2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
2 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 1/2 cups diced apples (about 2 medium apples)
For the cinnamon sugar topping:
1/4 cup granulated sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted
Directions:
Preheat the oven to 400°F and prepare a muffin tin with liners or grease.
Whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine eggs, milk, melted butter, and vanilla.
Gradically add wet ingredients to dry ingredients, mixing until just combined.
Fold in diced apples.
Fill muffin cups two-thirds full with batter.
Mix sugar and cinnamon topping and sprinkle over muffins.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Brush tops with melted butter and sprinkle with more cinnamon sugar.
Serve warm or at room temperature.
Pairing and Variations:
Pair with whipped cream, vanilla ice cream, apple butter, honey, or sharp cheddar cheese.
For a healthier version, use half whole-wheat flour and a plant-based milk alternative.
Add nuts like walnuts or pecans for crunch.
Increase apples to 2 cups and add nutmeg for more flavor.
Try gluten-free flour for a GF option.
Experiment with different apple varieties.
Store leftovers at room temperature or freeze for later.
These Apple Cinnamon Muffins are not just a dessert; they’re a celebration of simple yet rich flavors, perfect for any time of the day. Enjoy the blend of tender apples and warm cinnamon in every bite!
