Stay-Fresh Apple Muffins

Name: Stay-Fresh Apple Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 11, 11 - 12 muffins
Ingredients: 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))

4.97 (20)

⏱ 30 mins 🍽 11, 11 - 12 muffins 🏷 Baking

These wonderfully moist apple muffins have a special quality: they remain fresh for 4 to 5 days when stored correctly. The secret lies in not overmixing the batter, which ensures a tender crumb. Using wholemeal flour, brown sugar, and chunks of fresh apple, they offer a wholesome treat. The method includes a unique oven temperature technique for the ideal rise. You'll get 11 to 12 muffins from this straightforward recipe, which takes about 30 minutes from start to finish.

Ingredients

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))

Method

Heat your oven to 200C/390F.
Use melted butter to grease a standard 12-hole muffin tin, or insert paper liners.
Whisk the melted butter and packed brown sugar together in a mixing bowl.
Pour in the milk, then add the egg and vinegar, whisking to combine.
Sprinkle the wholemeal flour over the wet mixture, then add the baking soda, cinnamon, and salt. Whisk about 10 times just until the flour is mixed in. a few lumps are acceptable.
Fold the apple pieces into the batter with as few stirs as possible to distribute them.
Spoon the batter into the prepared tin, filling each hole completely to the top. Using an ice cream scoop and leaving the batter in a slight mound is recommended. The recipe yields 12 muffins.
Top each muffin with a sprinkle of raw sugar for a crisp finish, then place the tin in the oven.
As soon as the muffins go in, reduce the oven temperature to 180C/350F.
Bake for 20 minutes in a standard oven or 18 minutes in a fan oven, until a skewer inserted comes out clean.
Let the muffins sit in the tin for 5 minutes before moving them to a wire rack to cool completely.
Store fully cooled muffins in an airtight container where they will stay moist for up to 5 days. They also freeze very well.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryBaking