Apple muffin recipes
Our top 3 of 9 Apple muffin recipes
If you want to ice them, a simple cream cheese icing works really well. I mix together about 100 g sifted icing sugar with 50 g cream cheese (Philadelphia or similar - normal or light variety) and a squeeze of lemon or orange juice - vary the amounts to get the consistency you prefer.
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- 65 g Plain flour
- 60 g Wholewheat or spelt flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- 1 heaped tsp Ground cinnamon
- 55 g Unsalted butter, softened
- 50 g Granulated sugar or 35 g fruit sugar
- 25 g Dark brown muscovado sugar
- 1 egg, lightly beaten
- 120 g Natural yogurt (any kind)
- 1 large Eating apple
- 15 g Dark brown muscovado sugar for sprinkling
- Preheat the oven to 230°C. Line a muffin tin with 12 paper cases.
- Peel and core the apple, then cut it into small chunks.
- Beat the butter, add the granulated sugar / fruit sugar and 25 g of the muscovado sugar and cream together until fluffy. Add the egg and beat well, then stir in the yogurt. Sift in the flours (add in any bran left in the sieve), baking powder, baking soda, and cinnamon, and fold in, then fold in the apple chunks.
- Divide the mixture evenly among the cases and sprinkle the remaining brown sugar on top. Bake for 10 minutes, turn the heat down to 200°C, and bake for an additional 5 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
- Cool the muffins for 5 minutes in the tin, then eat warm (go on- at least one!), or turn them out onto a wire rack to cool completely.
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- 300g plain flour
- 100g soft brown sugar
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp mixed spice
- Pinch of salt
- 250g apple sauce
- 50g butter
- 50ml milk
- 1 egg beaten
- Sprinkle porridge oats
- 1. Sift together the flour, sugar, baking powder, bicarbonate of soda, salt & spice.
- 2. In a separate bowl melt the butter, then mix in the apple sauce, milk & egg. Add this mixture to the dry ingredients & give it a good stir. It's best if you leave it a little lumpy!
- 3. Line a 12 hole bun tin with paper cases & divide the mixture evenly.
- 4. Add a sprinkling of oats to the top of each muffin, then bake at 200C/GM7 for 15-20 minutes until the tops are golden.
- 5. Leave them to rest in the tin for 10 minutes, then turn out to cool. Or if you're impatient like me, wait approximately 3 minutes then take one out of the tin & enjoy whilst still warm!
You could always omit the ginger from the batter, and instead add it to the topping mix.
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- THE TOPPING
- 50g plain flour
- 40g Cold Unsalted Butter cubed
- 2 tbsp Soft Light Brown Sugar
- THE CAKE BATTER
- 250g plain flour
- 2 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground nutmeg
- ½ tsp salt
- 150 g caster sugar (white or golden)
- 1 egg lightly beaten
- 150ml milk
- 6 tbsp vegetable oil
- 50g raisins or saltanas
- 3 meduim eating apples, peeled, cored and cubed
- 1) Preheat the oven to gas mark 5 and prepare 12 muffin cases or 16 if smaller ones are used.
- 2) Prepare the topping first by adding the sifted flour, sugar and cubed butter in a seperate bowl and rub together until fine bread crumbs form. Then bring together lightly to form a dough ball, coarsly grate and set aside.
- 3) For the muffins, mix all the dry ingredients together in a large bowl. In a seperate bowl, mix the egg, milk, oil, sultanas and apples together. Add the wet to the dry and mix briefly.
- 4) Spoon the batter evenly between the muffin cases 3/4 full, as they dont rise too much so they won't overflow, and sprinkle on some of the grated topping. Bake in the centre of the oven for 20 minutes or until golden brown and springy to the touch.