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.
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 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.
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.
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 Violet Face
These Apple Muffins are orgasmic served freshly baked warm from the oven.
They will keep for several days in an air tight container.