These apple cinnamon muffins are a warm and comforting treat, perfect for a fall breakfast. They are easy to make and bring a delightful aroma to your kitchen.
Author:Owen Harper
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast/Muffins
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lemon juice
1 cup chopped apples (about 1 medium apple)
Optional: 1/4 cup chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl or measuring cup, combine the milk and lemon juice. Let it sit for a minute to slightly curdle.
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Pour in the milk mixture and mix until just combined.
Add the remaining dry ingredients and mix until just combined. Do not overmix.
Gently fold in the chopped apples and any nuts if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the best flavor, use a firm, slightly tart apple like Honeycrisp or Fuji.
You can add a sprinkle of cinnamon sugar on top before baking for an extra sweet crust.
These muffins freeze well. Store them in an airtight container for up to 3 months.