This is my third apple muffin recipe since starting this cookbook project, following the first Apple Cinnamon Muffins ^[1] attempt and then Apple Oat Muffins ^[2]. This version matches those baked at the Glen-Mor Restaurant, so technically we are done with apple muffins. But I imagine there will be more apple muffins in our future, especially once we start going to orchards in the Fall.

 Servings: 8

Fresh
1 egg
1 cup milk
1 apple

Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup plus 2 Tbsp. granulated sugar, divided
1/2 tsp. salt
1/4 cup canola oil
1/2 tsp. ground cinnamon

Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, 3/4 cup sugar, and salt, and set aside.

Chop apple
Peel, core, and dice apple into small pieces, approximately 1/4-inch cubes and set aside.

Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add milk and oil and stir to combine.

Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined. Add apples and stir until distributed throughout batter.

Prepare topping
In a small dish combine remaining 2 Tbsp. sugar and cinnamon and set aside.

Bake muffins
Fill 8 muffin tins with liners or spray with cooking spray. Drop batter into muffins by the spoonful evenly among 8 cups. Sprinkle the top of each unbaked muffin with the cinnamon-sugar mixture. Bake for 25 minutes.

Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.