Apple Muffins

 

It’s fall so happy to try a new apple recipe! I used 2 granny smith apples for this recipe and this made ~ 20 muffins. I missed that I was supposed to heat the oven to 390 but then reduce the temperature to 350 after baking. Instead, my oven was initially at 350 and then after I put the muffins in the oven, I raised the temperature to 375 and baked for 17 minutes.

 Magic Stay-Fresh Apple Muffins - RecipeTin Eats

 Ingredients

• 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red) (used 2 granny smith apples)
• 1 tbsp melted butter , for muffin tim (or use paper liners)

Wet:

• 115g / 0.5 cup unsalted butter , melted (1 stick)
• 1 cup (200g) brown sugar , packed
• 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
• 1 large egg (approx 60g / 2 oz)
• 1 tsp white vinegar (or any other clear vinegar)

Dry:

• 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1) (used all purpose flour)
• 1 tsp baking soda (bi carb) (NOT baking powder)
• 1 tsp cinnamon powder
• Pinch salt

Topping (optional):

• 2 tbsp raw sugar (demerara sugar – large granules) (used gold sugar crystals)

 

Instructions

1.                   Preheat oven to 200C/390F.

2.                   Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)

3.                   Place butter and brown sugar in a bowl, whisk to combine.

4.                   Add milk, then egg and vinegar. Whisk to combine.

5.                   Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated – some lumps is fine.

6.                   Stir through apple -minimum stirs just to disperse.

7.                   Scoop batter into muffin tin – I use an ice cream scoop – filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) – don’t smooth the top.  You should get 12 (see Note 3).

8.                   Sprinkle with sugar (if using – makes surface slightly crispy), place muffins in the oven.

9.                   Immediately turn down to 180C/350F.

10.               Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean. (baked 17 min)

11.               Rest in the muffin tin for 5 minutes then transfer to a rack to cool.

12.               Once fully cooled, store in an airtight container – it will stay moist for up to 5 days. These also freeze very well.