1cupapple pieces(1 medium peeled and cut into small cubes)
Instructions
Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin tin by greasing the cups with butter or using paper muffin liners for easy removal.
In a large bowl, use an electric mixer to cream together the room temperature butter and the white granulated sugar until the mixture is light and fluffy.
Slowly add the lightly beaten egg to the butter and sugar mixture, continuing to mix until it's fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon. Sifting these dry ingredients helps to ensure that they're evenly mixed and free of lumps.
Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until each addition is incorporated, taking care not to overmix.
Gently fold in the cubed apples, distributing them evenly throughout the batter.
Using a cookie scoop or spoon, divide the batter equally among the prepared muffin cups. Each cup should be about 2/3 full.
Bake the muffins in your preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then remove them and transfer to a wire rack to cool completely.
Notes
Using room temperature butter and eggs helps to create a smoother, more uniform batter.
Be careful not to overmix the batter after adding the flour. Overmixing can develop the gluten in the flour and make your muffins tough.
For a variation, try adding a streusel topping or drizzling a simple glaze over the cooled muffins.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To thaw, leave at room temperature or heat in a microwave.