Description
These Apple Cinnamon Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with fresh apples, warm spices like cinnamon and nutmeg, and a hint of cloves, these muffins offer a comforting and delicious treat. The addition of chopped walnuts or pecans adds a delightful crunch. Easy to prepare and quick to bake, they are great for sharing or meal prepping.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Additional Ingredients
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp recommended)
- 1/2 cup chopped walnuts or pecans (optional)
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for 3-5 minutes, until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix only until just combined to avoid overmixing, which can toughen the muffins.
- Prepare Apples: Toss the peeled and diced apples gently with 1-2 tablespoons of the flour mixture. This helps prevent them from sinking to the bottom during baking.
- Fold Apples and Nuts: Carefully fold the floured apples and optional chopped walnuts or pecans into the muffin batter, distributing them evenly throughout.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising. If desired, sprinkle the tops with coarse sugar for extra texture and sweetness.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set properly.
Notes
- Use Granny Smith or Honeycrisp apples for the best flavor and texture.
- Do not overmix the batter to keep muffins tender and light.
- Optionally, add coarse sugar on top before baking for a crunchy topping.
- Walnuts or pecans add a nice crunch but can be omitted for nut-free versions.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
