Stay-Fresh Apple Muffins!
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
11 - 12 muffins
-
Calories
253 kcal
-
Course
Baked Goods
-
Cuisine
American
Stay-Fresh Apple Muffins!
Description
Stay-Fresh Apple Muffins feature diced red apples folded into a spiced batter of wholemeal flour, brown sugar, cinnamon, baking soda, and a splash of vinegar. The balance of wet and dry ingredients creates a moist and tender crumb, while the vinegar helps react with the baking soda for rise and softness. The apples, cut into small cubes, prevent excessive crumbliness and distribute moisture throughout the muffin.
The muffins are baked in a standard-sized tin greased or lined with paper, with an optional sprinkle of raw sugar on top for a slightly crunchy surface. Baking at 180°C ensures the muffins cook through while developing a golden crust. These muffins keep moist for several days when stored in an airtight container and can also be frozen and thawed without losing tenderness.
They make a practical choice for a soft-textured, fruit-accented snack or breakfast item, particularly when a lightly spiced muffin is desired. Adjusting apple size and flour type affects crumb softness but maintains the overall moist quality.
Ingredients
- 2 apple 0.7 cm / 1/3" cubes (2 large apples, I use red, peeled, cut into pieces, measured in level cups
- 1 tbsp butter for muffin tim (or use paper liners, melted
Wet:
- 115g / 0.5 cup butter melted (1 stick, unsalted
- 1 cup (200g) brown sugar , packed
- 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
- 1 egg approx 60g / 2 oz, large
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda NOT baking powder, also known as bi carb
- 1 tsp cinnamon powder
- Pinch salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Notes
- Use finely chopped apples to maintain muffin crumb tenderness and avoid excessive crumbliness.
- This recipe suits standard muffin tins; expect 12 muffins using a 1/3 to 1/2 cup scoop.
- Wholemeal flour offers a denser crumb, while white flour produces a softer, paler muffin.
- Keep muffins in an airtight container for 4 to 5 days, refrigerate if humid, to prevent spoilage.
- Crunchy sugar topping may soften overnight but adds texture when fresh.
- Muffins freeze well; thaw fully before consuming without needing reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11- 12 muffins
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 103g | |
| Calories | 253cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
