1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

2. Whisk 2 1/2 cups all-purpose flour, 1/2 cup of the granulated sugar, 2 teaspoons baking powder, 2 teaspoons of the ground cinnamon and 1/2 teaspoon kosher salt together in a large bowl. Stir the remaining 4 teaspoons granulated sugar and 2 teaspoons ground cinnamon together in a small bowl and set aside for the topping.

3. Place 1 1/4 cups whole or 2% milk, 1/2 cup neutral oil, 1 large egg and 1 teaspoon vanilla extract together in a medium bowl and whisk until combined. Core and dice 2 medium apples (peel first if desired, about 2 1/2 cups).

4. Pour the milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Gently fold in the diced apple.

5. Divide the batter between the muffin wells, about 1/3 cup of batter per well. Sprinkle each muffin with 1/2 teaspoon cinnamon-sugar.

6. Bake until the muffins are golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

Recipe notes

Quick bread variation: To bake as a quick bread, line a 9-by-5-inch loaf pan with a parchment paper sling and coat the pan and paper lightly with cooking spray. Pour the batter into the prepared pan, sprinkle with sugar, and bake at 375 F until a toothpick inserted into the center of a muffin comes out clean, 45 to 60 minutes.

Storage: Muffins will keep in an airtight container at room temperature for up to five days. They can also be frozen, then thawed at room temperature.

(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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