Description
Delight in these moist and flavorful Apple Cinnamon Muffins, perfectly spiced with cinnamon, nutmeg, and cloves. Made with fresh diced apples and a rich blend of wet and dry ingredients, these muffins are topped with a cinnamon-brown sugar crumble for an irresistible finish. Ideal for breakfast or a cozy snack, they bake to golden perfection in just 20 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup plain yogurt
- 2 teaspoons vanilla extract
Fruit
- 2 cups peeled and diced apples (about 2 medium apples)
- 1 tablespoon lemon juice
Topping
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Stir well to distribute the spices evenly.
- Whisk wet ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, milk, plain yogurt, and vanilla extract until the mixture is smooth and cohesive.
- Combine wet and dry: Pour the wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon until just combined, being careful not to overmix to keep the muffins tender.
- Prepare apples: Toss the peeled and diced apples with lemon juice to prevent browning and maintain freshness.
- Fold in apples: Carefully fold the apple pieces into the batter, ensuring they are evenly distributed throughout.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Add topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this cinnamon-brown sugar mixture evenly over the tops of each muffin for a sweet, crunchy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the batter to ensure tender muffins.
- Using lemon juice on the apples prevents discoloration, keeping the muffins visually appealing.
- You can substitute plain yogurt with Greek yogurt for a richer texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- For extra moisture, add a tablespoon of applesauce or increase yogurt slightly.
