Apple and Cinnamon Muffins
from Emily (who loves food)
These sky-high muffins taste gloriously like apple pie. Soft vanilla muffin, topped with cinnamonny apple goodness. Light and deliciously morish, it’s not hard to polish off a couple for breakfast. I made these ones with a can of diced apple (an easy way to clear out the back of the pantry) but 1 cup’s worth of finely diced fresh apple would to the job just as well!
I woke up this morning absolutely craving cinnamon and apple. The warm, taste-of-home comforting cuddle of the spicy, brown sugary apple is my favourite breakfast comfort food. Needless to say, I was comforted. Not that I especially needed it – of course, work is a chore and I’m in rather desperate need of somewhere less windowless to spend my days, but I’m cutting back on the long shifts and getting a couple of long sun-glazed walks in. Yesterday Emma and I walked all the way into the city to try Velvet Burger on Fort St. with some vouchers she had won in a competition last year (because I supervised the entry being posted, I was also entitled to share the reward). Unfortunately though, the no-expiry-date vouchers were only valid for last year. So we had an unfulfilled walk home.
There, that’s a good excuse to make muffins.
Now, personally, I like my muffins like muffins and not cupcakes – these have a denser, more muffiny texture, as opposed to the light sponge texture of a cupcake, and are also not nearly as sweet. If you prefer cupcake-texture muffins, it would be easy enough to sub in my vanilla cupcake recipe, and add the apple over the top.
But the lovely thing about muffins – in their true, dense, chewy muffiny form – is how damn easy they are to make. Slap the dry ingredients in the bowl, slap in the wet ones, plop it in the cases and whack ‘em in the oven. No creaming, no alternating, no waiting for things to dissolve.
This recipe is also totally open in interpretation. Wholemeal flour, oats or sultanas would all help to give your breakfast a wee boost, or just make ‘em as they are.
Apple and Cinnamon Muffins - Makes 12 – 16 muffins, depending on size
Prep time: 10 mins Cook time: 15mins
- 1 can diced apple, drained or 1 cup finely diced fresh apple
- 4 tbs brown sugar
- 2 tsp cinnamon
- 3 cups flour
- 5 tsp baking powder
- 1 tsp salt
- 1/4 cup white sugar
- 50g butter, melted
- 3 eggs
- 1 1/2 cups milk
- 2 tsp vanilla essence
Preheat the oven to 200c and line a 16 hole muffin tray with silicone cases.
In a medium sized bowl, combine the apple, brown sugar and cinnamon, stirring to thoroughly combine. Set aside.
Lightly beat the eggs and milk together.
In a large bowl, combine the flour, baking powder, salt and sugar. Give it a good stir to evenly disperse everything.
Make a well in the centre, then pour in the milk mixture, melted butter and vanilla, stirring to just combine. The batter should be very lumpy – if you stir it all so a smooth batter, you’ll end up with leathery little pancake muffins.
Fill each muffin case to 3/4 full, then take a tsp of the apple mixture and press it into the centre of each muffin. Pressing it deeper will ensure the apple remains on the centre of the muffin, or just plop it on lightly if you want the apple to be more of a topping.
Adding the apple should raise the level of the muffin batter, so that the cases now appear full.
Bake in the oven for 15 mins, or until the muffins spring back lightly when touched.
Remove, and allow to cool slightly before you dig in.