Warm spiced apple studded muffins are the perfect treat on a fall morning.
Satisfy your sweet tooth with this easy-to-make recipe for Apple Cinnamon Muffins.
1. Info for Apple Cinnamon Muffins
- Cook Time: 33 min
- Total Time: 33 min
- Servings: 12
- Calories: 239.07 kcal
2. Ingredients for Apple Cinnamon Muffins
- 1/2 cup (115g) unsalted butter (softened)
- 3/4 cup (150g) light brown sugar (packed)
- 1 tsp. vanilla extract
- 1/2 cup (120g) sour cream
- 1/4 cup milk
- 2 large eggs
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. allspice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 medium Granny Smith apples
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Line a 12-cavity muffin pan with muffin/cupcake liners.
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In large mixing bowl, use a hand mixer to cream together the butter, brown sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes.
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Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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Add the flour, spices, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula as needed, until just combined. Do not over-mix.
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Peel and core the apples, and finely chop them into 1/4-inch pieces.
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Add the apples to the mixing bowl. Use a rubber spatula to fold the apples into the batter until they are well distributed.
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Spoon an even amount of batter into each muffin liner.
3.3 Oven
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Bake the muffins on middle rack of oven for 5 minutes.
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Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
3.4 Check
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Check to see that muffins are done. Remove from oven or add time as needed.
3.5 Serve
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Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.
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