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Apple muffins have long held a special place in the hearts of bakers and food lovers alike. Their popularity is rooted in both tradition and innovation, making them a staple in many households. Historically, apple muffins can be traced back to early American settlers who brought apple seeds and recipes from Europe. They adapted these recipes to incorporate the abundant local apple varieties, resulting in the comforting apple-based baked goods we know today.

Irresistible Moist Apple Cinnamon Muffins for Fall

Indulge in these irresistibly moist apple cinnamon muffins, perfect for breakfast or a sweet snack! Made with fresh diced apples and warm spices, they’re sure to become a family favorite. With a fluffy texture and delightful crunch from optional walnuts, these muffins are easy to whip up in just 35 minutes. Whether you enjoy them fresh out of the oven or as a packed lunch treat, each bite bursts with comforting autumn flavors. Bake a batch and fill your home with the delicious aroma of cinnamon and apple!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

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

½ cup walnuts or pecans, chopped (optional)

1 tablespoon granulated sugar (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy—approximately 3 minutes.

        Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

            Gently fold in the diced apples and nuts (if using) until evenly distributed throughout the batter.

              Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a small amount of granulated sugar on top of each muffin for extra sweetness and a nice crust.

                Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins