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Bakery-Style Apple Muffins

Warm, fragrant, and studded with tender fruit, these Classic Apple Muffins are the ultimate cozy bake. I’ve perfected this recipe over countless fall seasons to deliver a moist, cinnamon-spiced crumb that’s perfectly balanced - not too sweet, with a delightful texture from the grated apples.

  • Total Time: ~35 minutes

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup melted unsalted butter (1 stick; not hot)
  • 1 tsp vanilla extract
  • 2 cups grated apples, lightly packed
  • 1/4 to 1/2 cup chopped walnuts (optional)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prep Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly. Proper preheating is crucial for a good rise, so I always start this first.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of cinnamon, baking powder, baking soda, and salt. (Pro tip: Whisking aerates the flour and ensures the leaveners are evenly distributed, preventing dense spots in your muffins.)
  3. Whisk Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly thickened. Slowly whisk in the melted, cooled butter and vanilla extract. The butter must not be hot to avoid cooking the eggs.
  4. Grate and Fold in Apples: Peel and core your apples, then grate them on the large holes of a box grater. Lightly pack the shreds to measure 2 cups. Unlike dicing, grating integrates the apple seamlessly for maximum moisture. Immediately fold the grated apple (and optional walnuts) into the wet mixture.
  5. Combine Wet and Dry Mixtures: Add the dry flour mixture to the wet apple mixture. Use a spatula to fold gently until just combined; the batter will be thick and shaggy with some streaks of flour remaining. Overmixing is the top cause of tough muffins, so stop as soon as you no longer see dry pockets.
  6. Portion Batter and Add Topping: Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. In a small dish, mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon for the topping. Sprinkle this cinnamon-sugar generously over each mound of batter.
  7. Bake to Perfection: Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. In my tests, the perfect bake time is usually 20 minutes, but oven variances exist.
  8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This method, called "shocking," helps prevent soggy bottoms. Enjoy warm, or let them cool completely for a firmer, portable snack.
  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
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