15 Delicious Fall Mini Muffin Recipes to Try This Season

Fall is the perfect season to bake and enjoy mini muffins, packed with seasonal flavors like pumpkin, apple, cranberry, and cinnamon.

Mini muffins are not only adorable and bite-sized but also perfect for breakfast, snacks, or sharing at gatherings.

They’re easy to make, customizable, and a great way to showcase the flavors of autumn in a portable, convenient form.

From spiced pumpkin to apple cinnamon and cranberry orange varieties, these mini muffins celebrate the cozy, comforting tastes of fall.

These 15 fall mini muffin recipes are ideal for busy mornings, after-school snacks, or festive treats at your next gathering.

Each recipe brings a unique blend of seasonal ingredients and warm spices, making every bite a little taste of autumn.

15 Delicious Fall Mini Muffin Recipes to Try This Season

Mini muffins are a delightful and versatile fall treat that can be enjoyed any time of day.

These 15 recipes showcase seasonal ingredients like pumpkin, apples, cranberries, and spices that make fall baking so comforting.

They’re easy to bake, perfect for portion control, and ideal for gifting or sharing with friends and family.

With these recipes, you can enjoy the flavors of fall in every bite, whether for breakfast, snack time, or a cozy dessert.

Baking mini muffins is a simple way to bring warmth, aroma, and seasonal joy into your home this autumn.

Pumpkin Spice Mini Muffins

These bite-sized pumpkin muffins are packed with warm autumn spices like cinnamon, nutmeg, and cloves.

They’re moist, tender, and perfect for breakfast, snack time, or a cozy fall treat.

Pumpkin puree adds natural sweetness and moisture while the spices create that classic fall flavor everyone loves.

Mini muffins make portion control easy and are perfect for sharing with family and friends.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• Optional: ¼ cup chopped walnuts or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat together sugar, brown sugar, and oil. Add eggs one at a time, then stir in pumpkin puree and vanilla.
4. Combine wet and dry ingredients until just mixed. Fold in walnuts or chocolate chips if desired.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes, or until a toothpick comes out clean.
7. Cool slightly before serving.

Pumpkin puree keeps these muffins moist while the warm spices enhance the autumnal flavor.

Mini size makes them easy to grab for breakfast or snacks.

They’re soft, flavorful, and perfect for fall gatherings.

A delightful, cozy treat that captures the essence of autumn in every bite.

Apple Cinnamon Mini Muffins

These mini muffins combine sweet, tender apples with warm cinnamon and a hint of nutmeg.

They’re perfect for breakfast, brunch, or a fall snack on the go.

Diced apples add natural sweetness and moisture while cinnamon and nutmeg give each bite a cozy, spiced flavor.

The mini size makes them perfect for portion control and sharing at seasonal gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups peeled, cored, and diced apples
• Optional: ¼ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine sugar, melted butter, eggs, milk, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined. Fold in diced apples and nuts if using.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes until golden and a toothpick inserted comes out clean.
7. Let muffins cool slightly before serving.

Apples bring natural sweetness and moisture while cinnamon adds warmth.

These muffins are tender, soft, and bursting with fall flavors.

They’re perfect for breakfast, a snack, or sharing with friends.

A cozy, fruit-filled mini muffin that celebrates the tastes of autumn.

Cranberry Orange Mini Muffins

These mini muffins combine tart cranberries with fresh orange zest for a bright and festive fall treat.

They’re perfect for breakfast, brunch, or as a sweet snack during autumn gatherings.

Cranberries provide a tangy contrast to the sweet, moist muffin, while orange zest adds a fragrant citrus note.

Mini size makes them convenient for portion control and easy to share with friends and family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• Optional: 2 tablespoons coarse sugar for topping

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat together sugar, melted butter, eggs, milk, orange zest, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined. Fold in cranberries gently.
5. Spoon batter into mini muffin cups, filling about ¾ full. Sprinkle with coarse sugar if desired.
6. Bake for 15–18 minutes, or until a toothpick comes out clean.
7. Cool slightly before serving.

Cranberries add tartness while orange zest brightens the flavor and aroma.

These muffins are moist, tender, and perfect for fall mornings.

Mini size makes them convenient and shareable.

A fruity, flavorful treat that captures the essence of autumn in every bite.

Maple Pecan Mini Muffins

These mini muffins are infused with rich maple syrup and studded with crunchy toasted pecans.

They’re perfect for fall breakfasts, brunches, or as an afternoon snack with coffee or tea.

The maple syrup adds natural sweetness while pecans provide a nutty crunch in every bite.

Mini size makes them convenient, portable, and ideal for sharing with friends or family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• ¼ cup pure maple syrup
• ½ cup chopped toasted pecans
• Optional: sprinkle of coarse sugar for topping

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, melted butter, eggs, milk, and maple syrup.
4. Stir wet ingredients into dry ingredients until just combined, then fold in chopped pecans.
5. Spoon batter into mini muffin cups, filling about ¾ full. Sprinkle with coarse sugar if desired.
6. Bake for 15–18 minutes until golden and a toothpick comes out clean.
7. Cool slightly before serving.

Maple syrup creates a warm, rich sweetness that pairs perfectly with pecans.

Pecans add texture and a nutty flavor that enhances the muffins.

They’re tender, flavorful, and perfect for fall mornings.

A cozy, nutty mini muffin that embodies autumn in every bite.

Spiced Carrot Mini Muffins

These mini muffins combine shredded carrots with cinnamon, nutmeg, and a hint of ginger for a warm fall flavor.

They’re moist, slightly sweet, and perfect for breakfast or a wholesome snack.

Carrots add natural sweetness and moisture while the spices bring classic autumn warmth.

Mini size makes them convenient to serve at brunch or pack in lunchboxes.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 ½ cups shredded carrots
• ½ teaspoon vanilla extract
• Optional: ¼ cup chopped walnuts or raisins

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, combine sugar, oil, eggs, and vanilla until smooth.
4. Stir wet ingredients into dry ingredients, then fold in shredded carrots and nuts or raisins if desired.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes until a toothpick comes out clean.
7. Cool slightly before serving.

Carrots keep the muffins moist while warm spices add cozy autumn flavor.

Optional nuts or raisins provide texture and extra sweetness.

These muffins are healthy, flavorful, and perfect for fall mornings.

A soft, spiced mini muffin that celebrates seasonal flavors beautifully.

Cranberry Orange Mini Muffins

These mini muffins combine tart cranberries with fresh orange zest for a bright, festive fall treat.

They’re perfect for breakfast, brunch, or as a sweet snack during autumn gatherings.

Cranberries add tanginess while orange zest gives a fragrant, citrusy note that complements the sweetness.

Mini size makes them easy to portion and share with friends or family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, melted butter, eggs, milk, orange zest, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in cranberries.
5. Spoon batter into mini muffin cups, filling about ¾ full. Sprinkle with coarse sugar if desired.
6. Bake for 15–18 minutes until golden and a toothpick inserted comes out clean.
7. Cool slightly before serving.

Cranberries bring tartness while orange zest brightens flavor and aroma.

These mini muffins are moist, flavorful, and perfectly bite-sized.

They’re great for autumn breakfasts, snacks, or sharing at parties.

A festive, fruity mini muffin that embodies fall in every bite.

Banana Walnut Mini Muffins

These mini muffins combine ripe bananas with crunchy walnuts for a naturally sweet and hearty fall breakfast.

They’re perfect for breakfast, snacks, or even a lunchbox treat.

Bananas add natural sweetness and moisture while walnuts provide texture and a nutty flavor.

Mini size makes them convenient to grab on the go and ideal for portion control.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 3 ripe bananas, mashed
• ½ teaspoon vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In another bowl, beat sugar, melted butter, eggs, mashed bananas, and vanilla until smooth.
4. Stir wet ingredients into dry ingredients until just combined. Fold in walnuts.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes, or until a toothpick comes out clean.
7. Cool slightly before serving.

Bananas create a moist, tender texture while walnuts add a satisfying crunch.

These muffins are naturally sweetened and perfect for autumn mornings.

They’re soft, flavorful, and easy to enjoy anytime.

A wholesome, nutty mini muffin that embodies fall in every bite.

Pumpkin Chocolate Chip Mini Muffins

These mini muffins combine pumpkin puree with semi-sweet chocolate chips for a cozy, indulgent fall treat.

They’re perfect for breakfast, snacks, or dessert during autumn gatherings.

Pumpkin keeps the muffins moist while chocolate chips add melty sweetness in every bite.

Mini size makes them convenient to portion and perfect for sharing.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
4. Stir wet ingredients into dry ingredients until just combined, then fold in chocolate chips.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
7. Cool slightly before serving.

Pumpkin adds moisture and autumn flavor while chocolate chips provide a sweet, melty treat.

These muffins are soft, flavorful, and perfect for fall mornings or dessert.

They’re easy to make ahead and ideal for sharing.

A rich, indulgent mini muffin that perfectly captures autumn flavors.

Apple Caramel Mini Muffins

These mini muffins feature tender apple pieces swirled with caramel for a sweet fall breakfast treat.

They’re perfect for brunch, dessert, or a cozy morning snack.

Apples add natural sweetness and texture while caramel provides a rich, indulgent flavor.

Mini size makes them easy to portion, share, and enjoy with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced
• ¼ cup caramel sauce, plus extra for drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, combine melted butter, eggs, milk, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in diced apple.
5. Spoon batter into mini muffin cups, filling about ¾ full. Drizzle with caramel sauce.
6. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
7. Cool slightly and drizzle with extra caramel before serving.

Apples provide natural sweetness and moisture while caramel adds richness and indulgence.

These muffins are soft, tender, and full of cozy fall flavors.

Mini size makes them perfect for breakfasts, snacks, or sharing.

A sweet, festive treat that captures the warmth and flavor of autumn

Pear Ginger Mini Muffins

These mini muffins combine juicy pear chunks with warm ginger for a subtly spiced fall treat.

They’re perfect for breakfast, a light snack, or a cozy autumn brunch.

Pears add natural sweetness and moisture while fresh or ground ginger gives a gentle, warming spice.

Mini size makes them convenient for portion control and sharing with friends or family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger (or 1 tsp fresh grated ginger)
• ½ teaspoon cinnamon
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 large pear, peeled, cored, and diced

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
3. In another bowl, combine melted butter, eggs, milk, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in diced pear.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes or until a toothpick inserted comes out clean.
7. Cool slightly before serving.

Pears create tender, moist muffins while ginger adds warm, aromatic spice.

These muffins are lightly sweet and perfect for autumn mornings.

Mini size makes them convenient and easy to enjoy on the go.

A soft, flavorful fall muffin that highlights seasonal fruit beautifully.

Sweet Potato Cinnamon Mini Muffins

These mini muffins feature mashed sweet potatoes blended with warm cinnamon and nutmeg for a hearty fall flavor.

They’re perfect for breakfast, snack time, or holiday brunch gatherings.

Sweet potatoes provide natural sweetness, moisture, and a tender texture while cinnamon and nutmeg add classic fall warmth.

Mini size makes them portable and ideal for sharing with family and friends.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup cooked and mashed sweet potato
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix melted butter, eggs, mashed sweet potato, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes until a toothpick comes out clean.
7. Cool slightly before serving.

Sweet potatoes provide a moist, tender texture while warm spices enhance autumn flavors.

These muffins are hearty, flavorful, and perfect for fall breakfasts.

Mini size makes them convenient for snacking or sharing.

A cozy, spiced treat that celebrates seasonal ingredients beautifully.

Pumpkin Cranberry Mini Muffins

These mini muffins combine pumpkin puree with tart cranberries for a festive fall flavor.

They’re perfect for breakfast, brunch, or a sweet autumn snack.

Pumpkin keeps the muffins moist while cranberries add tangy bursts in every bite.

Mini size makes them perfect for portion control and easy to share with friends or family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and brown sugar.
3. In another bowl, mix oil, eggs, pumpkin puree, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in cranberries.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes or until a toothpick inserted comes out clean.
7. Cool slightly before serving.

Pumpkin adds moisture and classic autumn flavor while cranberries give a tart, fruity contrast.

These muffins are soft, tender, and perfect for fall mornings.

Mini size makes them portable and easy to enjoy anytime.

A festive, fruity mini muffin that embodies the flavors of fall in every bite.

Chai-Spiced Mini Muffins

These mini muffins are infused with chai spices, including cinnamon, cardamom, ginger, and cloves.

They’re perfect for breakfast, afternoon tea, or cozy fall gatherings.

The warm spices create a fragrant, comforting flavor, while the mini size makes them easy to serve and share.

Each bite is tender, lightly sweet, and packed with the cozy essence of autumn.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat together sugar, melted butter, eggs, milk, and vanilla until smooth.
4. Stir wet ingredients into dry ingredients until just combined.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes until a toothpick comes out clean.
7. Cool slightly before serving.

Chai spices create a warm, aromatic flavor perfect for fall.

These muffins are tender, flavorful, and ideal for autumn breakfasts or snacks.

Mini size makes them convenient for portion control and sharing.

A cozy, spiced muffin that brings the flavors of fall to every bite.

Carrot Cake Mini Muffins

These mini muffins are inspired by classic carrot cake, complete with shredded carrots, cinnamon, and optional walnuts.

They’re perfect for breakfast, snacks, or a light dessert.

Carrots add moisture and sweetness while warm spices and nuts enhance texture and flavor.

Mini size makes them easy to share and portion for gatherings or lunchboxes.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 ½ cups shredded carrots
• ½ teaspoon vanilla extract
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and brown sugar.
3. In another bowl, combine oil, eggs, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in shredded carrots and walnuts if using.
5. Spoon batter into mini muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes or until a toothpick comes out clean.
7. Cool slightly before serving.

Carrots and warm spices create a moist, flavorful muffin with classic fall taste.

Optional walnuts add texture and a nutty crunch.

These muffins are tender, sweet, and perfect for autumn mornings or snacks.

A festive mini muffin that captures the essence of carrot cake in bite-sized form.

Maple Apple Streusel Mini Muffins

These mini muffins combine tender apple chunks with a sweet, crumbly maple streusel topping.

They’re perfect for brunch, breakfast, or a fall-inspired dessert.

Apples add natural sweetness while the maple streusel provides crunch and rich flavor.

Mini size makes them convenient, portable, and perfect for sharing.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced
• For streusel:
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, combine melted butter, eggs, milk, and vanilla.
4. Stir wet ingredients into dry ingredients until just combined, then fold in diced apple.
5. For streusel, mix brown sugar, flour, melted butter, and cinnamon until crumbly. Sprinkle over muffin batter.
6. Spoon batter into mini muffin cups, filling about ¾ full.
7. Bake for 15–18 minutes until a toothpick comes out clean. Cool slightly before serving.

Apples provide sweetness and moisture while the maple streusel adds a crunchy, rich topping.

These muffins are soft, flavorful, and perfect for fall breakfasts or snacks.

Mini size makes them easy to portion and share with family or friends.

A cozy, festive muffin that celebrates autumn flavors in every bite.