Name: Bakery-style Apple and Cinnamon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 75 g (½ cup) plain (all-purpose) flour; 2 tbsp brown sugar; ¼ tsp ground cinnamon; 40 g (1½ oz) unsalted butter, melted; 375 g (2½ cups) self-raising flour; ¼ tsp bicarbonate of soda (baking soda); 165 g (¾ cup, firmly packed) 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; 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

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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 – 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 you’ve got a crumble topping made with butter and flour – it’s just genius.

I use diced apple through the batter so you get those juicy little pockets in every bite. And that cinnamon crumble on top is non-negotiable for me – it adds crunch, sweetness, and that 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 (they’re 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 – Same yoghurt-in-the-batter trick, different flavour. Soft, fluffy and perfect for lunchboxes.
Easy No-yeast Cinnamon Scrolls – If you love cinnamon baking, these are a must. No yeast, no waiting, and the kids go crazy for them.
Valentine’s Day Brownies – When you want something sweet and a bit fancier. Rich, fudgy and easy.
Mini Lunchbox Pizzas – Another great one for lunchboxes, perfect for school lunches or quick snacks – freezer-friendly and ready in under 25 minutes!