Description
Delight in these Stay-Fresh Apple Muffins, featuring tender wholemeal muffins filled with juicy apple pieces and a hint of cinnamon. Perfectly moist and lightly sweetened, these muffins stay fresh for days and can be easily frozen for longer storage. A wholesome treat ideal for breakfast or snack time, made with simple ingredients and straightforward steps.
Ingredients
Fruit
- 2 level cups apple pieces (peeled), 0.7 cm / 1/3″ cubes (about 2 large red apples)
Wet Ingredients
- 1 tbsp melted butter (for greasing muffin tin or use paper liners)
- 115g / 0.5 cup unsalted butter, melted (1 stick)
- 1 cup (200g) brown sugar, packed
- 2/3 cup (165 ml) milk (low fat, full fat or non-dairy)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry Ingredients
- 2 cups (300g) wholemeal flour (wholewheat flour; white flour also okay)
- 1 tsp baking soda (bicarbonate of soda, not baking powder)
- 1 tsp cinnamon powder
- Pinch of salt
Topping
- 2 tbsp raw sugar (demerara sugar with large granules)
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (390°F). Brush a 12-hole standard muffin tin with melted butter or line it with paper cases for easy removal.
- Mix Butter and Sugar: In a bowl, combine the melted butter with packed brown sugar. Whisk them together until well blended.
- Add Wet Ingredients: Pour in the milk, then add the large egg and white vinegar. Whisk these together to form a smooth mixture.
- Incorporate Dry Ingredients: Sprinkle the wholemeal flour evenly over the batter’s surface, then add baking soda, cinnamon, and a pinch of salt. Whisk approximately 10 times until the flour is just incorporated—it’s fine if the batter remains slightly lumpy.
- Fold in Apples: Gently stir in the diced apple pieces with the minimum number of strokes needed to evenly disperse them without overmixing.
- Fill Muffin Tin: Using an ice cream scoop or spoon, fill each muffin cup completely to the top, leaving the batter slightly domed on top for best rise and appearance.
- Add Topping and Bake: Sprinkle raw (demerara) sugar on top of each muffin for added crunch. Place the muffins in the oven, then immediately reduce the temperature to 180°C (350°F).
- Baking Time: Bake the muffins for about 20 minutes at 180°C (350°F) or 18 minutes if using a fan/convection oven, until a skewer inserted into the center comes out clean.
- Cool and Store: Let the muffins rest in the tin for 5 minutes before transferring them onto a wire rack to cool completely. Once cooled, store muffins in an airtight container to maintain moisture for up to 5 days. They also freeze well for extended storage.
Notes
- Using wholemeal flour adds fiber and a nutty flavor, but white flour can be used as an alternative with similar results.
- The vinegar reacts with the baking soda to help the muffins rise and stay tender.
- Butter or paper liners can be used for the muffin tin; butter adds a richer flavor but liners make cleanup easier.
- Do not overmix the batter once flour is added to avoid tough muffins.
- Sprinkling raw sugar on top before baking gives a pleasant crunchy texture to the muffin tops.
- Muffins will stay moist for up to 5 days stored in an airtight container and can be frozen for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
