Apple Breakfast Muffins: Easy Freezer Breakfast Recipe
Apple breakfast muffins are a great way to start your day with a filling and delicious treat.
Packed with fresh apples, warm cinnamon, and wholesome ingredients, these easy apple muffins are perfect for busy mornings. Plus, they freeze beautifully, making them an excellent make-ahead breakfast option.

Why Should I Make Freezer Breakfasts?
- Time Savings: Simple ingredients and minimal prep time on one day, preps breakfasts for your busier mornings.
- Wholesome Ingredients: Ditch the store-bought, pre-made freezer meals, and make your own with wholesome ingredients you choose!
- Money Savings: Making homemade version of the store-bought items you love is a great way to save money and eat better! Muffins at the store can be as much as $1 each or more! The muffins in this recipe will only cost you about $0.31 each!

How to Make Apple Breakfast Muffins
1. Preheat and Prepare
Before starting, preheat your oven to 350°F and grease a muffin tin, or line it with paper liners. I opted for unbleached parchment paper to make my muffin pan liners.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients
After mixing the dry ingredients, mix the wet ingredients.
In a medium bowl, or large glass measuring cup, beat the eggs, melted butter, brown sugar, vanilla extract, and milk until well combined.
4. Combine and Fold Muffin Ingredients

Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined.
Be careful not to over mix.

Gently fold in the chopped apples until just combined. The muffin batter should be thick but scoopable.
5. Fill and Bake the Breakfast Muffins

After making the batter, use a 1/4 cup measuring cup or ice cream scoop to evenly distribute the batter into the muffin tins.
Fill each cup about 3/4 full.
Bake at 350°F for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
6. Cool and Store
Let the muffins cool in the muffin pan for 5 minutes before transferring them to a wire rack.
Store in an airtight container for up to 3 days or freeze for longer storage.
Freezing and Reheating Apple Breakfast Muffins
How to Freeze:

- Let the muffins cool completely.
- Place them in a single layer on a baking sheet and freeze for 1 hour.
- Transfer to an airtight container or freezer bag for up to 3 months.
How to Reheat:
- In the microwave: Warm a muffin on a microwave-safe plate for 20-30 seconds. If the muffin isn’t done after 20 seconds, add 10 seconds at a time, checking in between, until done.
- In the oven: Reheat at 300°F for 10 minutes until warmed through.
Variations of Apple Breakfast Muffins
- Apple Oatmeal Muffins: Replace 1/2 cup flour with oats for a hearty apple oat muffin.
- Carrot Muffins: Add 1/2 cup grated carrots for a carrot cake muffin variation.
- Pumpkin Muffins: Swap out the apples for 1/2 cup canned pumpkin puree for a pumpkin muffin.
- Cinnamon sugar topping: Sprinkle 1/4 c brown sugar mixed with 1/4 tsp cinnamon over the tops of the muffins before baking to create a crunchy topping.
Apple Breakfast Muffins Serving Suggestions
These apple breakfast muffins are delicious as a breakfast by themselves, but for a more rounded breakfast try serving with:
- Sausage patties for a protein option.
- Homemade raw milk yogurt sweetened with honey and vanilla.
- Topped with homemade whipped cream.
- Alongside a glass of raw chocolate milk.
FAQs
These muffins will stay fresh for up to 3 days at room temperature in an airtight container. For longer storage, follow the freezing directions for a meal prepped option up to 6 months!
Using 1/2 cup sour cream or greek yogurt in place of 1/2 cup of the milk in the recipe will create even more tender muffins.
You can also add 1/4 cup applesauce or pumpkin puree for an even more moist muffin!
Whether you’re making a big batch for the next day or stocking up your freezer for busy mornings, this apple breakfast muffin recipe will be a favorite in your kitchen!
Enjoy!

Apple Breakfast Muffins: Easy Freezer Breakfast Recipe
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
Wet Ingredients
- 2 Large Eggs Room temperature works best
- 1/2 cup Brown Sugar
- 1/4 cup Melted Butter Unsalted
- 1 tsp Vanilla Extract
- 1 cup Milk
- 1 Apple Peeled & diced
Instructions
Preheat & Prepare
- Preheat your oven to 350°F and grease a muffin tin, or line it with paper liners. I opted for unbleached parchment paper to make my muffin pan liners.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Mix Wet Ingredients
- In a medium bowl, or large glass measuring cup, beat the eggs, melted butter, brown sugar, vanilla extract, and milk until well combined.
Combine and Fold Muffin Ingredients
- The wet ingredients of a muffin batter being poured from a glass measuring cup into the dry ingredients in a stainless steel mixing bowl.
- Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over mix.
- Gently fold in the chopped apples until just combined. The muffin batter should be thick but scoopable.
Fill and Bake the Breakfast Muffins
- Using a 1/4 cup measuring cup or ice cream scoop, evenly distribute the batter into the muffin tins, filling each cup about 3/4 full.
- Bake at 350°F for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
Cool and Store
- Let the muffins cool in the muffin pan for 5 minutes before transferring them to a wire rack.
- Store in an airtight container for up to 3 days or freeze for longer storage.
How to Freeze:
- Let the muffins cool completely.
- Place them in a single layer on a baking sheet and freeze for 1 hour.
- Transfer to an airtight container or freezer bag for up to 3 months.
How to Reheat:
- In the microwave: Warm a muffin on a microwave-safe plate for 20-30 seconds. If the muffin isn’t done after 20 seconds, add 10 seconds at a time, checking in between, until done.
- In the oven: Reheat at 300°F for 10 minutes until warmed through.
Notes
