Apple Cinnamon Muffins
Bake apple cinnamon muffins with fresh apple pieces and a simple cinnamon topping. Get tips for a tender crumb and balanced moisture at autumn brunch.
Servings 12 muffins
Calories 268kcal
Equipment
- Muffin tin
- Electric mixer
- Whisk
- Measuring cups
Ingredients
Flour
- 2 cups all-purpose flour
Sugars
- 1 cup granulated sugar
- 0.5 cup light brown sugar
Dairy
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1/2 cup whole milk yogurt
Spices
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1.5 cups diced apples (Granny Smith or Fuji)
Instructions
- Preheat the oven to 450°F (230°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 3 minutes.
- Beat in the egg until well combined.
- Gradually mix in the flour mixture until just combined, being careful not to overmix.
- Stir in the yogurt and vanilla extract until smooth.
- Gently fold in the diced apples.
- Divide the batter evenly among the muffin cups.
- Immediately reduce the oven temperature to 350°F (180°C) and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 268
- Protein: 4g
- Carbohydrates: 40g
- Fat: 11g
- Saturated fat: 6g
- Cholesterol: 20mg
- Sodium: 193mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 10 IU
- Vitamin C: 2mg
- Calcium: 10mg
- Iron: 1mg