Description
Fluffy, moist cinnamon-spiced muffins with dried apple chunks for a cozy breakfast. Combines buttermilk’s tang with warm spices for a handheld fall treat—bake 18 mins, serves 12. Pork- and alcohol-free.
Ingredients
1 3/4 cups (210g) all-purpose flour
1 tbsp (12g) baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
6 tbsp (85g) cold unsalted butter, cubed
1/2 cup (100g) dark brown sugar
1 cup buttermilk
1 large egg
1 tsp apple cider vinegar
1/2 cup (50g) dried apple chunks, chopped
Instructions
Preheat oven to 425°F (220°C). Line standard muffin tin with paper liners.
Combine flour, baking powder, cinnamon, and salt in a large bowl. Whisk to blend.
Add cold butter cubes. Use fingertips to cut into dry mixture until pea-sized clumps form (30-45 seconds).
In a separate bowl, whisk buttermilk, brown sugar, egg, and vinegar. Pour into dry ingredients.
Gently fold mixture until just combined. Stir in dried apple chunks.
Divide batter evenly into prepared muffin cups, filling no more than two-thirds full.
Bake 4 minutes at 425°F (220°C), then reduce to 375°F (190°C). Continue baking 14 minutes, until golden with a toothpick inserted in center emerging clean.
Cool in pan 5 minutes before transferring to a wire rack. Serve warm.
Notes
Use a digital scale and light flur for precise flour measurement
Avoid overpacking liners to prevent overflow
Stir wet ingredients just enough to dampen dry mix; slight lumps are fine
Ceylon cinnamon adds subtler warmth than Cassia
For best freshness, store in airtight container at room temperature up to 1 day or freeze
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 6.5g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg