Ingredients
- 2 Pink Lady apples, peeled and finely diced
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
-
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the diced Pink Lady apples, being careful not to overmix.
Divide the batter evenly between the muffin cups, filling each about three-quarters full. Bake for 20–23 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before serving.
Fall tip: Sprinkle a little cinnamon sugar over the tops before baking for an extra cozy, bakery-style finish.