Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk (whole or 2%)
- 1/2 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (about 2 medium apples like Honeycrisp or Granny Smith)
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly with non-stick cooking spray. Peel, core, and dice your apples into small, uniform half-inch chunks to ensure even distribution throughout the batter.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Use a whisk to stir everything together until the spices are evenly distributed through the flour. Creating this uniform base prevents clumps of leavening agents or spices in your finished muffins.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract. Ensure the egg is fully beaten and the oil is well-incorporated into the milk. Using room temperature ingredients helps the batter emulsify more smoothly.
- Pour the wet ingredients into the center of the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together. Stop mixing as soon as the flour streaks disappear. Overmixing at this stage creates a tough, rubbery muffin, so keep your strokes light and minimal.
- Gently fold the diced apple chunks into the batter until they are evenly distributed. The batter will be quite thick, which is exactly what you want to support the weight of the fruit. This thickness prevents the apples from sinking to the bottom of the muffin cups during baking.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If you like a crunchy top, sprinkle a little coarse sugar over each muffin. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes. This allows them to set so they don’t break when you remove them. Transfer the muffins to a wire rack to cool completely. Serve them warm with a pat of butter or at room temperature for a quick grab-and-go snack.
- Cook Time: 35 minutes