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Apple Cinnamon Muffins
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Source: https://recipheon.com/en/recipes/desserts/apple-cinnamon-muffins
About this recipe
Apple cinnamon muffins are soft muffins made with apple, milk, butter, and fragrant cinnamon. Apple adds moisture and gentle fruit sweetness, while cinnamon emphasizes the muffins' home-baked character. Butter and eggs create a soft, even crumb that holds the pieces of fruit well. Finely dice or coarsely grate the apple, depending on whether you want distinct pieces or prefer it to blend into the batter.
Ingredients
180 g all-purpose flour
1 apple
2 eggs
120 ml milk
1 teaspoon cinnamon
70 g sugar
1 teaspoon baking powder
60 g butter
Steps
Preheat the oven to 180°C with top and bottom heat. Prepare a 12-well muffin tin with wells holding about 80–100 ml and line with paper cases. Position the rack in the middle.
Whisk together the flour, sugar, baking powder, and cinnamon. Do not add the apple yet.
Peel and core the apple, then finely dice it or grate it on the large holes of a box grater. Whisk the eggs with the milk and the melted, cooled butter.
Add the apple to the wet mixture, pour it into the dry ingredients, and stop mixing as soon as no dry flour remains.
Divide the batter evenly between 12 paper cases, filling them about 3/4 full. Bake for 18–22 minutes. Insert a skewer into the batter, avoiding apple pieces: it should emerge without raw batter. The top of a cooked muffin should spring back lightly.
Let the muffins cool slightly so they do not break apart when removed. Transfer them from the tin to a wire rack and cool with air circulating underneath; leaving them in the hot tin may trap steam.
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