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Apple cinnamon muffins are more than just a delicious treat; they embody the essence of comfort and nostalgia. As the days grow shorter and the air turns crisp, the aroma of freshly baked muffins filled with the sweet and spicy notes of apples and cinnamon becomes irresistible. This delightful combination has made apple cinnamon muffins a favorite among bakers and food enthusiasts alike, making them a popular choice for breakfast, snacks, or even dessert.

Irresistible Moist Apple Cinnamon Muffins for Fall

Indulge in the perfect fall treat with these irresistible moist apple cinnamon muffins! Made with Granny Smith apples, warm spices, and a hint of nutmeg, these muffins are a delightful way to start your day. Quick to prepare and baked to perfection in just 30 minutes, they're great for breakfast or a snack. Top them with a crunchy cinnamon sugar sprinkle for an extra touch. Enjoy them warm or store them for later in an airtight container!
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Ingredients
  

2 medium-sized apples (preferably Granny Smith), peeled, cored, and finely chopped

1 cup all-purpose flour

1 cup whole wheat flour

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice)

1/2 cup walnuts or pecans, chopped (optional)

Extra cinnamon sugar (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon) for topping

Instructions
 

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

    Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.

      Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.

        Mix it Up: Pour the wet ingredients into the dry ingredients, and gently fold everything together using a spatula. Be careful not to overmix—the batter should be lumpy. Gently fold in the chopped apples and nuts (if using) until just combined.

          Scoop and Sprinkle: Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. Sprinkle the tops with the cinnamon sugar mixture for an extra crunch.

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

              Cool Down: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Enjoy: Serve warm with a pat of butter or enjoy them plain. These muffins store well in an airtight container!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins