Brown Sugar Apple Muffins
Soft, cinnamon-scented muffins with diced apple, brown sugar, and an optional crisp raw-sugar top. Keep them in an airtight container once fully cooled.
By Cookin' Kitchen
- Total: 35 minutes
- Makes: 11 muffins
Recipe
Brown Sugar Apple Muffins
Soft, cinnamon-scented muffins with diced apple, brown sugar, and an optional crisp raw-sugar top. Keep them in an airtight container once fully cooled.
Cookin' · https://cookin.club/recipes/brown-sugar-apple-muffins
- Prep
- 10 minutes
- Cook
- 20 minutes
- Rest
- 5 minutes
- Total
- 35 minutes
- Makes
- 11 muffins
Ingredients
For 11 muffins
Wet ingredients
Dry ingredients
Optional topping
Equipment
- Oven
- 12-hole standard muffin tin
- Bowl
- Whisk
- Ice cream scoop
- Cooling rack
Instructions
Step 1: Preheat the oven to 200°C / 390°F.
Step 2: Brush a standard 12-hole muffin tin with melted butter, or line it with paper cases.
Step 3: Put the melted butter and brown sugar in a bowl. Whisk to combine.
Step 4: Add the milk, then the egg and vinegar. Whisk to combine.
Step 5: Scatter the flour over the batter, then add the baking soda, cinnamon, and salt. Whisk 10 times, just until the flour is incorporated; a few lumps are fine.
Tip: Do not overmix, which can make the muffins dry.
Step 6: Stir in the apple with as few strokes as possible, just to distribute it.
Step 7: Scoop the batter into the muffin tin, filling each cup to the top. If using a scoop, leave the tops slightly rounded; do not smooth them. The recipe makes about 12 muffins.
Step 8: If using the topping, sprinkle the raw sugar over the batter. Place the muffins in the oven.
Tip: The sugar gives the muffin tops a slightly crisp surface.
Step 9: Immediately reduce the oven temperature to 180°C / 350°F.
Step 10: Bake for 20 minutes in a standard oven or 18 minutes with fan / convection, or until a skewer inserted into a muffin comes out clean.
Step 11: Leave the muffins in the tin for 5 minutes, then transfer them to a rack to cool.
Step 12: Once completely cool, store the muffins in an airtight container. They keep moist for up to 5 days and can also be frozen.
Notes
Flour and apple notes
Wholemeal flour can be replaced with plain all-purpose white flour. Chop the apple into small pieces so the muffins are less likely to seem crumbly.
Storage
Store fully cooled muffins in an airtight container for 4 to 5 days. If the weather is very hot or humid, keep them in the fridge. They can also be frozen; defrost before eating.
Nutrition per muffin
- Calories
- 253 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These brown sugar apple muffins combine diced apple and cinnamon in a simple batter. A sprinkle of raw sugar on top is optional.
Stir the batter only until the flour is incorporated; a few lumps are fine. Once fully cooled, store the muffins in an airtight container.
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