Description
These Apple Muffins are a deliciously moist and flavorful treat, bursting with fresh apple pieces and warm cinnamon spices. Perfect for breakfast or a snack, they combine simple pantry ingredients to create a comforting and aromatic baked good that’s easy to make and sure to please the whole family.
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 and Mix-ins
- 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)
- 1½ cups diced apple (about 2 apples peeled and cored, 220g)
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and lightly grease a 12-cup muffin tin with baking spray to prevent sticking.
- Mix small batch of 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 aside.
- Combine main dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, and ½ teaspoon salt.
- Cream butter and sugars: Using a mixer, beat ½ cup room temperature unsalted butter with ½ cup packed light brown sugar and ½ cup granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, until fully incorporated and smooth.
- Incorporate milk and melted butter: Gradually add ½ cup whole milk and then the 3 tablespoons melted butter to the wet mixture, mixing thoroughly.
- Combine wet and dry ingredients: Slowly fold the large dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep muffins tender.
- Add diced apples and small dry mix: Gently fold in the diced apples along with the reserved small dry ingredient mix for added texture and flavor.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake the muffins: Place the tin in the preheated oven and bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use fresh apples for best flavor and texture; Granny Smith or Fuji apples work great.
- Do not overmix the batter to keep the muffins light and fluffy.
- These muffins freeze well; store them in an airtight container or freezer bag for up to 2 months.
- For a vegan option, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
- Add a streusel topping before baking for an extra crunchy texture.
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
