Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (8g) cream of tartar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large (100g) eggs, room temperature
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) Granny Smith apples, peeled and finely diced
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) ground cinnamon

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a small bowl, whisk together the topping sugar and cinnamon. In a separate bowl, toss diced apples with a pinch of flour until lightly coated.
  3. In a large bowl, whisk together flour, sugar, cream of tartar, baking powder, cinnamon, and salt.
  4. In a medium bowl, whisk together melted butter, eggs, milk, and vanilla until smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula until no streaks of flour remain.
  6. Fold in the diced apples and fill each muffin cup about 3/4 full.
  7. Brush the top of each raw muffin with a small amount of melted butter and sprinkle generously with the cinnamon-sugar mixture.
  8. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (175°C) without opening the oven door and bake for an additional 12-15 minutes.