Description

These Apple Cinnamon Muffins are a cozy and delicious fall treat, bursting with warm spices, bits of fresh apple, and a crunchy nut topping. Perfectly moist and lightly spiced, these muffins bake up golden brown and are ideal for breakfast, snacks, or an afternoon coffee break.

Ingredients

Scale

Dry Ingredients

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

Sugars

3/4 cup granulated sugar
1/2 cup packed light brown sugar

Wet Ingredients

1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Add-ins

2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
1/2 cup chopped walnuts or pecans

Topping

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
Add Sugars: Stir in the granulated sugar and brown sugar with the dry ingredients, combining thoroughly with a whisk.
Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, eggs, buttermilk, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the batter until just combined; some streaks of flour should remain for a tender crumb.
Add Apples and Nuts: Fold in the diced apples and chopped nuts evenly throughout the batter to ensure every muffin has a nice balance of fruit and crunch.
Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup thoroughly with cooking spray to prevent sticking.
Fill Muffin Cups: Scoop the batter into each cup, filling them about two-thirds full to allow room for rising.
Optional Cinnamon Sugar Topping: Mix 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle evenly over the tops of each muffin for a sweet, crisp topping.
Bake: Bake the muffins in a preheated oven at 400°F (200°C) for 18-20 minutes or until a toothpick inserted at the center comes out clean and the tops are golden brown.
Cool: Allow the muffins to cool in the baking tin for 5-10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Serve: Enjoy these warm or at room temperature, perfect alongside a hot cup of coffee or tea for an inviting fall treat.

Notes

The choice of apple affects texture and sweetness; Granny Smith provides tartness while Honeycrisp offers a milder, sweeter flavor.
To make the muffins dairy-free, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.
You can omit nuts to make the recipe nut-free or substitute with seeds like pumpkin or sunflower for crunch.
For extra moist muffins, avoid overmixing the batter; fold ingredients gently and only until combined.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: apple cinnamon muffins, fall baking recipe, homemade muffins, apple spice muffins, easy muffin recipe, cinnamon nut muffins