These apple muffins are the perfect breakfast dessert to wake up to. The muffins are fluffy and lightly sweetened to balance out the tart apples. Granny Smith, Honeycrisp or Gala apples are the best choice due to their tangy and juicy sweetness. They also hold their shape well when baked. Enjoy these muffins with a cup of coffee or take it on the go.
Yield: Serves 12
Prep time: 25 minutes
Cook time: 20 minutes
- Paper muffin liners or cooking spray
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 4 teaspoons granulated sugar, divided
- 2 teaspoons baking powder
- 4 teaspoons ground cinnamon, divided
- 1/2 teaspoon kosher salt
- 1 1/4 cups whole or 2% milk
- 1/2 cup neutral oil, such as canola or grapeseed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium tart apples (about 12 ounces total), such as Granny Smith or Honeycrisp
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
- Whisk 2 1/2 cups all-purpose flour, 1/2 cup of the granulated sugar, 2 teaspoons baking powder, 2 teaspoons of the ground cinnamon, and 1/2 teaspoon kosher salt together in a large bowl. Stir the remaining 4 teaspoons granulated sugar and 2 teaspoons ground cinnamon together in a small bowl and set aside for the topping.
- Place 1 1/4 cups whole or 2% milk, 1/2 cup neutral oil, 1 large egg, and 1 teaspoon vanilla extract together in a medium bowl and whisk until combined. Core and dice 2 medium apples (peel first if desired, about 2 1/2 cups).
- Pour the milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Gently fold in the diced apple.
- Divide the batter between the muffin wells, about 1/3 cup of batter per well. Sprinkle each muffin with 1/2 teaspoon cinnamon-sugar.
- Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.
Source: the Kitchn