Apple Cinnamon Muffins
Perfectly moist and full of chunks of juicy apple
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Servings: 12 serves
Ingredients
Apple Puree* Ingredients
- 3 apple pieces (peeled) 1/3" cubes (0.8cm)
- 2 tbsp granulated Sugar
- 2 tbsp brown sugar
- zest and juice of 1 lemon
Muffin Ingredients (Dry):
- 6.7 oz all-purpose flour
- 1 tsp baking powder
- 1 tsp bi-carb soda
- 1/2 tsp table salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 apple pieces (peeled) 1/3" cubes (0.8cm)
- 2.8 0z raisins
Muffin Ingredients (Wet):
- Apple Puree*
- 3 oz unsalted butter melted
- 1 large egg
- 5 oz brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Optional:
- powdered sugar
Instructions
Apple puree:
- In a saucepan: Over medium heat, add the apple pieces, granulated sugar, brown sugar, and zest of one lemon, then stir ingredients together.
- Simmer apples: Once the apples come to a boil, stir and turn the heat to low, cover with a lid, and let them simmer for 10 minutes, or until soft, and you can mash the apples with a fork.
- Cool: Set aside to cool down.
Batter instructions:
- Preheat oven to 424.4 F (218C) and adjust the rack to use the middle and low positions. Line a 12-cup muffin pan with muffin liners.
- Prepare 2 mixing bowls; one for dry and another for wet ingredients.
- Dry ingredients: In the first bowl, except for the raisins and apple pieces, add and mix the dry ingredients, whisking to combine. Once combined, add the raisins and apple pieces on top, then set aside.
- Wet ingredients: In the second bowl, mix all the wet ingredients together, and whisk until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, fold the wet and dry ingredients together gently; don't over-mix. (It's OK to have some lumps and dry flour still showing in the batter, it is normal and helps to make light and fluffy muffins.
- Fill pan: Fill around 2/3 of each muffin liner with the batter (around three scoops each) and sprinkle some granulated sugar on top of each muffin for extra crunch.
- Bake for muffins 20 minutes or until golden brown. You can also check with a skewer, insert it into the middle, and if it comes out clean, they’re ready.
- Cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.
Nutrition
Serving: 1serve | Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 235mg | Potassium: 114mg | Fiber: 2g | Sugar: 22g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg