Description
These Apple Cinnamon Muffins are soft, moist, and bursting with warm spices and tender apple pieces. Perfect for a comforting breakfast or a delightful snack, they combine the sweetness of apples with fragrant cinnamon and nutmeg, topped with a cinnamon-sugar crunch for extra flavor.
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
- 1 cup peeled and diced apples (about 1 medium apple)
Topping
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Combine 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 evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, milk, large egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender. Gently fold in the peeled and diced apples to distribute them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Add Topping: In a small bowl, mix together the brown sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter in each muffin cup to add a sweet, crumbly crust.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.
Notes
- Use tart apples like Granny Smith for a tangy contrast or sweeter varieties like Fuji or Gala depending on your taste preference.
- To make these muffins dairy-free, substitute the milk with a plant-based milk alternative and use dairy-free butter.
- Do not overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- For added texture, consider folding in chopped nuts like walnuts or pecans along with the apples.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
