Apple and cinnamon muffins

Name: Apple and cinnamon muffins - Adelaida M.
Ingredients: 300 g flour; 1 baking powder; 200 g sugar; 1/4 tsp nutmeg; 1/4 tsp ginger; 1 tsp cinnamon; a pinch of salt; 2 large eggs; 125 ml milk; vanilla; 80 ml oil; 3 apples; 100 g walnut kernels

Dessert - Apple and cinnamon muffins by Adelaida M. - Recipia

Apple Cinnamon Muffins In the morning, when I don't feel like making something complicated, apple cinnamon muffins are at hand. This recipe doesn't require complicated techniques and I can make it at the same time as other tasks in the kitchen. I always use fresh apples, I never choose to leave the skin on because the texture is nicer without it. All I have to do is mix the ingredients separately, combine them, and put everything in the oven. I combine the apples with walnuts, and the cinnamon aroma is subtle, not overwhelming. Quick Info Total Time: about 45 minutes Preparation Time: 15 minutes Baking Time: 30 minutes Servings: 12 muffins Difficulty: easy Recipe Type: breakfast, snack Ingredients 300 g flour 1 packet baking powder 200 g sugar 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1 teaspoon cinnamon A pinch of salt 2 large eggs 125 ml milk Vanilla (extract or vanilla sugar, just enough to lightly flavor) 80 ml oil 3 medium-sized apples 100 g walnuts (pieces) Preparation Steps 1. I start with the apples – I peel them, remove the core, and cut them into suitable cubes, neither too small nor too large, so they don't disappear when baked. 2. In a bowl, I mix all the dry ingredients: flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt. I mix them well with a whisk or a wooden spoon. 3. Separately, in another bowl, I beat the eggs with the vanilla. I add the oil and cold milk, pouring gradually and mixing until well combined. 4. I incorporate the wet mixture into the dry ingredients, mixing briefly with the wooden spoon, just enough to eliminate any visible flour traces. 5. I add the chopped apples and walnuts (breaking them into coarse pieces by hand) to the mixture. I mix gently, without insisting, so the batter remains airy. 6. I preheat the oven to 180°C (medium heat). 7. I prepare the muffin tray with liners (paper or silicone) and distribute the mixture with a spoon, filling each cup about three-quarters full. I sprinkle sugar on top for a fine crispy layer. 8. I put the muffins in the oven for about 30 minutes. I don't take them out until they are golden on top and pass the toothpick test. 9. I let them cool in the tray for 10 minutes, then transfer them to a rack. Why I make this recipe often I like that there is no need for a mixer and I can adapt the muffins to what I have at home. They don't come out dry, especially if I use juicy apples. They are good in the morning but also for packing. The recipe doesn't require complicated techniques and it's hard to mess up. Tips and Variations Tips I always peel the apples; otherwise, the texture isn't as fine. I don't mix too much after adding the wet ingredients to the dry ones – if I beat too much, the muffins come out tough. The sugar sprinkled on top gives a subtle crust that differentiates them from plain muffins. Substitutions I can use pears instead of apples, but the texture becomes more moist. Walnuts can be omitted if you don't like them or have allergies. Variations If I want more spices, I add a bit of cardamom. The apples can be combined with raisins for those who want a sweeter taste. Serving Ideas The muffins are good both warm and cold. They go well with plain yogurt or unsweetened tea. They can be glazed with a little warmed honey, but it's not necessary. Frequently Asked Questions Do I need to peel the apples? Yes, for a finer texture it's better to peel them before adding to the mixture. Can I use whole wheat flour? You can partially replace white flour with whole wheat flour, but the texture will be denser, and the taste slightly different. Are the muffins sweet? They are quite sweet, having 200 g of sugar. If you prefer less sweetness, you can reduce the amount by 20-30 g, but not less, as the apples do not compensate on their own. Can I skip the walnuts? Yes, the walnuts can be omitted without any changes to the recipe. How big should the apple pieces be? I cut the apples into medium cubes, so they are neither too small (they melt when baked) nor too large (they remain raw). Nutritional Values Estimation for one muffin (out of 12): Calories: approximately 200 kcal Protein: 3 g Carbohydrates: 30 g Fat: 7 g The value is indicative, it may vary depending on the apples, type of nuts, and exact quantities used. Storage and Reheating The muffins keep well for 2 days at room temperature, covered. For longer, I keep them in the fridge for up to 4 days. They do not retain optimal texture when frozen. To reheat, I put them in the microwave for 30 seconds or in a conventional oven for 2-3 minutes. The recipe is a basic one, without unnecessary details, and can be easily adapted if you want to change something simple based on what you have on hand.

Apple and cinnamon muffins

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