Name: Apple & Cinnamon Muffins
Prep time: 15 min
Cook time: 20 min
Ingredients: 90 grams plain wholemeal flour; 70 grams plain white flour; 1 1/2 teaspoon baking powder; pinch of salt; 1 teaspoon ground cinnamon; 50 grams caster sugar; 2 small eating appes (peeled, cored and finely chopped); 125 ml milk; 1 egg; 55 grams melted butter; Toppings; 60 grams brown sugar; 1/2 teaspoon ground cinnamon

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This Apple & Cinnamon Muffins Recipe is on the healthy side, which is not a bad thing since I’m going to suggest that you can eat these muffins for breakfast. Obviously not every day, but certainly on a lazy Saturday with a large cup of freshly made coffee.

These apple muffins are also great little bakes to include in your picnic basket or take them in your lunch box to work or school.

Ingredients

plain wholemeal flour – or use a mix of different plain (all purpose flours)
plain white flour
baking powder
pinch of salt
cinnamon – you can use other warming spices such as apple pie spice, mixed spice or gingerbread spice (see below)
caster sugar
appes – eating apples are better for this recipe as they stay firmer
milk – use plant based or dairy free milk if you prefer
egg
butter – I prefer to use unsalted or when using salted don’t add as much extra salt
brown sugar – this is for the topping. The darker sugar you use the richer the flavour. If you try to keep sugar levels down, skip the sugar and just use cinnamon powder to sprinkle on the top

SPICE MIXES YOU CAN USE WITH THIS RECIPE

Method

Preheat the oven to 200C/Gas Mark 6. Line 6 holes of a muffin tin with muffin paper cases. You can easily double this recipe, so if you want to make 12 muffins just increase the ingredients.

Mix the flours, baking powder, salt and cinnamon together into a large bowl, then gently stir in the sugar and apples. Put the milk, egg and butter in a separate bowl and beat together until blended. Mix into the flour mixture until just blended. Remember not to over mix.

Spoon the mixture into the paper cases. To make the topping simply mix the sugar and cinnamon together and sprinkle over the tops of the muffins. It doesn’t matter what type of sugar you use, the darker the sugar is the deeper the flavour of the crunchy topping when they are baked. Bake in the preheated oven for 20 minutes until well risen and springy to the touch. Leave the muffins to cool slightly in the tin and then transfer to a wire rack and leave to cool completely.

How to make this recipe to suit your diet requirements

To make this Apple & Cinnamon Muffins Recipe even more healthier you can change the type of flour (e.g. the whole 160g ) to whatever flour you like. I’ve baked these muffins successfully with just plain wholemeal flour, gluten-free lupin flour, buckwheat flour, mix of homemade potato flour, spelt, sprouted flours and gluten-free flours.

Just remember that if you are using gluten free flours you might need to add a little Xantham Gum, unless the flour already contains it. The Xantham Gum helps to keep the gluten free flours together, so that your bake don’t fall appart. Mind you as these Apple & Cinnamon Muffins are fairly small it won’t be a problem.

MORE MUFFIN RECIPES

Hope you enjoy baking this recipe and if you do, I’d love to know how you get on. Please do leave me a comment in the section below and feel free to share this recipe with your baking friends.

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