Step 1 of 12
Apple Cinnamon Muffins
Preheat the oven to 425°F.
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Step 2 of 12
Apple Cinnamon Muffins
Line a 12-cavity muffin pan with muffin/cupcake liners.
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Step 3 of 12
Apple Cinnamon Muffins
In large mixing bowl, use a hand mixer to cream together the butter, brown sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes.
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Step 4 of 12
Apple Cinnamon Muffins
Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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Step 5 of 12
Apple Cinnamon Muffins
Add the flour, spices, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula as needed, until just combined. Do not over-mix.
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Step 6 of 12
Apple Cinnamon Muffins
Peel and core the apples, and finely chop them into 1/4-inch pieces.
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Step 7 of 12
Apple Cinnamon Muffins
Add the apples to the mixing bowl. Use a rubber spatula to fold the apples into the batter until they are well distributed.
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Step 8 of 12
Apple Cinnamon Muffins
Spoon an even amount of batter into each muffin liner.
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Step 9 of 12
Apple Cinnamon Muffins
Bake the muffins on middle rack of oven for 5 minutes.
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Step 10 of 12
Apple Cinnamon Muffins
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
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Step 11 of 12
Apple Cinnamon Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 12 of 12
Apple Cinnamon Muffins
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.
