Name: Apple Cinnamon Muffins
Ingredients: ½ cup butter (room temperature); 1 cup white sugar; 2 eggs (room temperature); 2 teaspoons vanilla extract; ½ cup apple juice; 2 tablespoons sour cream; 1 cup apples (diced); 2 cups all purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 2 teaspoons cinnamon; 2 tablespoons butter (melted); 2 tablespoons white sugar; 1 tablespoon cinnamon

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Apple Cinnamon Muffins

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Delicious apple cinnamon muffins made with an easy batter, filled with sweet + tangy apples, and spiced with lots of cinnamon! Easy & quick!

Author: Chef Sally

Ingredients

Scale

½ cup butter (room temperature)
1 cup white sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
½ cup apple juice
2 tablespoons sour cream
1 cup apples (diced)
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 tablespoons butter (melted)
2 tablespoons white sugar
1 tablespoon cinnamon

Instructions

Preheat the oven to 375°F with the oven rack in the middle of the oven. Line the muffin tray with liners or spray with a neutral flavored oil. Set aside. You may need a second tray as I generally get 15 muffins from this recipe.
Dice the apples. Cut them into raisin seized pieces so that they blend well into the batter. Set them aside. You can toss them in cool water so they dont brown while you make the rest of the recipe.
Sift the dry ingredients together in a medium bowl. Whisk the flour, baking powder, salt, and cinnamon together. Set this aside.
Mix the wet ingredients. In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, cream the butter and sugar. Mix on medium speed for 5 minutes. Add the sour cream, eggs, and vanilla extract. Finally, pour in the juice.
Combine wet and dry ingredients. Pour the sifted dry ingredients into the wet and mix for about a minute on low speed. You may need to scrape the sides of the bowl to fully incorporate the ingredients.
Add the apples. Drain them if you have them submerged in water. Add the apples to the batter and mix.
Fill the muffin cups up ¾ of the way full.
Bake for 27-30 minutes. The muffins will be done when they are golden brown and a toothpick inserted into the muffin pulls out clean. Remove the muffins from the oven and from the hot muffin tray. Let them rest on a wire rack to cool for 10 minutes.
Brush the top of the muffins with melted butter and sprinkle with cinnamon sugar if desired. Enjoy!