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Apple Cinnamon Muffins




  1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In a large bowl, I cream together the softened butter and granulated sugar until it becomes light and fluffy.
  4. Adding eggs one at a time, I beat well after each addition and stir in the vanilla extract.
  5. Gradually, I incorporate the dry ingredients into the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients.
  6. I fold in the diced apples until they are evenly distributed throughout the batter.
  7. Spooning the batter into the prepared muffin cups, I fill each about two-thirds full.
  8. Baking for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. After baking, I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack for complete cooling.
See also  Southern Sweet Potato Pie

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