This weekend I felt like baking apple cinnamon muffins. It just had to be that and nothing else would do. I turned to baking goddess Nigella and found a recipe from her book Kitchen (now on my wishlist on amazon!) on this blog (thank you, Laura!). She did not disappoint!
As Nigella in her cooking shows, I too was not concerned with exact measures. I felt quite free actually! A baking style which suits me? Really? Thank you, Nigella.
On to the muffins.
2.5 eating apples
250g plain flour
2 tsp baking powder
2 tsp ground cinnamon
125g light brown sugar, plus 4 tsp for topping
60ml natural yoghurt
125ml vegetable oil
35g roasted peeled almonds
1. Pre-heat the oven to 200ºC and line a muffin tin with muffin wrappers; the recipe makes 12.
2. Peel the apples and cut them into small 1cm cubes.
3. Add the flour, baking powder and 1 tsp of cinnamon in a bowl.
4. Whisk together the 125g brown sugar, honey, yoghurt, vegetable oil and eggs. I used an electric hand mixer.
5. Chop the almonds and add them to the flour bowl.
6. Fold the wet ingredients into the dry. Add the chopped apple and stir to combine. Very important for muffin batters – don't overmix! The lumpier and heavier the bater, the lighter the muffin.
7. Make the topping by mixing 4 tsp of brown sugar and a teaspoon of ground cinnamon.
8. Spoon the batter into the muffin papers and sprinkle with the topping.
9. Bake for around 20 minutes. The muffins should have risen and be a beautiful golden colour.
10. Remove from oven and allow to stand for 5 minutes before transferring to a cooling rack.
11. Eat (or devour!) with pleasure 🙂
There’s one slight problem with this recipe – it only makes 12! These muffins were so delicious that 12 is definitely not enough.