Big Ol Apple Muffins
Sink your teeth into the warm, cinnamon-spiced goodness of Big Ol Apple Muffins, a perfect blend of tender chunks of fresh apples and fluffy muffin perfection. Bursting with cozy fall flavors, these homemade treats are made with a mix of granulated and brown sugar for a balanced sweetness and an optional coarse sugar topping for added crunch. Ready in under an hour, this easy recipe combines simple pantry staples with freshly diced apples, creating a moist and irresistible muffin that's ideal for breakfast, brunch, or a midday snack. Bake up a batch of these delightful apple muffins and savor the comforting aroma that fills your kitchen—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 Large eggs
- 0.5 cups Unsalted butter, melted and slightly cooled
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Apples, peeled, cored, and diced (about 1/4-inch pieces)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted butter, vanilla extract, and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Fold the diced apples into the batter gently until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy topping.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 264.5 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
