Bakery-style Apple and Cinnamon Muffins
Servings: 12 regular muffins
Soft, fluffy muffins with tall bakery-style tops and a buttery crumble. Made with simple ingredients and no mixer, these Bakery-style Apple and Cinnamon Muffins are easy, reliable and perfect for lunchboxes, snacks or getting ahead for the week.
Ingredients
Crumble topping
- 75 g (½ cup) plain (all-purpose) flour
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon
- 40 g (1½ oz) unsalted butter, melted
Dry Ingredients
- 375 g (2½ cups) self-raising flour
- ¼ tsp bicarbonate of soda (baking soda)
- 165 g (¾ cup, firmly packed) brown sugar
- ½ tsp sea salt flakes
- 1½ tsp ground cinnamon
- 2 small (130 g/4½ oz each) Granny Smith apples, peeled, cut into 1 cm (½ inch) pieces
Wet Ingredients
- 2 eggs, lightly whisked
- 125 ml (½ cup) light olive oil can be substituted with vegetable oil
- 130 g (½ cup) plain Greek-style yoghurt
- 60 ml (¼ cup) full-cream (whole) milk
Instructions
- Preheat. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the tin. Line a standard 12-hole muffin tin with muffin cases, or lightly grease with butter (including the cups and flat top of the tin). Set aside.
- Make the crumble topping. Combine all the ingredients in a small bowl. Using your fingers, rub until the mixture comes together and forms small sandy clumps. Refrigerate until ready to top the muffins.
- Prepare the dry ingredients. Place the flour, bicarbonate of soda, sugar, salt and cinnamon in a large bowl and mix to combine. Add the apple and toss to cover in the dry mix.
- Prepare the wet ingredients. Place the egg, oil, yoghurt and milk in a separate bowl. Whisk to combine.
- Add the wet mixture to the dry mixture. Pour the wet mixture into the dry ingredients. Mix until just combined (use a butter knife instead of a spoon to prevent overmixing). A few dry bits are okay. Overmixed muffins will be dense!
- Scoop into muffin tin. Use an ice cream scoop to place the mixture evenly into the holes of the muffin tin.
- Top with crumble. Use your fingers to sprinkle each muffin top with the crumble topping.
- Bake. Bake for 18–20 minutes. Check to see if the muffins are ready by piercing with a wooden skewer – if it comes out clean, they are ready. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make ahead
See leftovers below.Leftovers
These muffins store and reheat beautifully, making them ideal for snacks throughout the week. Room temperature: Store in an airtight container for up to 2 days. Fridge: Store for up to 4 days. The muffins may firm up slightly, so I recommend warming before serving. Freezer: Freeze in an airtight container or freezer bag for up to 2 months. To thaw and reheat: Thaw at room temperature. Microwave for 20–30 seconds for a quick warm-up. Or warm in the oven at 160°C (325°F) (140°C/275°F fan-forced) until heated through. Lunchbox tip (from frozen): These are perfect for lunchboxes straight from the freezer. Pop a frozen muffin into the lunchbox in the morning – it will defrost by morning break or lunchtime and still be soft and fresh. If you prefer, you can warm it slightly before packing for an extra soft centre. Thank you to Jessica Brook for your help developing this recipe.Scan for full recipe:
