Description
Stay-Fresh Apple Muffins are delightful, moist muffins made with fresh apple pieces, wholemeal flour, and a touch of cinnamon. Perfect for a quick breakfast or snack, these muffins stay moist for days and freeze well, making them ideal for meal prep and on-the-go treats.
Ingredients
Apple Mixture
- 2 level cups apple pieces, peeled and cut into 0.7 cm / 1/3" cubes (about 2 large red apples)
Muffin Batter
- 1 tbsp melted butter (for greasing muffin tin or paper liners)
- 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, or non-dairy)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any clear vinegar)
- 2 cups (300g) wholemeal flour (wholewheat flour; white flour can also be used as an alternative)
- 1 tsp baking soda (bicarbonate of soda; NOT baking powder)
- 1 tsp cinnamon powder
- Pinch of salt
- 2 tbsp raw sugar (demerara sugar - large granules, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to get it ready for baking the muffins.
- Prepare Muffin Tin: Brush a 12-hole standard muffin tin with melted butter or line it with paper cases to prevent sticking.
- Mix Butter and Sugar: In a bowl, whisk together the melted butter and brown sugar until well combined.
- Add Wet Ingredients: Pour in the milk, then add the egg and white vinegar. Whisk everything together until the mixture is smooth.
- Add Dry Ingredients: Scatter the wholemeal flour across the surface of the batter, then add baking soda, cinnamon powder, and a pinch of salt. Whisk approximately 10 times, just until the flour is incorporated; a few lumps are fine to keep the batter tender.
- Fold in Apples: Gently stir the peeled and cubed apple pieces into the batter using the minimum number of stirs needed to distribute them evenly.
- Fill Muffin Tin: Use an ice cream scoop to portion the batter into the prepared muffin tin, filling each hole to the top. Keep the batter slightly domed rather than smoothing the top.
- Add Topping: Sprinkle the raw (demerara) sugar evenly over the tops of each muffin to create a slightly crispy surface when baked.
- Adjust Oven Temperature: Immediately reduce the oven temperature to 180°C (350°F) once the muffins are in the oven.
- Bake: Bake the muffins for 20 minutes at 180°C (standard oven) or 18 minutes if using a fan/convection oven. Test doneness by inserting a skewer; it should come out clean.
- Cool: Let the muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Once fully cooled, store the muffins in an airtight container. They will stay moist for up to 5 days and can also be frozen for longer storage.
Notes
- Note 1: Wholemeal flour can be substituted with white flour if preferred, but wholemeal adds more fiber and nutrients.
- For best texture, do not overmix the batter after adding the flour; some lumps are okay.
- Muffin tin can be greased with melted butter or lined with muffin paper cases depending on personal preference.
- Raw sugar sprinkled on top creates a pleasant, crunchy texture on the muffin tops.
- These muffins keep well stored airtight at room temperature for up to 5 days and are freezer-friendly for extended storage.