Stay-Moist Apple Muffins!
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.96 out of 5 stars
(188)
Ingredients
11 servings
- 2 level cups apple pieces (peeled) (, 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter (, for muffin tim (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, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch salt
- 2 tbsp raw sugar (demerara sugar - large granules)
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Preparation
Step 1
Preheat oven to 200C/390F.
Step 2
Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
Step 3
Place butter and brown sugar in a bowl, whisk to combine.
Step 4
Add milk, then egg and vinegar. Whisk to combine.
Step 5
Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
Step 6
Stir through apple -minimum stirs just to disperse.
Step 7
Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
Step 8
Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
Step 9
Immediately turn down to 180C/350F.
Step 10
Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
Step 11
Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
Step 12
Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Step 13
Save recipe for the next time?
