Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced apples (Granny Smith or your favorite variety)
If you’re out of brown sugar, feel free to substitute with coconut sugar for a slightly different flavor profile. For a dairy-free option, almond milk works beautifully in place of regular milk.
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. This step reminds me of the way I’d watch my abuela mix her dry ingredients with a kind of effortless grace.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth and well-blended.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Overmixing is something my grandmother always warned against — she said it was the secret to tender baked goods.
- Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the muffin cups, filling each about 3/4 full. This is where Biscuit often comes sniffing around, hoping for a fallen morsel on the floor.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International