Categories: Breakfast
Ingredients
- 2 level cups apple pieces , cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
- Wet:
- 1/2 cup unsalted butter , melted (1 stick)
- 1 cup brown sugar , packed
- 2/3 cup milk (low fat, full fat, non dairy also fine)
- 1 large egg
- 1 tsp white vinegar (or any other clear vinegar)
- Dry:
- 2 cups wholewheat flour (or white = even softer muffin)
- 1 tsp baking soda
- 1 tsp cinnamon powder
- Pinch of salt
- Topping (optional):
- 2 tbsp raw sugar (demerara sugar - large granules)
Directions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated – some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin – I use an ice cream scoop – filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) – don’t smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using – makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container – it will stay moist for up to 5 days. These also freeze very well.