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
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.
Method
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 used apples from my Stewed Apple recipe. But shop bought apple sauce is 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
Here are some delish recipes for you
Apple Muffins
Ingredients
- 300 grams self raising flour
- 150 grams caster sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 240 mls buttermilk or yoghurt
- 120 mls vegetable oil
- 2 medium eggs
- 250 grams stewed apples or shop bought apple sauce
- 4-5 tsps demerara sugar
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6 and place cup cake cases in a muffin tray. I made 12.
- Put all the dry ingredients apart from the demerara sugar into a large bowl or free standing mixer. Mix the buttermilk, eggs and apple sauce together in a jug or bowl. Make sure you can't see the oil at the edges of the liquid.
- 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.
- 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. These make a generous 12 muffins.
- Bake for 20-25 minutes or until an inserted cocktail stick or skewer comes out clean.
- Place on a wire rack to cool a little.
- Apply to Face
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
Nutrition
All nutritional information is approximate and intended only as a guide.
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!
Louise
Like the sound of these Jen-fer and an easy recipe to follow , happy days ?
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Fabulous darling!
Audra
Delicious ?
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Thankyou!
Kate Harvey
I’m going to make these with my apples from my garden. Thanks
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Thats so lovely to hear.Enjoy!
Corina Blum
These sound incredible! I especially love that simple demerera sugar topping!
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Thanks!It def was the icing on the cake!
Corina Blum
And thanks for linking up with #CookOnceEatTwice as well.
Monika Dabrowski
These muffins are pure deliciousness! Apples and pumpkin, plus squash, make this rainy season bearable for me. Thank you for linking up with #CookBlogShare
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And me.....think I’m obsessed ???
Eb Gargano | Easy Peasy Foodie
Hahaha - your bit about lean in 15 made me laugh. I have one of his books too - love the recipes, but have had similar experiences with his workouts. I often find it hard to adopt the starting position, let alone do the exercise!! And I am not exactly unfit, either (last week I ran a total of 20 miles!) - I definitely agree that his books should come with a warning...and some slightly easier versions for newbies!! LOVE these muffins - I think it would make doing one of Joe's workouts more bearable if I knew I could dive into a pile of these afterwards!! Eb x
Zeba Durrani
these look so delicious.. would love to make them soon. Thanks for sharing on Fiesta Friday.
Angie | Fiesta Friday
Does lifting the laundry basket up and down the stairs qualify as an exercise? Coz that's enough to get me out of breath! And I'll take the apple muffins, please, to replenish my energy 😀 Btw, just a reminder that you'll be cohosting this weekend, with Jhuls @ The Not So Creative Cook. Thanks!
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Thanks Angie.I nearly ate the lot!!!Yes I am really looking forward to it!
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Thanks so much Debanita!
Cat | Curly's Cooking
These look so delicious. I love muffins and the flavours you have used are right up my street! Yum!
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Thanks Kat.Apple and cinnamon just float my boat so much!