Apple Cinnamon Muffins
Apple diced small enough to fully cook through in a muffin's short time in the oven.
Makes 12 muffins · Prep 20 min · Bake 20 min
Ingredients
Dry
- 2 cups All-purpose flour
- 2/3 cup Brown sugar, packed
- 2 1/2 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
Wet
- 3/4 cup Milk
- 1/2 cup Neutral oil
- 1 Egg
- 1 tsp Vanilla extract
Fruit
- 1 1/2 cups Firm apple, diced small — Granny Smith or Honeycrisp, 1/4-inch dice
Instructions
Prep
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.
Dry
- Whisk the flour, brown sugar, baking powder, cinnamon, and salt together.
Wet
- Whisk the milk, oil, egg, and vanilla together.
Fruit
- Toss the diced apple with a spoonful of the dry mixture to coat. (Tip: Dice it small, closer to 1/4 inch than the larger pieces used in a full apple loaf — a muffin's short bake doesn't give bigger chunks enough time to cook all the way through.)
Combine
- Fold the wet into the dry just until combined, then fold in the coated apple.
Bake
- Divide among the muffin cups and bake until a skewer comes out clean.
Tips
- Apple pieces were still crunchy in the finished muffin: They were cut too large for the bake time. Dice smaller next time, and stick to a firm variety that holds its shape rather than one that would turn to mush if it did fully cook through.
- A streusel top: The same cold-butter streusel used on streusel crumb muffins works well pressed onto these before baking, for extra texture against the soft apple pieces inside.