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Small Batch Apple Cinnamon Muffins (Yields 6 Muffins)

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These small batch apple cinnamon muffins are the perfect moist, spiced fall treat with chunks of fresh apple baked inside. With just the right balance of sweetness and cinnamon spice, they make a tasty morning snack and the small yield (only 6 muffins!) means that you can meal-prep for the week without any of them going to waste!

Small batch apple cinnamon muffins

I love these cinnamon apple muffins for several reasons. First, it’s conveniently sized to make just 6 muffins, which is perfect for smaller households or when I’m just meal-prepping my own breakfast treats for the week. Small-batch recipes mean that you don’t have to worry about leftovers going to waste!

Second, the fluffy apple-cinnamon muffins are made with simple ingredients and pantry staples like flour, baking powder, brown sugar, and cinnamon. No one likes having to make an extra trip to the store for obscure ingredients.

Also, the preparation is quick and easy. With only one bowl needed for mixing, it comes together in minutes before popping in the oven. And the results are delicious! The muffins have warm spices, fresh apples, and a tender, cake-like crumb. 

I love having a tasty, fuss-free, great recipe like this in my back pocket for mornings when I want something a little more special. If you love muffins as much as I do, you’ll want to try my Healthy Chocolate Muffins or my Vegan Sweet Potato Muffins next, or check out this whole list of healthy vegan muffin recipes

Recipe Highlights

Small batch apple cinnamon muffins
  • The apple cinnamon muffin recipe makes just 6 muffins, a conveniently small batch that’s perfect for smaller households and making sure nothing goes to waste.
  • It uses pantry staples like flour, baking powder, brown sugar, and cinnamon.
  • The recipe is egg and dairy free, making it a vegan treat that I can enjoy and share with friends no matter their diet.
  • These muffins are infused with the flavor of cinnamon apples that is perfect for the fall season!

Ingredients Needed for these Healthy Apple Muffins

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Flour – All-purpose flour provides structure and that tender crumb in the muffins.
  • Baking powder – This helps the muffins rise and become fluffy.
  • Salt – A pinch of salt balances out the sweetness.
  • Cinnamon – Warm cinnamon spice is essential for fall flavor.
  • Brown sugar – The brown sugar adds moisture and a subtle molasses flavor. Light or dark brown sugar would both work well.
  • Vegetable oil – The oil keeps the muffins moist and tender. Canola oil, grapeseed oil, or other neutral oil would be good substitutes.
  • Non-dairy milk – For binding and moisture. Soy milk, almond milk, or oat milk will all work nicely.
  • Apple cider vinegar – Helps activate baking soda for leavening. White vinegar or lemon juice can be used instead if you don’t have ACV on hand. 
  • Apples – Diced apples provide moisture and sweet apple flavor. Most firm varieties will work well, but I love Granny Smith apples, honeycrisp apples, or pink lady because they hold their structure well when baked. 

How to Make Easy Small Batch Apple Muffins

Small batch apple cinnamon muffins

First, preheat the oven to 375°F. Line a muffin pan with paper liners or grease the cups.

Then, peel and dice the apple into small chunks.

In a medium mixing bowl, whisk together the dry ingredients, including the flour, baking powder, salt, cinnamon, and brown sugar.

In a separate large mixing bowl, stir the vegetable oil and non-dairy milk until well combined.

Next, add the apple cider vinegar to the milk mixture and let it curdle slightly.

Pour the milk mixture into the dry ingredients and stir just until incorporated. Gently fold in the diced apples.

Scoop the easy muffin batter into the prepared muffin cups, filling each about halfway.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for at least 20 minutes before removing from the pan.


These apple cinnamon muffins are best enjoyed fresh on the day they are made. However, any leftovers can be stored in an airtight container at room temperature for 2-3 days. 

The easy muffins can also be frozen for longer term storage. To freeze, let the muffins cool completely first, then place in a freezer bag or airtight container. They will keep frozen for up to 3 months. When ready to eat, thaw the muffins overnight in the refrigerator. Then, refresh them in a 300°F oven for 5-10 minutes before serving.

The muffins may lose a bit of texture after thawing but will still have great flavor. Freezing is a great way to make sure none of these tasty treats go to waste!

Recipe Tips & FAQs

Small batch apple cinnamon muffins
  • Mix the dry and wet ingredients gently to avoid overmixing. This helps keep the muffins light and tender.
  • Don’t overfill the muffin cups. Filling halfway leaves room for rising.
  • Check for doneness early at 20 minutes. Ovens vary and muffins can overbake quickly.
  • Let the muffins cool in the pan for at least 10 minutes before removing. This helps them hold their shape.

What are the best apples for baking?

Firmer, tart apple varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady work well, as they hold their shape when baked. Avoid softer varieties like Red Delicious that turn mushy when cooked.

Can I substitute the flour?

Yes, you can use whole wheat flour or oat flour instead of all-purpose flour. The texture may be a bit heavier.

Can I bake the muffins in advance?

Yes, you can bake a batch of apple cinnamon muffins 1-2 days ahead of time, let them cool, then store at room temperature. Refresh in the oven at 300°F for 5 minutes before serving.

Do I need muffin liners to bake these?

While not required, using paper liners makes them easy to transfer and serve. Grease the muffin pan well with non-stick cooking spray if not using liners.

Can I double this recipe?

Yes! I double this recipe all the time to make more muffins. It’s a great small batch recipe but also works doubled or even tripled.

Want more apple recipes?

Small Batch Apple Cinnamon Muffins

Small batch apple cinnamon muffins
These small batch apple cinnamon muffins are perfect for a quick breakfast or a midday treat.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 6 muffins


  • 1 cup all-purpose flour
  • ¾ tsp baking powder
  • ½ tso baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • cup packed dark brown sugar
  • 3 Tbsp. vegetable oil
  • ½ cup almond milk or soy milk
  • 1 tsp apple cider vinegar
  • 1 cup peeled apple, diced about 1 apple


  • Preheat oven to 375°F. Line a muffin pan with paper liners.
  • Peel and dice the apple.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  • Add the vinegar to the non-dairy milk and allow it to sit for 10 minutes to slightly curdle.
  • In a bowl, combine the brown sugar and vegetable oil. Stir until combined.
  • Add the curdled milk mixture and stir until well combined.
  • Stir in the flour mixture until just incorporated. Add the diced apple to distribute – lightly stirring and being careful not to overmix.
  • Scoop into the lined muffin pan, filling to about 1/2 inch from the top.
  • Bake for 20-25 minutes until a fork inserted comes out clean.
  • Allow to cool for at least 20 minutes before eating.

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