Go Back
There's something undeniably delightful about the aroma of freshly baked muffins wafting through your kitchen, especially when they are infused with the warm and inviting flavors of apple and cinnamon. Homemade muffins are not just a treat for the taste buds; they evoke feelings of comfort and nostalgia, transporting us back to cozy mornings spent with family or the simple joy of enjoying a warm snack with a cup of coffee. In this recipe for Irresistible Moist Apple Cinnamon Muffins, we will create a batch of muffins that are not only easy to prepare but also incredibly moist and flavorful, thanks to the wholesome ingredients we’ll use.

Irresistible Moist Apple Cinnamon Muffins for Fall

Bake up a batch of these irresistible moist apple cinnamon muffins that are perfect for breakfast or a tasty snack! With diced apples and warm spices, each bite is bursting with flavor. This easy recipe combines simple ingredients like flour, butter, sugar, and buttermilk for a delightful treat. Top with a sweet cinnamon sugar mixture for an extra touch. These muffins are sure to become a family favorite! Give them a try and enjoy the deliciousness.
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups diced peeled apples (such as Granny Smith)

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

1/4 cup brown sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup.

    In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.

            Gently fold in the diced apples and nuts if using, ensuring they are evenly distributed throughout the batter.

              In a small bowl, mix together the brown sugar and ground cinnamon for the topping.

                Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the brown sugar and cinnamon mixture generously on top of each muffin.

                  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins