Mini Apple Muffins

PREP THE INGREDIENTS

1. Peel, core, and finely dice apple into small cubes. Aim for ¾-1 cup.
2. Measure out all remaining ingredients. For the flour: first fluff the flour in its container so it's aerated, then gently add spoonfuls of the flour to the measuring cup until full. Avoid packing the flour in. Use a straight edge knife/spatula to level the flour with the top of the cup.
3. Add flour to a medium mixing bowl along with baking powder, baking soda, and salt. Mix well and set aside.

SAUTE THE APPLES

1. Bring a small skillet to medium-high heat and add a ½ tsp of the measured oil. Add apples and saute for 4 minutes, stirring occasionally.
2. Reduce heat to medium-low. Add 1 TBSP of the measured brown sugar and a hearty sprinkle of the cinnamon and allow to cook for an additional minute until thickened and bubbly.
3. Transfer to a large mixing bowl.

MAKE THE MUFFIN BATTER

1. To the bowl with the cinnamon apples, add the remainder of the brown sugar and cinnamon and mix well with a metal whisk.
2. Add the flour mixture to the bowl. Use a large spoon to mix until flour is incorporated, taking care not to overmix. The batter will be thick.
3. Next add applesauce, oil, and vanilla and whisk to combine. The mixture should now be cooled down enough to whisk in the egg.
4. For extra fluffy muffins, rest the batter for 10 minutes.
5. While the batter rests, preheat oven to 350℉. Line a large mini muffin tin with 16 parchment paper liners *OR* lightly grease with butter or oil.

LET'S BAKE SOME MUFFINS!

1. Divide batter between 16 muffin cups, adding 1.5 TBSP batter to each.
2. Add an optional sprinkle of cinnamon sugar on top of each muffin.
3. Bake on the center rack for 13-15 minutes. Mine are always perfect at the 14 min mark but times can vary a smidge based on oven temperament and pan color/material.
4. Let muffins sit in the pan for 5-10 minutes then transfer to a wire rack to fully cool. Enjoy!