- Why peaked and cracked?
- Overmixed batter (gluten formation) or oven too hot.
Apple & chocolate chip muffins
The rule for muffins is 'wet with wet, dry with dry'. Quick mixing ensures dough isn't chewy but remains short and soft. Apple moisture keeps them fresh for days.
Ingredients
200
g
Plain Flour
150
g
Granulated Sugar
2
Eggs
100
ml
Sunflower Oil
150
g
Grated Apple (squeezed)
100
g
Dark Chocolate Chips
1
packet
Baking Powder
1
packet
Vanilla Sugar
50
ml
Milk
1
pinch
Salt
20
g
Icing Sugar
Shopping List (0)
Equipment Needed
- Muffin tin
- Paper cases
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Mix flour, baking powder, and salt in a bowl.
Tip: Mixing powder prevents large holes.
2
✓
Whisk eggs with sugars until frothy, add oil, milk, and apple.
Tip: Oil makes pastry softer than butter.
3
✓
Pour wet mix into flour, fold with few strokes (don't mix smooth!). Add chocolate at end.
Tip: Overmixing makes muffins tough.
4
✓
Fill cases (3/4 full), bake 180°C 20-25 mins.
Tip: Check with skewer.
Recipe FAQ
Ingredients
- 200 g Plain Flour
- 150 g Granulated Sugar
- 2 Eggs
- 100 ml Sunflower Oil
- 150 g Grated Apple (squeezed)
- 100 g Dark Chocolate Chips
- 1 packet Baking Powder
- 1 packet Vanilla Sugar
- 50 ml Milk
- 1 pinch Salt
- 20 g Icing Sugar