Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line with paper liners, ready for baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry mixture that will give the muffins their structure and warm spice aroma.
Peel, core, and dice the apples into small cubes, then toss them with lemon juice to keep them bright and prevent browning. Set aside.
In a separate bowl, cream together the softened butter and brown sugar using a spatula or hand mixer until the mixture is light and fluffy, about 2 minutes. The sugar should be well incorporated and the mixture slightly paler in color.
Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Then stir in the vanilla extract. The batter will become smooth and slightly thick.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep the muffins tender and fluffy.
Gently fold in the diced apples and sprinkle the smoked chipotle powder evenly throughout the batter. Mix carefully to distribute the spice without crushing the fruit.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Gently tap the tray on the counter to release any air bubbles and level the batter.
Bake in the preheated oven for 20–22 minutes, until the muffins are golden around the edges and a toothpick inserted into the center comes out clean. The tops should be slightly cracked and fragrant with cinnamon and apple aroma.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The muffins will be moist, tender, and bursting with cozy flavors, topped with a slightly cracked, golden surface.
Enjoy these muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence. They make a perfect cozy treat for any time of day.
