Apple and cinnamon muffins with a hint of orange
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Apple and cinnamon muffins with a hint of orange
Delicious and easy apple and cinnamon muffins with a hint of orange
Ingredients
- 125 gram butter (1 stick) room temperature
- 1 cup of light brown sugar 200 grams
- Zest of an orange
- 1 tsp cinnamon
- 2 free-range eggs large – at room temperature
- 1/2 tsp vanilla extract
- 1/2 cup milk 125ml
- 220 grams flour 1 3/4 cup
- 2 tsp baking powder
- 1 1/2 cups of apples peeled and cored cut into small dice
- 1/2 cup of grated apple with the juice squeezed out
Instructions
- Pre-heat your oven to 180C/350F and line one a muffin tins with paper liners.
- Using an electric mixer, beat the butter, orange zest, and sugar until fluffy.
- Add the eggs one at a time ensuring that they are well mixed before adding the next one. Add the cinnamon and beat further until fluffy
- In a separate bowl, sift the flour with the baking powder. Add half the milk to the mix and half the flour and briefly mix until combined.
- Add the remaining milk and flour and mix. Do not over mix. By hand stir the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Bake for 25 – 30 minutes and until they are well risen golden brown, and springy to the touch.
Notes
- Room Temperature:
- For Longer Freshness:
- Freezing Muffins:
- Reheating:
- Avoid Stale Muffins:
Room Temperature:
Allow muffins to cool completely before storing. Store in an airtight container at room temperature for up to 2–3 days.
- Allow muffins to cool completely before storing.
- Store in an airtight container at room temperature for up to 2–3 days.
For Longer Freshness:
If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
- If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
Freezing Muffins:
To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container. Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
- To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
- Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
Reheating:
For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
- For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
Avoid Stale Muffins:
Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
- Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
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