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Apple cinnamon muffins are a beloved treat that evokes feelings of warmth and nostalgia. The delightful combination of sweet, juicy apples and aromatic cinnamon creates a flavor profile that is both comforting and invigorating. These muffins are not just a delicious snack; they represent the essence of homemade baking, bringing families together and filling homes with mouthwatering aromas. Whether enjoyed with a cup of coffee in the morning, served as a delightful afternoon snack, or offered at a weekend brunch, apple cinnamon muffins have a unique way of making any occasion feel special.

Irresistible Moist Apple Cinnamon Muffins for Fall

Get ready to enjoy the warm, cozy flavors of fall with these irresistible moist apple cinnamon muffins! Made with fresh apples and a hint of cinnamon, these muffins are perfect for breakfast, brunch, or a tasty snack. With a soft texture and optional walnuts for added crunch, they’re sure to be a hit with family and friends. Plus, they’re quick to whip up in just 40 minutes. Try this delightful recipe and savor the deliciousness!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

2 large eggs

¾ cup unsweetened applesauce

½ cup vegetable oil

1 teaspoon vanilla extract

2 cups chopped apples (about 2 medium-sized apples; Granny Smith or Honeycrisp work well)

½ cup chopped walnuts or pecans (optional)

Turbinado sugar for topping (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

    Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

      Combine wet ingredients: In another bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract until smooth.

        Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

          Fold in apples and nuts: Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.

            Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full. If desired, sprinkle a little turbinado sugar on top for added crunch and sweetness.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Allow muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins