I swear I never really bake anything that isn’t a chocoholic’s dream or full of sugar. For Blogmas I wanted to try recipes outside of my comfort zone and came up with the idea for these apple and cinnamon muffins. They can be a light dessert option or even an indulgent brunch treat!
This recipe makes 8 big muffins, each one almost filling a large tulip muffin case, however you can also make 12 smaller muffins in regular cupcake cases.
- 2 eggs
- 480g plain flour
- 1.5 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 115g unsalted butter
- 2 diced gala apples
- 225g granulated sugar
- 120 ml milk
- Pre-heat the oven to 180C and line a muffin tin with the cases of your choice.
- Cream together the butter and sugar with an electric kitchen mixer until pale, which usually takes a few minutes. Add the eggs one by one, waiting until each is fully incorporated before adding the next.
- Combine the flour, baking powder and spices in a bowl and then fold half of this into the sugar and egg mixture. Add half of the milk and repeat these two steps until you form the batter. I used the electric mixer to help but be careful not to overwork the batter!
- Cut up your apples, toss in a little flour and add to the batter before spooning into the muffin cases.
- Bake in the centre of the oven for 30-35 minutes, until golden brown on the top and a knife comes out clear from the centre.
- Start to cool on a wire rack while you work on the syrup.
- Melt a knob of butter in the microwave and stir in demerara sugar and a little cinnamon.
- Brush this over the top of the muffins and let them absorb the syrup on a plate before serving. These will stop the muffins from being too dry and add a bit more cinnamon flavour to them!
These muffins are so easy to make and taste really delicious if I do say so myself! Rest assured they’ll be gone in no time in this house!
Lots of Love,