Sweet, spicy and scrumptious, this apple muffins are Autumn in a bite.
It's been about 3 months since my last muffin recipe and I think it was about time to whip up some seasonal, autumnal muffins.
Sweetened by brown sugar and a touch of golden syrup, these muffins have a soft caramel flavour and pleasant moistness and bounce.
I love using brown sugar when baking; it adds more flavour and tenderness to whatever I use it in.
Cookies are more chewy, cakes are more soft and muffins are more "warming".
Brown sugar is less refined than regular caster sugar and icing sugar, making the muffins feel and little more "wholesome". Also, these muffins are made with wholewheat flour as well as plain flour. The wholewheat flour gives the muffins extra fibre as well as making them more substantial!
Compared to most of the other muffin recipes on my blog, instead of using oil or melted butter as my fat of choice, I used softened butter. Muffins are usually made with a liquid fat, such as oil, to provide the moist factor. I used softened butter to give the muffins a lighter texture and springier structure compared to an average coffee-shop muffin.
To give the muffin recipe the moist factor, I added plain, natural yogurt as well as eggs. These two ingredients are vital to add richness and that oh-so-hearty yet light texture that we all love about muffins.
When these muffins are baking, the smell will fill your house with spices, butter and tart apple; an Autumn day in a muffin. These muffins are loaded with apple, 200g or two Granny Smith apples guarantee that every mouthful is filled with soft, refreshing apple. I used Granny Smith as I love the texture, smell and taste when in muffins or any baked item but use what ever slightly-tart apple floats your boat.
You could actually use a sweet variety if you want but I find that the texture of the apple, once baked, becomes slightly grainy.
Don't be fooled by the innocent look of these sugar and spice muffins; they are jam-packed with flavour! Cinnamon, nutmeg and mixed spice give a warming but not complete overpowering flavour. They would be delicious as a part of a lazy but stylish brunch with some double shot espressos, all butter french croissants and a selection of breakfast bruschetta.
Instead of brunch, why not with afternoon tea, Earl Grey tea, fresh scones and some french macarons.
Have you notice?
I am bringing up France and french food again...!
Posted by Eve
- 60g butter, softened
- 120g soft light brown sugar
- 1 tbsp. golden syrup
- 2 eggs
- 100g wholewheat flour
- 75g plain flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. Salt
- 1 tsp. cinnamon
- 1\2 tsp. nutmeg
- 1 tsp. mixed spice
- 120g plain yogurt
- 200g granny smith apple, peeled and diced
- 80g walnuts, roughly chopped
- Preheat the oven 220ºc/ 210ºc fan/ gas mark 7. Grease a 12 hole muffin tin or line with liners.
- Cream together the butter, sugar and syrup until fluffy in texture and lighter in colour. Add the eggs, one at a time while beating constantly until both are added and the mixture is silky smooth.
- Sieve in the flour, baking powder, baking soda, salt, cinnamon, nutmeg and mixed spice and add the yogurt. Fold in with a spatula, being careful not to over-mix.
- Add in the diced apple and nuts and fold in again. Using an ice-cream scoop, scoop level scoops into the prepared muffin tin.
- Bake for 5 minutes and then lower the temperature to 190ºc/ 180ºc/ gas mark 5 for 15-20 minutes until golden brown, risen and when a skewer is inserted, it comes out clean.
- Leave the muffins to cool in the tin for 5 minutes before removing and placing on to a wire rack to cool completely.
These muffins should be stored in an air-tight container at room temperature for up to 4 days.
Sugar and spice apple muffins
1 muffin, plain