Apple Cinnamon Muffins

Before you start

An apple muffin should taste of apple in every bite, which means a generous amount of fruit, cut small. A 1 cm dice spreads through the batter evenly, softens fully in the time the muffins bake and does not leave hollow pockets the way large chunks do. Firm, tart apples hold their shape and stay distinct; soft eating apples melt into the crumb and add more water.

Apples release a lot of juice as they bake, so this batter uses less buttermilk than a plain muffin. Brown sugar adds moisture and a caramel note that pairs well with cinnamon, and a little nutmeg makes the spice taste warmer. A cinnamon-sugar sprinkle on top bakes into a thin crisp crust.

Ingredients

• Batter250 g (2 cups, spooned and leveled) all-purpose flour
• 2 tsp (8 g) baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 150 g (¾ cup packed) light brown sugar
• 50 g (¼ cup) granulated sugar
• 2 large eggs — room temperature
• 120 ml (½ cup) neutral oil
• 180 ml (¾ cup) buttermilk — room temperature
• 1½ tsp vanilla extract
• 300 g (about 2 cups diced) firm tart apples — about 2 medium, peeled and cut into 1 cm (⅜ in) dice
• Topping2 tbsp granulated sugar
• ½ tsp ground cinnamon

Method

1. Heat the oven to 200°C (400°F) and line or grease the muffin pan. Mix the topping sugar and cinnamon in a small bowl.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Toss the diced apples with 1 tablespoon of this mixture to coat them lightly.
3. In a large bowl, whisk the brown sugar, granulated sugar and eggs until smooth and no lumps of brown sugar remain. Whisk in the oil, buttermilk and vanilla.
4. Add the remaining dry ingredients and fold until a few streaks of flour remain, then add the apples and fold until just combined. The batter will be thick and very chunky.
5. Fill the cups to the top, mounding the batter slightly, and sprinkle each with the cinnamon sugar.
6. Bake for 19 to 23 minutes, until the tops are domed and golden and a toothpick in the center comes out clean. If the toothpick hits a piece of apple it may look wet; test again in a different spot.
7. Cool in the pan for 10 minutes, then move the muffins to a rack to cool for at least 5 minutes more.

Tips for success

• Granny Smith, Honeycrisp, Braeburn and Pink Lady all hold their shape. Mixing a tart and a sweet apple gives the best flavor.
• Dice the apples just before you need them; the flour coating slows browning, and the cinnamon hides any color change anyway.
• For extra apple flavor, replace 60 ml of the buttermilk with unsweetened apple cider.

Substitutions

Buttermilk

Plain yogurt thinned with milk to the same volume, or milk with 2 tsp lemon juice. The tang is milder.

Neutral oil

Melted butter at the same volume gives a richer flavor but a slightly firmer crumb once cooled.

Fresh apples

Pears work well at the same weight. They are juicier, so use firm, slightly underripe ones.

Variations

Apple walnut

Fold in 60 g toasted chopped walnuts with the apples.

Apple streusel

Replace the cinnamon sugar with a crumb topping of 60 g flour, 50 g brown sugar, ½ tsp cinnamon and 40 g melted butter.

Troubleshooting

Soggy area around the apples

The apples were cut too large, were a soft, watery variety, or the muffins came out early. Dice small, choose firm apples and bake until a toothpick in the crumb is clean.

Apples sank to the bottom

The batter was too thin. Measure the buttermilk carefully and coat the apples in a little of the flour mixture.

Spice tastes dull

Ground cinnamon loses strength after about a year open. Replace old spice or add another ½ tsp.

Storage

Keep at room temperature in an airtight container for 1 day, then refrigerate for up to 4 more days because of the fresh fruit. Freeze for up to 3 months and rewarm before serving.

Safety notes

Do not taste the raw batter, which contains raw egg and raw flour. Contains wheat, egg and milk.