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Easy bakery-style muffins with tall tops, soft centres and that irresistible cinnamon crumble!

I don’t bake that often. Between juggling life, work, and figuring out what everyone is eating for three meals a day, it can feel like a lot … so if I’m turning the oven on, it needs to be worth it. 😂 And these Bakery-style Apple and Cinnamon Muffins – absolutely worth it!

Finished Apple Cinnamon Muffins in pan overhead
This is what you’re looking for when the muffins come out of the oven. Golden, risen well above the edge of the tin, and the crumble is set and crunchy. Pierce one with a skewer to check it’s cooked through. If it comes out clean, they’re ready.

I was on the hunt for a really good apple and cinnamon muffin recipe – one that tastes like it came straight out of the oven at the local bakery; that juicy, moisture-filled texture on the inside with a crumbly, delicious outside. The secret to this recipe is a little bit of Greek yoghurt in the batter. It makes the muffins so tender and juicy, and then there’s a crumble topping made with butter and flour – it’s just genius.

I use diced apple through the batter so you get juicy little pockets in every bite. And that cinnamon crumble on top is non-negotiable for me – it adds crunch, sweetness, and a bakery finish that just makes them feel complete.

No mixer. No specialty ingredients. It takes me about 15 minutes to whip them together, then they go into the oven to bake and create something that feels really special. The house smells incredible and the kids go crazy for them 😍

Apple Cinnamon Muffin recipe ingredients
Everything you need is right here. Simple supermarket ingredients, nothing fancy. The Greek yoghurt is the key ingredient. It adds moisture and makes the crumb so soft and tender, so don’t skip it.

You can make these in a jumbo muffin tin if you want those big bakery-style tops (these tins are a bit harder to find in Australia, but I’ve shared tips about where to get one below). But I actually prefer making them in a standard 12-hole muffin tin – they’re the perfect size for lunchboxes, afternoon tea, or a quick grab-and-go snack during the week.

I make a batch on the weekend, and whatever we don’t eat goes straight into the freezer. When I need one, I just pull it out and let it thaw on the counter, or pop it, frozen, straight into the lunchboxes in the morning – it’s thawed and ready by the kids’ morning break at school. There’s something really satisfying about knowing I made these muffins. I know exactly what’s in them, and they’re waiting in the freezer for whenever we need them.

Can I use just one type of apple?

Yes, you can – any apple will work in this recipe. I prefer using a Pink Lady or Granny Smith for that balance of sweet and slightly tart flavour. For best results, I recommend dicing the apple into small pieces, about 1 cm (½ inch). This gives you those juicy chunks of apple throughout without making the batter too wet.

Apple Cinnamon Muffin crumble topping ingredients
The crumble topping is just four ingredients: flour, brown sugar, cinnamon and melted butter. Rub it together with your fingers until it forms sandy little clumps, then pop it in the fridge while you make the batter. The cold butter is what gives you that crispy, golden crumble on top.
What the crumble looks like once its combined
This is the texture you want for your crumble. Small, sandy clumps, not a paste. Once it looks like this, pop it straight into the fridge. Chilling firms up the butter so the crumble stays crunchy on top of the muffins instead of melting into the batter.

Do I have to peel the apples?

No, you don’t have to. Leaving the skin on works perfectly and saves time. I usually peel them for a smoother texture, especially if I’m making these for kids, but it’s completely optional!

Apples being folded through the dry ingredients
Toss the diced apple through the dry ingredients first, before adding the wet mixture. This coats each piece in flour and stops the apple from sinking to the bottom of the muffins during baking. You’ll get apple in every single bite.
The mixed batter do not overmix
A few small dry bits in the batter are perfectly fine. Actually, they’re what you want. Overmixing is the fastest way to end up with dense, tough muffins. Use a butter knife instead of a spoon and stop as soon as the wet and dry are just combined.

Why are my muffins not rising into tall bakery-style tops?

There are a few key things that make a difference here:

  • Start with a hot oven – 220°C (425°F) (200°C/400°F fan-forced) – for the first 5 minutes
  • Make sure your batter is thick (not runny)
  • Fill the muffin holes right to the top
  • Don’t overmix the batter

These steps are what give you that classic bakery-style muffin dome.

The muffins in their cases with crumble on top ready to be baked
Fill each muffin case right to the top. Don’t be shy. That’s how you get the tall, domed bakery look. Sprinkle the chilled crumble over each one before they go into the oven. An ice cream scoop is great for getting even amounts of batter into each case.

Do I need a jumbo muffin tin for bakery-style muffins?

You don’t need one, but it does make a difference if you’re chasing that true bakery-style look with big, domed tops. Jumbo muffin tins aren’t as common in Australia, but you can find them online (Amazon, Kitchen Warehouse, or specialty baking stores).

That said, a standard 12-hole muffin tin works perfectly and is what I use most of the time. They’re a better size for lunchboxes and everyday snacking – the jumbo ones are more of a “treat yourself” situation.

Apple Cinnamon Muffin in pan close up
See that tall, domed top with the golden crumble? That comes from starting with a hot oven and not overmixing the batter. Let the muffins cool in the tin for a full 10 minutes before you try to lift them out, otherwise the tops can tear.

Can I skip the crumble topping?

You can, but it really adds to the flavour and texture. The crumble gives you that crunchy, buttery finish that makes these feel like proper bakery-style apple and cinnamon muffins. If you’re short on time, you could sprinkle a little brown sugar and cinnamon on top instead.

Can I add anything extra to the batter?

Absolutely. You can stir through ½ cup of chocolate chips, raisins or chopped walnuts (if suitable).

Can I make these into mini muffins?

Yes – they work really well as mini muffins. Reduce the baking time to around 10–12 minutes and keep an eye on them as they cook.

Tray baked of Apple Cinnamon Muffins
A full batch makes 12 standard muffins. Whatever you don’t eat, freeze in an airtight container for up to 2 months. Pop a frozen one into the lunchbox in the morning and it’ll be thawed and ready by morning break.

If you enjoyed Bakery-style Apple and Cinnamon Muffins, I think you’ll love:

Moist Blueberry Muffins Recipe – Same yoghurt-in-the-batter trick, different flavour. Soft, fluffy and perfect for lunchboxes.
Easy No-yeast Cinnamon Scrolls Recipe – If you love cinnamon baking, these are a must. No yeast, no waiting, and the kids go crazy for them.
Valentine’s Day Brownies Recipe – When you want something sweet and a bit fancier. Rich, fudgy and easy.
Mini Lunchbox Pizzas Recipe – Another great one for lunchboxes, perfect for school lunches or quick snacks – freezer-friendly and ready in under 25 minutes!

The finished Apple Cinnamon Muffin being held in hand
Soft, fluffy crumb with juicy pockets of apple all the way through and that crunchy cinnamon crumble on top. These are the kind of muffins that make the house smell incredible and they taste even better than they look.
Finished Apple Cinnamon Muffins in pan overhead

Bakery-style Apple and Cinnamon Muffins

Author: Nicole
4.4 from 5 votes
“So yummy and easy to make. I absolutely loved these, the crumble on top just makes it extra delicious.”
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Soft, fluffy muffins with tall bakery-style tops and a buttery crumble. Made with simple ingredients and no mixer, these Bakery-style Apple and Cinnamon Muffins are easy, reliable and perfect for lunchboxes, snacks or getting ahead for the week.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings: 12 regular muffins

Ingredients

Crumble topping
  • 75 g (½ cup) plain (all-purpose) flour
  • 2 tbsp brown sugar
  • ¼ tsp ground cinnamon
  • 40 g (1½ oz) unsalted butter, melted
Dry Ingredients
  • 375 g (2½ cups) self-raising flour
  • ¼ tsp bicarbonate of soda (baking soda)
  • 165 g (¾ cup) brown sugar
  • ½ tsp sea salt flakes
  • 1½ tsp ground cinnamon
  • 2 small (130 g/4½ oz each) Granny Smith apples, peeled, cut into 1 cm (½ inch) pieces
Wet Ingredients
  • 2 eggs, lightly whisked
  • 125 ml (½ cup) light olive oil (can be substituted with vegetable oil)
  • 130 g (½ cup) plain Greek-style yoghurt
  • 60 ml (¼ cup) full-cream (whole) milk

Instructions

  • Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Prepare the tin – Line a standard 12-hole muffin tin with muffin cases, or lightly grease with butter (including the cups and flat top of the tin). Set aside.
  • Make the crumble topping – Combine all the ingredients in a small bowl. Using your fingers, rub until the mixture comes together and forms small sandy clumps. Refrigerate until ready to top the muffins.
  • Prepare the dry ingredients – Place the flour, bicarbonate of soda, sugar, salt and cinnamon in a large bowl and mix to combine. Add the apple and toss to cover in the dry mix.
  • Prepare the wet ingredients – Place the egg, oil, yoghurt and milk in a separate bowl. Whisk to combine.
  • Add the wet mixture to the dry mixture – Pour the wet mixture into the dry ingredients. Mix until just combined (use a butter knife instead of a spoon to prevent overmixing). A few dry bits are okay. Overmixed muffins will be dense!
  • Scoop into muffin tin – Use an ice cream scoop to place the mixture evenly into the holes of the muffin tin.
  • Top with crumble – Use your fingers to sprinkle each muffin top with the crumble topping.
  • Bake – Bake for 5 minutes, then drop the heat down to 200ºC (400ºF) (180ºC/350ºF fan forced) for 13–15 minutes. Check to see if the muffins are ready by piercing with a wooden skewer – if it comes out clean, they are ready. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition information

Nutrition Facts
Bakery-style Apple and Cinnamon Muffins
Amount per Serving
Calories
343
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
36
mg
12
%
Sodium
 
144
mg
6
%
Potassium
 
128
mg
4
%
Carbohydrates
 
49
g
16
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Make ahead

See leftovers below.

Leftovers

These muffins store and reheat beautifully, making them ideal for snacks throughout the week.
Room temperature – Store in an airtight container for up to 2 days.
Fridge – Store for up to 4 days. The muffins may firm up slightly, so I recommend warming before serving.
Freezer – Freeze in an airtight container or freezer bag for up to 2 months.
To thaw and reheat – Thaw at room temperature. Microwave for 20–30 seconds for a quick warm-up. Or warm in the oven at 160°C (325°F) (140°C/275°F fan-forced) until heated through.
Lunchbox tip (from frozen) – These are perfect for lunchboxes straight from the freezer. Pop a frozen muffin into the lunchbox in the morning – it will defrost by morning break or lunchtime and still be soft and fresh. If you prefer, you can warm it slightly before packing for an extra soft centre.
Thank you to Jessica Brook for your help developing this recipe.

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Course Family Favourites
Cuisine American, Australian