Description
Delight in the festive flavors of these Christmas Apple Cinnamon Muffins, perfect for holiday mornings. Moist, fragrant, and filled with tender apple chunks and warm cinnamon spice, these muffins bring cozy cheer to your table in just 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 2 cups chopped apples
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your muffins evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. This blend forms the base of your muffin batter and ensures proper rise and spice distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, milk, and vanilla extract until smooth to create a uniform liquid mixture that will moisten the dry ingredients.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the muffins tender. Then fold in the chopped apples evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into a muffin tin lined with paper cups or greased, filling each cup about two-thirds full to allow room for rising without overflow.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully baked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for a cozy holiday treat.
Notes
- Use tart apples like Granny Smith for a tangy contrast or sweet varieties like Fuji for milder flavor.
- For extra moisture, add 1/4 cup of applesauce to the wet ingredients.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Do not overmix batter to prevent dense muffins—mix until dry ingredients are just moistened.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
