Name: Apple Donut Muffins
Prep time: 10 min
Total time: 45 min
Ingredients: Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.; Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.; Cream the Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.; Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.; Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.; Fold in the Apples: Gently fold in the chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.; Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.; Bake: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.; Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.; Make the Cinnamon-Sugar Mixture: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.; Brush with Butter: Once the muffins have cooled slightly, brush them with melted butter.; Coat in Cinnamon-Sugar: Dip each muffin into the cinnamon-sugar mixture, ensuring they are evenly coated.

Description

For the Muffins:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, softened (or use a dairy-free alternative for a dairy-free version)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup peeled and finely chopped apples (preferably tart apples like Granny Smith)
½ cup buttermilk (or use dairy-free milk for a dairy-free version)

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted unsalted butter (or use a dairy-free alternative)

Ingredient Highlights

Apples: Fresh apples give these muffins a burst of juicy sweetness and a slight tartness, adding a wonderful contrast to the spices.
Butter: The softened butter adds richness and moisture, ensuring these muffins are tender and delicious.
Cinnamon and Nutmeg: These spices infuse the muffins with warm, comforting flavors, making them the perfect treat for fall or any time you want a cozy bite.
Buttermilk: Buttermilk helps to create a soft, fluffy texture in the muffins and balances out the sweetness.

Ingredients

Prepare the Muffin Batter:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fold in the Apples: Gently fold in the chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.

Bake the Muffins:

Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
Bake: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cinnamon-Sugar Coating:

Make the Cinnamon-Sugar Mixture: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Brush with Butter: Once the muffins have cooled slightly, brush them with melted butter.
Coat in Cinnamon-Sugar: Dip each muffin into the cinnamon-sugar mixture, ensuring they are evenly coated.

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Prep Time: 10minutes

Nutrition

Serving Size: 12
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 2g