Apple-Cinnamon Muffins

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.

Prepare the apples by coring and cutting them into small, even pieces. Peel them first if you prefer a softer texture.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until well combined and slightly fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix gently just until combined.

Fold in the diced apples. Do not overmix the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

If using the optional cinnamon topping, combine the brown sugar and cinnamon and sprinkle a small amount over each muffin.

Bake for 18–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool further.