Apple Cinnamon Muffins
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin--but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.
Ingredients
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2 cups white whole-wheat flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 large eggs, lightly beaten
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¾ cup buttermilk
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¾ cup packed light brown sugar
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2 teaspoons vanilla extract
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½ cup unsalted butter, melted
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2 cups finely chopped peeled apples, preferably Gala, Fuji or Honeycrisp
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2 tablespoons white sugar
Description
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Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. Coat with cooking spray.
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Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, brown sugar and vanilla in a medium bowl until smooth. Pour the buttermilk mixture into the flour mixture; fold gently until just combined. Stir in butter until well incorporated. Fold in apples.
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Scoop about 1/3 cup batter into each prepared muffin cup. Sprinkle evenly with granulated sugar. Bake until the muffins are puffed and a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool for about 20 minutes.
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