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As the leaves begin to change and the air cools, the warm and comforting flavors of apple and cinnamon come to mind, embodying the essence of fall. There's something uniquely satisfying about baking during this season—perhaps it's the cozy atmosphere that fills your kitchen, or the enticing aroma that wafts through your home, inviting everyone to gather around and enjoy a freshly baked treat. Among the many delightful options available, homemade muffins stand out as a perfect choice for those crisp mornings or as a delightful snack to accompany your afternoon tea.

Irresistible Moist Apple Cinnamon Muffins for Fall

Indulge in the warmth of fall with these irresistible moist apple cinnamon muffins! Made with fresh apples, cinnamon, and nutmeg, these delightful treats are perfect for breakfast or a midday snack. With a light and fluffy texture, they'll make your kitchen smell heavenly as they bake. Top them with a sprinkle of cinnamon-sugar for an extra crunch. Easy to make and absolutely delicious, this recipe yields 12 muffins you'll crave again and again!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk (or regular milk mixed with 1 tbsp vinegar)

2 medium apples, peeled and diced (Granny Smith or Honeycrisp works best)

½ cup chopped walnuts or pecans (optional)

Additional cinnamon-sugar mix for topping (2 tbsp sugar mixed with 1 tsp cinnamon)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the brown and granulated sugar until light and fluffy (about 3-4 minutes).

        Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

          Combine Mixtures: Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.

            Fold in Apples and Nuts: Gently fold in the diced apples and chopped nuts, if using, ensuring they are evenly distributed throughout the batter.

              Scoop Batter: Use a medium cookie scoop or a tablespoon to fill each muffin cup with the batter, filling them about ¾ full.

                Add Cinnamon-Sugar Topping: Sprinkle the tops of each muffin with the cinnamon-sugar mix to add an extra layer of flavor and crunch.

                  Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                    Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins