Spiced Apple Muffins

This recipe for stewed apple muffins has once more lifted my jaded soul. I have feasted on these warm for breakfast as well as sending my children to school with them in their lunch boxes.........

They are DIVINE. What's more I didn't expect them to be so good. It's a muffin right?

I mean I like muffins but before now would I say I loved them???? No...... But cheesy as it sounds, I so do now.......

Cinnamon spiced, tender and oh so soft crumb bursting with pockets of tart yet sweet stewed apple and an incredible caramel crunchy, sugary top. I couldn't believe what I had rustled up in an instant.

I think I felt as good about that as I did eating them. I record them here for all humanity/apple muffin lovers.

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• Apple Muffin Recipe
• Ingredients
• Method
• Expert Tips
• More Fruity Bakes
• Apple Muffins

Apple Muffin Recipe

The top is wonderfully crunchy with caramel tasting demerara sugar, a most befitting crown for this very special apple muffin.

*Scroll down to the bottom of this post for a complete printable recipe card.*

You will need:

• 12 hole muffin tray
• scales
• cooling rack
• 2 mixing bowls
• wooden spoon or electric mixer
• 12 muffin cases
• independent oven thermometer (optional)
• large spoon

Ingredients

300 grams (2.5 cups) self raising flour or plain flour with 2 level tsp baking powder

150 grams (0.75 cups) caster sugar

1 tsp baking powder

quarter of tsp fine salt

1 tsp cinnamon

240 mls buttermilk or full fat plain yoghurt

120 mls vegetable oil or similar oil like sunflower.

2 medium eggs

250 grams ( 9 oz) stewed apples 4-5 tsp demerara sugar. You can also use shop bought apple sauce that usually comes in a jar.

If you are making stewed apples from scratch then here are the ingredients.

500 grams of Bramley Apples peeled, cored and chopped up into roughly 3 cm chunks.
40 grams of unsalted butter
50 grams of caster sugar
½ tsp of ground cinnamon

Method

If making the apples from scratch then add all the stewed apples ingredients to a saucepan along with 5 tbsp of water and simmer for ten mins or so until all the apple starts to breakdown. Set aside to cool a little.

Preheat your oven to 200 C/400 F/Gas Mark 6 and place 12 muffin cases in your muffin tray.

Put all the dry ingredients into your mixing bowl apart from the demerar sugar.

Mix the eggs, buttermilk and apple sauce together in another bowl.

Add the wet to the dry and mix just enough to make sure all the flour is mixed in and you can't see it anymore. Don't overmix.

Using a large spoon or ice cream scoop fill your muffin cases to almost the top.

Sprinkle the demerara sugar on top of each one.

Bake for 20-25 minutes or until a inserted cocktail stick comes out clean from the middle of the muffin.

Place on a wire rack to cool.

Eat them slightly warm if you can.

I have usually use apples from my Stewed Apple recipe. But shop bought apple sauce is really good to use too.

If you are making these without having previously made the stewed apples here is the recipe below.

• 600 grams of Bramley Apples
• 40 grams of unsalted butter
• 60 grams of caster sugar
• ½ tsp of ground cinnamon
• Add all the ingredients to a saucepan along with 5 tbsp of water and simmer for ten mins or so until all the apple starts to breakdown.
• Allow to cool a little before using

Expert Tips

• Use an oven thermometer to keep an eye on your oven temperature. It is THE biggest factor in troubleshooting baking problems. I could not believe how much my oven temperature in reality differed to the temperature on it's own dial.
• Use shop bought apple sauce for ease.
• Get all the ingredients to room temperature apart from the buttermilk.
• Only mix as much as you absolutely have to. Muffins can become tough if over mixed only a little.
• Add more cinnamon if you are a cinnamon fan.
• If you have any crumble topping in your freezer then sprinkle some on the top of the muffins before they go in the oven for an even more incredible top to these muffins.
• I think they are OUTSTANDING served warm from the oven but still great when completely cool.
• They will keep gorgeously for several days in an airtight container.
• They freeze well for up to 3 months.
• Exchange the apples with other whole fruit to suit you. Blueberries would be good as would chopped raspberries or peaches.
• Reheat in the microwave for 10 seconds individually or heat through in a 180 C/350 F/Gas Mark 4 for 5-7 minutes

More Fruity Bakes

• Apple Crumble Cake
• Deep Fried Apple Pies
• Rhubarb Crumble Cake
• Apple Turnovers
• Strawberry Muffins
• Light Fruit Cake
• Apple Pie
• Apple Crumble Pie
• Apple Loaf

Here's my very popular Savoury Muffin version.

Do let me know how you got on in the comments below or come on over and follow me on Facebook or Instagram. I would love to see you there. I do love a good old hairy chin wag!