Apple Cinnamon Muffins
Course:
Breakfast
Ingredients
Muffins
- 256 grams Plain Flour
- 11⁄4 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 3⁄4 teaspoons Salt
- 110 grams Brown Sugar
- 100 grams Sugar
- 113 grams Butter (room temp)
- 2 Egg (room temp)
- 60 grams Plain Yogurt (room temp)
- 1 tablespoon Vanilla Extract
- 180 grams Apple (diced)
Topping
- 45 grams Sugar
- 1 teaspoon Cinnamon
- 28 grams Butter (melted)
Notes
Something went wrong and they turned out weird. Maybe I over creamed the sugar. Try Sally next time.
Steps
- Preheat the oven to 450 degrees F / 230 C.
- Prepare a 12-cup muffin tin.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, use an electric mixer and beat the brown sugar, granulated sugar, and butter until fluffy -- about 3 minutes.
- Add the eggs, one at a time, and beat until combined.
- Beat in the yogurt and vanilla extract.
- Using a spatula, fold in the dry ingredients and most of the diced apples. Do not overmix.
- Divide the batter evenly among the liners. Top with remaining diced apple.
- Adjust the oven temperature to 350 F / 175 C.
- Bake until a toothpick comes out clean -- about 25 minutes.
- Allow to cool for 5 minutes then transfer to a rack to cool completely.
- Meanwhile, prepare the topping:
- Combine the sugar and cinnamon in a small bowl.
- Brush the warm muffins with melted butter and dip them into the sugar mixture.