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Apple cinnamon muffin served
Soft and fluffy muffins spiced with cinnamon and apple pieces

Apple and cinnamon muffins

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect muffin is the 'two bowl' method: dry and wet ingredients separate, meeting only at the end with minimal mixing. The apple's moisture turns to steam, rising the batter, whilst the warm tones of cinnamon complement the buttery flavour.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Muffin tray
  • Paper cases
  • Two mixing bowls
  • Whisk
  • Wooden spoon

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the muffin tray with paper cases.

Tip: The paper case protects the batter from direct heat contact, so the sides stay soft.
2 ✓

In a large bowl, mix together the flour, baking powder, cinnamon and salt.

Tip: A homogeneous dry mixture prevents spice or baking powder pockets.
3 ✓

Grate the apples and thoroughly squeeze out their juice.

Tip: If you leave the juice in, the batter will be dense and heavy, unable to rise.
4 ✓

In another bowl, whisk the eggs with the sugar and vanilla sugar, then drizzle in the melted butter and milk.

Tip: Creating an emulsion is important: the fat and water (milk) must mix.
5 ✓

Pour the wet mixture into the dry. Add the apple. Fold together with a wooden spoon with a few movements. It is FINE if it is lumpy!

Tip: This is the soul of a muffin: if you mix it smooth, you activate the gluten and the sponge will be chewy and tough. Only mix until the flour just disappears.
6 ✓

Distribute the batter into the cases (fill them approx. 3/4 full).

Tip: Space is needed for growth.
7 ✓

Bake for 18-20 minutes. Perform a skewer test.

Tip: If the top springs back to gentle pressure, it is ready.
8 ✓

Leave in the tray for 5 minutes, then place on a wire rack to cool.

Tip: If left in the tray, the bottom will start to 'sweat' and the paper will get soggy.

Recipe FAQ

Why did the muffin come out flat?
You overmixed the batter, or waited too long to bake after mixing (the baking powder reaction had finished).
It became too dry.
You overbaked it. Take it out as soon as the skewer test is good.

Ingredients

  • 250 g Plain flour
  • 150 g Caster sugar
  • 2 pieces Eggs (room temperature)
  • 100 ml Milk
  • 100 g Butter (melted but not hot)
  • 1 tsp Ground cinnamon
  • 1 packet Baking powder
  • 2 pieces Apple (grated)
  • 1 packet Vanilla sugar
  • 1 pinch Salt