Husband often steals my recipes at work. He’ll Come home and tell me that he’s made my Lemon Drizzle Cakes, or super-sized my bourbon cream recipe (amazing btw!). He’s also been making some of my muffins. Now and then, the tables turn, and he tells me about something he’s made at work, and I think “I could do something like that at home and publish the recipe.” Well, these Apple and Cinnamon Muffins are a little bit of both.
He uses my basic muffin recipe, but the flavours were his idea. I tend to make Blueberry muffins most of the time. Rather selfishly because they’re my favourite and the kids least favourite, so I actually get to eat something for a change.
So, I thought I’d have a go at Apple and Cinnamon Muffins for a change. Husband tells me that his version sells well!
We loved them! Apple and Cinnamon is always a wonderful combination, and these muffins have juicy chunks of apples through them which as brilliant. The cinnamon in the dough adds a touch of spice. Then you get a big chunk of apple, and it’s perfect! I love fruity muffins and using fresh fruit adds a nice burst of juice as well as a different flavour. I think it also makes it even more acceptable for breakfast, which is the best thing about muffins anyway!
My Apple and Cinnamon Muffin Recipe
- 4 Apples – Peeled, cored and chopped into small chunks
- 2 tsp Cinnamon
- 150 g Caster Sugar +2tbsp to top
- 2 tbsp Light brown sugar
- 80 ml Oil
- 80 ml Milk
- 2 tsp Vanilla Essence
- 200 g Plain Flour
- 2 tsp Baking powder
Preheat the oven to 180 degrees.
Line a muffin tin with cases.
Add a little water to a frying pan, add the apples and sprinkle with light brown sugar and 1tsp cinnamon.
Gently fry until the water has gone and the apples have softened slightly.
Tip into a bowl and leave to cool until needed.
Mix the oil, milk, and vanilla in a jug.
Mix the flour, 150g caster sugar, baking powder and the other 1tsp cinnamon in a large mixing bowl.
Pour the wet ingredients into the dry, add the apple chunks and mix until combined.
Spoon the mixture into the muffin cases, so that they are full.
Sprinkle over the rest of the sugar.
Bake in the oven for 20 minutes.
Cool on a wire rack.
- I use 12 average sized silicon cake cases in a regular muffin tin.
- Add extra cinnamon if you prefer a stronger flavour.