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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon salt - 2 large eggs - ¾ cup buttermilk (or use 1 tablespoon vinegar mixed with milk) - ½ cup vegetable oil - 1 teaspoon vanilla extract - 2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp are best) - ½ cup chopped walnuts or pecans (optional) - 1 tablespoon coarse sugar (for topping) You can add ingredients to make these muffins your own. Consider using: - Raisins or dried cranberries for added sweetness - A pinch of nutmeg for a warm spice flavor - Lemon zest for a bright citrus note These options can enhance your muffins and suit your taste. Each muffin has about: - Calories: 180 - Protein: 3g - Carbohydrates: 25g - Fat: 8g - Fiber: 1g - Sugar: 9g These muffins provide a tasty treat, but enjoy them in moderation for a balanced diet. {{ingredient_image_2}} First, I preheat the oven to 350°F (175°C). This step helps the muffins bake evenly. Next, I prepare the muffin tin. I either line it with paper liners or spray it lightly with non-stick cooking spray. This keeps the muffins from sticking and makes cleanup easy. I start by mixing the dry ingredients. In a large bowl, I combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. I whisk these together until they blend well. Then, I prepare the wet ingredients in another bowl. I beat 2 large eggs, then add ¾ cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. I mix these until smooth. Next, I carefully add the wet mixture to the dry ingredients. I gently fold them together using a spatula. I make sure not to overmix because this can make the muffins tough. Now, I fold in 2 cups of chopped apples and, if I want, ½ cup of chopped walnuts or pecans. This adds flavor and crunch, making each bite delicious. I use a spoon or ice cream scoop to fill each muffin cup about two-thirds full. This allows space for the muffins to rise while baking. I sprinkle a pinch of coarse sugar on top for extra sweetness and a nice texture. Now, I place the muffin tin in the oven. I bake them for 18-22 minutes. To check if they are done, I insert a toothpick in the center of a muffin. If it comes out clean, the muffins are ready. Once baked, I take the muffins out and let them cool in the tin for about 5 minutes. Then, I move them to a wire rack to cool completely. This cooling step is key for texture. To make your muffins fluffy, use fresh ingredients. Check the baking powder and baking soda dates. Mix dry and wet ingredients separately before combining. When you mix, do it gently. Overmixing leads to tough muffins. Fill each muffin cup about two-thirds full. This allows them to rise nicely. Lastly, bake at 350°F for the best results. One common mistake is using cold ingredients. Always let eggs and buttermilk warm up a bit. Another mistake is not measuring flour correctly. Too much flour makes muffins dense. Avoid opening the oven door too early. This can cause the muffins to sink. Lastly, don’t skip the coarse sugar on top. It adds a sweet crunch. You can have fun with your ingredients. Swap out the buttermilk for yogurt or milk with vinegar. Use any apples you like, such as Fuji or Braeburn. For a nut-free version, skip the walnuts or pecans. You can also add raisins or chocolate chips for variety. Spice lovers can add nutmeg or ginger for extra warmth. Pro Tips Use Fresh Apples: For the best flavor, use fresh, crisp apples like Granny Smith or Honeycrisp. Their tartness contrasts beautifully with the sweetness of the muffins. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins rather than light and fluffy ones. Customize Your Nuts: Feel free to substitute walnuts or pecans with your favorite nuts or even chocolate chips for a different twist on flavor and texture. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_4}} You can use different apple types to change the taste of your muffins. Granny Smith apples give a nice tartness. Honeycrisp apples add a sweet crunch. Fuji apples are very sweet and juicy. Each type brings its special flavor. Mix and match to find your favorite. If you need nut-free muffins, skip the walnuts or pecans. You can replace regular flour with gluten-free flour. This keeps the muffins light and fluffy. Always check labels for allergens. Your muffins can still taste amazing without nuts or gluten. You can add more flavors to your muffins. Try adding a pinch of nutmeg for warmth. A little ginger gives a nice kick. For freshness, mix in some lemon or orange zest. These small changes make a big difference. Get creative and enjoy different flavor combinations! To keep your Apple Cinnamon Muffins fresh, place them in an airtight container. This helps keep them moist. You can store them at room temperature for up to 3 days. If you want to keep them longer, the fridge is a good option. Just remember to let them cool completely before sealing. For long-term storage, freezing is a smart choice. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This method helps prevent freezer burn. They can last up to 3 months in the freezer. When you're ready to eat, simply thaw them at room temperature or warm them in the microwave. To enjoy your muffins warm, reheat them in the microwave. Heat for about 10 to 15 seconds for a fresh taste. For a crispier top, pop them in the oven at 350°F (175°C) for 5 to 10 minutes. This way, you get that delightful, just-baked texture. Yes, you can use whole wheat flour or gluten-free flour. Whole wheat gives a nutty flavor. Gluten-free flour works well if you have allergies. Just make sure to adjust the liquid in your recipe. This ensures your muffins stay moist. To check if your muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also gently press the top. It should spring back. If it leaves a dent, bake them a bit longer. I love to serve these muffins warm. You can add a pat of butter or cream cheese. For a fun twist, try pairing them with a scoop of vanilla ice cream. A sprinkle of powdered sugar on top adds a nice touch too. Serve them on a rustic board for a charming look. In this post, we explored how to make delicious apple cinnamon muffins. We covered the key ingredients, how to mix and bake them, and tips for the perfect texture. You learned about variations you can try and how to store your muffins for freshness. Remember, baking takes practice, so don’t worry if your first batch isn’t perfect. Enjoy the process and have fun with your baking!

Apple Cinnamon Muffins Delight

Deliciously moist muffins filled with apples and a hint of cinnamon, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups peeled and finely chopped apples
  • 0.5 cup chopped walnuts or pecans
  • 1 tablespoon coarse sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with non-stick cooking spray.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk until thoroughly combined.
  • In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  • Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.
  • Fold in the chopped apples and walnuts or pecans, ensuring even distribution.
  • Divide the batter among the muffin cups, filling each about two-thirds full.
  • Sprinkle a pinch of coarse sugar over the top of each muffin.
  • Bake for 18-22 minutes, checking for doneness with a toothpick.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Serve warm for the best flavor. Dust with powdered sugar for an elegant touch.
Keyword apple, baking, cinnamon, muffins