Warm Cinnamon Apple Muffins right out of the oven are some of the most fall-like treats you can bake. Apples that have been diced and sprinkled with cinnamon sugar, then allowed to rest for a few hours, or up to overnight, become soft and tender fruit in each and every delicious bite.
Baking apples need to have enough firmness, while maintaining their sweet natural flavor. I find myself drawn to Honeycrisp or Gala these days, but a Granny Smith always seem to do the trick too. Either way, cut them small, so they soak up the juices from the sugar and spice. As for the batter, a classic creamy buttermilk batter with pumpkin pie spice to heighten flavors. I like to bake them straight in the pan, but you could use paper muffin liners for a festive fall look.
Eat them warm or at room temperature with a hot cup of coffee or tea. Kids will love them in their lunches or for breakfast with a big glass of milk. They refrigerate nicely in a sealed container to enjoy the next day too.
1 large Honeycrisp apple, peeled and diced
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
8 tablespoons butter, softened
1/2 cup brown sugar
1/2 granulated sugar
2 large eggs
1 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
(Makes 1 Dozen)
- In a small bowl, combine apple, cinnamon and sugar. Set aside for a couple of hours up to overnight.
- Preheat oven to 400 degrees. Spray muffin pan with cooking spray or brush with oil.
- In a stand mixer, cream butter and sugars for 3 minutes. Add eggs and vanilla. Continue to mix on high for 2 minutes.
- Add flour, baking powder, baking soda, and salt and mix on low 30 seconds. Add buttermilk while mixer is running. Add apples and stir until just combined.
- Scoop into muffin pan and bake for 20-22 minutes. Remove muffins from oven and let cool in pan for 10 minutes before loosening with a knife. Enjoy!