Easy Apple Vanilla Muffins: A Warm Fall Breakfast

There is something magical about the smell of cinnamon on a crisp autumn morning. These Easy Apple Vanilla Muffins fill your kitchen with the best scent ever. They are soft, fluffy, and full of juicy fruit pieces.

You can have these ready in just over thirty minutes. They are perfect for busy school mornings or a slow weekend treat. Your family will love the warm, golden tops and tender centers.

Why You’ll Love This Recipe

This recipe is a total winner for busy fall weeknights or lazy mornings. It uses simple pantry staples you likely already have on hand. The addition of sour cream makes every bite incredibly moist and tender.

Kids love the sweet vanilla flavor and the soft apple chunks. It is a great way to use up those extra apples from the orchard. You get bakery-quality muffins without leaving your house or spending much money.

Simple Cooking Steps

Making these muffins is very straightforward and beginner-friendly. You do not even need a heavy stand mixer for this one. Just two bowls and a sturdy spatula will do the trick.

The secret is to mix the ingredients until just combined. This keeps the texture light and airy instead of tough. Even if you are new to baking, you can master this recipe easily.

Ingredients You’ll Need

We use fresh Granny Smith apples for a lovely tart balance. Most of these ingredients are basic staples found in any kitchen.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 1.5 cups Granny Smith apples, peeled and finely diced

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin.
2. Whisk flour, sugars, baking powder, soda, salt, and cinnamon in a large bowl.
3. In another bowl, whisk melted butter, eggs, milk, sour cream, and vanilla.
4. Fold the wet mixture into the dry ingredients until just combined.
5. Gently fold in the diced apples with a spatula.
6. Divide the batter equally among the 12 muffin cups.
7. Bake for 18 to 22 minutes until a toothpick comes out clean.
8. Cool on a wire rack for 10 minutes before eating.

Best Ways to Enjoy It

Serve these muffins warm with a small pat of salted butter. They pair perfectly with a hot cup of coffee or cold milk. For a special breakfast treat, serve them alongside some fresh yogurt.

These are also wonderful for school lunches or afternoon snacks. Pack them in a container for a sweet surprise during the day. They make any chilly fall morning feel a little bit brighter.

Keep It Fresh

Store any leftover muffins in an airtight container at room temperature. They will stay soft and delicious for up to three days. For longer storage, you can keep them in the fridge for a week.

These muffins also freeze beautifully for busy future mornings. Wrap them individually and freeze for up to three months. Just reheat in the microwave for 20 seconds when you are ready.

Recipe Tips for Best Results

• Do not overmix the batter or the muffins will be tough.
• Dice the apples small so they soften perfectly while baking.
• Use room temperature eggs and milk for a smoother batter.
• Don’t skip the sour cream as it adds essential moisture.
• For a crunchy top, sprinkle a little extra sugar before baking.
• Make sure your baking powder is fresh for the best rise.
• Peel the apples for the smoothest texture in every bite.

Easy Flavor Ideas

• Add 1/2 cup of chopped walnuts for a nice crunch.
• Swap the sour cream for Greek yogurt if you prefer.
• Use honey instead of brown sugar for a different sweetness.
• In summer, swap the apples for fresh blueberries or peaches.
• Add a simple powdered sugar glaze for a dessert feel.

Common Questions

Can I use a different type of apple?

Yes, you can use Honeycrisp or Fuji apples if you like. Granny Smith is best because it stays firm and tart. Any crisp baking apple will work well in this recipe.

How do I know when they are done?

The tops should be golden brown and spring back when touched. Insert a toothpick into the center of a muffin. If it comes out clean, they are ready to pull out.

Can I make these gluten-free?

You can use a 1:1 gluten-free flour blend for this recipe. Ensure the blend contains xanthan gum for the best structure. The texture may be slightly denser but still very tasty.

I hope these cozy muffins bring a little warmth to your home. There is nothing like a home-baked treat to make the family smile. Enjoy every sweet, apple-filled bite!

— Lidia

Apple Vanilla Muffins

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 servings

Calories 210 kcal

Ingredients

  

• 2 cups all -purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sal t
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 2 large egg s
• 1/2 cup whole milk
• 1/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 1.5 cups Granny Smith apples, peeled and finely diced

Instructions

 

• Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, whisk together melted butter, eggs, milk, sour cream, and vanilla extract until emulsified.
• Incorporate the wet mixture into the dry ingredients using a rubber spatula, folding until just combined.
• Gently fold the diced apples into the batter.
• Divide the batter equally among the muffin cups.
• Bake for 18 to 22 minutes or until a toothpick inserted into the center emerges clean.
• Transfer to a wire rack and allow to cool for at least 10 minutes before serving.