Description
These Apple Cinnamon Muffins are moist, tender, and bursting with warm spices and fresh apple chunks. Perfect for a cozy breakfast or snack, they feature a cinnamon-sugar topping that adds a delightful crunch. Easy to prepare, these muffins bake quickly to golden perfection and offer a delicious balance of sweetness and spice in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 cup peeled and diced apples (about 1 medium apple)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, milk, egg, and vanilla extract together until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the muffins tender. Carefully fold in the peeled and diced apples.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping: In a small bowl, mix the brown sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter in each muffin cup.
- Bake Muffins: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Do not overmix the batter to avoid dense muffins; gentle folding preserves lightness.
- Ensure the melted butter is not too hot when mixing to prevent cooking the egg prematurely.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat muffins in a microwave for 15-20 seconds for a fresh-baked taste.
