Description
These Apple Spice Muffins are soft, moist, and full of warm autumn flavors. Featuring a blend of cinnamon and nutmeg, fresh diced apples, and a sweet cinnamon-sugar topping, they make a perfect breakfast treat or snack. Made with applesauce for added moisture and reduced fat, these muffins are easy to prepare and bake to golden perfection in about 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup applesauce
- 1 cup peeled and diced apples (about 1-2 medium apples)
Topping
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for even baking.
- Prepare muffin tin: Line the cups of your muffin tin with paper liners or grease them lightly with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is key for a tender crumb.
- Add eggs and flavor: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract and applesauce until combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in apples: Carefully fold in the peeled and diced apples to distribute them evenly throughout the batter.
- Fill muffin cups and add topping: Spoon the batter into the prepared muffin tins, filling each about two-thirds full to allow space for rising. Sprinkle each muffin with the brown sugar and cinnamon mixture for a sweet, crunchy top.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the muffins: 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
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness in the muffins.
- Ensure the butter is softened (but not melted) to achieve a creamy texture during creaming.
- Do not overmix the batter once the dry ingredients are added to avoid tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
