Apple Cinnamon Muffin Recipe (with Apple Chunks)

Dice about 1 & ½ apples into ½ inch chunks. You want 2 cups diced apples. Set aside.

In a mixing bowl combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Stir with a spoon to combine and set aside.

In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a fork or spatula.

Gradually mix in the dry ingredients and the apple chunks, mixing just until combined. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 16-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Once the muffins are cool, assemble the cinnamon sugar topping. Melt 2 tablespoons of butter. Use a pastry brush to brush the melted butter on top of the muffins. Roll the top of each muffin in a bowl of cinnamon sugar.