Apple Cinnamon Muffins

Moist and aromatic apple cinnamon muffins made without butter, using vegetable oil for tender crumb.

Ingredients

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) milk (dairy or plant-based)
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (200g) peeled and diced apples (about 1 large apple)

Instructions

1. Preheat & Prep:
   Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.

2. Combine Dry Ingredients:
   In a large bowl, whisk together flour, sugars, cinnamon, baking powder, and salt.

3. Combine Wet Ingredients:
   In a separate bowl, whisk milk, vegetable oil, eggs, and vanilla until smooth.

4. Fold Ingredients:
   Pour wet ingredients into dry and stir until just combined (do not overmix). Gently fold in diced apples.

5. Fill Muffin Cups:
   Divide batter evenly among the muffin cups, filling each about 2/3 full.

6. Bake:
   Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool & Serve:
   Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Tips

• For extra apple flavor, toss diced apples in a teaspoon of cinnamon before folding in.
• Add a streusel topping: mix 1/4 cup flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1 tablespoon oil; sprinkle on before baking.
• Use tart apples (Granny Smith) for a tangy contrast.
• Store in an airtight container for up to 3 days, or freeze for longer storage.