Easy Apple and Cinnamon Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar (Superfine Sugar)
- 200 g Plain Flour (All-purpose Flour)
- 1 tsp Bicarbonate of Soda
- 1 tsp Ground Cinnamon
- 100 ml Plain Natural Yogurt
- 140 g Unsalted Butter (melted and cooled)
- 2 Eggs (large)
- 2 Bramley Apples ((approx 450g unpeeled weight) peeled and chopped into small pieces)
- 50 g Butter (melted)
- 50 g Granulated Sugar
- 3 tbsp Ground Cinnamon
Method
- Preheat the oven to 190ยฐc (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 tsp ground cinnamon in a large mixing bowl.
- Whisk together the cooled melted butter, yogurt and eggs in a bowl or jug then gently fold into the dry ingredients.
- Fold in the chopped apple pieces and spoon into the 12 muffin cases.
- 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.