Easy Apple & Cinnamon Muffins for Kids

There's something about the smell of apple and cinnamon baking that makes the whole house feel cosy. These easy muffins are soft, lightly spiced and packed with juicy apple pieces, making them perfect for baking with children.

They're simple enough for little hands to help with too. Children can measure the ingredients, stir the batter, fold in the apples and spoon the mixture into the muffin cases. It's a great recipe for building confidence in the kitchen while having fun together.

Whether you're baking for a rainy afternoon, filling the lunchbox for the week ahead or looking for a simple weekend activity, these muffins are always a hit.

Why you'll love this recipe

• Soft and fluffy every time
• Easy enough for children to help make
• A brilliant way to use up apples
• Perfect for lunchboxes, snacks or after-school treats
• Ready in around 40 minutes

Top tips

• Chop the apple into small pieces so it softens nicely while baking.
• Don't overmix the batter – a few lumps are perfectly fine and help keep the muffins light.
• Sprinkle a little cinnamon sugar on top before baking for a delicious crunchy finish.
• These muffins freeze well, so you can make a batch ahead for busy weeks.

Apple and cinnamon is a classic combination that's loved all year round. Whether you enjoy them warm from the oven or pop one into a lunchbox, these homemade muffins are a simple bake the whole family will enjoy.

Recipe:

Makes: 12 muffins
Prep time: 15 minutes
Bake time: 20–25 minutes

You'll need

• 200g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 100g caster sugar
• 2 apples, peeled and diced into small pieces
• 100ml milk
• 2 eggs
• 100g melted butter
• 1 tsp vanilla extract

Optional topping

• 1 tbsp demerara sugar
• ½ tsp ground cinnamon

How to make them

1. Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
2. In a large bowl, mix together the flour, baking powder, cinnamon and sugar.
3. Stir in the diced apple.
4. In a separate jug, whisk together the milk, eggs, melted butter and vanilla.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't worry if the mixture is a little lumpy.
6. Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
7. If you'd like a crunchy topping, mix the demerara sugar and cinnamon together and sprinkle over the muffins.
8. Bake for 20–25 minutes, until risen, golden and a skewer inserted into the centre comes out clean.
9. Leave to cool for a few minutes before transferring to a wire rack.

Enjoy warm on the day they're baked or keep in an airtight container for up to 3 days.