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.

Apple Muffin Recipe Steps

Apple Muffins

These incredible buttermilk muffins are so tender and moist of crumb when warm that I actually cried out upon my first bite. As I mentioned earlier I was not expecting them to be so incredible.

Obviously you have to love stewed, cinnamony apples but that aside the sponge is still amazingly good even when the ovens warmth has left it.

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

Apple Muffins

• As almost always with muffins it is a mere melding of the wet ingredients with the dry.
• I then fold the stewed apple through lightly at the end before spooning into the cup cases and baking for 20 minutes or so. Bob and Fanny are ecstatic......
• I sprinkle them with Demerara Sugar, a generous pinch each. This gives them gloriously sweet and crunchy little crowns.

Apple Muffins

I have used apples from my Stewed Apple recipe.

If you are making these without having previously made the stewed apples:

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.
• 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 for several days in an airtight container.
• 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

IF YOU LIKE THIS RECIPE YOU MAY LIKE THESE

Why not try these other delicious and simple appley recipes out.

Chocolate Chip Muffins

Chocolate Muffins

Apple Crumble Cake

Deep Fried Apple Pies

Strawberry Muffins

Apple Pie

Apple Loaf

4.77 from 13 votes

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Apple Muffins

Apple Muffin Recipe.  Cinnamon spiced tender and oh so soft crumb bursting with pockets of tart yet sweet stewed apple and an incredible caramel crunchy, sugary top.

Course cake

Cuisine Universal

Keyword apple muffin recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 262 kcal

Author Jenny

Ingredients

• 300 grams self raising flour
• 150 grams caster sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 240 mls buttermilk
• 120 mls vegetable oil
• 2 medium eggs
• 250 grams stewed apples
• 4-5 tsps demerara sugar

Metric - U S Customary

Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6 and place cup cake cases in a muffin tray. I made 12.

2. Put all the dry ingredients apart from the demerara sugar into a large bowl or free standing mixer. Mix all the wet ingredients apart from the stewed apple together well in another bowl. Make sure you can't see the oil at the edges of the liquid.

3. Add the wet to the dry and mix just enough to make sure that all the flour is mixed in and you can't see it anymore. The less mixed the better with muffins.

4. Using a large spoon or ice cream scoop put roughly equal amount of muffin mixture into each paper case. Sprinkle each one on top with a generous pinch of demerara sugar.

5. Bake for 20-25 minutes or until an inserted cocktail stick or skewer comes out clean.

6. Place on a wire rack to cool a little.

7. Apply to Violet Face

Recipe Notes

• 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.
• Get all the ingredients to room temperature apart from the milk.
• 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 real 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.
• Exchange the apples with other fruit to suit you. Blueberries would be good as would raspberries and 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

These Apple Muffins are orgasmic served freshly baked warm from the oven.

They will keep for several days in an air tight container.

Nutrition Facts

Apple Muffins

Amount Per Serving

Calories 262 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Cholesterol 29mg10%

Sodium 81mg4%

Potassium 119mg3%

Carbohydrates 35g12%

Sugar 16g18%

Protein 4g8%

Vitamin A 80IU2%

Vitamin C 0.2mg0%

Calcium 51mg5%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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