Name: Stay-Fresh Apple Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 level cups apple pieces (peeled, 0.7 cm / 1/3″ cubes) (about 2 large red apples); 1 tbsp melted butter (for greasing muffin tin or use paper liners); 115g (0.5 cup / 1 stick) unsalted butter, melted; 1 cup (200g) brown sugar, packed; 2/3 cup (165 ml) milk (low fat, full fat or non-dairy alternative); 1 large egg (approx. 60g / 2 oz); 1 tsp white vinegar (or any clear vinegar); 2 cups (300g) wholemeal flour (whole wheat flour, white flour also works); 1 tsp baking soda (bicarbonate of soda, NOT baking powder); 1 tsp cinnamon powder; Pinch of salt; 2 tbsp raw sugar (demerara sugar with large granules, for sprinkling)

Ingredients

2 level cups peeled apple pieces, cut into 0.7 cm (1/3″) cubes (about 2 large red apples)

1 tbsp melted butter (for greasing muffin tin or use paper liners)

115g (0.5 cup or 1 stick) unsalted butter, melted

1 cup (200g) packed brown sugar

2/3 cup (165 ml) milk (low fat, full fat, or non-dairy all work)

1 large egg (approx 60g / 2 oz)

1 tsp white vinegar (or any other clear vinegar)

2 cups (300g) wholemeal flour (wholewheat; white flour is also fine)

1 tsp baking soda (bicarbonate of soda; not baking powder)

1 tsp cinnamon powder

Pinch of salt

2 tbsp raw sugar (demerara sugar for a slightly crispy topping)

Instructions

Step 1: Preheat your oven to 200°C (390°F). Grease a 12-hole standard muffin tin with melted butter or line it with paper cases.

Step 2: In a bowl, whisk together the melted butter and brown sugar until combined.

Step 3: Add the milk, egg, and vinegar to the butter and sugar mixture. Whisk everything together well.

Step 4: Sprinkle the flour evenly over the batter, then add the baking soda, cinnamon, and salt. Whisk about 10 times to incorporate the flour—some lumps are okay.

Step 5: Fold in the apple pieces gently, just enough to disperse them evenly without over-mixing.

Step 6: Scoop the batter into the prepared muffin tin, filling each cup to the top. If using an ice cream scoop, keep the batter slightly rounded on top—don’t smooth it out. This recipe makes 12 muffins.

Step 7: Sprinkle the raw sugar evenly over the muffin tops for a lightly crispy crust, if desired.

Step 8: Place the muffin tin in the oven and immediately lower the temperature to 180°C (350°F).

Step 9: Bake the muffins for 20 minutes (or 18 minutes in a fan/convection oven), or until a skewer inserted in the center comes out clean.

Step 10: Let the muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11: Once cooled, store the muffins in an airtight container. They will stay moist for up to 5 days and freeze very well.

Tips & Variations

Use a mix of sweet and tart apples to balance sweetness and add complexity.

Try white flour if you prefer a lighter texture instead of wholemeal flour.

For extra moisture, add a handful of chopped nuts or raisins along with the apples.

Swap the cinnamon for pumpkin spice or nutmeg for a different warm flavor.

FAQs

Can I use baking powder instead of baking soda?

It’s best to use baking soda as in the recipe because it reacts with the vinegar to help the muffins rise properly. Baking powder won’t give the same texture or rise.

Can I make these muffins gluten-free?

You can substitute the flour with a gluten-free blend, but results may vary. Choose a blend that includes xanthan gum or another binder for best texture.