
  • cup packed brown sugar
  • 1 teaspoon ground cinnamon

For the glaze:

  • 1 cup confectioners’ sugar
  • 1-3 Tablespoons milk
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F and line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes about 15 standard sized muffins, so you'll actually need two muffin pans or you can bake in batches
  • To make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract and beat until the mixture is combined and uniform in texture.
  • Pour the dry ingredients into the wet ingredients and mix on low briefly. Then, add the milk and mix until everything is combined. Scrape down the sides and bottom of the bowl as needed, and fold in the chopped apple.
  • To make the cinnamon swirl: Add brown sugar and cinnamon to a small bowl and mix until combined.
  • Add the swirl mixture to the batter and gently fold a few times, but do not completely incorporate.
  • Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 20-25 minutes at 350°F degrees or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes before transfering to a cooling rack to cool completely.
  • To make the glaze: Starting with 1 tablespoon of milk, whisk all of the ingredients together. Continue adding small amounts of milk until you reach your desired consistency and drizzle over cooled muffins.

Video

Notes

These muffins stay fresh at room temperature for a few days or up to one week in the fridge.
If making ahead, wait to glaze the muffins until just before serving. Over time the glaze starts to soak into the muffin, which is completely delicious, but loses that defined drizzle.
To make a loaf, bake in a 9x5 pan at 350F for about 60 minutes or until a toothpick inserted in the center comes out clean. (Pro tip: Double the glaze recipe. You'll thank me later.)