These cinnamon muffins are like a hybrid of mini muffins and donut holes: small, soft, and fluffy with a delightful cinnamon coating that tastes just like freshly baked cinnamon donuts.
I originally developed this as an applesauce-based mini muffin, but the texture reminded me of bakery donuts the moment I tasted one. Coating them in cinnamon sugar finished the transformation—simple ingredients and quick prep create a treat that disappears fast. Call them cinnamon muffins or apple donut bites; either way they’re irresistible.
Table of Contents
- Watch Recipe Video
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Apple Recipes You’ll Love
- Cinnamon Muffins Recipe
Watch Recipe Video
What You’ll Need
Gather these ingredients to make the cinnamon muffins:
- Applesauce: Unsweetened applesauce provides sweetness and apple flavor.
- Flour: All-purpose flour is used; other similar flours may work but can change texture and liquid needs.
- Egg: Acts as a binder to hold the muffins together.
- Milk: Whole milk gives a richer result, but any milk or non-dairy alternative works.
- Oil: A neutral oil (avocado, light olive, or coconut) keeps the muffins moist; melted butter can also be used.
- Maple Syrup: The primary sweetener for these muffins.
- Cinnamon: The key spice for flavor throughout the batter and optional coating.
- Baking Powder: Leavening to help the muffins rise and become light.
See the recipe card below for exact quantities and full instructions.
Recipe Substitutions & Additions
- Flour: Substitute with a similar-textured flour if needed. Different flours absorb liquids differently, so watch batter consistency.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled 15 minutes) as an egg-free option.
- Milk: Swap for oat, almond, or coconut milk for a dairy-free version.
- Oil: Any neutral oil works; replace with equal parts melted butter for richer flavor.
Step By Step Instructions
STEP 1: In a bowl whisk together the unsweetened applesauce, milk, egg, oil, and maple syrup until smooth.
STEP 2: Add the flour, baking powder, and cinnamon to the wet ingredients and stir gently until combined. Avoid overmixing to keep the muffins tender.
STEP 3: Spoon about 1 tablespoon of batter into each cup of a mini silicone muffin pan. If using a metal mini pan, spray it well first.
STEP 4: Bake at 350°F (180°C) for 15 minutes. Let the muffins cool completely in the pan before removing.
STEP 5 (optional): For a cinnamon sugar coating, combine granulated sugar and cinnamon. Lightly brush cooled muffins with melted butter and roll them in the cinnamon sugar, shaking off excess.
Storage Instructions
Allow muffins to cool completely. Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days. Freeze cooled muffins in a freezer-safe bag for up to 3 months. Reheat in the microwave 20–30 seconds or until warmed through.
Tips For Success
- Yield: This recipe makes 24 mini muffins. To make standard-size muffins, increase bake time by a few minutes and check for doneness.
- Muffin pan choice: A silicone mini muffin pan prevents sticking and makes removal easy. If using a metal pan, grease well.
Other Apple Recipes You’ll Love
Apple Fritters (Fritters For Babies)
Cinnamon Apple Croissants
Stovetop Apple Crisp
Easy Cinnamon Apple Oatmeal Cookies
If you tried these Cinnamon Muffins, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Cinnamon Muffins
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Ingredients
- ½ cup unsweetened applesauce
- ⅓ cup milk
- 1 egg
- 3 tbsp mild tasting oil, ex: avocado oil, coconut oil, etc.
- 3 tbsp pure maple syrup
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
Optional Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
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Preheat the oven to 350°F (180°C).
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Whisk the applesauce, milk, egg, oil, and maple syrup until smooth.
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Add flour, baking powder, and cinnamon. Stir until combined, taking care not to overmix.
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Scoop ~1 tablespoon of batter into each mini muffin cup. Grease metal pans if not using silicone.
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Bake for 15 minutes. Cool completely in the pan before removing.
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Optional: Mix sugar and cinnamon. Brush muffins with melted butter and roll in the mixture to coat.
Notes
- This recipe yields 24 mini muffins; bake longer for regular-sized muffins.
- Silicone mini pans make removal easy. If using a metal pan, grease it well before filling.
Nutrition
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