Description
Enjoy these fluffy Apple Cinnamon Muffins filled with fresh apple chunks and a touch of cinnamon. Ideal for breakfast or a delightful snack, they are simple to make and sure to satisfy everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (about 2 medium apples)
- ½ cup chopped walnuts or pecans (optional)
- 1 tablespoon brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease it with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together, being careful not to overmix.
- Fold in the diced apples and nuts (if using) until just combined.
- Fill each muffin cup about ¾ full with batter.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle over the muffin batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature as a breakfast treat or snack.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Thaw frozen muffins at room temperature or microwave for a few seconds to warm.
Notes
- For the best flavor, use a mix of sweet and tart apples like Granny Smith and Honeycrisp.
- Buttermilk is key for moisture; if unavailable, substitute with regular milk mixed with vinegar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes