There’s something about biting into a muffin that feels like a warm invitation to slow down. These Granny Smith Apple Muffins carry that feeling perfectly. I remember one morning last fall when I pulled them out of the oven, the kitchen filled with that soft, spicy scent of cinnamon and fresh apples. I couldn’t resist sneaking a warm one right away, even though I was supposed to wait for them to cool. The apples were just the right balance of tart and tender, the crumb soft but not mushy. It’s the kind of muffin that feels like a small, sweet reward in a busy day.
It’s funny how certain flavors can instantly remind you of home or a crisp morning walk. These muffins have that effect, especially when you catch a hint of cinnamon mingling with the bright snap of Granny Smith apples. I usually make a batch on the weekend, knowing they’ll disappear fast, with friends dropping by or family grabbing one as they head out the door.
Why You’ll Love It:
- They’re moist and tender without being overly sweet—so you can enjoy them any time, not just dessert.
- The fresh Granny Smith apples add a lively tartness that wakes up your taste buds.
- It’s simple—and that’s kind of the point. No fancy ingredients, just honest flavors.
- The hint of cinnamon brings warmth but doesn’t overpower the apples.
- Perfect for breakfast, a snack, or even a light treat with your afternoon tea.
If you’re a bit wary about baking muffins because they sometimes turn out dry, these are forgiving. Just don’t overmix the batter; the texture depends on a gentle hand. And if your apples aren’t as tart as you like, you can tweak the cinnamon a bit or add a sprinkle of nutmeg for extra depth.
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Granny Smith Apple Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Deliciously moist and tender Granny Smith Apple Muffins packed with fresh tart apple pieces and a hint of cinnamon. Perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 cups Granny Smith apples, peeled, cored, and diced (about 2 medium apples)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the diced Granny Smith apples evenly into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need any special tools for these muffins—just a sturdy muffin tin and some paper liners or a bit of grease to keep them from sticking. They’re lovely served warm right from the oven but also hold up well once cooled, making them great for packing into lunches. Sometimes, I’ll toss in a handful of chopped walnuts or swap the cinnamon for pumpkin spice if I’m feeling adventurous, though I haven’t tested those changes extensively. If you want a sweeter muffin, a drizzle of honey on top after baking works nicely without making them too sugary.
FAQ:
Can I use a different type of apple? You can try, but Granny Smiths have that perfect tartness that balances the muffin’s sweetness. Sweeter apples might make the muffins less lively.
How do I store these muffins? Keep them in an airtight container at room temperature for a couple of days, or freeze for longer storage. Thaw at room temperature before eating.
Can I make the batter ahead of time? I usually bake right away, but if needed, you can refrigerate the batter for a few hours. Just give it a gentle stir before scooping into the muffin cups.
Ready to bring a little comfort to your mornings? Save this recipe and start baking—you might find yourself craving these muffins more often than you expect.