Name: Beginner-Friendly Cinnamon Apple Muffins Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: ½ cup all-purpose flour; ¼ cup granulated white sugar; ¼ teaspoon fine sea salt; ½ teaspoon ground cinnamon; 4 tablespoons unsalted butter, softened at room temperature; 2 cups all-purpose flour; 1 ½ teaspoons baking powder, aluminum-free; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 2 teaspoons ground cinnamon; ½ cup packed light brown sugar; ¼ cup granulated white sugar; 8 tablespoons unsalted butter, softened at room temperature; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; ½ cup sour cream or Greek yogurt, at room temperature; ¼ cup whole milk, at room temperature; 2 medium apples, cut into ¼-inch thick pieces (about 2 cups diced)

Ingredients

Scale

½ cup all-purpose flour
¼ cup granulated white sugar
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened at room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder, aluminum-free
½ teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ cup packed light brown sugar
¼ cup granulated white sugar
8 tablespoons unsalted butter, softened at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream or Greek yogurt, at room temperature
¼ cup whole milk, at room temperature
2 medium apples, cut into ¼-inch thick pieces (about 2 cups diced)

Instructions

Preheat the oven to 425°F. Prepare a standard 12-cup muffin tin by lining it with muffin liners and setting it aside.
In a small bowl, combine the flour, sugar, salt, and cinnamon for the crumb topping. Incorporate the butter using your fingertips until the mixture resembles pea-sized crumbs and is no longer sandy. Set this aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon for the dry ingredients. Set aside.
In a large bowl, cream both sugars and butter together using a hand mixer on high speed for 2 minutes. Add the eggs one by one, mixing well after each addition. Incorporate the vanilla extract, then add the sour cream and milk, mixing on medium speed until everything is well blended.
Gradually mix the dry ingredients into the butter mixture in three parts, stirring gently on low-medium speed. Avoid overmixing; stop as soon as the batter comes together and there are no dry streaks. Scrape down the sides of the bowl.
Gently fold the diced apples into the batter using a spatula until just combined. Evenly distribute the batter among the lined muffin cups, using a trigger-release scoop for ease. It may seem like too much batter, but it will work. Sprinkle about 1 tablespoon of the crumb topping on each muffin, pressing it lightly into the center.
Place the muffins in the oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to enjoy.

Notes

NOTE 1 — TECHNIQUE TIP: Soften butter at room temperature to ensure a smooth batter for moist muffins.

NOTE 2 — STORAGE: Store cooled muffins in an airtight container at room temperature for up to 3 days.

NOTE 3 — SUBSTITUTION: Substitute Granny Smith apples with any crisp-tart variety like Honey Crisp or Fuji for similar results.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Calories: 308 kcal
Sugar: 21 g
Sodium: 217 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 61 mg