Apple Muffins
User Reviews
5
Apple Muffins
Description
The muffin batter incorporates diced apples coated lightly in flour to prevent sinking, mixed into a cinnamon and baking powder leavened base sweetened with brown and granulated sugars. Butter and eggs provide richness, and milk adds moisture. Vanilla extract gives aroma.
The topping of flour, brown and granulated sugars, cinnamon, and melted butter is scattered over the batter before baking, creating a sweet, crisp crumbly layer that complements the soft muffin texture beneath.
Baking at a high 400°F starts the rise for a tall muffin, then allows them to cook through without burning. The apples add bursts of fresh fruit and moisture inside each tender crumb. These muffins are good as breakfast or a snack alongside tea or coffee.
The careful flour measurement and gentle mixing prevent dense or uneven crumb. Tossing apples in flour keeps them suspended, and the topping adds texture contrast.
Ingredients
For the Topping:
- ½ cup all-purpose flour (60g)
- ¼ cup light brown sugar (55g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted (43g, unsalted
For the Muffins:
- 2 cups all-purpose flour (240g)
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter room temperature (113g, unsalted
- ½ cup light brown sugar 110g, packed
- ½ cup granulated sugar (100g)
- 2 egg large
- 1 teaspoon vanilla extract
- ½ cup milk 120ml, whole
- 1½ cups apple about 2 apples peeled and cored/ 220g, diced
Instructions
- Preheat the oven to 400F. Grease a 12-cup muffin tin with baking spray.
For the Topping:
- In a medium bowl, stir together the brown sugar, flour, granulated sugar, and cinnamon. Stir in the melted butter with a fork, until the mixture is combined but still clumpy. Set aside.
For the Muffins:
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another medium mixing bowl, toss the apples with two tablespoons of the flour mixture until the apples are well coated.
- In a large mixing bowl, beat the butter and sugars together on medium speed until creamy, about 2 minutes. Add the eggs, one at a time, beating until well combined. Scrape down the bowl and beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples. Divide the batter among the wells of the muffin pan, about ⅓ cup per muffin. (They will be mostly full.) Sprinkle the topping evenly over the batter, about 3 tablespoons per muffin.
- Bake for 10 minutes.
- Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Measure flour by weight with a scale to avoid dense muffins caused by too much flour.
- Lightly toss diced apple pieces with some flour mixture before folding them into the batter to keep them from sinking.
- Start baking at a high temperature to promote a good rise, then finish the bake to prevent burning.
- Avoid overmixing batter to maintain a tender crumb without large holes or toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 170mg | 7% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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