These muffins are a delightful twist on the classic cinnamon-apple combination, featuring a moist texture and a hint of ricotta cheese.
Preheat your oven to 400°F and prepare a muffin tin by coating it with cooking spray.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt.
Sift the dry ingredients together to avoid lumps.
Add the diced apple to the dry ingredients and toss to coat.
Coating the apples in the dry mixture helps distribute them evenly in the batter.
In another bowl, whisk together the buttermilk, ricotta cheese, vanilla extract, and egg until smooth.
Ensure the wet ingredients are at room temperature for better mixing.
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Mix the topping sugar and cinnamon together and sprinkle over the batter.
For an extra crunch, use coarse sugar for the topping.
Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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