Cinnamon Apple Bread and Muffins: The Ultimate Fall Comfort Food

Cinnamon apple bread and muffins are some of my favorite things about this time of year! September always gets me excited because the fall decorations come out, pumpkin spice lattes are back on the menu at Starbucks, and I can finally whip up this delicious recipe. I love it for more reasons than its sugary top, chunky apples, and doughy middles… it can be made in both bread and muffin form!

I make the bread version when I want to give a gift to a friend or send my hubby with something for his coworkers. But I make apple muffins when it’s just us at home. I guess I feel like it’s a portion control thing… but I don’t know why because we all just end up eating 2 or 3 anyway! So basically, it doesn’t matter. However you bake this cinnamon apple bread, it is irresistible!

I originally got this recipe from my Mama, who has been making it for decades! So you can bet this recipe is a keeper!

Getting Started with Cinnamon Apple Bread and Muffins

Before diving into this recipe, let’s talk about why cinnamon apple bread and muffins are such a fall favorite. They’re versatile, comforting, and perfect for sharing. Whether you prefer the loaf or muffin version, these treats are guaranteed to bring warmth and joy to your kitchen.

Step 1: Prepare the Apples

Start by peeling and chopping up 4 medium apples. Any type is fine, but I gravitate toward a Gala, Fuji, or Braeburn apple. In a large bowl, you’ll need to combine 1/2 cup of melted shortening, 1 cup of sugar, 2 eggs, and a teaspoon of vanilla extract. Cream these together until smooth.

Step 2: Mix the Dry Ingredients

In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon each of baking powder and baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Whisk these together and then slowly add them to the wet ingredients. Once the batter is thick and sticky, add in the apples and 1/2 cup of nuts. My kids don’t like nuts inside their cinnamon apple bread and muffins, so I opted out for this batch. But walnuts and pecans taste lovely in this recipe.

Step 3: Prepare for Baking

If you are making cinnamon apple bread, grease and flour a loaf tin and then spread the batter evenly in the pan. If you are making the muffin version, fill a muffin tin with cupcake liners and then fill each cup nearly full of batter. Combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon in a small bowl, and then sprinkle the mixture on top of each muffin. You can also put this on the cinnamon apple bread too.

Step 4: Bake Your Creation

Bake the apple bread for 50 to 60 minutes at 350 degrees or until a toothpick comes out clean. Bake the muffins at the same temperature but only for about 20 to 25 minutes. The tops of the cinnamon apple bread and muffins should be golden brown and a bit sparkly from the sugar.

Step 5: Cool Completely

If you are making the bread, it is important to pull the apple bread out of the tin and let it cool completely on a wire rack. The muffins can cool in or out of the pan.

Discover More Fall Baking Inspiration

If these cinnamon apple bread and muffins get you excited about fall baking, I have some other great recipes you should try, too! My top favorites are Crockpot cinnamon applesauce (because it makes my house smell like a Yankee Candle Shop) and pumpkin muffins with vanilla frosting. There are also some great cookie and dessert options in my baked goods category. For even more ideas, please follow my Pinterest boards. Happy cooking, y’all!

Cinnamon Apple Bread and Muffins

Fall comfort baking: a tender apple quick bread (or 12 muffins) loaded with 4 chopped apples and optional walnuts, topped with sparkly cinnamon sugar. One batter, two ways.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices or muffins

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 medium apples Gala, Fuji or Braeburn; peeled and chopped
• 1/2 cup shortening melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup walnuts or pecans optional
• 1 tablespoon sugar for topping
• 1/4 teaspoon cinnamon for topping

Method

 

1. Peel and chop the apples. In a large bowl, cream the melted shortening, sugar, eggs and vanilla until smooth.
2. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Slowly add to the wet ingredients. When the batter is thick and sticky, fold in the apples and nuts.
3. For bread: grease and flour a loaf pan and spread the batter evenly. For muffins: line a muffin tin and fill each cup nearly full. Mix the topping sugar and cinnamon and sprinkle over the top.
4. Bake at 350°F: the loaf for 50-60 minutes, muffins for 20-25 minutes, until a toothpick comes out clean and the tops are golden and sparkly.
5. Turn the loaf out onto a wire rack to cool completely. Muffins can cool in or out of the pan.

Notes

Kids not into nuts? Leave them out. Walnuts or pecans are lovely if you add them.