Easy Apple and Cinnamon Muffins
Moist and appley apple and cinnamon muffins made with tart Bramley apples, yogurt, and melted butter, then brushed with butter and coated in cinnamon sugar. These easy UK apple muffins make 12 and bake in just 16–18 minutes.
Servings 12
Calories 266kcal
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Ingredients
- 140 g Caster Sugar (Superfine Sugar)
- 200 g Plain Flour (All-purpose Flour)
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Ground Cinnamon
- 100 ml Plain Natural Yogurt
- 140 g Unsalted Butter melted and cooled
- 2 Eggs large
- 2 Bramley Apples (approx 450g unpeeled weight) peeled and chopped into small pieces
For the Cinnamon Sugar topping
- 50 g Butter melted
- 50 g Granulated Sugar
- 3 tablespoon Ground Cinnamon
Instructions
- Preheat the oven to 190°c (170 fan/ Gas 5) and place 12 muffin cases in a 12 hole muffin tin.
- Put the caster sugar, plain flour, bicarbonate of soda and 1 teaspoon ground cinnamon in a large mixing bowl.140 g Caster Sugar (Superfine Sugar), 200 g Plain Flour (All-purpose Flour), 1 tsp Bicarbonate of Soda, 1 tsp Ground Cinnamon
- Whisk together the cooled melted butter, yogurt and eggs in a bowl or jug then gently fold into the dry ingredients.100 ml Plain Natural Yogurt, 140 g Unsalted Butter, 2 Eggs
- Fold in the chopped apple pieces and spoon into the 12 muffin cases.2 Bramley Apples
- Bake in the oven for 16-18 minutes until golden.
- For the topping: Mix together the cinnamon and granulated sugar in a bowl. Whilst the muffins are still warm, brush the tops with melted butter, then roll in cinnamon sugar. Allow to cool slightly before serving.50 g Butter, 50 g Granulated Sugar, 3 tbsp Ground Cinnamon
Notes
- Apples: I use 2 Bramley cooking apples weighing approximately 450 g (1 lb) before peeling and coring. I've also tested Granny Smith apples successfully, but I prefer Bramleys because they're tarter and soften more during baking.
- US bakers: Use all-purpose flour for plain flour, baking soda for bicarbonate of soda, and Granny Smith apples if Bramleys aren't available.
- Don't overmix: Fold the wet and dry ingredients together only until combined. Overmixing can make the muffins dense and tough.
- Apple pieces: Chop the peeled apples into small pieces so they soften during the relatively short baking time and are evenly distributed through the muffins.
- Cinnamon coating: The 3 tablespoons of cinnamon is correct. It creates a generously spiced coating rather than just a subtle cinnamon flavour.
- Mini muffins: This mixture makes approximately 24 mini muffins. Start checking them after 10–12 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the cooled muffins for up to 3 months. Defrost at room temperature before serving.
- Serving: The muffins are particularly good slightly warm, when the apple is soft and the buttery cinnamon-sugar coating is fresh.
Nutritional Information (Approximate)
Calories: 266kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 108mg | Potassium: 89mg | Fiber: 2g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
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