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As the crisp air of fall settles in and the leaves transform into vibrant hues, there's nothing quite as comforting as a warm muffin fresh from the oven. Muffins hold a special place in our hearts, especially during the cooler months, when their inviting aroma fills the kitchen and wraps us in a cozy embrace. Among the myriad of muffin flavors, Warm Roasted Apple Cinnamon Muffins stand out as a delightful blend of seasonal ingredients, combining the natural sweetness of fresh apples with the warming spice of cinnamon. This recipe is not only a treat for the taste buds but also evokes the comforting nostalgia of home baking.

Warm Roasted Apple Cinnamon Muffins

Experience the warmth of fall with our Warm Roasted Apple Cinnamon Muffins! Perfect for chilly mornings, these muffins combine the sweetness of fresh apples with the comforting spice of cinnamon. Roasting the apples enhances their flavor, creating a tender and flavorful treat that everyone will love. Ideal for breakfast, snacks, or dessert, these muffins are not only delicious but also packed with nutritional benefits. Embrace the cozy essence of home baking and enjoy every bite!
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Ingredients
  

2 large apples (such as Honeycrisp or Fuji), peeled, cored, and diced

2 tablespoons unsalted butter

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup light brown sugar, packed

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (for the muffin batter)

1 large egg

½ cup whole milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

Instructions
 

Roast the Apples: Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, and 1 teaspoon of cinnamon. Sauté for about 5-7 minutes, until the apples are slightly softened and caramelized. Remove from heat and let cool.

    Prepare the Muffin Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.

      Combine Wet Ingredients: In another bowl, beat the egg and then add milk, vegetable oil, and vanilla extract. Mix well until combined.

        Mix Dry and Wet Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy. Avoid overmixing to keep the muffins light and fluffy.

          Fold in Apples and Nuts: Gently fold the cooled roasted apples into the batter along with the chopped nuts if you're using them. Ensure they are evenly distributed without overmixing.

            Fill the Muffin Tins: Line a muffin tin with paper liners or grease well. Fill each muffin cup about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm with a pat of butter or enjoy them as they are!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 12 muffins