Banana Bread
Apple Cinnamon Muffins
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin--but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.
Ingredients:
- 2 cups white whole-wheat flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ¾ cup buttermilk
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
- 2 cups finely chopped peeled apples, preferably gala, fuji or honeycrisp
- 2 tablespoons white sugar
Directions:
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. Coat with cooking spray.
- Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, brown sugar and vanilla in a medium bowl until smooth. Pour the buttermilk mixture into the flour mixture; fold gently until just combined. Stir in butter until well incorporated. Fold in apples.
- Scoop about 1/3 cup batter into each prepared muffin cup. Sprinkle evenly with granulated sugar. Bake until the muffins are puffed and a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool for about 20 minutes.