Description
Enjoy the ultimate fall baking experience with these warm and comforting Apple Cinnamon Muffins. Packed with tender apples and fragrant cinnamon, these muffins are perfect for breakfast, a snack, or a delightful treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced (about 2 cups)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the granulated sugar and brown sugar, breaking up any lumps.
- Pour the slightly cooled melted butter into the bowl with the sugars and whisk until well combined.
- Add the eggs, one at a time, whisking well after each addition.
- Pour in the buttermilk and vanilla extract and whisk until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients and gently fold them together using a spatula until just combined. A few streaks of flour are acceptable.
- Gently fold in the diced apples and chopped nuts (if using) until evenly distributed.
- Fill each muffin cup about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Recommended apples include Honeycrisp, Granny Smith, Fuji, or Braeburn.
- To substitute buttermilk, mix 1 tablespoon of white vinegar or lemon juice with milk to reach 1 cup, let sit for 5 minutes.
- Nuts can be replaced with oats, dried cranberries, raisins, or chocolate chips.
- Adjust spices to your preference, or add cloves or allspice for a warmer flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- For high altitude baking, reduce baking powder by 1/4 tsp, increase buttermilk by 1-2 tbsp, and increase oven temperature by 25°F (15°C).
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Estimate based on ingredients (e.g., ~250-300)
- Sugar: Estimate based on ingredients (e.g., ~20-25g)
- Sodium: Estimate based on ingredients (e.g., ~200-250mg)
- Fat: Estimate based on ingredients (e.g., ~10-15g)
- Saturated Fat: Estimate based on ingredients (e.g., ~5-7g)
- Unsaturated Fat: Estimate based on ingredients (e.g., ~5-8g)
- Trans Fat: Estimate based on ingredients (e.g., ~0g)
- Carbohydrates: Estimate based on ingredients (e.g., ~35-40g)
- Fiber: Estimate based on ingredients (e.g., ~2-3g)
- Protein: Estimate based on ingredients (e.g., ~4-5g)
- Cholesterol: Estimate based on ingredients (e.g., ~50-60mg)
Keywords: Apple Cinnamon Muffins, Fall Baking, Autumn Recipes, Spiced Apples, Homemade Muffins, Easy Baking, Seasonal Treats