Prep the oven and pan. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Prep the apples. Peel and finely dice the apples into small, even pieces. Smaller pieces bake more evenly and keep the muffins tender.

Mix dry ingredients. In a large bowl, whisk the self-rising flour, brown sugar, and ground cinnamon until no lumps of sugar remain.

Add wet ingredients. Stir in the cinnamon applesauce (and vanilla if using) until just combined. The batter will be thick—don’t overmix.

Fold in apples. Gently fold in the diced apples so they’re evenly distributed. Avoid smashing the fruit.

Fill the cups. Divide the batter among the muffin cups, filling each about 3/4 full. If you like, sprinkle a little extra cinnamon sugar on top.

Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. They firm up as they cool.

Serve. Enjoy warm or at room temperature. They’re lovely with a pat of butter or a drizzle of honey.