Description
These Warm Spiced Cinnamon Apple Muffins are a delightful autumn treat, packed with tender apples and aromatic spices like cinnamon, nutmeg, and allspice. Soft and moist with a crunchy brown sugar topping, they’re perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Additional Ingredients
- 2 cups peeled, cored, and finely chopped apples (about 2 medium-sized apples)
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon brown sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside to ensure even distribution of spices.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry: Gradually add the flour mixture to the creamed butter and sugar, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined to avoid overmixing.
- Fold in Apples and Walnuts: Gently fold in the chopped apples and optional walnuts to distribute evenly throughout the batter without breaking up the fruit.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Add Topping: Sprinkle the tops of the muffin batter with brown sugar to create a sweet, crunchy crust once baked.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Remove from oven and let muffins cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- For extra moisture, use freshly grated apple instead of chopped, but be sure to squeeze out excess juice.
- Walnuts are optional but add a nice crunch and flavor; pecans can be substituted.
- Ensure not to overmix the batter as it can make the muffins tough.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar as a homemade buttermilk alternative.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
