Any day that starts with these tender Apple Muffins is bound to be a good one. One of the best things about these muffins is their texture; one test kitchen professional said they “aren’t so soft they will fall apart, but they are almost cake-like in their softness.” Not only would these sweet, soft muffins be an easy grab-and-go breakfast, but you can also make a batch for afternoon coffee or tea with the girls or to welcome a new family to the neighborhood. This recipe makes 12 muffins, so depending on the occasion and how many visitors you have, you might need to make more. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. A tip from the test kitchen: Don’t over-work these muffins—they only need mixing until it is just combined, which helps keep them super soft. Begin the fall season with these fresh Apple Muffins and a warm apple cider. Is there such thing as too many apples? We don’t think so. It’s time for fall, y’all.
1 1/2 cups diced Fuji apple (from 1 [8- to 9-oz.] apple)
1/2 cup granulated sugar
2 cups all-purpose flour
1/3 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup salted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
How to Make It
Preheat oven to 400°F. Lightly grease a 12- cup muffin pan with cooking spray or line with baking liners.
Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes.
Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. Cool in pan 5 minutes; remove muffins to a wire rack, and let cool 15 minutes to serve warm. Or let cool to room temperature.