Preheat your oven to 180°C (350°F) and grease a muffin tin or line it with paper liners. Gather all your ingredients for a smooth baking process.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. This creates a fluffy dry mixture that will give the muffins a tender crumb.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until the mixture is smooth and slightly frothy. This helps incorporate air and flavor into the batter.
Peel and chop the apples into small cubes, then toss them lightly in a teaspoon of flour to prevent sinking. Gently fold the apples into the wet mixture.
Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined. Do not overmix—leave a few lumps for a light texture.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle cinnamon sugar on top for extra sweetness and crunch.
Bake in the preheated oven for 20-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. The muffins will emit a warm cinnamon scent during baking.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely or enjoy warm for the best experience.
Once cooled slightly, serve these muffins on a plate, perhaps dusted with powdered sugar or drizzled with honey for extra flavor. They’re perfect when still warm, with a soft, moist crumb and a fragrant cinnamon aroma.
