Apple Cinnamon Muffins









• 2 cups (240g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) buttermilk

• 2 cups (about 2 medium-sized) apples, peeled and diced


1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

3. In a large bowl, I cream together the softened butter and granulated sugar until it becomes light and fluffy.

4. Adding eggs one at a time, I beat well after each addition and stir in the vanilla extract.

5. Gradually, I incorporate the dry ingredients into the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients.

6. I fold in the diced apples until they are evenly distributed throughout the batter.

7. Spooning the batter into the prepared muffin cups, I fill each about two-thirds full.

8. Baking for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. After baking, I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack for complete cooling..


























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