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Apple cinnamon muffins are a beloved classic that brings warmth and comfort to every kitchen, particularly during the cool, crisp days of fall. These delightful pastries are not only delicious but also evoke a sense of nostalgia, reminding many of cozy mornings spent with family, warm cups of coffee, and the sweet aroma of freshly baked goods wafting through the air. When it comes to homemade muffins, the charm lies in their ability to blend simple ingredients into a treat that feels both indulgent and wholesome.

Irresistible Moist Apple Cinnamon Muffins for Fall

Indulge in these irresistible moist apple cinnamon muffins, bursting with flavor and the perfect balance of sweetness! With a delightful mix of Granny Smith and Honeycrisp apples, these muffins are easy to whip up in just 40 minutes. The warm spices of cinnamon and nutmeg create a cozy aroma, while the crunchy topping adds a sweet finish. Perfect for breakfast or a snack, follow this simple recipe and enjoy homemade goodness straight from the oven!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

½ cup unsalted butter, melted and slightly cooled

1 cup buttermilk

1 teaspoon vanilla extract

1 ½ cups peeled, cored, and diced apples (preferably a mix of Granny Smith and Honeycrisp)

½ cup chopped walnuts or pecans (optional)

2 tablespoons coarse sugar (for topping)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

      Mix Sugars & Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and egg until well combined. Stir in the melted butter, buttermilk, and vanilla extract. Mix until smooth.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; small lumps are okay.

          Add Apples and Nuts: Fold in the diced apples and nuts, if using, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

              Top with Sugar: Sprinkle a little coarse sugar on top of each muffin for a sweet crunch.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins