Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 cup milk or buttermilk
1 tsp vanilla extract
2 cups tart apples, peeled and diced (about 2 medium apples)
2 tbsp turbinado sugar (for topping)
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
Step 3: In a medium bowl, beat the eggs lightly, then stir in the vegetable oil, milk, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; some lumps are fine.
Step 5: Gently fold in the diced apples until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle the tops with turbinado sugar.
Step 7: Bake at 425°F for 5 minutes, then without opening the oven door, reduce the heat to 350°F (175°C).
Step 8: Continue baking for another 13-15 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using room temperature eggs helps the batter emulsify better. For a deeper flavor, use brown sugar instead of half of the granulated sugar.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: apple spice muffins recipe, fall breakfast, moist apple muffins, cinnamon apple recipe
