Recipe: Spiced Apple Muffins

Wednesday, 15 November 2017
Have you ever baked something, expecting it to come out ok, and it actually turns out to be much more delicious than you thought it'd be? That's what happened with these spiced apple muffins. I'd been baking something every week for the weekly GBBO night I've been hosting but one week I realised I didn't have much at home and I really could not be bothered going to the shops to pick up ingredients. And thus my spiced apple muffins were born. My go to muffins are blueberry but as I didn't have blueberries I tried apples instead. Substituting some of the white sugar for brown sugar and adding some spices to give them a richer taste than the usual blueberry muffins.

And they were a total hit. I ate two fresh out of the oven, still warm, moist (lol) and delicious. The perfect little autumnal treat. My friends devoured them at bake off night and I've made them several times over the last few weeks - tweaking the spice until I got it just right. A few of my friends asked me for the recipe so I've decided to share it on my blog. Apples are in season at the moment, deliciously crisp and tart so take full advantage of that and try some of these beauties. So much tastier and cheaper than a pumpkin spice latte!

1+1/2 cups plain flour
1/4 cups white sugar
3/4 cups brown sugar
1 stick / 8oz butter
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp all spice
1/2 tsp ginger
1/2 tsp ground cloves
1/4 cup milk (I use almond and it works fine)
2 apples (I like honey crisp)

1. Preheat your oven to 350 F / 180 degrees celsius / gas mark 4 and line a muffin tin with 12 paper muffin cases. 
2. Peel and thinly slice two apples and coat them in the flour. 
3. Melt the butter and stir in the sugars. 
4. Combine the butter sugar mixture with the eggs, baking powder, soda and spices. 
5. Add the flour coated apples to the mixture and stir to combine. It will be quite dry.
6. Slowly stir the milk into the mixture until it reaches a more cake batter like consistency. 
7. Bake for approximately 20 minutes until browning on top. 

These muffins are super easy and fast to make. And all the washing up can be done in the time it takes to bake them - perfect! These muffins are quite moist so I'd recommend storing them in an airtight container and eating them within a few days so that they're at their freshest.

If you try the muffins, please let me know how they turn out, I guarantee you'll love them. 

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