Bakery Style Apple Cinnamon Muffins

Preheat your oven to 375 degrees F

Place the diced apples, tablespoon of brown sugar and tablespoon of butter into a skillet over medium heat. Cook for about 20 minutes, checking and stirring every 5 minutes or so. Cook until the apples are soft and caramelized.

Next, place the 2 tablespoons of cinnamon and the cup of packed brown sugar into a large bowl and combine well. Set aside.

With a stand mixer or a hand mixer, combine the softened butter and the ½ cup of sugar. Mix until pale yellow and fluffy, about 3-4 minutes. Scraping the bottom and sides of the bowl occasionally.

Next, add the 2 eggs 1 at a time. Add the second egg after the first egg is well combined.

Don’t forget to check on the apples being caramelized if they are still on the stove.

After the eggs are well combined, add the vanilla.

Next, sift the flour and baking powder together.

In 2 additions, add the ½ milk and flour mixture to the butter and egg mixture. So ½ of the milk and ½ of the flour mixture then combine and then add the second ½ of each again. After the second ½ is added, only mix until 80% combined.

Then add the caramelized apples and 1 ½ cups of the brown sugar and cinnamon mixture. Mix so the cinnamon and apples look swirled in the batter. The batter will be on the thick side.

Spoon the batter in lined muffin tins. The batter should be just below the top of the muffin liner. With the remaining brown sugar and cinnamon mixture, sprinkle equally on to the tops of the muffins and press in a bit.

Bake for about 20 minutes at 375 degrees F. Check the muffins at about the 17 minute mark with a toothpick. If the toothpick comes out clean they are done.