Irresistible Moist Apple Cinnamon Muffins for Fall

Indulge in the warmth of fall with these irresistible moist apple cinnamon muffins! Made with fresh diced apples and a hint of cinnamon, they're perfect for breakfast or an afternoon treat. This easy recipe combines simple ingredients like flour, butter, and buttermilk, ensuring a fluffy and delicious bite every time. Top with a sprinkle of cinnamon sugar for that extra crunch. Bake a batch and enjoy the delightful aroma wafting through your kitchen!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups peeled and diced apples (Granny Smith or Honeycrisp work well)

1/2 cup chopped walnuts or pecans (optional)

1/4 cup granulated sugar for topping

1 teaspoon cinnamon for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start with the dry ingredients: add 1/3 of the flour mixture, then 1/2 of the buttermilk, repeating until everything is combined. Do not overmix.

Fold in Apples and Nuts: Gently fold in the diced apples and chopped nuts (if using) until evenly distributed throughout the batter.

Prepare Muffin Tin: Using a scoop or spoon, fill each muffin cup about 2/3 full with batter.

Make Topping: In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture evenly over the tops of each muffin.

Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins