1/2 tsp baking soda

1/4 tsp salt

1 tbsp ground cinnamon

2 large eggs

1 cup whole milk

1/2 cup unsalted butter, melted and cooled

1 tsp vanilla extract

1 1/2 cups diced apples (about 2 medium apples)

For the cinnamon sugar topping:

1/4 cup granulated sugar

1 tsp ground cinnamon

2 tbsp unsalted butter, melted

Directions:

Preheat the oven to 400°F and prepare a muffin tin with liners or grease.

Whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, combine eggs, milk, melted butter, and vanilla.

Gradically add wet ingredients to dry ingredients, mixing until just combined.

Fold in diced apples.

Fill muffin cups two-thirds full with batter.

Mix sugar and cinnamon topping and sprinkle over muffins.

Bake for 18-20 minutes or until a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack. Brush tops with melted butter and sprinkle with more cinnamon sugar.

Serve warm or at room temperature.

Pairing and Variations:

Pair with whipped cream, vanilla ice cream, apple butter, honey, or sharp cheddar cheese.

For a healthier version, use half whole-wheat flour and a plant-based milk alternative.

Add nuts like walnuts or pecans for crunch.

Increase apples to 2 cups and add nutmeg for more flavor.

Try gluten-free flour for a GF option.

Experiment with different apple varieties.

Store leftovers at room temperature or freeze for later.

These Apple Cinnamon Muffins are not just a dessert; they’re a celebration of simple yet rich flavors, perfect for any time of the day. Enjoy the blend of tender apples and warm cinnamon in every bite!