Cinnamon Apple Muffins

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These cinnamon apple muffins are warm, tender, and packed with sweet, juicy apples and warm aromatic spice. Topped with a buttery cinnamon streusel, they bring the ultimate cozy, homestyle bakery comfort right to your kitchen.

Ingredients

For the Cinnamon Streusel Topping

  • ⅓ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted

For the Muffin Batter

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg (optional, for extra warmth)
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ¾ cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh apples, peeled and finely diced (Honeycrisp, Granny Smith, or Fuji work wonderfully)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease generously with nonstick cooking spray.
  2. Make the Streusel: In a small bowl, fork together the brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg.
  4. Whisk Wet Ingredients: In a medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
  5. Combine: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined—do not overmix, or the muffins can become dense!
  6. Fold in Apples: Gently fold the diced apples into the shaggy batter until evenly distributed.
  7. Fill and Top: Divide the batter evenly among the 12 muffin cups (they will be quite full). Generously sprinkle the cinnamon streusel topping over each muffin, pressing down very lightly so it adheres.
  8. Bake: Bake at 400°F (200°C) for 18 to 22 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
  9. Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with a dab of butter!

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