Description
Delight in these moist and flavorful Apple Muffins, perfectly spiced with cinnamon and loaded with tender chunks of apple. Ideal for a quick breakfast or a wholesome snack, these muffins combine simple pantry ingredients into a delicious treat that’s easy to bake 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
- 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)
Add-ins
- 1½ cups diced apple (about 2 apples peeled and cored, 220g)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin using baking spray to ensure the muffins do not stick.
- Prepare First Dry Mixture: In a bowl, combine ½ cup of all-purpose flour, ¼ cup of light brown sugar, ¼ cup of granulated sugar, and ½ teaspoon of ground cinnamon. Set aside.
- Prepare Second Dry Mixture: In a separate larger bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, and ½ teaspoon salt to distribute the leavening and spices evenly.
- Cream Butter and Sugars: In another bowl, cream together ½ cup room temperature unsalted butter, ½ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Add Wet Ingredients to Butter Mixture: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract and ½ cup whole milk until the batter is smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the wet ingredients, mixing gently to incorporate everything without overmixing.
- Add the Diced Apples: Fold in 1½ cups of diced apples to the batter to distribute them evenly throughout the muffins.
- Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full. Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- For a healthier option, substitute half the all-purpose flour with whole wheat flour.
- Add a handful of chopped walnuts or pecans for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- These muffins are perfect for a grab-and-go breakfast or a wholesome afternoon snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 315
- 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
