These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. They make a delicious breakfast alternative or sweet treat for any time of the day.
Ingredients
- 125g unsalted butter, plus extra for greasing the tin
- 125g dark brown sugar
- 150ml golden syrup
- 250g self raising flour, plus extra for the tin
- 1 tsp bicarbonate of soda
- pinch of ground allspice
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 large eggs, beaten
- 1 heaped tbsp full fat yoghurt
- 1 apple, peeled, cored and finely sliced
- 1 tbsp demerara sugar
Method
- Preheat the oven to 180C/160C fan/gas mark 4.
- Grease your muffin tin (I use a silicone one but a steel one is fine too – just make sure you grease and flour it well), then drop a little flour into each hole, pick up the tin and turn it a couple of times to give each hole a dusting.
- Put the butter, dark brown sugar and golden syrup in a large saucepan (bigger than you think you’ll need for that amount of butter and sugar – eventually you’re going to mix the rest of the ingredients in that same pan).
- Set the pan over a low heat. Stir occasionally, and once the butter is melted and the mixture is starting to bubble, let it continue cooking for about 1 minute.
- Meanwhile, mix the flour, bicarb, spices and a pinch of salt in a bowl. Stir well so everything is evenly distributed.
- Turn the heat off and use a balloon whisk to incorporate the dry ingredients. Add the eggs and yoghurt, beating well to combine.
- Use a tablespoon or something similar to divide the mixture between the muffin holes. Top each one with roughly 3 thin slices of apple. Bake for about 16-18 minutes, or until the cakes are risen, golden and a skewer comes out clean.
- Remove from the oven and sprinkle each muffin with demerara sugar. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to continue cooling, or eat while still warm.