Description
These Apple Muffins are a delightful blend of tender crumb and juicy apple pieces, infused with warm cinnamon spice. Perfect for breakfast or a snack, they are easy to prepare using simple pantry ingredients and deliver comforting autumnal flavors in every bite.
Ingredients
Scale
Dry Ingredients
- ½ cup all-purpose flour (60g)
- ¼ cup light brown sugar (55g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour (240g)
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 3 tablespoons unsalted butter, melted (43g)
- ½ cup unsalted butter, room temperature (113g)
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
Produce
- 1½ cups diced apple (about 2 apples peeled and cored / 220g)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Lightly grease a 12-cup muffin tin using baking spray to ensure the muffins don’t stick.
- Mix Initial Dry Ingredients: In a small bowl, combine ½ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon. Set this aside; it will be used later to create a crumbly topping.
- Combine Main Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, and ½ teaspoon salt. This forms the base for the muffin batter.
- Cream Butter and Sugars: In another bowl, beat ½ cup room temperature unsalted butter with ½ cup packed light brown sugar and ½ cup granulated sugar until the mixture is smooth, light, and fluffy. This helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in 1 teaspoon vanilla extract for flavor.
- Add Milk and Flour: Gradually add ½ cup whole milk to the butter and sugar mixture, alternating with the dry ingredients, starting and ending with the flour mixture. Stir gently just until combined—do not overmix to keep muffins tender.
- Fold in Apples: Gently fold in the 1½ cups diced apples to the batter, making sure the fruit is evenly distributed without crushing the pieces.
- Divide Batter and Add Topping: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full. Sprinkle the reserved dry sugar-cinnamon mixture over each muffin for a lightly crisp topping.
- Bake: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delicious breakfast or snack.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Using peeled and cored apples prevents the muffins from becoming too moist inside.
- You can substitute whole milk with any milk alternative if desired.
- The crumbly topping adds a delightful texture contrast but can be omitted if preferred.
- For an extra boost of flavor, consider adding a handful of chopped nuts or raisins.
Nutrition
- Serving Size: 1 muffin
- Calories: 315 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 56 mg
