Easy Cinnamon Apple Muffins
Make the most of apple season with these simple and delicious apple and cinnamon muffins. Made using tart Bramley apples and coated with a dusting of cinnamon sugar, these muffins have a light and fluffy texture, making them the perfect choice for packed lunches, bake sales, and picnics.
Servings 12
Calories 266kcal
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Ingredients
- 140 g Caster Sugar
- 200 g Plain 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 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, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda, 1 teaspoon 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 tablespoon Ground Cinnamon
Notes
Top Tips:
- Overmixing the muffin batter can result in tough and chewy muffins. When you mix the wet and dry ingredients together, make sure to do so gently, just until the ingredients are combined. If you overmix, gluten in the flour will develop and create a tough texture. Folding in the apple pieces should also be done gently to avoid breaking them down too much.
- Use a muffin scoop or ice cream scoop to distribute the batter evenly among the muffin cases.
- If you want a high domed muffin, try preheating the oven to 20 degrees above the specified temperature in the recipe card. This higher temperature will help the raising agent, bicarbonate of soda, to start working and create a more significant rise. However, it's important to turn the temperature back down as soon as you put the muffins in the oven. If you leave the temperature too high, the muffins may rise too quickly, resulting in a collapsed or uneven top.
- If you can't find Bramley apples, you can use Granny Smith apples instead. They have a similar tart flavour and hold their shape well when baked. You may need to adjust the amount of sugar in the recipe as Granny Smith apples are generally less tart than Bramley apples.
- If you're a fan of cinnamon, you can double the amount in the muffin batter for an even stronger flavour.
- Adding a handful of blackberries to the muffin batter along with the chopped apple will give you apple and blackberry muffins. The tartness of the blackberries pairs well with the sweetness of the apple.
- If you want some added texture and crunch, you can sprinkle in 50g of chopped walnuts into the muffin batter. Walnuts also provide a source of healthy fats and protein.
- To make the muffins healthier, you can replace the plain white flour with wholemeal flour. Skipping the cinnamon sugar topping will also reduce the amount of sugar in the recipe.
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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