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Apple Cinnamon Muffins

A close-up of a single apple cinnamon muffin with a crumb topping, sitting on a white plate.
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Enjoy these cozy apple cinnamon muffins, perfect for fall breakfasts or lunch boxes. They are freezer-friendly and easy to make.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups chopped apples (about 2 medium apples, Honeycrisp or Fuji recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For Streusel Topping (Optional):
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the buttermilk to the wet ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the chopped apples and nuts (if using).
  7. If making the streusel topping, combine the flour and brown sugar in a small bowl. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over the batter, if desired.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best texture, use firm apples like Honeycrisp, Fuji, or Gala.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or reheat gently.
  • You can substitute oil for butter in the muffin batter for a slightly different texture. Use 1/2 cup of vegetable or canola oil.
  • For a glaze, whisk together 1 cup powdered sugar with 1-2 tablespoons of milk or apple cider until smooth. Drizzle over cooled muffins.

Nutrition

Find it online: https://cutcooktaste.com/apple-cinnamon-muffins/