Apple Cinnamon Pancake Muffins (Printable)

Fluffy muffins with diced apples and cinnamon spice, perfect for breakfast or a snack anytime.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/3 cup granulated sugar

→ Wet Ingredients

07 - 1 cup milk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter
10 - 1 teaspoon vanilla extract

→ Fruit

11 - 1 1/2 cups peeled, finely diced apples (about 2 medium apples)

→ Optional Topping

12 - 2 tablespoons turbinado sugar or brown sugar
13 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined, avoiding overmixing.
05 - Fold finely diced apples into the batter with care.
06 - Spoon batter evenly into prepared muffin cups. For topping, blend turbinado sugar and cinnamon and sprinkle over each muffin.
07 - Bake for 16 to 18 minutes until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The muffin tin does all the work, so you get the joy of pancakes without babysitting the skillet.
  • They pack perfectly for car rides or busy mornings and always make the house smell inviting.
02 -
  • If you overmix the batter, the muffins turn dense and lose their pancake fluff—you’ll only make that mistake once.
  • Tiny apple cubes ensure each muffin is moist and prevents them from sinking to the bottom.
03 -
  • Lining the tin or greasing well means no muffins stuck behind, and easy cleanup after.
  • Fold the apples in gently so you don’t break up the batter and lose that light, pancake-like texture.
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