Now that winter is in full force, I miss fall in Boston! I am sure that any of you who have experienced the New England cold would feel the same.
Another marking factor of fall is visiting apple orchards and picking to your heart’s content. While I never got the chance to visit the orchards this past fall, I have jumped onto the apple train and begun making all things apple. First up are these apple cinnamon muffins that remind one of a warm, steaming mug of apple cider. So put on your apron and join the apple fun!
Feel free to slightly play with the level of the spices—I find the more the merrier! Also, I am tempted to make another batch with a cheeky addition of applesauce for a smidge more of a velvety texture. When I do, I’ll let you know!
- 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
- ½ teaspoon ground nutmeg (plus a few dashes for coating apples)
- 2 cups diced apples
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup milk
- Preheat oven to 375ºF. Spray your muffin tins or coat well with shortening or butter and a thin veil of flour. Or, use cupcake liners!
- Sift together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- In a separate bowl, toss together diced apples and 2 teaspoons of flour to coat your apples. Set aside.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate each egg before adding the other. Mix in the vanilla extract.
- Gently fold in your flour mixture, alternating with the milk. Stir until just combined. Fold in the diced apples and scoop the mixture into prepared muffin tins, filling about ¾ full. Bake until a toothpick inserted into the center comes out clean—about 30 minutes!
- Take out after 30 minutes, let cool, and enjoy!