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Apple Cinnamon Muffins

Deliciously soft, moist, and fluffy muffins packed with juicy apple chunks and warm cinnamon spice. An easy homemade treat that's perfect for cosy autumn mornings!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 muffins

Ingredients

  • 375 g plain/all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 150 g caster or granulated sugar
  • 240 ml buttermilk
  • 120 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 2 small apples peeled, cored, and chopped into small chunks

Instructions

  • Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with muffin cases. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
  • Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
  • Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing.
  • Gently fold in the chopped apples until evenly distributed throughout the batter. The mixture will be thick and slightly lumpy.
  • Divide the batter evenly between the prepared muffin cases, filling each one to the top.
  • Bake for 15–20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
  • Leave to cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Apples: Granny Smith, Braeburn, Golden Delicious, or Gala apples all work well. You can also leave the skins on if preferred.
Buttermilk: To make your own, add 1 tablespoon of fresh lemon juice or white vinegar to 240ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.
Storage: Store the muffins in an airtight container at room temperature for up to 5 days.
Freezing: These muffins freeze well for up to 2 months. Place in a freezer-safe container or bag and thaw overnight in the fridge before serving.