Soft and tender Apple Muffins covered in cinnamon sugar.
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 3 level teaspoons baking powder
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 2 small red apples (approximately 2 cups), roughly chopped
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
- 1 and 1/2 tablespoons caster sugar or granulated sugar
- Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.
- In a large mixing bowl, add flour, baking powder, sugar and cinnamon and whisk briefly. Add chopped apples. Stir just to cover the apple pieces in the flour mixture.
- To a small bowl, add oil, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk.
- Very gently fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Depending on how much apple you added, you might be able to squeeze 14 muffins out of this batch.
- Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
- While the muffins are still warm, brush the tops with melted butter. In a small bowl, mix together the sugar and cinnamon, then generously sprinkle over each muffin.
*Buttermilk: You can make your own buttermilk but adding 1 tablespoon of white vinegar to 1 cup of regular milk. Leave to sit for a few minutes and then use as per normal. It works great in this muffin recipe.