Dessert

Apple cinnamon muffins

Name: Apple cinnamon muffins recipe
Yield: 12
Ingredients: 562.50 ml self-raising flour; 1 1/2 tsp ground cinnamon, plus 1/2 tsp extra; 3/4 tsp bicarb soda; 187.50 ml brown sugar; 140g unsalted butter, melted, cooled slightly; 2 large eggs, at room temperature, lightly whisked; 150ml grapeseed (or vegetable oil); 2 tsp vanilla bean paste; 2 (420g total) large apples, coarsely grate 1 1/2, then thinly slice remaining half (any variety); 30.00 ml caster sugar

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by delicious. team

delicious. team

Oct 18, 2023

Our simple melt-and-mix fluffy muffins are wonderful for using up that last scraggly apple you have lying around.

2 1/4 cups self-raising flour
1 1/2 tsp ground cinnamon, plus 1/2 tsp extra
3/4 tsp bicarb soda
3/4 cup brown sugar
140g unsalted butter, melted, cooled slightly
2 large eggs, at room temperature, lightly whisked
150ml grapeseed (or vegetable oil)
2 tsp vanilla bean paste
2 (420g total) large apples, coarsely grate 1 1/2, then thinly slice remaining half (any variety)
1 1/2 tbs caster sugar

Method

1.

Preheat oven to 200C/180C fan-forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
2.

Sift flour, cinnamon and bicarb together into a large bowl, then whisk in brown sugar until no brown sugar lumps are visible. Whisk butter, egg, oil and vanilla in a medium bowl, then stir through grated apple and a good pinch of fine salt.
3.

Add the apple mixture to the flour mixture, stirring until just combined, the mixture will be quite thick. Divide batter evenly among prepared pan holes (an ice cream scoop works best for this). Top each muffin with thinly sliced apples.
4.

Combine caster sugar and extra cinnamon in a small bowl, then evenly sprinkle half over the tops of batter. Bake for 20 minutes or until cooked when a toothpick inserted at centre comes out clean, and tops are golden. Cool in pan for 3 minutes, then transfer muffins to a wire rack to cool for a further 5 minutes. Sprinkle tops with remaining cinnamon sugar.
5.

Serve warm.

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Recipe Notes

Once cooled to room temperature, muffins can be stored in an airtight container in a cool, dark place for up to 3 days. Individually wrap and freeze for up to 3 months. Defrost muffins in the fridge overnight and reheat gently in a microwave on medium heat for 30-40 seconds or until warmed through.