These super moist muffins are filled with sweet apples and warm cinnamon. Bake a batch for quick grab-and-go breakfasts or to tuck into lunchboxes.
What You Get
What You’ll Need
Makes 12 muffins
Active Time: 20 minutes
Total Time: 40 minutes
Preheat the oven to 400°F. Grease a 12-cup standard muffin pan with butter.
Core and chop the apples into small pieces (you should have about 1½ cups).
In a large bowl, whisk together ¼ cup melted butter, ½ cup firmly packed brown sugar, 1 egg, and ½ cup buttermilk.
In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped apples.
Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until a toothpick inserted into the middle comes out clean, 18 to 20 minutes.
Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container and store for up to 3 days.Contains: milk, wheat.